To prolong my birthday celebrations, I invited one of my daughters for a quick lunch at Pisco Y Nazca at the Kendall location. This was my second visit to this restaurant, and I was not disappointed.
We began with the Ceviche Rocoto that was made with mahi, shrimp, octopus, fried calamari, rocoto (peppers), leche de tigre, cancha (toasted corn), and sweet potato. This is my favorite from their menu because of the crunchy fried calamari.
The Jalea was spectacular – fried calamari, shrimp, mahi, mussels, clams, salsa criolla, which was prepared with red onions, aji amarillo, lime juice, and some freshly chopped cilantro.
We ended with Empanadas de – chicken stew, ají amarillo, chalaquita (a medley of chopped peppers, onions, and cilantro), rocoto pepper aïoli. These were flaky and sexy, the chicken stew succulent and intensely flavorful.
I will be back to Pisco Y Nazca soon: I still have many things to try on their menu.
It was my birthday, and my brother was pre-disposed to indulging me. La Mar by Gastón Acurio has always been one of my favorites restaurants in Miami, but I had not been there in a while. It was so pleasant to sit right next to the ocean on a breezy Saturday afternoon. It felt a little bit like heaven.
We started with the Chicha Morada while basking in the gentle sun and inhaling the scent of the sea, it was very refreshing and cooling.
Then came the Cebiche Sampler – three types of cebiche (Chifa, Barrio, and Clasico ) that were all divine, even though I did have a favorite, the Chifa.
The Clasico – fluke, cilantro, ají limo pepper, red onions, choclo, classic leche de tigre
The Chifa – salmon, peanuts, ginger, wonton strips, cilantro, pickled vegetables, sesame leche de tigre
The Barrio – catch of the day, shrimp, octopus, crispy calamari, rocoto pepper leche de tigre
We had the Causa Tasting called La Chalanita – causa tasting of two nikkei, two crab, and two salad causas served in a hand-carved traditional fisherman’s boat
Nikkei – aji amarillo pepper causa, salmon tartare, avocado, rocoto pepper sauce, cucumbers, ikura, nori
Crab – beet causa, blue crab, tobiko, avocado, huancaína sauce, cherry tomatoes, quail egg
The little one had something different this time, not the usual chicken nuggets; she got the Peruvian KFC – crispy chicken thighs, Peruvian and Korean confit chiles, sesame, scallions. This dish I did not get to taste, but I guess that it was good as it disappeared in no time.
The Lomo Saltado was out of this world – stir fried tenderloin, red onions, tomatoes, soy sauce, cilantro, thick cut fried potato wedges, rice with choclo. The meat was chunky yet tender, and all the ingredients came together like a good marriage.
This was the first time that I tried Chaufa Aeropuerto – Chinese sausage, roasted pork, quinoa, pan fried rice, shrimp omelet, nikkei sauce, pickled salad. The presentation was very impressive: the rice was on the bottom, covered by the shrimp omelet and topped with the pickled salad, green onions, and sesame seeds. I think that you were supposed to mix it all up, but I left it as it was, eating it in layers, and it was just exquisite.
The dessert was also unusual. It was called “El Chocolate En Texturas” (Chocolate in textures), and it looked like a mess on the plate, in a good way – it was made with chocolate brownie textures, foam, ice cream with 60% Peruvian chocolate, crystallized manjar drops.
La Mar by Gastón Acurio is a restaurant that is dear to my heart. The service was exceptional, the food was excellent and the place itself – pretty like a picture. I hope that one day, I will be able to meet the Chef, Diego Oka, the magician who makes little miracles on the dishes that he presents to his guests daily.
She was supposed to be born on March 5th, an early birthday present for me. Instead, she decided to join us three weeks early because she was claustrophobic and was ready to see the world. My little chicken caught me off-guard – I did not think that she was fully cooked yet, but the doctor said that she was, that her lungs were ready to breathe in fresh air.
She recently declared her independence from me by consistently sleeping in her own bed after fourteen years. The Little chicken is growing up.
We celebrated her birthday this year at Wynwood Kitchen & Bar, a charming restaurant located within the Wynwood Walls. They serve small plates, mostly Latin American influenced. For this special day, bellow was the menu.
Pan Seared Florida Fish – corn salsa, fennel & herb salad
Baby Octopus – lemon garlic mojo, black olives, tomatoes
Lemon-Pepper Calamari – pepperoncini, marinara
Dessert was a Tiramisu.
Overall, the food was good, nothing extraordinary delicious, but good for sure. The plates were on the small side so you should order many different dishes to feel satisfied. The service was excellent and the vibe was vibrant. Wynwood Kitchen & Bar is decidedly a place worth visiting, especially if you have guests from out of town. It was full of local and international tourists, so the feel of the place was very cool. They offer indoor and outdoor seating, have a full bar, and it is open for brunch on Sundays.
Little Birthday Chicken and her friend were happy, and that is what counts. Would I go back? Well yes, of course.
I had the opportunity to visit Red, The Steakhouse recently, and got the chance to taste some delicious and decadent food. The ambiance and décor were very romantic and elegant, a perfect place to take your special someone for Valentine’s Day dinner.
The occasion for the visit was Chef’s Peter Vauthy’s tasting menu that was specifically designed to be enjoyed as “picnic” fare. The array of dishes was fantastic. Among the culinary treasures, we got to try were the Heirloom Tomato and Burrata Bruschetta, Four Cheese Macaroni & Cheese, Grilled Shrimp with Garlic and Parmesan, C.A.B. Prime Ribeye with Chimichurri, Deviled Eggs with Caviar and Green Bean Salad with Corn & Bacon.
Red, The Steakhouse is also offering a special Valentine’s Day menu that will impress both your date and your wallet. The food here is so delectable, though, and the atmosphere so sexy, that the price of each morsel will be worth every penny. I assure you that dessert at home, after dinner, will be guaranteed.