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  • Please don't let the location fool you, this place rocks. We were here on a Saturday night and I felt terrible for the server. Apparently a cook quit and he was making every third meal!!! (He said this after we asked... he was not in any way trying to make excuses for himself.) The wine list is small, but each of our wines were amazing. (I went with Novellum Chardonnay and he went with the Portillo Pinot. I'm not usually a white wine drinker but I had three glasses.) We started with the causitas. We were hesitant, but went with them. For starters they are BEAUTIFUL. Three separate egg looking shapes of citirus infused mashed potatoes topped with different toppings and sauces. A bit difficult to share but we sliced them in half and tried them together. Save the one topped with avocado, roasted Peruvian piquillo peppers and olive sauce... it's the best one. :) I ordered the ceviche mixto and cannot wait to get it again. I paired it with the aji amarillo per the servers suggestion and I owe him a huge thank you. The fish was perfectly "cooked". The aji ammarillo sauce was a bit too acidic for my counterpart which meant more for me... score. It's served with boiled and steamed perunivan corn which is on the sweeter side as well as some crunchy Andean corn nuts to give the dish some crunch. And finally, a couple of small wedges of sweet potato to really take some of the acid out. All together, you a light, flavorful dish. I WILL BE BACK. My significant other went with with the Tallarin Saltado... which was decent. I'd recommend it for the less adventurous. (AKA those who are leery of fish cooked in citric acid.) I really hope they staff this place better next time... and that they stick around! I don't know if I'll be ok without that ceviche again.
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