|
Reviews: |
|
"Mexican-born
chef-owner Richard Sandoval added an Asian accent to his modern
Mexican cuisine for this chic eatery. Zengo is a hip, 200-seat,
orchid-decorated, open-kitchen restaurant. During the week,
locals drop in for a sampling of tapas and cocktails. We have
enjoyed Kobe beef stone-cooked tableside, tequila-smoked salmon
sushi rolls and pork dumplings with chile piquin sauce. There's
a great selection of sak้ and an eclectic wine list but the fun
drinks are the martinis (accented with fresh fruit pur้es) and
mojitos (try the refreshing rum, mint, cucumber number)..."
--Gayot
|
"..Chef/owner Richard Sandoval
has created an exciting spot that gives a fascinating
combination of Latin and Asian cuisine, taking the best of both
in presentation and preparation of the dishes. The design by
international designer Jeffrey Beers brings a retro look with
lots of red in Jetson-like Plexiglas lights and big, white, '70s
ball chandeliers, stone walls, an orangey-red ceramic tiled bar,
iron work and flower designs, merging all the elements together
in this 150-seat restaurant. The focal-point sushi and ceviche
bar and open kitchen add great touches to the scene. A huge
lounge offers a comfortable place for gathering. Don't miss the
cucumber mojito, specialty drinks and great wine list."
--GabbyGourmet
|
|
"The essence of
Zengo lies in the kitchen. Not in the resum้ of executive
chef/owner Richard Sandoval. Not in the gorgeous nouveau-club
lines of the dining floor. Not in the nightlife-beautiful
waitresses. No, this is a galley story, with success or failure
hanging on the ability of the cooks to translate into dollars
and applaud a Latino-Asian fusion menu that sounds ridiculous
but works shockingly well. Dont miss the black cod and
honey-fried plantains."
--Westword
2006
|
|
Westword
BEST OF 2005: Best Blowout Dinner, Best Seafood Restaurant
|
|
