SUSHISAMBA dromo Heats Up South Beach
Written By: Tracy Block on Fri, Sep 28th 2007
Being a member of the media has its perks. A few days ago, I was invited to a tasting at one of Miami's hottest sushi joints, SUSHISAMBA dromo. The upscale fusion bistro is located in the heart of South Beach on the infamous Lincoln Road. Boasting cuisine from the worldly influences of Japan, Brazil and Peru, SUSHISAMBA’s dishes are definitely not limited to traditional California rolls and Sashimi.
I arrived a bit early, and sat at the bar. I admired the cultural flavor of the décor and colors, very South Beach and chic. A great part about SoBe is the celeb factor; you never know who you’ll bump into, especially in the summer months. Not so much on the A-list, I took a gander at Nick Hogan (Hulk’s son) as he grabbed some take out and headed out the door.
With seating at the bar, indoor and outdoor, SUSHISAMBA dromo caters to families, singles and partygoers, eager for a pre-bite or drink for lunch or before a night out on the town, which is convenient for both the working crowd and the nightlife.
Soon after, guests began to arrive and we made our way to a couple of couches set for the tastings. It was revealed that we would be tasting one of SUSHISAMBA dromo’s three new menus; today was lunch. I called over our server and asked what wine was recommended to be paired with the concoction of cultural flavors about to drench my palate. I chose the Allan Scott Sauvignon Blanc, a surprisingly perfect match, from New Zealand (one of my personal favorite trends, a wave I have been riding throughout the summer).
I sipped my wine as the first course arrived. A smorgasbord of appetizers came one after the other, my favorite was the Aji Panca Roasted Jumbo Shrimp, served with scallions with a hint of Brazil nuts. The subtle fruit tones of the wine complimented the shrimp, a tasty highlight of the meal (which was just beginning). Other standout dishes included the Samba Dromo Roll, Maine lobster, mango, tomato and chive, served with a tomatillo salsa, the mango merged nicely with the wine. My final fave of the courses was the Brazilian Short Rib served with mixed barley. The short rib was light and melted in my mouth. I savored my last sip of vino with the last bite and sat back as I enjoyed the marriage of flavors.
After indulging in assorted fruit tiraditos as a light and healthy treat for dessert, I chatted amongst other journalists as we swapped stories about our work and upcoming projects. I was intrigued by an older media influence, Linda Gassenheimer, who revealed she has authored 19 books, currently freelances for The Miami Herald and has a weekly radio show on WLRN. Mesmerized by her many achievements, Linda also revealed she had co-authored the recipes of the South Beach diet. I felt so honored to be in the presence of someone with such class and wisdom.
It was an eventful afternoon full of GREAT eats and a nice light white to go with what seemed like a never-ending abundance of delicious bites. We might get a bad wrap, but being a member of the media never tasted better…
