Cafe con Leche by Azul
东平路18号
近乌鲁木齐路,地铁一号线常熟路站或衡山路站
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- Accepts International Credit Cards
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The jazz lounge feel of this stylish tapas bar makes it easy to linger. Snack-sized dishes of fresh vegetables and meat comes infused with cilantro, basil, saffron, garlic and wine. The weekend brunch offers soulful Spanish and American favorites. The spot used to be known as Azul Viva but they've changed its name and menu and are anticipating a move in the near future.
Sherpa's food delivery service available.
Cafe con Leche and The Azul Team had created a very nice environment where You can enjoy the flavors from
Peru combined with the Tapas from Spain. The deal at lunch time is just perfect
Do not miss the White Sangria, uhmm!
-Second Bite-
Around town and on our website, there’s been a lot of smack talking about how Azul, one of the core restaurants founded by serial restauranteur Eduardo Vargas, has been going downhill. True or not, it appears that Vargas has heard the complaints. The service issue, for one, appears to have been worked out. When we visited Azul on a Saturday night, waitresses snapped to attention, and fresh baked bread arrived at the table while we were still mopping last batch’s crumbs from our lips.
Improvements to the menu were a bit less even. For one thing, there is still no sane justification for the markup applied. The seabass ceviche (RMB70) for example, was a martini glass full of onion, lemon juice, sea bass and sweet potato. The flavor mix was dominated by the sweet potato, which has the business advantage of being extremely cheap and filling. But we effectively spent more than 10 US dollars on a shot glass-worth of sea bass mixed in with entry-level veg. The gazpacho (RMB40) was a bit hollow, but the dash of crabmeat in the center was a nice touch. The standout was the Peruvian beef tapa (RMB65), a stew of corn, caramelized onion and rare beef in a peppery brown tomato sauce. The salmon crab ravioli (RMB90), on the other hand, was wrongful. It advertised an olive sauce, but what it looked like was a cow pie and what it tasted like was sour capers and nothing else.
Desert, however, compensated. Vargas’ flan recipe (RMB40) remains the best flan I have ever tasted (having lived in both Spain and Latin America), creamy as a soft cheese and slathered in light caramel sauce. The churros special (RMB50), long fried bread sticks dipped in a mild yet dense chocolate mousse, was also excellent.
-Pete Sweeney
