|A peak at the cocktail menu|
|Looking down on the main level from the upper bar|
|Zarate's Tomahawk- a mezcal cocktail with salty cucumber foam.|
|Mirror positioned so the folks up top can see what's happening at the bar|
|Peruvian meets sushi/yakatori bar|
|Causa spicy yellowtail with spicy mayo, green onions, wasabi tobiko|
|Off menu ceviche, albacore with cucumber in a aji amarillo sauce|
|Instant favorite: choritos (steamed mussels), pancetta, aji amarillo butter. |
Absolutely one of the best mussel broths I have ever had.
|(Left) anticucho scallops with aji amarillo aioli, wasabi peas.|
(Right) anticucho black cod with miso anticucho, crispy sweet potato
|Chanfainita: braised oxtail, mote and potato stew|
|(Left) anticucho tomatoes with burrata, black mint pesto.|
(Right) anticucho corazon with beef heart, rocoto walnut sauce.
|Churros to end the night on a sweet note with |
passion fruit, dulce de leche, and chocolate dipping sauces
|Boards at in the back with notes and signatures from chefs who participated |
at the space's previous incarnation, The Test Kitchen.