You can't talk about deals just anywhere.

Think anyone can take you seriously over a chopped salad with chickpeas and tuna? Well, they can't.

Serious conversation requires a serious meal, and on Wall Street there is no meal more serious than steak.

Last month Business Insider polled readers to find out which NYC steakhouses ruled them all. Naturally, on that survey we had to ask which restaurant was the best for a power lunch.

Del Frisco's won with 37% of the vote. Other contenders included Bobby Van's Steakhouse (21%), Delmonicos (19%), and Sparks Steak House (13%).

Del Frisco's is a massive Midtown space run by former bond trader Scott Gould — who has an eye for ambience — so its victory is no surprise. Gould knows who to seat at what power table (there are power tables), how you like your drink, and what everyone likes to order off the menu.

And perhaps more important than any of that (in many cases) Del Frisco's is a place to be seen.

"It's loud, it's boisterous, and you're going to bump into people you've worked with in the past," Gould once told Business Insider.

Think Cheers — but  if it were one of the highest grossing restaurant in America with $500+ bottles of wine on the list.

So better than Cheers.

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Want to start a fight on Wall Street? Don't insult someone's stock tip, insult their steakhouse. It's basically a banker's second office, and the best ones inspire a fierce, unparalleled loyalty.

A month ago we asked our readers to vote for their favorite steakhouses in New York City across ten categories including cut of steak, martini, sides, service, and atmosphere. Roughly 650 Business Insider readers took the survey.

Click here to see the winners »

One restaurant destroyed them all: a decades-old, family-owned-and-operated, no-frills steakhouse in Williamsburg of all places.

Do you agree? Let us know in the comments.

Without further adieu, here are the Top 10 Steakhouses in New York City:

10. Gallagher's Steakhouse (1.24%)

228 W 52nd St.

9. Delmonico's (2.16%)

56 Beaver St.

8. Sparks Steak House (3.4%)

210 E 46th St.

7. Bobby Van's Steakhouse (4.48%)

230 Park Ave., 131 East 54th St., 135 West 50th St., 25 Broad St., 120 West 45th St.

6. The Old Homestead Steakhouse (5.56%)

56 9th Ave.

5. Keens Steakhouse (6.65%)

72 W 36th St.

4. Wolfgang's Steakhouse (8.81%)

4 Park Ave., 409 Greenwich St., 200 East 54th St., 250 West 41st St.

3. BLT Prime (14.99%)

111 East 22 St.

2. Del Frisco's Double Eagle Steak House (16.07%)

1221 Ave. of the Americas

1. Peter Luger Steakhouse (31.53%)

178 Broadway (Brooklyn)

SEE ALSO: The Best Steakhouses In New York City For Everything

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Soon, 15 year-old uptown Wall Street hang Rothmann's Steakhouse will be no more.

Celebrity chef Charlie Palmer is taking over the East 54th Street restaurant and turning it into his third Charlie Palmer Steak location, according the New York Post.

For a lot of people who've worked in finance for years, Rothmann's was a place where you could grab decently priced food and drinks and see a bunch of people you knew.

In other words, there are some sad people on The Street today.

One of those people is Jason DeSena Trennert, the Chief Investment Strategist at Strategas Research Partners LLC. He sent us his remarks on Rothmann's as his way of pouring one out for a solid establishment.

From Trennert:

Among the greatest gifts bestowed upon me by family and my faith has been a constant reminder to count my blessings. It may seem morally incongruous to count among them the existence of a variety of saloons through the years that allowed me to enter, unaccompanied, and always find friends.

In Washington it was The Tombs. In my early years on Wall Street it was Harry’s and Suspenders and O’Henry’s. But for the past fifteen years it has been a wonderful steakhouse with a great bar named Rothmann’s on 54th.

Those familiar with these pages may be familiar with the name. In many ways a good portion of the pathos of Wall Street and my insights and sins and laughs occurred within its four walls. It was a favorite among the Jefferies and ISI crowds and was almost always a lot of fun.

Sadly, once the lights dimmed last Friday, it was all over – the rumor being that its rent was raised to an impossibly high $100,000 a month. I’ll miss Michael and Artie and Pat but I’ve lived in this town long enough not to brood over nostalgic feelings of loss and injury. Those guys will move on and inevitably there will be another restaurant or barroom that will take its place, albeit with more pretentious and expensive drinks and appetizers.

Still, it will likely be a reminder that Wall Street will always be a community of sorts, a place where the media’s clichés about “investment bankers” will yield to the reality of flesh-and-blood human beings who worry about making mortgage and tuition payments and who commute to work. I will miss it.

If you've got a Rothmann's story, leave it in the comments.

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This is when anonymity on the internet is truly out of hand.

Legendary Manhattan steakhouse Sparks is suing Yelp to compel the online reviewer to reveal the identity of one its users, The Smoking Gun reports.

The user, going by the name of Besfort S, claimed to be a waiter at Sparks. He wrote that the restaurant paid off health inspectors and that employees regularly spit in customers' food.

"I had personally spit my own saliva into dishes," the Yelper wrote.

The review has since been removed from Yelp's website, but here's a screen grab of the review from Sparks' complaint, filed in the New York State Supreme Court:

Now, the thing is, Besfort S — the S is for Shala — does exist in real life, but while he did interview at Sparks, he did not get the job.

However, Shala insists that he didn't write the review. He even filed a police report saying there was an imposter on the loose.

Sparks is known for expensive, delicious steak, some truly epic private birthday parties, and for being the site of the murder of Gambino mobster Paul Castellano. He was shot there in 1985.

Sparks claims that the Yelper's comments were "malicious and defamatory."

To say the least.

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On Monday night about two dozen journalists, steak-enthusiasts and all-around hungry people gathered in a private room at Old Homestead Steakhouse in Manhattan's Meatpacking District to enjoy an experience months in the making.

For the first time ever, Americans were about to dine on the highest quality Japanese Wagyu steak purchased at one of the country's exclusive beef auctions. Greg Sherry, a co-owner of Old Homestead along with his brother Marc, traveled to Japan's Gunma prefecture to bid on some beef and bring it back home.

"Marc and I always try to be the first in everything we do," Sherry told Business Insider. "Wagyu is something Marc and I brought to this country 18 years ago and we've just kept searching for the best of the best of the best."

Indeed, in some meat-circles the Sherry brothers are known as 'The Ambassadors of Steak' for lobbying Japanese and American food regulators to get Wagyu to America in the first place. Eating the extra fatty steak has been a culinary experience for steak lovers across the country ever since.

