"Great atmosphere, excellent drinks, and wonderful staff. All around an enjoyable experience! I took a quick photo of the plate of sides they brought out. "The service was excellent, the atmosphere was fun, and the food was good. Sorry, I will not recommend or come back."
Personally, I think the asian fusion was an afterthought. Lastly, the sushi tertible, the rice tasted like someone had it in their mouth and threw it up, too mooshy and tasteless. We asked for sushi, which never arrived and was delivered to the table next to us. The table was miniscule, there were no place to put dishes or put your hand to support cut the meat even the server could not figure iut were to put the dishes and said there were no space on the table. My husband took there for a Valentine's dinner. "My fiance and I absolutely love this place! From the service and drinks to the food, everything was amazing! Definitely had a memorable Valentine's Day! Make sure you bring plenty of appetite because there are many things to try!" For quality, taste, service and experience, I’ll rate Kravings a out of. Samba Brazilian Steakhouse Brazilian Restaurants Bars Steak Houses (54). I cannot speak more highly of the phenomenal servers who make the experience much more enjoyable. Tarzana is a suburban neighborhood in the San Fernando Valley region of Los. It’s a hidden and wonderful gem for meat lovers. It’s really so good and you definitely get more than your money’s worth. You get a variety from Steaks, to Kabbalah, a sausages, Salmon and more. And boy, do the servers make sure that your are BEYOND STUFFED to the maximum! Literally! And the choice of meats is as juicy as it gets. Once a month, on Fridays, the restaurant hosts a Brazilian Happy Hour with live music and an appetizer-only menu."I LOVE this place! It’s a birthday tradition for me to always come (for Sunday Brunch) to eat my heart out. Even the dragged-through-the-garden Chicago dog looks minimalist compared to the typical Brazilian dog, which is topped with a heap of stuff like lettuce, tomato, corn, peas, parmesan cheese, potato strings and parsley. Panelas also makes a "maravilhoso" hot dog, an entirely different species than the American version. Brazilians put their spin on it by including corn, oregano and cilantro in the filling. This cross-cultural comfort food originated in Greece with an assist from the Romans, who added the top crust. Amid the chicken croquettes, cod fish balls and fried chicken, don't overlook the mini chicken pot pies known as empadinhas de frango. Panelas also has a lot of great appetizers.
Another dish that brings out the flavor of the south is carne de panela, aka pot roast, prepared with tomatoes and potatoes. Gaucho cuisine is all about the meat, which is prepared simply, by rubbing rock salt on it. The South Bay restaurant is known for its picanha plate, a heap of sliced top sirloin served on a bed of rice, beans, potato salad, farofa and vinaigrette (which Americans know as sals). If you want to experience Gaucho cuisine, food from the border of Brazil and Argentina, Panelas is your best bet. When you're in Ventura County, you can stop by the original Moqueca, in Oxnard, where there are dancers and live music on weekends. If you have trouble getting a table, sidle up to the bar and order a caipirinha. It gets busy on Friday and Saturday nights so reservations are recommended. The restaurant is on the pricey side - entrees cost $24 to $74 - but the huge portions easily feed two people.
If you have a sweet tooth, get the pavê de amendoim, a peanut tiramisu that layers creamy and sweet peanut custard on a bed of ladyfingers. (Capixaba means "hard working people" in the local Native American language.) On Saturdays, Moqueca serves feijoada, a pork and bean stew. The paella capixaba, which combines your choice of shrimp, octopus and other seafood, is delicious. Get it with a side of plantains and farofa (toasted yucca flour). I'm a fan of the shrimp stew (bobo de camarão), cooked in coconut milk with fresh tomatoes, cilantro and onions. Seasoned with onions, tomatoes, garlic, cilantro, malagueta peppers and urucum (a native condiment high in protein that gives the dish its reddish/orange color), moqueca is cooked slowly and then served in a terracotta casserole dish with white rice and pirao, a sauce made by adding yucca flour to the broth. Located in a mini-mall off of busy Thousand Oaks Blvd., Moqueca (pronounced "moo-kek-ah") takes its name from a a saltwater fish stew that originates in Espírito Santo, a state in southeastern Brazil.
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