Tantalize tempts with dancers and churrasco

The Who: Part dinner theater-cabaret, part burlesque, this new venue aims to court tourists and locals looking for entertainment with their meal. Artistic director Elena Lee orchestrates the performances. Executive chef Horacio Rivadero (The District) heads up the kitchen, and pastry chef Veronica Manolizi handles the sweets.

The Space: A two-story spot a few doors from SET on Lincoln Road. Cushy banquettes, lots of red velvet, sparkling chandeliers, oversize mirrors and second-floor performance stage set the scene for Boardwalk Empire-style entertainment. Shows are well-choreographed if not as provocative as advertised.

The Dishes: Pan Latin with global influences. The menu is comprised of crudos and ceviches, raw bar selections and heartier mains. Starters are $14-$18, mains $28-$48.

Colombian cheese bread gets things started and then it’s on to small plates of scallop crudo in a tarragon sauce with salmon roe and Aleppo peppers. The lamb foie gras meatballs with pistachio chimichurri will probably become a signature dish along with bacalaito fritters served with heirloom tomatoes and avocado salad. Mains include confit duck legs and roasted duck breast served with saffron rice and piquillo peppers, beef tenderloin churrasco with yuca pastel and heirloom tomato escabeche and grilled cobia served with hearts of palm escabeche, clam mojo and balsamic glazed roasted plantains and Brussels sprouts.

Desserts keep the Latin feel going with quinoa coconut pudding with Lucuma ice cream and toasted coconut and a Chocolate Flan accompanied by Morir Soñando sherbert.

The Bottom Line: If you’re looking for taut bodies and hearty Latin food, you may be tantalized at Tantalize.