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El Barzon Restaurant Review: This isn’t fusion food: Italian and Pueblan dishes are listed separately, allowing ingredients to remain true to their origins. On the Italian side, there's sausage cooked with bell peppers, potatoes and tomato sauce; spaghetti scampi Barzon with tomatoes, basil, garlic, mozzarella and fresh arugula; and vongole e cozze all arrabbiata, fresh mussels and clams in their shells, bathed in tomato broth. Then there's chile rellenos, Tampiqueña-style steak, and garlicky shrimp in white wine sauce. Not to be overlooked is this Mexican classic: barbacoa de chivo al horno, traditional steamed goat barbecue. Other specialties are zuppa de pesce and chicken blanketed in rich, earthy mole. There’s a nice wine list, too, much of it global, but with some local options as well. A long list of margaritas, all made with el Jimador tequila, includes flavors like jalapeño and Chambord. Detroit Cocktails reflect the city’s atmosphere; try the Our Detroit Mule, a mix of Our/Detroit Vodka, fresh lime juice, ginger beer and hibiscus-infused agave. Flan is on the menu; other noteworthy sweets are profiteroles, mixed berry cake and ricotta cheesecake.