This “Peruvian fusion” restaurant serves a version of Peru’s rotisserie chicken, but the menu in this refined setting shows much more of the country’s cuisine: traditional ceviche; anticuchos (grilled cow heart); and churrasco a lo pobre, fried steak with fries, fried bananas, and a sunny-side-up egg.
This article appears in the April 2011 issue of The Washingtonian.
