Last week we returned to ZENGO (a local Richard Sandoval spot) in DC's
Penn Quarter after the theater (http://www.richardsandoval.com/zengodc/
index.php) and it was a brilliant scheme.
We had been to Zengo before and it was a zoo, despite the excellent
food. On this pre-snowstorm night (which never came anyway), at 845pm
the place was on the verge of being empty.
We had great service from our server Rudy with many wonderful
Drinks started the 3 of us off with a Margarita Tradicional for me
with El Jimador Tequila, Agave Syrup & Lime.
Will's Midnight Karma was tasty and not sweet with Tanqueray,
Blueberry Puree, Lime & Sour
The Mojito do Oro was a spiffy mojito with Pyrat Rum, Brown Sugar and
DUCK CONFIT -DAIKON TACOS are a big winner here where there is no
"taco" shell, but a thin slice of daikon radish used to wrap up the
superb meat with Yellow Curry Duck Apple, Orange & Coriander Sauce.
OXTAIL HUMITAS are Argentine tamales with a super sauce made from
Peanuts, Tamarind & a hint of Coconut Milk but not sweet at all.
If you like empanadas you will adore the THAI CHICKEN version here
just for the Chile Poblano Sauce made with Oaxaca Cheese, Mango &
Curry for a punch.
We moved on to an earthy chalky bottle of superb JUBILEO ZAPATA
ZINFANDEL 2009 from Valle de Guadalupe in Baja California Norte. I am
so happy they have Mexican wines on the menu as some, like this one,
are indeed superb.
Our main courses were all superb:
Chinese Braised Beef SHORT RIBS with Queso Manchego Potato Puree, Wok
Sauteed Mushrooms and Dragon Sauce with Huitlacoche was only a bit dry
in the center.
The Chipotle Miso Glazed BLACK COD was moist and flaky with Daikon,
Asparagus, Steamed Jasmine Rice and a Kabayaki-Lemon Togorashi
Aioli...this was a huge hit.
The Tagalog Style Churrasco Steak was tender and tasty with Calamansi
Citrus-Soy Marinade, Grilled Onions, Lemongrass Mojo and a divine
Green Herb Chimichurri with Sweet Potatoes and Tostones on the side.
We all wanted dessert and agreed to split one ASIAN PEAR EMPANADA; it
was a wise choice as the WARM dish arrived in the form of a cajeta
(empanada) with Dulce de Leche Ice Cram and sesame...very refreshing,
but two bites for each of us was indeed enough. Rudy came over with
some complimentary glasses of Churchill 13year old port and we went
home in perfect weather from a quiet and filling evening.