Why go: Stellar Peruvian cooking with a flair that belies the strip-mall setting, plus plates that are more than generous for the price.
What to get: Ceviche of tilapia with toasted maize; tamales with a lively stuffing of chicken, olives, and hard-cooked egg; chupe de camarones, a creamy soup of shrimp, potatoes, corn, and lima beans with a poached egg; Peruvian-style fried rice with spring onions, chicken, and ginger; tender grilled beef hearts called anticuchos; the house lomo saltado, a stir-fry of beef tips, onions, yellow pepper, and vinegar topped with a fried egg instead of the usual fries and served with tacu tacu, a pan-seared roll of rice and limas.
Best for: A date or family outing—the moodily lit dining room evokes a Spanish wine cellar but is spacious enough for large groups.
Insider tip: Portions are big, so consider sharing.
Open Wednesday through Monday for lunch and dinner.
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June 01, 2008 |
Reviewed by
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
,
Dave McIntyre
,
Rina Rapuano
