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Venezuela-born chef Isbelis Diaz and her son, Ivo Diaz, share their vibrant cuisine with the Big Apple. The passionate and charming staff busy themselves guiding hungry guests through a cluster of explosively flavorful dishes served on beautiful pieces crafted by local Venezuelan artisan, Victor Serrano. A bar up front keeps the crowds abuzz; while the dining room might just be the most beautiful in Brooklyn.
Empanadas are a favorite, especially when stuffed with Guyanés queso. Asado negro, a 48-hour braised short rib in burnt papelón, is positively velvety. Other winning dishes include arepitas, bollitos pelones and mandocas, hand-rolled, tear-shaped fritters made from ripe plantain and yellow corn and hit with a gentle hint of anise for a sweet and savory blend.