Zumo

Zumo Review

Longtime favorite Siriacos was reborn as Zumo in 2007, and takes the often overused term "fusion cuisine" seriously. The chef here mixes in-season Guatemalan ingredients with an around-the-world menu. We like the shrimp in mango sauce with avocado butter, and the wonton ravioli stuffed with sweet potato and salmon drenched in an almond cream sauce. Top it off with a mango mousse and a selection from a reasonably priced wine list (one of the best in the capital), and impeccable service. The new owner has added lots of whimsical fountains to this century-old brick-and-stucco former carriage house.