Traditional gaucho chefs carve South American barbecue tableside, paired with buffet of Brazilian specialties and followed by house dessert

Tudor-style inn perched on Mount Washington pairs views of downtown Pittsburgh with specialties such as New York strip and broiled salmon

Crab robiolo with saffron cream, tandoori-encrusted filet mignon or cedar-plank salmon, and crème brûlée with summer berries

Three-day marinated aged steaks, twin lobster tails, rack of baby lamb, and extensive wine list

Chef grows artichokes, lettuce, and tomatoes onsite for his menu of natural and preservative-free American favorites praised by Zagat

Surf 'n' turf entrees including center-cut strip steak, baked stuffed shrimp, and homemade pizzas dressed in italian beef and peppers

Traditional side dishes flank 8-ounce cuts of steak and five pieces of shrimp in Mediterranean fusion steak house

Cherry-wood decor and Brazilian music set the stage for a nonstop churrasco meal featuring top sirloin, filet mignon, and garlic beef

Chefs prepare hibachi meals at traditional teppanyaki tables; sushi leaves the bar in the form of specialty rolls and simple sashimi

Chefs carve unlimited portions of sirloin, bacon-wrapped filet mignon, and chicken directly from roasting skewers to plates