Cuisine Type: Brazilian-American
Handicap Accessible: Yes
Number of Tables: 5?10
Parking: Free street parking
Most popular offering: Feijoada
Delivery / Take-out Available: Takeout Only
Outdoor Seating: No
Samba Cafe's owner Paulo champions the regional dishes of Southeast Brazil. The crown jewel of the menu is the "National Brazilian Dish," Feijoada. Though the stew started its life as a Portuguese import, the Brazilian version took on a life of its own. Samba Cafe's take on the dish incorporates black beans and a trio of meats?pork, beef, and sausage?and tops it off with saut?ed garlic collard greens, an orange slice, and farofa. "[Customers] are always surprised by the flavors," he says. In addition to other Brazilian specialties, including the Farofa da Serra?scrambled eggs, bananas, and spices?the restaurant also serves up a handful of American favorites, including wraps, panini, and burritos.
The dining possibilities are practically limitless at Ridgeview Family Restaurant, thanks to its huge menu of American diner classics. Stop in for breakfast and you'll be greeted with eggs cooked a few different ways?fried into omelets, scrambled next to steak, and poached into eggs benedict. The choices continue throughout the day with dozens of sandwich offerings at lunch and hefty seafood, steak, and Greek-inspired dinners. To top it all off, Ridgeview Family Restaurant keeps its display cases full of sweet cakes and pies. The restaurant offers New York State Lottery games as well.
For nearly 30 years, Keenan's Restaurant has been proving that fine dining doesn't have to be separate from casual dining, serving unique and creative meals in a laid-back atmosphere. It has also maintained a commitment to the community, relying on local vendors such as bakeries, fish markets, and microbreweries to supply the restaurant with fresh ingredients and craft beers. Each Friday, Keenan's hosts its popular fish fry, but throughout the week guests can rely on tasty selections such as seafood bisque, signature burgers, French-inspired entrees, and other seafood and pub favorites.
At Sogo Sushi and Hibachi, it's hard to miss the filet mignon. Or the shrimp and chicken, for that matter. The proteins are vocal presences, sizzling on the eatery's hibachi grill before they arrive, piping hot, at diners' tables. The culinary team crafts cooler dishes, too, hand rolling sushi and prepping sashimi. They also stock bento boxes with sushi rolls, miso soup, and proteins such as teriyaki salmon, creating classic samplers of Japanese dishes. Bartenders craft cocktails at a full, neon-lit bar, too, rather than asking patrons to just drink their sushi rice through extra-wide straws.
Eat Like a Brazilian Cowboy
The history of Espada Brazilian Steak's churrascaria cuisine stretches back centuries, to the gauchos of southern Brazil. After a long day of saying "Get along, little doggies" in Portuguese, these cattle-herding cowboys would skewer choice cuts of beef and roast them over an open fire. Here, diners experience a luxurious version of the gauchos' rugged cooking style, relaxing with caipirinhas and other drinks as chefs present them with the succulent grilled meats.
Know Your Cut
First-timers may not recognize certain churrascaria meats. Here's a quick rundown: * Lingui?a sausage: This mild, flavorful sausage is the result of a recipe made exclusively for Espada. It's best served right off the grill, or added to the restaurant's traditional black bean stew to make a dish called feijoada. * Picanha: This top sirloin steak is the restaurant's signature cut. It's specially trimmed to create a lean steak with a thin cap of fat for flavor. * Fraldinha: Although fraldinha is carved from the bottom tip of the sirloin, it shouldn't be confused with flank or skirt steak. The main difference is its supreme tenderness.
A Fusion of Old and New
A churrascaria menu isn't the only thing that ties Espada Brazilian Steak to Brazil; guests literally touch a piece of South America while sitting in chairs made with wood reclaimed from an old Brazilian ship. But while much of the decor at Espada Brazilian Steak is traditional, the restaurant's deeper infrastructure couldn't be more modern: it runs entirely on renewable solar, wind, and hydro energy.
When Rizzi's Restaurant head honchos Rick and Steve envisioned the eatery, they hoped to draft a casual atmosphere that fostered both family camaraderie and singular romance. Today, the dining room houses relaxed dinner dates and congenial social events ranging from engagement celebrations to Halloween parties. Chefs season every affair with traditional Italian and continental victuals. Dishes such as tenderloin asiago or chicken marsala receive reinforcement from a staid wine selection, with bottles hailing from the lush vineyards of Italy and the carmine grapes of Mars.