Zengo. The eatery has always been about fusion cuisine, combining Latin and Asian flavors to feed the after-work crowds who flock to this joint (they aren't hesitant about knocking back a cocktail or four, either). To keep things fresh, Sandoval has developed a "test kitchen," where he develops special menus of unique fusions that are offered for limited periods of time. The current offering is dubbed "Hanoi-Havana" and brings together the flavors of Cuba and Vietnam.Chef Richard Sandoval is up to some interesting things at his Midtown behemoth,
Last night we dropped by to try the fare, which is available on a supplementary menu. Lucky us - it's also soft-shell crab season. The standout dish was the Cangrejo Enchilado, a soft-shell crab tucked within a lettuce wrap, served with some lime leaf aioli. The crab was soft and crunchy at the same time and the giant lettuce leaf was the perfect vessel to scoop it up and dip it in the accompanying sauce. There aren't many Cuban-Vietnamese eateries in this town, but after eating this sucker, we'd definitely like to travel to Hanoi via Havana much more often. This menu is available through the end of June.