It also arrived after the appetizers were served instead of before. Unfortunately, this white was served at room temperature when it should have been chilled.
My six lobster spring rolls avoided an overload of dough and instead packed in the lobster.įor wine, we ordered a pinot gris from J.B. Peter praised his calamari for not being overcooked. Ginger and wasabi accompanied the sushi with the latter rated as potent. Lisa noted that the eight-piece portion was unusual. It had a subtle, spicy kick, too.'' When yours truly asked the eatery what went into the ``Brazil-inspiration sauce,'' he was told it's a secret.īoth sushi dishes were attractively presented. Everything was well-balanced nothing overpowers anything else. ``The combination of lobster and mango was surprisingly effective. ``It's one of the best sushis I've ever had,'' she said. ``It's sinful it's so good,'' said Peter. Winner of best dish of the evening, however, went to the lobster maki. A sweet soy glaze covered the eight colorful pieces. ``It tastes very fresh and that's what you have to have with sushi,'' she said. We also ordered the fried calamari ($7.95) and the lobster spring roll ($8.95).īev enjoyed the lightness of the Christmas maki as well as its freshness. The vegetables provide enough greenery.Īs good as the entrees were, the appetizers may have been even better, particularly the sushi Ä specifically the Christmas maki consisting of shrimp tempura, tuna and avocado ($13.50), and the lobster maki made with lobster, asparagus, mango and avocado and topped with a homemade ``Brazil-inspiration sauce'' ($13.50). The salad could almost be considered superfluous as the entree and rice servings are more than generous. Consisting of iceberg lettuce, carrots and tomato and topped with a watery horseradish dressing, it should either be upgraded or chucked off the menu. Mine was so moist and flavorful I hardly used the dipping sauce.Įach entree came served with a salad, stir-fried vegetables and the aforementioned rice, of which diners have a choice of plain or fried. The lobster didn't succumb to dryness either.ĭitto for my lobster tails ($23.95), and there was plenty of lobster. ``And it was cooked just the way I asked for it,'' she said. My wife, Beverly, who selected the sirloin steak and lobster ($21.95), was pleased that the steak wasn't fatty. Grills can dry out food if the chef isn't careful. His wife, Lisa, who picked the filet mignon and shrimp ($21.95), was impressed by the tenderness of both the meat and shrimp. The sweet scallops earned the highest grade. ``This is fabulous and not at all bland,'' he said. One of our guests, Peter, who ordered the mixed grill, raved. Sauce used in the food's preparation varies depending on the dish. Hot mustard and ginger soy dipping sauces arrived as the chef performed. Our party of four selected the mixed grill consisting of shrimp, scallops and salmon ($23.95), the filet mignon and shrimp ($21.95), lobster tails ($23.95) and sirloin steak and lobster ($21.95). The main ingredients were top quality and the execution was top-notch. The teppanyaki - or hibachi - meals we ordered were universally excellent. Children should love this stuff.Īnd all ages should love this food. Our chef also performed the teppanyaki standard of building a volcano out of raw onion rings and then setting it ablaze. On the flip side, diners looking for an intimate, quiet meal should look elsewhere. Since customers sit at nine-seat tables, Samba makes an ideal family restaurant.
SAMBA BRAZILIAN STEAKHOUSE UNIVERSAL MENU PLUS
Another plus comes from the entertainment factor in the teppanyaki preparation as a chef grills the food in front of customers while employing a surplus of showmanship. The good news is Samba's sushi and teppanyaki offerings are superlative. The fusion concept stems from the Japanese immigration to South America in the early 20th century. One of the dining rooms even contains a giant statue of Buddha. Brazil and Peru make their way onto the cocktail menu and the atmosphere has a colorful South American flair, but the rest is all Japanese from the sushi to the teppanyaki.
While Samba's cuisine contains some South American touches with its sauces and ingredients, the food has its roots planted firmly in Japan.
Just don't go to the Framingham restaurant expecting to see Brazilian churrasco or Peruvian ceviche on the menu. FRAMINGHAM - In its literature, Samba Steak & Sushi promotes its fusion of Japanese and South American cultures, specifically those of Brazil and Peru.
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