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. Tequenos, or cheese sticks fried to a golden brown and served with two salsas, are a special treat, while asado negro, a 48-hour braised short rib in burnt papelón, is positively velvety. Other winning dishes include arepitas and bollitos pelones. Sweet plantains are a must, served in a traditional style with quesito and crema.