Best Steak House - 2009
Chima Brazilian Steakhouse
You know this is an indulgence of the most gluttonous sort. You know you shouldn't go often. But you're smart about it; you try to go with different people most of the time. You coyly suggest it on birthdays and anniversaries — yours and theirs. Just driving by, smelling the steaks, triggers some sort of primitive desire to chew meat. When you arrive, as you move through the open courtyard and elegant, South Beach-meets-Rio décor, your mouth actually salivates just a bit. You're seated and your waiter explains how it all works. It's time. You start with the phenomenal salad bar, with all kinds of gourmet fresh peppers, cheeses, soups, and veggies. Then comes the meat. Sirloin. Filet mignon. Lamb. Flank steak. Top sirloin. Baby top sirloin. Rib eye. Pork loin in Parmesan. Sausage. And it's all brought to you by delightful gauchos dressed in traditional Brazilian garb. You might debate for a moment with your fellow diners which cut of meat is the tastiest. Then you remember the best part: You don't have to choose.