Iguaçú

Iguaçú Review

With flares blazing near the entrance, a terra-cotta-tile floor, enormous mirrors in Mexican metalwork frames, and a pair of chandeliers made from copper tubing, the style is eclectic and the menu follows suit. The kitchen goes nationalistic with battered fish-and-chips with tartar sauce which is exceedingly popular, plus there are staples like venison rubbed with Dukkah (an Egyptian nut-and-spice blend), topped with a lemongrass-and-tamarind sauce, and on Thursday, Friday, and Saturday this can be a really happening (and noisy) place for the single twenty to early thirtysomething set.