Cuisine:

• American
• Latin American
• Mexican

Aló Description:
Pastry chef Dunia Borga, of the Borga family that lends its inspiration to this tapas spot, identified the talents of chef Julia Lopez for the kitchen at Aló. Menu must-haves include any of the Peruvian potato causas---firmly whipped potatoes and salmon, calamari or shrimp topped with a piquant pepper and vinegar-infused sauce. Enchiladas, served in small skillets, form from hearty house-made corn tortillas stuffed with a choice of chicken, lobster or shrimp and topped off with any of a selection of savory sauces. The "Gringas" are a crowd-pleasers with combos like rib-eye and tender wild mushrooms or chicken with grilled onions, spinach and goat cheese, served with tortillas. Not so happy are we with the Peruvian tiraditos, thinly sliced bits of yellowtail tuna drenched in a sauce that is more vinegar than spice, leaving one with a puckered mouth and reaching for another glass of water. At any Borga restaurant, though, dessert is smile-inducing---a balance of moist and flaky is found in the "famous berry 4 leches cake."


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