THIS RESTAURANT HAS CHANGED LOCATIONS Azucar

THIS RESTAURANT HAS CHANGED LOCATIONS Azucar Restaurant Review:

The pompano at Azucar arrives in spectacular manner, golden from the deep-fryer, set upright on the dish, and appearing as it would in nature---swimming straight on and coming at you. It's this restaurant's most spectacular offering from a menu of spectacular offerings developed by chef and owner Nick Vazquez based on the cooking he enjoyed in his family's kitchen when he was growing up in Cuba. It's also one of the most expensive dishes at the small but lively cigar-friendly restaurant, and worth every penny if freshness and originality count. On the menu it is listed as pescado à la Hemingway, a dish that would make Papa proud. There are several entrées that wander up into the $20 range, and an equal number priced at $9 to $15. This reflects Cuban cuisine, which ranges from simple to elaborate, from modest bean-and-rice-based dishes to sophisticated lobster in wine sauce. Vazquez's kitchen manages it all with a steady hand.