| rev:text
| - I have a confession. Guilty pleasure be damned.
I am a steak snob.
Chicago is famous for several things, but alongside the famous deep dish pizzas are their wet aged steaks. Beef has been a passion ever since at age 8, my brother and I, being as the latchkey kids typical of those times (nod to Stranger Things), we would come home and raid the fridge. On this occasion, we found a steak. Dad loved to cook steak. He'd sear them perfectly - you'd know because he'd tell my brother and I to grab a towel and start fanning so the smoke detector wouldn't go off. This particular specimen was a huge slab of chuck roast frozen stiff. Who knew about defrosting or marinating or any of that - we certainly didn't - all we were certain of was that we were so starved we couldn't bear to wait for Mom or Dad to come home. We thought we knew. I knew how to turn on an oven. And ketchup was good on fries so, in you go. Forty-five minutes later, dad arrives and smells the kitchen asking if we were cooking something. Of course we said no. He found the steak in the trash, where we tossed it. It was foul. That's when dad dared not spare the rod.
I discovered churrascarias in the early 2000's starting with Fogo de Chao and another soon after that was owned by White Sox coach Ozzie Guillen. This turned into a summer of steak, once dating a girl by taking her on a whirlwind foodie tour on all the churrascarias we could find. We didn't care - we were still in our 20's and our metabolisms were still on overdrive.
Needless to say, churrascarias are MY thing. Fast forward 10 years to Vegas. My wife and I tried nearly all the churrascarias in town. The chains. The ones off strip. Some good, some bad, some whose quality at first encounter was a shadow of their former glory.
Today, my friends. We found the best churrascaria ever. Ever.
Why? Because their Sunday brunch includes the full on churrascaria menu, but also breakfast. Yes! Omelette stations and waffles! The maple syrup (it was national maple syrup day earlier this week) was the real deal. The kind that refuses mightily to leave the ladle and have to be coaxed gently into each crevice. But I digress. Unapologetically, I love waffles.
The salad bar has a decent lobster bisque and they also offer clams, much to my wife's delight. She also loved the white rice and black beans, which is cooked with a pork or bacon in the traditional Spanish style.
The meats are standard top sirloin picanha, garlic steak, ham, roasted pineapple (delish), beef rib. The difference is that they are seasoned and cooked just right. What I mean by that is that the chef has preserved the taste of the beef unique to the cut without overpowering the flavor with spices. This is the way a churrascaria should be - each and every time.
Mea maxima mea culpa for the lengthy preamble. I highly recommend and would go so far as saying this is a Las Vegas Best.
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