If you're looking for some Latin flair before or after seeing a play in the Theater District, look no further than Samba Grille in the Bayou Place complex.
Recently, the restaurant switched from being a Brazilian rodizio to a more upscale South American theme.
The credit for the new menu goes to its young executive chef, David Guerrero. Besides being a highly talented chef, Guerrero also has a story of triumph over tragedy.
He recently sat down and talked to Houston food blogger Mai Pham.
A year-and-a-half ago, Guerrero underwent surgery for a brain tumor and suffered a stroke that left him partially paralyzed. But 18 months after his long struggle, he is back in action and running the show at Samba Grille.
He told Pham a partial loss of taste from the stroke led him to make dishes that are strong and flavorful.
Although he trained as a chef in France, his food and inspiration comes from South America. Many of his dishes are based on the food of Peru.
Among his best dishes are a scallop sashimi marinated in a Peruvian soda and his take on Peruvian street food, a grilled skewer of beef heart.
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