Tango, Albany

Tango’s chefs dance around the culinary traditions of Italy, Spain, Argentina, and Uruguay. They tuck spinach into house-made ravioli and build the chivito al pan, a traditional Uruguayan sandwich stuffed with filet mignon, bacon, cheese, and one over-easy egg. The kitchen’s flame-kissed grills cook short ribs, blood sausage, and sirloin steaks slathered in Argentinian black pepper sauce. Grilled lobster tails and seafood paella highlight the seafood options.