28 May 2010, Posted by admin in L'Epicurien, 0 Comments

zengo offers a new take on latin-asian fusion cuisine

With a sake and shochu lounge above and La Biblioteca Tequila Library below, Zengo offers a new take on Latin-Asian fusion. This restaurant offers something to suit every palette: gourmet sushi rolls, foie gras dumpling in hot and sour soup, and lemongrass calamari. As for beverages, Zengo offers an incredibly varied selection of cocktails and spirits given the eclectic nature of the cuisine: sake, shochu, tequila, and everything in between. Pass on the tequila tasting on Tuesday nights, despite the killer guacamole–its nothing more than a pitch from a tequila company.

Chef Richard Sandoval is creative with popular staples. Wanton shells overflow with charred tuna tartar, guacamole, sushi rice, and mango salsa. Deconstructed peking duck tacos take a make it yourself approach, and are presented with thinly sliced daikon radishes as the taco base ( what a low calorie alternative ) and served with curried apple slaw and orange-coriander dipping sauce. Chili barbequed salmon exuded a lovely, potent smoky flavor imparted by the smoked mushrooms.  It was drizzled with meaty hominy, dried maize kernels, and achiote ponzu, a spice cultivated in both Latin America and South East Asia.

Churros, crunchy and warm, come delicately stacked adjacent to a shot of bitter, dark chocolate and cinnamon dipping sauce.  A small tower of Dulce de Leche was garnished with chocolate caviar, coconut macaroons, and drizzled with a rum plantain sauce.

Zengo

212-808-8110

622 3^rd Avenue

www.richardsandoval.com

–Melissa Matarese