The Firebird Wood Fired Grill phenomenon, which is slowly spreading across the country, started in Charlotte under restaurateur Dennis Thompson. Preparing food over an open, wood-burning flame gives the dishes, especially the steaks, a unique taste that competitors can't match. For a simple, no frills but still mouthwatering cut, order the Aspen Sirloin or Ribeye, both lightly seasoned and wood grilled. More expensive tastes may want to try the Filet Mignon wrapped in applewood-smoked bacon.