Samba Grill, designed by David Rockwell, is both splashy and colorful, without a single straight line in its architecture. Overhead there are forest green palm fronds made from air-brushed sheets of tin. Patrons sit on multicolored cloth banquettes, facing an unusual bandstand done in the shape of conga drums. One of the main reasons Samba Grill stands out is the unique background of its executive chef Patrick Glennon. The meal you eat here, prepared with the assistance of Glennon’s assistant chef, Brazilian Fuad Hamden, is pure magic. The menu is the Rodizio experience, which consists of unlimited servings of marinated meats, poultry and fish. But, that’s not all, each Rodizio meal includes a bottomless bowl of Samba Salad, side dishes of creamed spinach, black beans and rice, fried sweet bananas (plantains), a Cuban-style potato cake and tasty breads. You won’t be able resist Samba Grill’s delectable desserts. Share if you must, but don’t miss the lovely rice pudding studded with pineapple, or the banana split for two that could easily satisfy four…Yummy!