Wagyu is distinct because of the way the cattle is raised — and that is, slowly. Unlike your average 1,600 lbs American cattle, Wagyu cattle are not force fed or allowed to graze (all that running around builds too much muscle). They're also only brought up to about 1,300 lbs.

The result is an incredibly fatty, tender meat that melts in your mouth like butter. 

Steak butter.

Think about that.

Greg Sherry started the process of getting into the auction about 4 months ago. Once he was approved, he jetted over to Japan. It took about 45 days for the meat to get through customs after purchase.

Once it got to the U.S., Marc Sherry went to work creating a tasting menu for the launch (yes, a meat launch).

On Monday night guests dined on five courses including Wagyu tenderloin bites, a Wagyu chuck mini burger with quail egg and truffles (a BQT), Wagyu sirloin Carpaccio, a Wagyu rib steak, and homemade vanilla bean Wagyu ice cream.

It was incredibly rich and incredibly incredible.

It's also, of course, incredibly expensive. A 12 oz cut of Japanese steak will run you about $350 at Old Homestead.

So save up.

SEE ALSO:  Step Inside The Place Where The Most Expensive Meat In NYC Is Served

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When the news that Rothmann's Steakhouse on East 54th Street was closing started spreading around Wall Street, there was no unanimous reaction — but a reaction, there definitely was.

While some former patrons wrote goodbye letters befitting the sadness of losing a serious hang spot, others were all too happy to see the place go.

After all, SkyBridge Capital CEO Anthony Scaramucci had Rothmann's in mind when he came up with the plans to launch his own restaurant that would be an alternative to Midtown spots, which are “not fun.”

In other words, Rothmann's was polarizing. It's location, however, is still prime Wall Street stomping ground.

And now that celebrity chef Charlie Palmer has taken over the space — turning it into Charlie Palmer Steak New York— Business Insider decided to check it out and see if it's likely Wall Street will come to more of a consensus over this new restaurant.

So here's the deal.

Rothmann's was an old school joint. Low lights, carpet, dark furniture. Charlie Palmer is a more modern steakhouse. You still have your TVs turned to ESPN and financial news, but the space seems more open and less like the clubhouse. The furniture is more sleek and the lights are brighter. 

You can imagine that has its positive points and negative points.

To properly evaluate a steakhouse you need to do the following: Check out the wine list, drink a martini, try some of the raw bar, order an array of sides, and specify (clearly) how you want your steak done.

It's not rocket science, but it's not for the weak either.

We started off with oysters and beef carpaccio. The oysters were fantastic, but the carpaccio was over done. The best thing about carpaccio is its raw simplicity. This iteration had too many bells and whistles — sauce, jalapenos etc.

No, Charlie, we came here for the beef.

The drinks were solid, though, and this is key for a Wall Street hang. After a hard day working in capital markets, people need their comfort drink and they need it done right. The Business Insider gin martini (up with a twist) was executed to perfection. 

Also, it should be noted that, aside from a moment of flakiness with our sommelier the staff was super attentive. 

For our sides we picked up french fries, creamed spinach, and macaroni and cheese. The mac and cheese won everything. It was on the creamier side of mac — rather than the casserole side — and it was on par with some of the best steakhouse macs in the city. The fries were also awesome.

The creamed spinach, however, left a little to be desired. The flavor of the cheese sauce wasn't powerful enough. You still felt like you were eating something your mom was making you finish.

Now for what really matters — the steak. Technically, it was an achievement. Like most sentient adults, we decided to order our Porterhouse for two medium rare. It was perfectly crispy on the outside, and pink on the inside — all points for technique.

There was a problem, though. The steak needed the green pepper sauce we ordered on the side. It was good sauce, we were happy to use it, but the steak needed it. That should not be.

Sauce should always be optional on a steak — an afterthought that you throw in for a little diversity on your palate through a long steak meal. Your steak shouldn't need sauce. The sauce is like putting flippers on in a swimming pool — sure, it makes you faster but sometimes you'd rather just lounge around anyway.

Charlie Palmer Steak is delicious and certainly less stuffy than its predecessor, but it could be simpler.

It will, however, do the job.

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Sure, you love steak and know all the best steakhouses, but are you a true connoisseur?

We spoke with New York City's Old Homestead Steakhouse team (including owners Greg and Marc Sherry, and executive chef Oscar Martinez and his culinary team), as well as executive chef David Nichols at the Gerber Group and executive chef Paul Niedermann at BLT Prime Doral in Miami on the steak knowledge that separates the men from the boys.

Keep reading to see their answers.

A porterhouse steak and a T-bone steak are not the same. Though they look almost identical, both are part sirloin and filet mignon, and both are double-cut, you get more bone and less meat with a T-bone. 

Filet mignon doesn’t have to be aged. Because it’s so lean, there’s no fat to break down, making the process unnecessary.

The rump is underrated and supremely flavorful. Just because the rump is a tougher kind of meat doesn’t mean you shouldn’t order it. It’s more flavorful than filet mignon and one-third the price.

Don’t be afraid of overseasoning, especially if you’re grilling. Niedermann, the executive chef of BLT Prime Doral in Miami, says most of the heavy seasoning will fall off onto the fire anyway. Better to have more flavor than less flavor.

Salt steaks 45 minutes before you sear them. Most people know that steakhouses slather their steak in salt to get that charred, crusty exterior that seals in all the juices and flavor, but give yourself enough time for it to properly set. "Besides the salt adding flavor, it draws moisture, which causes the salt to dissolve," Old Homestead Steakhouse executive chef Martinez told Business Insider. "Letting the salted steaks sit for at least 45 minutes allows the moisture to return into the meat. The salt makes a sumptuous crust on the exterior when it hits the grill." 

Make sure your heat source is hot enough. Give your grill or pan plenty of time to preheat and test the heat before putting your meat on. If it's hot enough, you shouldn't be able to hold your hand over the grates for more than two seconds.

On the subject of heat, thicker steaks require lower heat than thinner steaks. This one makes sense when you think about it: Cooking a thicker steak on high heat will cause the exterior to burn before the inside has cooked enough.

Grilling your steak will give you the best results. According to Nichols, executive chef at the hospitality and nightlife company Gerber Group, grilling retains the best flavors in the meat because it is a slower process and the coals allow the meat to heat evenly. 

And if you are grilling your steak, don't touch it if it's sticking to the grill — that means it's not ready to be turned. Be patient and touch your steak as little as possible to keep all the juices inside. 

