Best restaurant I have ever been to is Fogo de Chao hands down. It is the only upscale restaurant I have ever been to where, not only was I happy to pay $150+ for two of us with no alcohol, I would have paid twice that. It was incredible.
It's only $50 per person, but we got two or three of this Brazilian soda each (really delicious) and those I think three or four bucks a piece.
So, on to the food. It's a churrascaria (Brazilian steakhouse) where all the meats are cooked on a spit over an open (I think wood-burning) fire. Every cut of meat you could ever want. Several types of filet, ribeye, strip, various roasts, pork, lamb, chicken, and the list goes on. The salad bar is the most impressive you're likely to see. It's got imported meats (like presciutto), salmon display, imported cheeses (the pricey variety you seldom see on a bar), hearts of palm, all kinds of delectable items. The salad dressings are apparently made fresh and are great. The sides are also first class. The cheese bread is the best bread I've ever had anywhere.
Now, with all that said; the service is even better than the food. The concept is simple, you decide when you're don't want any more. You have a little coaster, red on one side and green on the other. Red for stop, green for go. As long as it's green, they will bring all these various cuts of meat (right on the spit) by and ask if you would like some. When you've got what you want on your plate, turn it to red and work on that a while. When you want another round, just flip that sucker over. The sides, they just constantly bring. I didn't even notice half the time something new showed up on our table. Every server in the restaurant (and there are a LOT) is focused on your and your needs. Makes you feel like royalty. They have locations all over the country, but I've heard (at least in the Easter half of the country) the one in DC is the best.
I would recommend this place highly for any special dinner or for any occasion if it's in your budget. All this describing has made me hungry!
p.s. For what it's worth, I was in restaurant management before I went to the PD so I have a lot of first hand experience with fine dining.