Yesterday, former Samba Grille chef David Guerrero announced that his new restaurant Alma had opened in the Energy Corridor. Alma's menu will be focus on Peruvian cuisine, including the ceviches that earned him acclaim during his time at Samba Grille. Another former Samba employee, Alejandro Bremont, will serve as pastry chef. Alma is open for lunch and dinner Monday through Saturday.
A selection from the press release is below.
Open for lunch and dinner, the intentionally casual and approachable Alma focuses on classic dishes, incorporating seasonal and exotic South American ingredients and executed with the contemporary flair and attention to detail for which Guerrero has become known. Opening menu highlights include his take on traditional Peruvian favorites and hearty regional offerings, some of which he first began experimenting with at Samba Grille, like Antichucho Limeno, beef heart, huacatay sauce, choclo potatoes, panca powder, Scallop Tiradito, chichi morada, cured scallops, rocoto seeds, creamy Tiger's millk avocado puree; Arroz con Pato, duck confit, duck chicharron, green peas, aji escabeche, dark beer.
The contemporary space is both warm and inviting with soft cream-washed walls adorned with Peruvian artifacts, souvenirs and a rotating selection of vibrant canvases by Bolivian-born, Houston-based artist Javier Duran. The 2,200-square-foot restaurant features an open concept kitchen and encompasses two primary indoor areas – a dining room with seating for 120 and cebiche/Pisco bar – plus an expansive patio. Guerrero has personally created a play list of Andean-lounge music that accentuates the ambience. · Alma Cebiche + Bar [Twitter]
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