Use tongs to handle steak. Never use a fork, which pierces the steak and causes the meat to lose juice and flavor. The less you touch and poke the steak, the better it will be.

Sear both sides of steak on high heat first before cooking. Place your steak directly over a flame for two minutes on each side, and then cook the steak off the flame until it’s done. This will seal in the moisture and make steaks extra juicy.

See if a steak is done with the finger test. This is an easy test cooks use to see if the steak is done without a meat thermometer. Old Homestead Steakhouse co-owner Greg Sherry outlined for us how to do it:

“Without using force, bring together the tips of your index finger and thumb, and then feel the fleshy area below the thumb (that’s what rare feels like)," he said. "Press together the tips of your ring finger and thumb, and then feel the flesh below the thumb (medium feels like this). To see what well-done feels like, gently press together the tips of your pinky finger and thumb, then feel the fleshy area beneath the thumb. Then enjoy your steak cooked to perfection."

Let your steak rest for half the amount of time you cooked it. This will let the juices retract and stay inside the meat, not on the plate.

Only a few New York steakhouses still have prime rib on the menu. Most have removed the menu item because it's too expensive to feature and what isn't sold at the end of the night has to be tossed.

Dry-aged steaks are more expensive because of mold and moisture loss. When meat is dry-aged, it's stored in temperature- and humidity-controlled refrigeration for three to six weeks as the moisture evaporates and the fibrous connective tissue that holds the cow’s muscle together breaks down, giving it a softer texture. A thin layer of mold often develops as well, and that is trimmed before cooking. Couple that with the moisture loss (about 20%), and the beef will weigh less than when it was first bought. 

Restaurants pay for the beef preweight loss though, which means as a customer you’re also going to pay more for your dry-aged steak.

The cost of beef rises when there’s a drought. No water means less grass, which forces farmers to purchase more expensive grain-based feed, like hay or corn. 

Memorial Day — not the Fourth of July or Labor Day — is the biggest day for beef. The other two holidays tied for second, according to Old Homestead Steakhouse.

28% of people who order a steak get a baked potato. But really you should try a more classic side, like creamed spinach or a hash brown potato cake.

Love steak, but not sure what to order? Follow this guide from Old Homestead Steakhouse: If you want melt-in-your-mouth tender, order filet mignon; tender but slightly chewy, order a sirloin; extremely juicy and flavorful, order a rib eye; can’t make up your mind, order the porterhouse (which is part sirloin, part filet mignon).

Now go eat some steak.

SEE ALSO: How To Pick The Perfect Cut Of Beef

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Despite all the fancy frills of modern dining, nothing beats a juicy, well-cooked steak. 

OpenTable just announced the winners of its Top 100 Steak Restaurants in the United States list, which is based on more than 5 million restaurant reviews submitted by OpenTable diners for more than 19,000 restaurant in the US. 

The list of winners spans 32 states, with Texas securing its spot as the beef capital of America with 15 restaurants on the list — more than any other state. As for the best steakhouse in America, Ruth’s Chris Steak House appears on the winning list 13 times. 

See the full list below:

2 Johns – Bossier City, Louisiana

801 Chophouse – Des Moines, Iowa

Al Biernats – Dallas, Texas

Barclay Prime – Philadelphia, Pennsylvania

Bazaar Meat by José Andrés-SLS Las Vegas – Las Vegas, Nevada

Beef ‘N Bottle – Charlotte, North Carolina

BIN 54 – Chapel Hill, North Carolina

Bob’s Steak and Chop House-Omni Tucson National Resort – Tucson, Arizona

Bones – Atlanta, Georgia

Bull & Bear Steakhouse – Orlando, Florida

The Capital Grille-Buckhead – Atlanta, Georgia

The Capital Grille – Charlotte, North Carolina

The Capital Grille-Downtown – Chicago, Illinois

The Capital Grille – Denver, Colorado

The Capital Grille – Fort Worth, Texas

The Capital Grille – Kansas City, Missouri

The Capital Grille – Milwaukee, Wisconsin

The Capital Grille – Minneapolis, Minnesota

Carlo & Johnny – Cincinnati, Ohio

Carnaval Brazilian Grill – Sioux Falls, South Dakota

Chama Gaucha Brazilian Steakhouse – Downers Grove, Illinois

Chandler’s Steakhouse – Boise, Idaho

CHOP – Sister Bay, Wisconsin

The Chop House – Charleston, West Virginia

The Chop House – Grand Rapids, Michigan

Chophouse New Orleans-Prime Steaks – New Orleans, Louisiana

Christner’s Prime Steak and Lobster – Orlando, Florida

The City Square Steakhouse – Wooster, Ohio

Cole’s Chop House – Napa, California

The Copper Door – Hayesville, North Carolina

Del Frisco’s Double Eagle Steak House – Washington, D.C.

