No. 100: Zengo
Cuisine: Flashy Latino and pan-Asian flavors sit side by side—and sometimes collide (chipotle miso soup, curried empanadas, sake sangría)—on a sharing-friendly menu that includes everything from sushi and dim sum to tacos and tiraditos.
Mood: With its kumquat-orange walls, swooping banquettes, and quirky design touches—the brown orbs hanging from the ceiling are clay renditions of jícama—the dining room is a chic backdrop for slickly turned-out guys and gals downing $11 mojitos.
Best for: Groups out on the town, first dates, posttheater small plates, and cocktails.
Best dishes: XO-style edamame, pungent with dried shrimp; wonton tacos filled with ahi tuna; the Angry Zengo roll with yellowfin tuna and fiery wasabi tobiko; pork arepas; pork ribs with kimchee; ancho-grilled shrimp with cabbage slaw and flour mini-tortillas; sweet, buttery black cod with lemon aïoli; a crumbly lemon-yuzu cake with ginger ice cream; churros with chai custard.
Insider tips: Flavors are bright and bold—sometimes too bold. By the end of a traditional three-course meal, your taste buds are likely to be zonked. Instead, make a meal of appetizers and small plates. But stay away from the ceviches, skimpy on the fish and heavy on the sauce.
Service: •
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January 01, 2008 |
Reviewed by
Todd Kliman
,
Cynthia Hacinli
,
Ann Limpert
,
Dave McIntyre
