Sushi Samba's New Brunch Gets Boozy

SUSHISAMBA dromo

Feijoada, a Brazilian and Portuguese specialty stew.

If you haven't had a chance to check out the redesign, head to Lincoln Road this weekend to experience Sushi Samba's recently launched brunch. Featuring a graffiti installation by street artist Jordan Betten, the updated Samba brought back brunch a few weeks ago, but only now does the offer sparkle with extras. This week they have also added an "all you can drink" option. More attractive, yes?

For $15, consume glass after glass of Zonin prosecco, or choose from an array of fruity "Bubbletails," ($20 for endless amounts; they usually cost $10 each). So what exactly is a "Bubbletail?" That's Samba's champagne cocktail creation, ranging from a lychee version with purée, elderflower liqueur and a prosecco floater; to the strawberry Bubbletail, made with fresh muddled fruit and plum sake.


Everything on offer (besides the booze) is a la carte; more of the menu items lean towards savory, although a few sugary bases are covered. Quinoa waffles with kuromitsu (a Japanese syrup that resembles molasses) and vanilla-cinnamon butter ($13) and French toast with fruit and powdered sugar ($13) constitute the traditional morning sweet fare.

There's a lot more diversity in the remainder of offerings, with a signature dish of lobster eggs benedict topped by a miso-yuzu hollandaise ($15) leading the pack. A South American inspired frittata includes lingüiça sausage, asparagus, heart of palm, and manchego cheese ($13); Wagyu sliders on sesame brioche are packed high with shredded lettuce, tomato, and a slathering of aji panca ketchup ($15), while those who prefer to do brunch the old fashioned way, can go with Samba's smoked fish plate, piled with white fish, salmon, and trout, and served with homemade bagel chips ($14).

They've also created a Feijoada Brazilian inspired brunch special (small portion $14, large $17), which is a stew of black bean, shredded pork, seared beef and carne seca (dehydrated beef) with white rice, collard greens, farofa and fresh orange slices.

Brunch is on every Saturday and Sunday from 11:30 a.m. to 4 p.m.

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