Del Frisco’s Double Eagle Steak House – Fort Worth, Texas

Duane’s Prime Steaks & Seafood Restaurant – Riverside, California

El Gaucho – Portland, Oregon

Estilo Gaucho Brazilian Steakhouse – Frisco, Texas

Five O’Clock Steakhouse – Milwaukee, Wisconsin

Flame & Fire – Roseville, California

Four Winds Steakhouse – Wills Point, Texas

Gallagher’s Grill – Covington, Louisiana

Hal’s – Atlanta, Georgia

Halls Chophouse – Charleston, South Carolina

Hannas Prime Steak – Rancho Santa Margarita, California

Hanover Street Chophouse – Manchester, New Hampshire

Jag’s Steak & Seafood – West Chester, Ohio

Jeff Ruby’s – Louisville, Kentucky

Jeff Ruby’s Steakhouse – Cincinnati, Ohio

Kayne Prime – Nashville, Tennessee

Killen’s Steakhouse – Pearland, Texas

La Boca Steakhouse – New Orleans, Louisiana

Lawry’s The Prime Rib – Las Vegas, Nevada

Local Chop & Grill House – Harrisonburg, Virginia

Mastro’s City Hall Steakhouse – Scottsdale, Arizona

Melrose Grill – Renton, Washington

Morton’s The Steakhouse – Naperville, Illinois

Mr. John’s Steakhouse – New Orleans, Louisiana

New York Prime Steakhouse – Atlanta, Georgia

New York Prime Steakhouse – Myrtle Beach, South Carolina

Okeechobee Steakhouse – West Palm Beach, Florida

Pampas Argentine Steakhouse – Johns Creek, Georgia

Pappas Bros. Steakhouse – Dallas, Texas

Pappas Bros. Steakhouse – Houston, Texas

Pepper Tree Restaurant – Colorado Springs, Colorado

Perry’s Steakhouse & Grille-Champions – Houston, Texas

Perry’s Steakhouse & Grille-Clear Lake – Houston, Texas

Perry’s Steakhouse & Grille – Austin, Texas

Perry’s Steakhouse & Grille – Dallas, Texas

Porter’s Steakhouse – Collinsville, Illinois

The Precinct – Cincinnati, Ohio

Prhyme Downtown Steakhouse – Tulsa, Oklahoma

Prime13 – Point Pleasant Beach, New Jersey

Rafain Brazilian Steakhouse – Fort Worth, Texas

Ranch Steakhouse – Oklahoma City, Oklahoma

Red Prime Steak – Oklahoma City, Oklahoma

Red, The Steakhouse – Cleveland, Ohio

Rick Erwin’s West End Grille – Greenville, South Carolina

RingSide Steakhouse-Uptown – Portland, Oregon

The Royce Wood-Fired Steakhouse at the Langham – Pasadena, California

Russell’s Steaks, Chops, and More – Williamsville, New York

Ruth’s Chris Steak House – Asheville, North Carolina

Ruth’s Chris Steak House – Baltimore, Maryland

Ruth’s Chris Steak House – Baton Rouge, Louisiana

Ruth’s Chris Steak House – Boise, Idaho

Ruth’s Chris Steak House – Columbus, Ohio

Ruth’s Chris Steak House – Grand Rapids, Michigan

Ruth’s Chris Steak House – Greensboro, North Carolina

Ruth’s Chris Steak House – Jacksonville, Florida

Ruth’s Chris Steak House – Knoxville, Tennessee

Ruth’s Chris Steak House – Memphis, Tennessee

Ruth’s Chris Steak House – Minneapolis, Minnesota

Ruth’s Chris Steak House – Sacramento, California

Ruth’s Chris Steak House – Winter Park, Florida

Salacia Prime Seafood and Steaks – Virginia Beach, Virginia

Seagar’s Restaurant – Destin, Florida

Shula’s Steak House-Wild Horse Pass Hotel & Casino – Chandler, Arizona

Steak 44 – Phoenix, Arizona

The Steak House at Silver Reef Hotel-Casino-Spa – Ferndale, Washington

Texas de Brazil – Albany, New York

Texas de Brazil – Fort Worth, Texas

Vernon’s Hidden Valley Steakhouse – Los Ranchos De Albuquerque, New Mexico

Vic & Anthony’s Steakhouse – Houston, Texas

SEE ALSO: OpenTable Says These Are The Best US Restaurants For Foodies

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Two streets and one block over from Times Square, a new steakhouse has Wall Street buzzing.

Hunt & Fish Club— the $5 million brainchild of founders restaurateur Eytan Sugarman, financier Nelson Braff, and hedge fund maven Anthony Scaramucci — has taken over the city with its dramatic interior and classy, throw-back vibe.

“When these guys were designing it, I wanted to see Leonardo DiCaprio. You know that light, light pink suit he’s wearing in ‘The Great Gatsby’?” Scaramucci told The New York Post in the paper’s recent feature on the restaurant. “I wanted him standing at the bar in that custom suit saying, ‘OK, this is the right spot for this guy.’”

Already, the new spot has attracted a fair amount of celebrities and big wigs. According to The Post, Carl Icahn, Yankees pitcher CC Sabathia, and music mogul Timbaland have all stopped by.  

Friends of reality star Kim Kardashian Brittany Gastenau and Jonathan Cheban have also made a few trips, as has actor Mario Lopez.

A photo posted by Jonathan Cheban (@jonathancheban) on Jan 7, 2015 at 6:41pm PST

Adding to the steakhouse’s street cred, Page Six wrote that the son of Mario Gabelli, chairman and chief executive officer of GAMCO Investors, was thrown out of the restaurant. He was reportedly shouting “Do you know who my father is? He runs this city!”

With two huge floors, 180 seats, and the former executive sous chef Jeff Kreisel of Porter House New York at the helm, Hunt & Fish Club promises to be a new hotspot for NYC steak enthusiasts.

Upon entering, guests walk into the dark “Black Room” lobby with a backlit bar and artwork by renowned artist Roy Nachum, whose work has been collected by Jay Z and Tom Brady. Nachum designed the restaurant along with his creative partner Studio Iyor.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 6, 2015 at 9:45pm PST

They are then led into the beautiful “White Room” main dining area, which has a 40 foot by 20 foot chrome chandelier that hovers over guests as they dig into 26-ounce bone-in rib-eye, oysters, and fresh seafood entries.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 6, 2015 at 9:47pm PST

For private dinner parties, Hunt & Fish Club also has a smaller “Green Room” with an arched skylight and self-watering, living green wall.

Downstairs, there’s a glass-encased infinity wine cellar and a “Blue Room” that’s dedicated to events with Roman-inspired reliefs around the mirrored ceiling.

In addition to the Blue Room, the downstairs area has another bar as well as a shoe shining service that will polish patron’s shoes for free and give them back to you under the table, according to The Post.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 6, 2015 at 9:33pm PST

Hunt & Fish Club has both lunch and dinner menus with prices ranging from an $18 burger at lunch to dry aged porterhouse for two priced at $110. There’s myriad sides, including Parmesan fries, truffle tater tots, and the classic creamed spinach.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 13, 2015 at 8:05pm PST

A photo posted by Jonathan Cheban (@jonathancheban) on Jan 7, 2015 at 7:33pm PST

Lunch and dinner prix fixes start at $45 for lunch and $75 for dinner, as well as a seafood prix fix option for $40.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 9, 2015 at 10:39pm PST

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 10, 2015 at 10:51am PST

Joining Executive Chef Jeff Kreisel is James Beard Award-winning pastry chef Richard Leah from Park Avenue Cafe. He has been coming up with a series of phenomenal desserts, from a devil’s food cake with chocolate ganache, to a gorgeous coconut angel food cake with caramel sauce. 

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 6, 2015 at 9:51pm PST

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 7, 2015 at 7:25pm PST

Expect to see a lot more of New York’s finest flocking to Hunt & Fish Club and make a reservation now before they’re booked through 2015.

A photo posted by Hunt & Fish Club 🍴 (@huntandfishclub) on Jan 21, 2015 at 9:54pm PST

SEE ALSO: The Best Steakhouses in America, According To OpenTable

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The chophouse is a legendary American tradition that we proudly call our own: From blood-dripping porterhouse steaks to martinis and power suits, its rituals have come to define us.

