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About Sabrosura
Nelson Ng, a proprietor of Sabrosura Restaurant, moved to Santo Domingo at the age of seventeen. There, he apprenticed as a cook and sharpened his culinary skills as well as developing knowledge of the restaurant and hospitality business. He eventually becomes a restaurant manager and owner, rounding out his restaurant and hospitality business skill set before coming to New York, seven years after arriving in the D.R.
Sabrosura was first opened for business in May of 1982. The restaurant featured a then
uncommon combination of typical Spanish and typical Chinese American dishes, including the
usual fried rice and Spanish steak & onions fare. Soon afterwards, Nelson began evolving
Sabrosura; he added a fresh lobster tank and began to add American style seafood dishes, with Latino accents, to the menu. He also began to change the flavors and textures of the dishes to suit Latin tastes, which he learned so well during his stay in Santo Domingo, and from his new customer base in the Bronx.
Following the success of the live lobster tank, Nelson added the now best-selling Broiled Fish in the
late 80s. At the time, Orange Roughy was a seldom heard of variety. Now it is a Sabrosura classic. By the early 90s, in continuing with the fresh seafood
theme, Sabrosura menu now features a minimum of five different clam serving styles, including fresh on the half shell, steamers, flame broiled, baked-stuffed and Casino-style. These same clams are utilized in the seafood soup, seafood pasta, paella and other dishes featuring our fine seafood.
Having achieved a high level of success with the fresh seafood concepts, Nelson turned his attention back to Sabrosura's basic root cuisines. In the late 90s, the, "merely good," Mofongo was dramatically enhanced with a newer, crisper pork skin (chicharron), made from scratch in-house,
and a new special mashed plantain recipe that is more moist and flavorful. The serving method was also improved upon, turned inside-out into a bowl shape, and filled with Creole-style stew of your choice, of shrimp, lobster or chicken, also with an improved sauce recipe. The revised Mofongo dishes immediately took foothold and became an incredibly popular Sabrosura signature dish, with patrons coming from far and wide to experience it, often considered the best Mofongo ever.
Following the run away success of the Sabrosura Mofongo, Nelson added new age Latin cuisine, in the form of the Bourbon BBQ Boneless Ribs, featuring juicy texture, smoky flavor and a sweet BBQ glaze, the Mojito Char-Grilled Chicken (Pollo al Carbon), a super juicy, succulent chicken dish, marinated in citrus juice & a good helping of herbs, and then char-grilled to absolute, smoky perfection and served piping hot. Along with these two protein features came the new Locrio, a Dominican home-style yellow rice dish made from chicken, shrimp and Chorizo sausage served on a hot sizzle plate, and a dramatically improved saffron-infused seafood paella. These four dishes combined with the super Mofongo to anchor Sabrosura's place at the top of the list for Spanish food lovers all throughout the NY Metropolitan Area.
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