Botekim Brazilian Bistro is a piece of Rio de Janeiro nestled in Marietta. The Brazilian fare is authentic & simple, while the affordably priced wine list and exciting cocktail and beer selection ensure that everyone finds something to suit their tastes. Enjoy authentic Brazilian comfort food as you dine on traditional bist
Wood crackles in a blazing fire as the smells of dust and wild grass waft through the air. In the background, horses' hooves pound across the plains. It's the end of the day for the gauchos, rugged Brazilian cowboys infamous for stealing wandering cattle. While the horsemen top one another with tales of their day's heists, succulent meat seasoned with sea salt roasts over the open flame of the fire. The smoke makes the gauchos’ eyes water as much as their mouths as they sharpen their knives in preparation for a hard-earned feast.
This gaucho style of dining dates back to the 18th century. At Sal Grosso, the chefs continue the gauchos' culinary tradition—now known as churrasco—of slow-cooking meats over an open flame and then serving tableside, or rodizio. The servers slice and serve endless portions of beef, lamb, poultry, and pork flavored with various spices and coarse salt. They also deliver traditional Brazilian flan and other desserts along with signature caipirinhas and flavored martinis to diners who haven't zoned their stomachs as carnivore-exclusive territories.
Sal Grosso trades the wild grasses and plains of South America for Brazilian-made leather dining chairs, hardwood columns, and modern abstract art. In addition to a large bar and 70-seat banquet room, the patio gives guests a view of the modern-day gauchos cooking meat inside a glassed-in outdoor kitchen as a fountain sends water streaming into a connected pool.
Live music regularly reverberates off Samba Loca Brazilian Steakhouse's bright-red walls, which bear festive decorations of ethnic artwork and wine racks crafted from gleaming chrome. Patrons sit under the full bar's flat-screen TVs, around tables, or in booths as the kitchen’s Brazilian recipes power entrees of 10-ounce strip steaks and salmon doused in Brazilian honey-dijon mustard. Customizable meals come in the form of five grill-fired meats, including filet mignon and red snapper, which don one of nine traditional sauces splashed with notes of curry, blue cheese, or passionfruit. To help them to decide, patrons not fluent in Portuguese can rely on the menu's English and Klingon translations or gaze at screens that feature photos of Samba Loca's signature dishes.
Drawing upon his 16 years of experience cooking Asian and Mediterranean cuisines, Chef Zhe fills Tokyo Boat 2's menu with an eclectic array of dishes that draws inspiration from Korea, Thailand, and Japan. The Japanese influences are the most readily apparent, as evidenced the extensive selection of sushi rolls and the broiled meats in housemade teriyaki sauce. Even the hibachi chefs combine traditional cooking techniques with a bit of modern showmanship as they sear orders of red snapper, steak, or vegetables on tabletop grills while a small audience of diners watches the impressive displays of dexterity.
Although the occasional burst of flame erupts from the hibachi stations' grill surfaces, the areas are mostly lit by a modern collection of blue pendant lamps that dangle above the diners. The sleek metal surfaces and exhaust hoods stand in contrast to the simple wooden shelving of the sushi bar, which lies just behind a jet-black counter where guests can sit and watch as the chefs slice nigiri, roll maki, and mold rice into snowmen during the warmer seasons.
Wafting aromas of sizzling seafood usher diners into Mambo Jambo's colorful and lively dining room. Kick off an evening of harmonized chewing with an appetizing goat-cheese salad, an emerald ensemble of baby lettuce and romaine quenched with a flavorful ambrosia of key-lime vinaigrette and balsamic dressing and topped with tumbling boulders of honey-roasted walnuts and crumbled goat cheese. After patrons have fully plundered herbaceous platters, a member of Mambo Jambo's friendly wait staff interrupts dialogues of gratuitous lip-smacking with a main course of paella de mariscos. Through the paella's copious haystack of saffron-infused rice, diners can dig for a plethora of seafaring savories, eliciting forkfuls of chewy calamari and disrupting a group of shrimp, scallops, and clams as it drafts a position on how central nervous systems are overrated. With today's second option, diners can assuage digestion with a sweet glass of sangria or a minty mojito.
The chefs at Haiku Sushi & Steakhouse don't mind having an audience while they're cooking. In fact, they prefer it. Without one, the seasoned hibachi masters would have no one to wow with their high-flown, acrobatic stunts carried out with steak knives. The chefs perform all their cooking out in the dining room, sizzling plump morsels of filet mignon, chicken, and seafood amid roaring flames.
Meanwhile, behind the sushi bar, sushi chefs put on a more subtle show of their own. They fold spicy tuna, soft shell crab, and salmon into a sweeping variety of specialty rolls, garnishing them with tobiko, jalapenos, and mango puree. Request the chef's choice Omasake Platter, and the nimble chefs will design a tasting platter from their finest fish, best ingredients, and top-secret stash of mermaid-farmed veggies.
As chefs busy themselves grilling scallops and slicing up sashimi, diners watch from sleek black chairs, sipping sake, wine, and Japanese beers. Servers bustle about the sleek dining room, where bright murals of crashing ocean waves and leafy saplings decorate the walls.