Sushi Samba Las Vegas

The menu at Sushi Samba is completely addicting. Sushi Samba melds Japanese, Peruvian, and Brazilian interpretations on food, drink, and design. It's like a little something for everyone, with many unique and delicious dishes perfect for sharing. And really, that is the fun of Sushi Samba, enjoying several beautiful dishes while emphasizing the social aspect of the dining experience. Eating here is also fun; from the whimsical decor, to the food itself, it's a delightful experience. After the rich breakfast we enjoyed at Bouchon, we were looking forward to enjoying a few vegetables. More often than not, vegetables are virtually ruined by excessive or ransid oil. Luckily, Sushi Samba perfectly prepared the field green salad with sliced radishes, and beets. It came with a light and flavourful carrot ginger dressing. Very refreshing. The tuna tataki was a nice combination of salty and sweet, tender and crunchy. We loved the shrimp ceviche, with perfectly chopped vegetables, and a crunchy plantain to top it off. The sushi platter, with the samba strip roll, was gorgeous, in every sense. It was a nice surprise to have a few bites of lobster to accompany our rolls, but the unagi (bbq eel), hiding in the background was absurdly good. My caipirinha is in the background, just as strong as it should be. This cake looks too simple. Fortunately, it was not. It was a warm chocolate banana cake, but hiding underneath the vanilla rum ice cream is this toffee-like maple piece. Now it does sound simple, I agree, although it tucked a nice little surprise into a warm chocolate cake, which wouldn't otherwise compete with the hundreds of other warm chocolate cakes available elsewhere. Christian Louboutin. This is for Shauna, and other lovers of shoes. It makes getting to Sushi Samba not half bad, cough, cough, as you wander through the shops of the Palazzo.
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with a slight delay

I love wi-fi. Here we are still in the Calgary airport waiting for Jeff's Dad to be kind enough to collect us, as our flight is now delayed until 7:50pm, from 8:40am. But I'm still able to post, it's pretty absurd really! So now the first eat is a late-night dinner at Sushi Samba in the Palazzo Hotel, and we're talking late-night. Until later. xox
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food, oh food, what are we to do?

It seems that every food we put in our tummies these days has some sort of complication. Is it organic? Is it grass-fed beef? Was that tomato irradiated? Well it looks like things aren't going to get any simpler anytime soon....well at least in terms of what is fact and what is fiction. So recently, I've been following the blog posts of the Haphazard Gourmet Girls and their efforts to blow many foodie myths out of the water. Literally. Like their interview with Trevor Corson, Sushi Superman. Did you know that the Japanese consider toro as a garbage fish? Or how about eating fish that is not too freshly caught, because it needs time to develop flavour. Well it shouldn't be twitching anyways. Nifty. I also love their post about beef and wine. How could two foods, which are pretty elemental in the history of Western Civilization, have so many conflicting fallacies involved? How should the cows be cared for? And are they really cared for the way we are told? And does Wine Spectator have a clue about what they are doing, or are those ratings just a bunch of hooey? Oh, and in case you had any poetic sensibilities for what you thought was chianina beef? If you thought that the nearly mythic beef at Dario Cecchini's macelleria in Panzano was actually chianina beef, well think again. After reading Bill Buford's book Heat, you too will discover that the beef comes from Spain. It is all in how the beef is raised apparently, and the type of cow itself is of little or no concern. hmmmm. Drinking bottled water? Watch this: And, then in case you aren't sure that food has really gone to the dogs, well take in this flick of one of my favourite food writers, and food expert, Mark Bittman:
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