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  • Purple corn in a cocktail? Yes, and it's incredible. Once (Spanish for 11) brings a new culinary twist to the Venetian / Palazzo. This one blends classic Peruvian with traditional Japanese; a result of the wave of Japanese immigrants to the country in the late 1890's. Note: This is a preliminary review based on a single visit. Tip: All dishes are meant to be shared. Ask the server about the size of each. There are no groupings on the menu for "small dishes", "large dishes", etc... If the rest of the menu is as good as the highly recommended red snapper tiradito, this place has huge potential. Extremely fresh, thick sliced pieces of filet are first torched on the skin side before being placed atop a "slaw" of cabbage, spring onions, and micro greens. It all sits atop a pond of yuzu, ponzu, sesame oil, and chili oil. The initial impression is very acidic, tart citrus with an upfront earthy, spicy heat that quickly mellows with the greens that lends textural contrast to the tender, sweet, white flesh fish and it's gentle oceanic wash. Nasturtiums dot the dish. Eat one between slices of the fish, the clean citrus flavor readies you for more. Specialty cocktails are designed to match the food and are very well executed. All natural with all syrups and infusions made in house. The Chicha tu Madre features a syrup made purple corn and pineapple cores, cooked for 45 minutes before being strained. It adds a surprising popcorn taste to a well balanced drink. The Yuzu Me has an infusion of wasabi in simple syrup that when coupled with the tart lime and yuzu... oh heck, it taste perfect with raw fish. Service is confident and friendly (surprising for a new restaurant). Truly looking forward to a repeat visit with a larger group to sample more.
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