Zengo Restaurant Review

622 Third Ave. (E. 40th St.) Send to Phone

212-808-8110 | Make Restaurant Reservations | Menu

Price

$$$$$

Richard Sandoval brings his eclectic Mexico-meets-Asia cuisine to the Big Apple.

Cuisine

Open

Lunch Mon.-Fri., Dinner nightly

Features

Private room(s)
Full bar
Reservations suggested
Casual dressy

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Chef Richard Sandoval has a penchant for combining Latin and Asian cultures. Set in an airy three-floor space in the city’s busy midtown area, Zengo is a bright vision of saké and shochu (upstairs), tequila (downstairs) and tapas dining (main floor). Sandoval takes his more traditional Mexican expertise from Pampano and Maya to a new level here, offering a two-columned menu of small plates with South American and Far East influences---all mixed together. Starters of a decidedly Asian background include Peking duck and hot-and-sour egg drop soup, offered side-by-side with Latin arepas and mahi mahi and shrimp ceviches. Fusion-designed mains range from chipotle-miso glazed black cod to achiote-hoisin pork and daikon tacos made with duck confit, curried apple and orange-coriander sauce. Unfortunately it’s hard to single out any of the flavors in these blends, and too often the intended “fire” seems subdued under the pile of ingredients. You’ll still leave with a smile on your face if you order Zengo’s signature dessert: cooling snow cones spiked with tequila from the 400-plus-bottle selection from the downstairs Biblioteca.

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