Open late Fri.-Sat.
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Azuca Restaurant Review: Weekend salsa nights at Azuca’s bar (we suggest a little Arthur Murray brush-up before venturing out on the floor) set a tone that reverberates in the dining room. Fortunately, the kitchen’s not counting on caipirinhas and mojitos to carry the day. Chef-owner Rene Fernandez is constantly introducing dishes from all the Americas. Gaucho flatbread with sausage evokes the pampas; from Colombia comes the cheesy arepa with pulled pork; Jamaica calls with rasta jerk chicken; and Brazil sambas in with a feijoada featuring pork shank and black beans. But grouper Guajiro with a peppered orange glaze seems to spring from the chef’s fevered brow, as does the chocolate lava cake with a pisco-bolstered chocolate ganache, all served over strawberry soup. Perhaps the kaleidoscopic blown glass works on the walls (they’re created next door) serve as a sort of inspiration.