Spring Break
Zaguán: Latin American café and bakery
Andoni Vossos, Food Critic, avossos@smu.edu
Issue date: 10/1/08 Section: Entertainment
With an easy location, Zaguán, positioned at 2604 Oak Lawn Ave., is a quick Latin American getaway right in the heart of Dallas. Students can take the direct shot from campus down Preston Road until the restaurant emerges on the left hand side.
Zaguán emits a certain comfort that comes with the seamless blending of the old and new. The feel is rustic but undeniably contemporary without demanding too much consideration. The laid back atmosphere of the entire facility allows the food to do most of the talking, rightfully placing the attention on their culinary capability.
Signs of exterior character distract guests from noticing the unattractive infrastructure surrounding Zaguán. The structure boasts a textured stucco façade, dark wood beams, and antique doors. Quick and easy parking is available without a need for valet. The restaurant's best outdoor feature is their wraparound porch that holds seating options for guests. Screens, plants, and umbrellas are implemented when needed. Big windows also contribute to Zaguán's overall inviting feel. Best of all, the sign on the building's face is completely visible from the road, allowing first timers to spot the restaurant with ease.
The interior is not striking at all. It is simply a continuation of the exterior. The windows open up the space, making it feel twice as big as it actually is. Customary stained concrete floors warm the space in a cost efficient manner. Aged wood floors also add character, but are only found in the far right space of the restaurant. In this space, cool mango-colored walls give the area a contemporary feeling which compliments the nature of the floors. Nice dark tables and antique chairs also add to the aesthetics of Zaguán. The style of service is traditional waited tables. Once guests are ready to pay, they are to go to the register at the bakery display.
Owner Carlos Branger is responsible for the restaurant's six successful years. He opened Zaguán on May 9th of 2002. This is his first restaurant and has plans to build on his accomplishments with more locations and endeavors. Branger is solely responsible for the concept, laid- back atmosphere and good traditional food. He achieves this by providing free Wi-Fi in addition to the bakery and good service. His food and pastries are true to their origins. The recipes are straight from Venezuela, Columbia, Argentina, and some of the Caribbean Islands.
Zaguán emits a certain comfort that comes with the seamless blending of the old and new. The feel is rustic but undeniably contemporary without demanding too much consideration. The laid back atmosphere of the entire facility allows the food to do most of the talking, rightfully placing the attention on their culinary capability.
Signs of exterior character distract guests from noticing the unattractive infrastructure surrounding Zaguán. The structure boasts a textured stucco façade, dark wood beams, and antique doors. Quick and easy parking is available without a need for valet. The restaurant's best outdoor feature is their wraparound porch that holds seating options for guests. Screens, plants, and umbrellas are implemented when needed. Big windows also contribute to Zaguán's overall inviting feel. Best of all, the sign on the building's face is completely visible from the road, allowing first timers to spot the restaurant with ease.
The interior is not striking at all. It is simply a continuation of the exterior. The windows open up the space, making it feel twice as big as it actually is. Customary stained concrete floors warm the space in a cost efficient manner. Aged wood floors also add character, but are only found in the far right space of the restaurant. In this space, cool mango-colored walls give the area a contemporary feeling which compliments the nature of the floors. Nice dark tables and antique chairs also add to the aesthetics of Zaguán. The style of service is traditional waited tables. Once guests are ready to pay, they are to go to the register at the bakery display.
Owner Carlos Branger is responsible for the restaurant's six successful years. He opened Zaguán on May 9th of 2002. This is his first restaurant and has plans to build on his accomplishments with more locations and endeavors. Branger is solely responsible for the concept, laid- back atmosphere and good traditional food. He achieves this by providing free Wi-Fi in addition to the bakery and good service. His food and pastries are true to their origins. The recipes are straight from Venezuela, Columbia, Argentina, and some of the Caribbean Islands.
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