We owe much of this legacy to New York, which ushered in a wave of steakhouses in the mid 19th-century that were patronized by New York elite.

Not surprisingly, the Meatpacking District was central to its growth—Old Homestead on 9th Ave is reportedly the oldest operating steakhouse in the country.

But the customs that anchor the steakhouse to American identity don’t necessarily hold true for other meat-centric temples from around the world.

While feasting on marbled slabs of grilled meat is common practice, everyone’s approach varies. In Brazil, the meat is skewered on large swords; in Taiwan, it’s hastily dumped on individual cast iron skillets and smothered with a beautiful black-pepper sauce.

Here, we take a look at the celebration of juicy meat in all its glory from six different parts of the globe.

ARGENTINE STEAKHOUSE

Good for: Folks who want high-quality, lean beef
Order this: Skirt steak with chimichurri sauce

In the 1990s, then-president Carlos Menem famously told an American magazine: “Tell your readers, don’t come to my country if they’re vegetarian.” It’s true. Argentinians love their meat: The average Argentinian consumes 64.2 more pounds of beef per year than their American counterparts.

At Argentinian steakhouses, chefs are adamant about sourcing only the best cuts. Most of the cows are grass-fed on the fertile lowlands of the country, and the beef is cooked over a wooden coal grill with minimal marinades and seasonings. Dark-green chimichurri sauce—made with black pepper, parsley, garlic, oil, and vinegar—is a common condiment (though locals tend to like it better with sausage). Like the American institution, Argentine steakhouses put heavy emphasis on their red wine list, but instead of a bread basket, they might offer something like empanadas to start. 

BRAZILIAN CHURRASCARIA

Good for: Festive birthday parties or reunions with loud family members
Order this: Picanha, a prime cut of top sirloin, with garlic seasoning

The Brazilian steakhouse is called a churrascaria, a festive gathering place that translates to “house of barbecue.” Its history can be traced to the gauchos of southern Brazil, whose job was to herd cattle from one state to another. During meal times, they would build a fire pit in the ground and grill their meat rotisserie-style.

Glimpses of this practice can still be found in the modern Brazilian steakhouse. Meats are carefully marinated and cooked over an open flame. The ordering process is one grand ceremony: Meat waiters, known as passadores, will march around the restaurant with large swords with skewered meats. Their job: to hand-carve the cuts and make you feel like a king.

TAIWANESE STEAKHOUSE

Good for: If you want to skip the formalities and are okay with spaghetti from a box
Order this: Short rib on a sizzling plate with sunny side up egg

When Western-style steakhouses made their way into Taiwan, affordability was a huge issue for locals who were not in the upper income bracket. So enterprising chefs came up with a fast casual take on the American steakhouse utilizing plastic chairs and an open-air dining arrangement.

Today, the Taiwanese steakhouse can be found at local night markets. The setting is loose—patrons receive a meat cut of their choice, piled high with black pepper sauce and spaghetti from a box. Everything is served on an individual cast-iron plates, and in true night-market fashion, service is pretty much non-existent. 

JAPANESE TEPPANYAKI

Good for: If you think dinner should be theater
Order this: Hibachi onion volcano for the kids, of course

The teppanyaki reportedly originated in 1945 at a restaurant called Misonoin Japan, where it eventually became more popular among foreigners than locals. Teppanyaki translates to “iron plate grill,” and meats are cooked tableside by chefs whose job is to provide entertainment with dextrous knife tricks.

It’s an extremely interactive experience, especially for a place like Misono, which serves Kobe beef and Japanese cattle of the highest rank. The theatrics are more pronounced in Western teppanyaki joints than actual Japanese ones, though. So yes, that hibachi onion volcano trick is a touristy thing. Perhaps we’re just more easily amused. 

KOREAN BBQ 

Good for: If you think meat indulgence is a virtue
Order this: Bulgogi or galbi

The trademark of the Korean meat feast is its DIY attitude. Customers cook raw meats and veggies on a built-in table grill, creating a wonderful smoky aroma that permeates the restaurant. You might have heard rumors, but don’t expect unlimited meat: The all-you-can-eat-KBBQ philosophy started in the States; beef buffets are virtually nonexistent in Korea (beef is more expensive there). 

Banchan—small side dishes of kimchi and other pickled vegetables—are requisite to every dining experience; the tang and funk pair particularly well with the mounds of savory short ribs. Note: In Koreatowns across the United States, servers are kind enough to help first-timers cut and grill the meat.

ICELANDIC WHALE-STEAK RESTAURANTS 

Good for: Andrew Zimmern devotees and adventurous eaters
Order this: Minke whale

Serving whale meat is a punishable crime in places like Los Angeles, but in other parts of the globe, the same rules don’t apply. Islenski Barinn in Iceland proudly serves whale steak, along with other atypical proteins like horse and puffin. It’s not an outlier by any means, though: More than 100 restaurants in the country have whale on the menu.

The country has had a long-standing, complicated history with whale eating. It was common until the 1970s, and then banned for decades until 2006. The mammal in question is Minke whale, which, when cooked, is practically indistinguishable from beef. The chef at Barinn pairs it with béarnaise sauce and french fries. And just to set the record straight: Whale tastes like steak, horse tastes like pork.

Related:

• The 5 Best Steakhouses in NYC
• Fascinating “Meat Atlas” Maps Chronicle the World’s Meat Production and Consumption
• Wolfgang Puck Teaches You How to Order a Steak (Video)
• Merry Meat-Mas: How to Eat at a Steakhouse
• Are You a Meat Lover?  Get a Monthly Sustainable Meat Subscription Through AgLocal

SEE ALSO: 19 facts all true steak lovers should know

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The Consumer Electronics Show draws tens of thousands of tech fans to Las Vegas each year.

Some visitors, however, are apparently better-heeled than others. 

According to Bloomberg, Vice CEO Shane Smith spent a jaw-dropping $300,000 on a dinner at the Bellagio's Prime Steakhouse during CES in January.

A group of 12 diners joined Smith at the steakhouse, the brainchild of legendary chef Jean-Georges Vongerichten. 

During an earnings call Tuesday, MGM Resorts International revealed that an unnamed guest had dropped $300,000 on a meal at Prime during the week of CES. On Wednesday, an anonymous source confirmed to Bloomberg that the big spender was indeed Smith.

The Vice CEO had apparently had quite the night at the blackjack tables — according to the Bloomberg report, he had won some $100,000 gambling earlier that night.

