Once a creative space has been fully explored, introducing new elements can help spice things up, like when the Beatles blended sitars into their rock, or when you throw some circles into your missionary. Adding new elements to his award-winning grub, the chef at Zengo
Having conquered the globe with an empire of fine-dining Latin joints, the Pompano guy's adding Asian to the mix in the former Wild Salmon space, whose 180+ capacity's spread out over a sake-bar sporting main dining room (wrought-iron windows, rope-suspended wooden beams, a massive iron chandelier) and a 2nd floor mezz that also has a bar, saving you from yelling downstairs "Hey, sake it to me!". Envelope-pushing fusion starts with Peruvian tiraditos of wagyu beef w/ miso mustard, and sushi rolls like spicy tuna w/ sesame-chipotle sauce, while apps run from dim sum-ish (pork-mushroom gyoza, shrimp lettuce wraps w/ chorizo...) to antojito-esque, including duck breast/daikon tacos, and achiote-hoison pork arepas -- hey, if they didn't want to be eaten, why'd they come out looking so good. Entrees keep the vibe with fish such as chiptole-miso glazed black cod and hominy-sided chile BBQ salmon, while meatier options're exemplified by Colorado lamb w/ edamame & hoisin-adobo sauce and braised short ribs with Oaxaca cheese, Shiitakes, and a fungal-disease-derived delicacy called huitlacoche, aka corn smut, which will keep telling you to work it's cob
A grandiose bev selection includes over a dozen margaritas, loads of specialty cocktails, 25+ Asian & Latin brews, and traditional wines and sakes, while the entire basement is actually a swank tequila lounge called La Biblioteca, with sports lockers to hold your bottle of mezcal should you not finish it in one sitting, though you may need the whole thing to build up the confidence to try...counter-clockwise!