Sevilla Enlivens Santa Barbara With A Taste Of Carnivale Spirit

From the deep green jungles of the Amazon, to Rio de Janeiro's bustling streets and the grand revelry of Carnival, few countries dazzle the senses like Brazil. The beautiful land, the passionate people, and the bold flavors all combine to create a truly intoxicating experience for those who visit it.

Now, with the highly anticipated opening of Sevilla, the magic of Brazil can be experienced in Santa Barbara, where acclaimed Chef E. Michael Reidt fuses his love of the Brazilian culture with his classical French training, resulting in a truly unique cuisine. And the setting couldn't be more appropriate. Located in the space formerly occupied by the city's oldest and most fabled restaurant, Casa de Sevilla, established in 1926, the stylish and elegant new interior is the perfect backdrop for Chef Reidt's exciting cuisine.

Heating up the kitchen and warming the dining room with his talent and charm, Reidt makes his West Coast debut and enlivens Santa Barbara's culinary scene with his bold Latin fusion fare. Named one of the country's "Best New Chefs" in 2001 by Food & Wine magazine, Reidt has emerged as one of the most celebrated chefs of Nuevo Latino cuisine, having stolen the culinary spotlight in two previous starring roles as Executive Chef at Bomboa in Boston and Wish at The Hotel in South Beach. Born and raised in Boston, Reidt's heart has throbbed to a Brazilian Bossa Nova beat since his first visit to Brazil as a teenager. Staking claim amidst Southern California's beautiful seascapes, desirable climate and fertile land, Chef Reidt has found paradise in Santa Barbara's coastal bounty.

The menu at Sevilla reflects his worldly travels while remaining true to the inherent beauty of his ingredients. "I get my inspiration from the original recipe and then adopt it as my own, but without straying too far away from the root of the culture," says Reidt. He focuses on traditional South American dishes that have been gracing the Brazilian table for centuries and adds his own spin to each dish. Some ingredients are exotic and others blissfully familiar to the American palate. The result: lusty food that satisfies all the senses.

Examples of Reidt's innovative cooking style include Brazil's national dish, Feijoada, a traditional, rustic bean stew dating back some 300 years that Reidt accentuates with Braised Niman Ranch Pork Shank, Crispy Rice and Star Anise-Citrus Salad. Refreshingly different dishes such as Grilled Cachaga Marinated Tuna with Faro Salad, Grilled Melon and Avocado showcase Reidt's knack for combining unexpected textures and tropical flavors.

Other standouts include Sugarcane Skewered Scallops, Parsnip Puree, "Rabada"(oxtail stew), and Foie Gras Emulsion ($26); Pan Seared Australian Barramundi "Caruru"Shrimp and Okra Stewa regional dish from Bahia with Ginger-Citrus Brown Butter ($24); and Crispy Skinned Hawaiian Snapper with Saffron Potato "Risotto", Spinach, Linguica, & "Moqueca"a rich fish and shellfish broth ($25).

The dessert menu accentuates the chef's playful outlook for a fun celebration of food, bringing out the child in us all. Tempura "Snickers" with Tahitian Vanilla Ice Cream, or the Dolche de Leche de "Carina"Grilled Bananas and Crushed Oreos are mature versions of childhood delights that show off Reidt's whimsical side. Other seductive sweets include the Bunelos de "O", truly addictive Fried Pastries filled with Dulche de Leche creme, in addition to the Saudade Brasil, Passion Fruit Mousse, Sugar Cookies, Grilled Pineapple Sorbet, & Coconut-Cachaca.

Sevilla's location is historic yet vibrant. During the Prohibition years, Casa de Sevilla was Santa Barbara's preeminent speakeasy; after much negotiation, it became the first establishment to secure a liquor license in the city&#