MGM spokesman Clark Dumont told Bloomberg that the majority of the check was spent on wine, with some bottles costing more than $20,000 each.

Smith did not immediately return a request for comment.

Smith is known for his antics. At Vice's holiday party in December, he reportedly stood on stage and delivered a $1,500 cash bonus to each employee.

SEE ALSO: Here's where President Obama dined with Elon Musk and Marc Benioff this weekend

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Shane Smith, CEO of $2.5 billion media company Vice, reportedly  dropped $300,000 on a steak dinner while in Las Vegas for the Consumer Electronics Show. 

According to The New York Times, Smith treated a group of more than 30 people, including several other Vice executives, to dinner at chef Jean-Georges Vongerichten's Prime Steakhouse. Some bottles of wine cost more than $20,000.

Though Smith's net worth has been estimated to be as much as $400 million, he also dipped into more recent earnings to cover the $300,000 bill.

According to the guests who confirmed details of the dinner to The New York Times, Smith won more than $1 million gambling over the course of the week at CES. He was especially lucky at the blackjack table, the sources said.

News of the lavish dinner surfaced Tuesday during an MGM Resorts International earnings call. On Wednesday, Bloomberg confirmed that the big spender was Smith.

The Vice CEO is known for his antics. At Vice's holiday party in December, he reportedly stood on stage and delivered a $1,500 cash bonus to each employee.

Smith did not immediately return a request for comment.

SEE ALSO: Vice CEO Shane Smith reportedly spent $300,000 on a steak dinner at CES

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Since Hunt & Fish Club opened earlier this year, the swanky steakhouse has already built up a notable reputation with Wall Streeters and high profile celebrities.

But one person remains unimpressed – and very vocal about it.

In a review for Bloomberg, New York food critic Tejal Rao referred to Hunt & Fish "a crime against truffles," criticizing the restaurant for excessive use of truffle oil on its truffle tator tots dish. But that was the last on a long list of complaints. 

Rao described the entire experience as "awkward," and much of the food bland and disappointing, including the béarnaise sauce, salad, fries, and dessert.

On the $55 porterhouse steak:

"Sadly, the meat on a recent evening was corpse cold, under-seasoned, and cooked so unevenly it was nearly blue on one side, while the other was bloodless and grey. The beef had been mistreated on the carving board as well, sliced in so many inelegant, crooked pieces, varying wildly in thickness."

The $32 "Mirrors and Marble" burger she described as "an underseasoned patty of rib-eye and strip, which apparently comes with bone marrow and black truffles, both of which are undetectable under a layer of bacon, truffle aioli, and thick fried onion rings."

Hedge funder Anthony Scaramucci, financier Nelson Braff, and restaurateur Eytan Sugarman spent $5 million to open Hunt & Fish Club as a Great-Gatsby-esque steakhouse for "elegance, indulgence, and luxury," they told the New York Post. The popular restaurant, located in midtown Manhattan, includes two floors and 180 seats. 

Check out the full review at Bloomberg>>

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Prime rib is so hot right now. It is back as the centerpiece of restaurants and has shed its stereotype as a Las Vegas buffett meat. To learn how to prepare and roast prime rib, we turned to Lawrence Knapp, executive chef at Smith & Wollensky. Using a few ingredients and some time to slow roast in the oven, you'll be in meat heaven.

Produced by Sam Rega. Additional camera by Joe Avella.

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Opening a steakhouse in Manhattan is challenging on two levels.

First because this is a restaurant town, where spaces come and an go.

Second, because this is a steak town — you're not dealing with amateurs here.

With that in mind, Business Insider wants to know which new steaks on the scene may have what it takes to overcome the odds and become a staple "power steak"— the kind of steak you think of when you want to take out clients, get together with friends, or celebrate with colleagues.

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Chicago has always been a meat town. As a matter of fact, by our count, there are exactly 734 steakhouses in River North alone. Steak everywhere. It’s on the walls. And while this is a great thing for the carnivore in us all, it can also be a little overwhelming when you aren’t exactly sure where to go.

Rather than leave your big night out up to chance, we’ve got you covered on which steakhouses to visit. Our favorites are a mix of new school and old school, but all places we like to hang for a big ol’ slab of meat plus the sides. If you’re going to drop big money for a big night on the town, make sure it’s worth it.

In no particular order, here are our 10 favorite Chicago steakhouses.

1. RPM Steak

A photo posted by The Infatuation (@infatuation) on Apr 6, 2015 at 12:56pm PDT

RPM Steak might be the newcomer to this crew, but that isn’t stopping it from throwing some weight around. It exudes power, glamour, and sex appeal, just like the classics. Speaking of sex appeal, this would be the place to wear your extra tight tuxedo t-shirt.

66 W. Kinzie St.
Chicago, IL 60654

Read the full review.

2. Chicago Cut Steakhouse

A photo posted by David Kaufman (@daveatrestaurant) on Jan 28, 2015 at 1:27am PST

Chicago Cut is probably your best bet at catching a celebrity in this town. Oprah, Jay Cutler, Patrick Kane, Charles Barkley, and even President Obama are known to have made visits. You’re a celebrity in your own right though (or at least you are to all 112 of your Instagram followers), so strut right in and order a bone-in prime rib.

300 N. LaSalle St.
Chicago, IL 60654 

3. Gibsons Bar & Steakhouse

A photo posted by Mina Im (@chicagofoodgirl) on Apr 8, 2015 at 5:47pm PDT

Twenty-five years in business has to mean something, right? Gibsons is great for experiencing all of the things people love about steakhouses in Chicago – great meat, and even better service. The posh Viagra Triangle location also makes it the place to be seen.

1028 N. Rush St.
Chicago, IL 60611

4. Kinzie Chop House

A photo posted by I Know The Chef (@iknowthechef) on Jun 24, 2014 at 6:41am PDT

Kinzie Chop House doesn’t have all the bells and whistles (see, hot people) that some of these other joints do, but that’s what we like about it. This is the move when you’re looking for a quality steak without making things such a big deal.

400 N. Wells St.
Chicago, IL 60654

5. Mastro’s Steakhouse

A photo posted by Kimberly Matienzo (@dishdrama) on Nov 20, 2014 at 10:46pm PST

We aren’t normally big on the chain steakhouses, but Mastros feels different. Their warm butter cake will make you feel different too, in the tingly give me some more of that kind of way. That was not supposed to be sexual.

