Samba Grille (Houston, TX)

Brazilian Rodizío ambiance and the value-driven South American wine-list define this Texan spot.


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With elegant décor and soft lighting,Samba Grille aims to recreate a Brazilian Rodizío, but through a more intimate dining experience. The house offers a full à la carte menu of the country’s authentic dishes.

Destination Bottles:

Domaine de Souviou 1988 Bandol
Carmelo Patti 1997 Cabernet Sauvignon (Mendoza)
Cousiño-Macul 2009 Sauvignon Gris (Maipo Valley)

Sommelier Marc Borel has carefully selected a value driven wine list with a number of releases exclusive to Houston. The extensive South American wine list is balanced by offerings from throughout the world.

For more information about this Houston, TX, restaurant, click here.

For more Texas restaurants, visit Al Biernat's, Lake Austin Spa ResortPappas Bros. Steakhouse, Stephan Pyles and The Mansion Restaurant.


Hot Recipe: Shrimp & Fish Ceviche

Perfect for a hot summer day, this tangy ceviche is served chilled alongside fried plantains.

8 ounces shrimp (16/20 per pound), peeled and cleaned
1 pound red snapper, freshly sliced
2 ounces lemon juice
2 ounces lime juice
1 ounce pickled jalapeño juice (from canned pickled jalapeños)
½ teaspoon kosher salt
3 ounces red onion, julienned
2 jalapeño peppers, julienned (no seeds or vines)
2 Roma tomatoes, julienned
½ bunch cilantro, chopped (for garnish)

To prepare the shrimp: Boil salted water. Prepare an ice bath and set aside. When water is boiling, poach shrimp for just 30 seconds. Plunge into ice water, then drain.

To prepare the snapper: Combine red snapper, lemon and lime juices, pickled jalapeño juice, and kosher salt to taste. Refrigerate for 20 minutes to 2 hours.

To make ceviche: Mix onions, jalapeño peppers and tomatoes. Combine with snapper mixture andshrimp. Garnish with cilantro. Serves 6.

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