Open late Fri.-Sat.
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Azuca Restaurant Review: Azuca has abandoned much of its earlier Carmen Miranda look. And while the menu has also matured, some favorites have disappeared, but we’ll just find new ones such as the ahi tártaro with spicy tuna, chunks of mango and an annatto-accented slick of drizzled oil. Other dishes, including the pasta Frontera with grilled chicken in a chipotle sauce over fettuccine, now nod more to generic, contemporary Latin cuisine. We head, instead, straight for old classics such as ropa vieja, that earthy, beefy stew with olives and tomatoes and a side of amarillos (sautéed ripe plantain). Chef Rene Fernandez also serves as the face of the restaurant Starfish, which his son opened a couple doors down; a quick trip to the bar that is sandwiched by the two operations is thus always in order. There’s a tropical drinks list with a decent sangría, and live bands encourage salsa dancing on weekends. But beware: competition on the floor is fierce.