10/20/2023 0 Comments Samba kitchen reservation![]() Better yet have all three - it will only set you back $8.50. Have one folded and drizzled with honey and lime, wrapped around caramel fudge with pecans, or stuffed with cream cheese and guava. They include garlic shrimp with coconut sauce (nice to nibble with a cocktail), fried sausage with farofa, buttered yucca with Brazilian salsa, and peppered steak with bacon and onions.Ĭrepes make a sweet return for dessert. Use it with restraint it delivers quite a jolt.Īppetizers are more likely to blunt, rather than whet, the appetite. ![]() The means to enliven any dish lies within your reach: a little jar of chili peppers steeped in olive oil sits on each table. If the food here seems mild-mannered for a country with Latin and African roots, it's because Hassan believes heat can always be added but can't be removed. The chunks of breast meat swaddled in wine-spiked cream share a plate with plain-boiled yucca and pumpkin quibebe, a bitter puree studded with onion, garlic and pepper. Available on its own, it also escorts (along with sautéed collard greens) a fine broiled boneless pork chop marinated in honey and lime.Ĭhicken in Madeira and cream could use some zip, as well as some contrasting textures on the plate. Fresh field greens dressed in herby vinaigrette complete the plate.īrazilian-style potato salad proves full of delicious surprises - peas, carrots, corn and bits of green apple among them. ![]() These thin, light pancakes, which also can be had filled with mushrooms, chicken or smoked ham, are finished with a dab of tomato sauce and some Parmesan cheese. The fish had a murky taste on one visit, and the shrimp were overcooked and chewy, so perhaps it's better to opt for the vegan version, made with the potatolike root vegetable yucca, one of several vegan options served here.īay shrimp tucked into a pair of Brazilian crepes were cooked just right, however, joined by hearts of palm in a gossamer coconut sauce. Here it's made with tiny bay shrimp and tilapia, the creamy coconut-milk sauce studded with bell pepper and parsley and tinted with dendé oil, a bright orange-yellow palm oil common in Bahian cooking. Moqueca Bahiana is a specialty of Bahia in northeastern Brazil. Alongside are the requisite accompaniments: white rice, ribbons of sautéed collard greens and a pile of farofa, manioc meal fried with bits of egg, bacon, onions and garlic. The inky liquid is thick with beans, fork-tender chunks of beef and pork and plenty of sausage (though these links taste closer to kielbasa than chorizo). Samba's version, tamer but still satisfying, is certainly an antidote to the wet winter weather. Often called Brazil's national dish, feijoada is a black-bean stew traditionally made with assorted fresh and cured meats, including chorizo. Samba's short menu reflects this, featuring such classic stews as feijoada and the seafood-stocked moqueca Bahiana. This is honest home-cooking, Brazilian style.īrazilian cuisine blends Portuguese, African and native Indian influences, among others. The atmosphere at Samba is so comfy and casual, you might think you had dropped by the Hassans' house for dinner, an impression reinforced when you nibble on slices of faintly sweet house-made bread and dig into a substantial plate of good, inexpensive food. His ex-wife oversees the kitchen three of their four children cater to customers in the dining room. One of them will extend a cordial welcome and show you to a glossy wood table that proprietor Sam Hassan built himself.īrazilian-born Hassan is at the service bar expertly mixing the signature cocktails of his homeland - crisp caipirinhas, fruity batidas and whiskey with guarana, the caffeine-stoked Brazilian soda. Samba's come-hither tangerine glow illuminates a quiet Maple Leaf corner, promising all comers a welcome respite from waterlogged Seattle.ĭespite the name, it's not the razzle-dazzle of Rio that awaits you inside but the low-key hospitality of the Hassan family.
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