Super Gem$$$The Chicago-area location in Downers Grove is the chain's newest, following the original San Antonio spot and later expansions into Houston and Dallas. The mechanic is classic rodízio: a small table card, green side up when you want more meat, red side up when you need a break, and gauchos circulating continuously with skewers of twelve different cuts — bacon-wrapped filet, marinated chicken drumsticks, lamb, pork and beef ribs, and picanha, the prime sirloin cut the whole style of cooking is really built around. The beef itself is dry-aged 45 days before it ever hits the fire.
One flat price covers unlimited meat plus a 30-item salad bar stocked with imported Spanish and Italian cheeses and charcuterie alongside the Brazilian staples — the honest advice from regulars is to go easy on the salad bar, since the meat alone is more food than most people finish. Reservations are worth making (bookable through OpenTable) since it fills up, business-casual is the expected dress, and it holds a 4.5 Yelp rating across 1,400+ reviews and 4.6 on Tripadvisor -- the #2 spot in Downers Grove.
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