This new venture from the Cordúa family, whose first of many restaurants, Churrascos, opened in 1988, is, fittingly, the first of several venues planned for the Ion Innovation District. Plush velvet, black-and-white tile, and hanging greenery give warmth to the open space. The menu, showcasing a bit of Latin America and the Mediterranean, offers bar bites and plenty of plates for sharing. Top marks go to the huge (and addictive) potato chip “planks” with cilantro and smoked tomato dipping sauces, as well as beef empanadas with pine nuts and a swath of hummus. Of course, churrasco anchors the menu, in this case a center-cut beef tenderloin (tender though a bit undercooked), with chimichurri, pickled onion, giant potato wedges, and béarnaise sauce. It brought back fond memories of Cordúa meals of old.
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Latin American fare from the legendary Cordúa family.