520 N. Dearborn St.
Chicago, IL 60654

6. Gene & Georgetti Steakhouse

A photo posted by Gene and Georgetti (@gene_georgetti) on Jun 2, 2014 at 9:59am PDT

Gene and Georgetti is old school Chicago at its finest. The classic Italian steakhouse vibes are a big part of this city’s roots.

500 N. Franklin St.
Chicago, IL 60654

7. Bavette’s Bar and Boeuf

A photo posted by Ryan Wagner (@honus) on Jul 9, 2014 at 4:36pm PDT

Is there anything Brendan Sodikoff can’t do? As if the best burgers in the world at Au Cheval aren’t good enough, Bavette’s is equally top notch in its own way.

 218 W. Kinzie St.
Chicago, IL 60654

8. David Burke Primehouse

A photo posted by giaoflow (@giaoflow) on Apr 1, 2015 at 12:02pm PDT

The super dry aged (and super expensive) beef at David Burke’s is really good, as are the unexpected menu items like pretzel crusted crab cakes and wagyu beef sashimi. Do it if you want to get a little weird.

60 E. Grand Ave.
Chicago, IL 60611

9. Joe’s Seafood, Prime Steak, and Stone Crab

A photo posted by Lettuce Entertain You (@lettuceentertainyou) on Apr 1, 2015 at 9:24am PDT

Great steaks alone are good, but great steaks with a side of stone crab are better. That’s the kind of surf and turf you need in your life.

60 E. Grand Ave.
Chicago, IL 60611

10. Benny’s Chop House

A photo posted by Mistey (@misteynguyen) on Mar 22, 2015 at 2:04pm PDT

Benny’s might not get the same press as some of the others, but press is overrated, and this place is decidedly underrated. The people who know what’s up know that the steaks here are hard to beat.

444 N. Wabash Ave.
Chicago, IL 6061

SEE ALSO: 11 places in NYC to eat some serious steak

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A Brazilian restaurant you've probably never heard of is about to take over the US.

Fogo de Chao's recently filed IPO reveals just how profitable the brand is and how it plans to win over American diners.

Fogo de Chao serves mostly Brazilian BBQ, called churrasco, in an all-you-can-eat barrage of more than a dozen different cuts of meat cooked on skewers and sliced at the table.

Menu items include six varieties of grilled beef plus lamb, chicken, pork, seafood, and a salad bar. Diners fork over $59.50 for unlimited food.

This business model helped Fogo de Chao post $262 million in revenue in 2014 from only 35 locations in the US and Brazil, according to the SEC filing. That is up 20% from a year earlier. Net income was $17.6 million in 2014, following a loss of $937,000 in 2013. 

Each 8,500-square-foot location sees about $7 million in revenue per unit with a three-year average return on cash invested of 50% by the restaurant's third year of business, the company said in the filing.

The chain has opened 13 locations since 2010 and grown total sales by 11.4% in Brazil and 2.9% in the US in 2014, according to the filing. Revenue has also grown from $169 million to $262 million over that same timeframe. It has about $19 million in cash.

Combined food and labor costs account for only half of revenue, which Fogo de Chao claims is 750 basis points lower than the industry average. Another estimate placed those costs in about the 60% range.

Fogo de Chao is seeking to raise $75 million, according to reports, but that number is likely to change because the actual filing does not specify how much the restaurant is seeking.

Fogo de Chao first broke into the US in Dallas in 1988. Since then it has opened locations in several major cities and Puerto Rico. The restaurant has earned a legion of loyal fans for its three-story Midtown Manhattan flagship, which opened in 2013.

Reviews for other locations around the country are equally fawning. Diners sing their praises over the meat cooked "gaucho style" over an open flame.

The eatery was bought in 2012 from its founders by Thomas H. Lee, a private-equity firm, in a deal valued at $426 million, according to The Street.

Founded in a small Brazilian town in 1979, the company plans to use the IPO proceeds to pay down debt and open as many as 100 additional outlets around the US, according to the filing. A new location is set to open this year in Mexico City.

Citing SEC rules regarding the mandatory cooling-off period after an IPO filing, a representative for the company declined comment when reached by Business Insider.

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When you walk into the new NYC location of Mastro's Steakhouse on a Thursday night, you're greeted with the singular sound of bankers by the dozen. They're doing deals, they're entertaining clients, and they're celebrating (if they're lucky).

Most importantly, though, they are crowning a new king of New York City "power steaks."

"Midtown, 6th and 52nd is easy to get to — good music, great steaks, some clients like the ladies," said one trader at a major Wall Street bank.

Last month, Business Insider reached out to its readers and asked them to identify the best new power steak in Manhattan. A power steak, obviously, is not only delicious, but also comes with the atmosphere and company to match. Despite being new on the scene, Mastro's won the survey handily, with two of its cuts of meat — the "Chef's cut" rib eye chop and the Double-cut porterhouse taking the first and second place spots, respectively. 

Together, both steaks took 67% of the vote. 

We should've seen this coming

The opening party for Mastro's Steakhouse's Midtown Manhattan location back in November was a snapshot of what was to come. Mastro's is a part of Landry's, a Texas-based restaurant, hospitality, and entertainment holding company owned by billionaire Tilman Fertitta. He came up to New York City for the party. After all, this party was his steakhouse's assault on the East Coast. Mastro's is known mostly for its West Coast presence.

Correctly, the party was a New York City affair. You had your CEOs, like Rich Handler of Jefferies; you had your TV personalities, like Melissa Lee and Scott Wapner of CNBC; and you had your athletes — former NY Giant Plaxico Burress made an appearance. There was a live band playing pop hits.

It was Mastro's warning shot to every other steakhouse in the neighborhood. Since then it has won over some seasoned steakhouse goers.

"How many steak houses have sushi and live music," asked OptionsMonster founder and CNBC contributor Jon Najarian. "Mastro's has great sushi, so if I'm with people that either love sushi, or with some client that would shy away from a big steak, they can enjoy some fantastic sushi. The live music is a great three piece set that keeps it cool until late in the night, when dinners have ended it turns up the rock beat."

Najarian went on to rave about the service, the VIP host and finally the seafood tower. It comes out with dry ice. Presentation and power go hand in hand, you know.

What you're coming to understand, hopefully, is that a truly excellent "power steak" isn't just about the cut of meat. It's an entire vibe.

On any given night Mastro's will be packed to this gills with hedge fund guys in fleece trading vests, bankers in suits, and the odd Fox News personality kicking it after a hard day of work. It's high energy and loud.

And then there's the steak...

