At Azúca, chef L. Rene Fernandez is intent on illustrating that south-of-the-border cuisine extends far beyond Mexico. The space is brightly colored and full of blown-glass vases and light fixtures, complemented by the equally colorful cocktails and artistic fare. Flamenco, salsa and tango dancing enliven the adjoining bar. The dishes are described as Nuevo Latino and are inspired by culinary techniques that range from the Caribbean to Central and South America. Begin with a ceviche trio or some melt-in-your-mouth amarillos, fried plaintains served with sour cream. Notable entrées include Latin paella and the Chef’s Trio: a sampling of beef tenderloin, sautéed shrimp and seared tuna. Full bar. Serving lunch and dinner daily.