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THIS RESTAURANT IS CLOSED Churrascos Restaurant Review: Acclaimed founder/executive chef Michael Cordúa is actually from Nicaragua, but his menu-like his colorful décor-reflects all the flavors of Latin America. His signature dish at Churrascos is the famous grilled Churrasco steak, a marinated beef tenderloin served so moist and tender, you dont really need a steak knife. Its delicious, but basic. All diners start with the wildly popular (and free!) fried plantains and garlicky chimi churri sauce. Then, consider moving on to an appetizer of empanadas, which are stuffed with black beans, cotija cheese, mild peppers and Caribbean chorizo, or corn-smoked scallops, served with mushrooms and a huancaina sauce. For an adventurous entrée, try the Dorado a la Parrilla, roasted achiote-citrus snapper with fresh corn pasta and lobster cream sauce, or the Cerdo Camaronero, marinated pork tenderloin with lump crabmeat, avocados, yuca and shrimp. An addition to these already ample portions is the array of vegetable side dishes that accompany every entrée. Fresh, grilled yellow squash, zucchini, potatoes, garlic spinach, sautéed mushrooms and fried yuca are the lineup. Its filling fare, to be sure, but save room for the sinfully simple Tres Leches Cake. The dense vanilla cake is laced with three creams and smothered in a rich meringue topping. Others in town are trying their hand at this concoction, but accept no imitations.