Naturally, Business Insider had to try the winning steak — the "Chef's cut" rib eye chop. It's a juicy, boneless 33 oz. slab of meat that could not possibly care less about your "cleanse" and could easily feed three adult humans. This, ladies and gentlemen is a power steak.

Your steak will come out sizzling and it will be cooked to your liking. Get the macaroni and cheese, and get the creamed spinach, order a martini the size of your face. Start off with the seafood tower at Mr. Najarian's suggestion and ours. This is classic stuff, so you should know how to do it.

Fame is fleeting

It's important to note that Mastro's will never be able to rest on its laurels. Its neighbor, Del Frisco's, has been one of Wall Street's favorite hang outs for some time. Del Frisco's is not going to give up that title easily, the place is still packed night after night.

Part of this is because Wall Street is a place of habit and tradition. Bankers and traders won't easily forget that Del Frisco's General Manager Scott Gould was a bond trader himself. They won't easily forget that there are a bunch of secret items to order off the menu (who doesn't like that).

And Wall Street will certainly not easily forget that one night — during the height of a beautiful time in recent New York Knicks history called 'Linsanity' — former Knick Jeremy Lin entered Del Frisco's on a stormy night, sneaking in through the back only to find that his presence was well known, and that Wall Street was greeting him with a standing ovation.

But this story is about the new establishment, not the old and venerable. That's why Del Frisco's didn't have a cut of steak on our list. As for new power steaks, trailing Mastros' two cuts of steak on Business Insider's survey was the Dry-aged bone-in Sirloin from the Hunt & Fish Club.

Surely you've heard of the Hunt & Fish Club.

Since its opening in December the New York Post has had its Page Six gossip reporters camped out in there monitoring the movements of every celebrity guest. And the celebrities have been in there — former Yankee Derek Jeter, model Christy Teigen, an assortment of Mob Wives and Real House-this-and-thats — they've all been there.

The restaurant is partially owned by Anthony Scaramucci, founder of investment firm SkyBridge Capital; host of Wall Street's biggest and most star-studded hedge fund conference, SALT Las Vegas; and the unofficial social chair of a certain segment of Wall Street and New York City fond of cut glass chandeliers, marble, and over-the-top parties.

What this is to say is that a new power steak could be coming any moment.

And perhaps, since Hunt & Fish, Del Frisco's and Mastro's are all enjoying healthy foot traffic, it could also be to say that there's enough room for a bunch of power steaks in this town, and that everyone can make a personal choice about which one they love the most.

But we doubt it.

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We asked you to vote on the hottest new power steaks in New York City. Now the results are in, and these 11 steaks made the top of the list.

Power steaks, we should note, are powerful not only because they're huge, delicious cuts of meat but also because they're served in restaurants where powerful people gather.

On this list, you'll find cuts from recently opened restaurants and established steakhouses that have revamped their menus and caught the attention of power diners. Each steak made an impression. So get out your datebook and start making reservations.

11. Dirty French — Côte de boeuf

Location:The Ludlow Hotel, 180 Ludlow St.

Percentage of the votes: 2.5%

10. The Polo Bar — New York strip (TIE)

Location: 1 East 55th St.

Percentage of the votes: 2.7%

10. Charlie Palmer — New York strip (TIE)

Location: 5 East 54th St.

Percentage of the votes: 2.7%

Fogo de Chao's massive midtown Manhattan restaurant is a temple to barbecued meat.

I was dying to try the all-you-can-eat steakhouse, which recently filed an IPO, after declaring it was "set to take over America." I stand by that statement after last night.

Of the 35 locations in which Fogo is already open, Manhattan is by far the most competitive restaurant market in the country. But the loud, vibrant dining room across the street from the Museum of Modern Art fit right in. It was packed and oozed energy even on a Tuesday night. Large parties far outnumbered couples and families.

The three-level restaurant has bars on the two top floors, both of which were nearly empty, and a dining room on the bottom floor that is dominated by a salad bar Fogo calls the Market Table. Fogo claimed in it’s IPO filing that profit margins are higher than other restaurants because food and labor costs are kept low.

The Market Table is the key to the restaurant’s profitability. It is also where our waiter insisted we start our meal. I preferred to start with a beer but then soon moved on to the salad bar.

A team of about three people appeared to be keeping the massive Market Table, which dominates the large dining room, stocked while a steady stream of customers helped themselves to dozens of fresh vegetables, salads and cold meats and cheeses.

I noticed people tend to not plan ahead, fill up on the salad bar and not have enough room for more than a few helpings of meat. Not me, though, I've seen this movie before. I took it easy on the Market Table. As salad bars go, it wasn't too bad except for the rice and beans. Even a sprinkling of salt would have made a difference there.

But, I got over my disappointment quickly after flipping my coaster to the green side — which lets the staff of about half a dozen table-side carvers know I'm hungry.

Now for the reason everyone is here. Each variety of meat looked amazing when brought over on the skewer and sliced at the table. The final product, though, was a mixed bag.

Both varieties of filet mignon were predictably delicious. So was the Picanha top sirloin, which they say is their signature cut. Juicy, full of flavor, and perfectly cooked. We had multiple helpings of each.

The Alcatra top sirloin was also good, but the steak asado was little more than a lump off gristle. The dried out, over salted pork ribs were also a disappointment.

A steady stream of servers kept bringing cuts of meat to out table and asking if we wanted more. After a quick breather, we were back in it to win it.

Both the lamb chops and leg of lamb were also delicious. Juicy, flavorful and perfectly cooked. The optional mint jelly was not even necessary. 

The bacon-wrapped chicken (too salty) and chicken thighs (tasted like a bottle of wine, in a bad way) lacked imagination. Another server quickly took them away as more meat came to the table.

Both the pork loin and sausage, also cooked over an open flame, were missing in action.  

After more than a dozen helping of meat and multiple trips to the salad bar, we somehow had room for dessert.

Among the choices provided — multiple cheesecakes, pies, ice cream, creme brûlée, flan and a papaya cream concoction — only the latter three were made fresh on a daily basis.

Despite being told the papaya cream (a milkshake) was their signature dessert, we went with the creme brûlée and flan. We regretted not going with the papaya cream. 

As I said before, the dinner was a reasonably-priced mixed bag. Mostly good but not life-changing. However, you can’t go wrong with all-you-can-eat meat. 

One couple nearby celebrated a birthday as another played with their young daughter. The atmosphere was upscale but family friendly.

Fogo de Chao is far from unique but has no other Brazilian steakhouses to compete with at the scale it is planning. With plans to open another 100 restaurants, chances are you'll find yourself in one in the future.

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