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17
Aug
by Sophie Gayot
The first time I discovered chef Ricardo Zarate’s Peruvian cuisine was at his original restaurant Mo-Chica which was lost somewhere in downtown Los Angeles. It looked more like a food court than an actual restaurant. But when I saw the plates of other patrons as they passed by my table, I knew it was going to be good. At the end of dinner, Zarate told me that he was going to open another style of Peruvian restaurant in West Los Angeles. After my dinner at Mo-Chica, I had high expectations for his new place. A few weeks ago I headed to Picca on Pico Blvd., and I was not disappointed at all. Watch my exclusive video interview with chef Zarate to get a first glimpse at what he has created at his new restaurant. Also, read my just published review of Picca restaurant.
A private room has just opened this week in the mezzanine that is perfect for sharing this warm Peruvian cuisine with friends. Not only is the restaurant worth visiting, but the prices are inexpensive. An average check is usually somewhere around $25-$30, but if you really dive in, you will leave even more satisfied after spending $70 to $80. While the restaurant only opened six weeks ago, it is already developing a loyal following — some happy diners have come back seven times! Warning: expect lines at the door on weekends.
Picca restaurant is now on GAYOT.com’s Top 10 Los Angeles Small Plates Restaurant list, and the third small plates restaurant with Spanish accents that I have blogged about in a row. Are they becoming the latest dining trend? Check out the rest of the list to learn what other places are among the Top 10 Small Plates restaurants in the LA area.
For more video interviews, go to GAYOT.com interview page.
You can click on each photo to enlarge to see dishes from Picca restaurant menu. All photos by Sophie Gayot.
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- Papa rellena: stuffed potato, slow-cooked beef, boiled egg and rocoto aioli
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- Conchas a la parmesana: scallops, parmesan cheese, spinach and lemon sauce dressing
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- Ceviche crocante: halibut, leche de tigre and crispy calamari
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- Chicken sushi: celery, cilantro and huancaina sauce
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- Spicy yellowtail sushi: spicy mayo, green onions and wasabi tobiko
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- Spicy tuna sushi: tobiko and cucumbers
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- Zapallo: kabocha and sweet miso sauce
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- Black cod: miso anticucho and crispy sweet potato
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- Santa Barbara prawn: lemon grass and yuzu kosho pesto
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- Beef filet: sea urchin butter and garlic chips
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- Arroz con erizo: Peruvian paella, mixed seafood and sea urchin sauce
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- Seco de pato: duck leg confit, black beer sauce and cilantro rice
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- Chicharron de costillas: crispy pork ribs crostini, sweet potato puree, feta cheese sauce and salsa criolla
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- Lemon tart
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- Churros
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- The avocado project: 5 Island white rum, fresh avocado, ascorbic acid, fresh lime juice and agave nectar
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- Christopher Oaxacan: Single Village mezcal, passion fruit, fresh lemon juice, orgeat and lavender bitters
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- Pisco sour: Pisco, fresh lemon and lime juice, sugar, cassia-scented egg whites and angostura bitters
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- Chefs Ricardo Zarate & Marco Olechea with Sophie Gayot
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[...] you take the time, you will find out which local chefs impressed me recently: Ricardo Zarate at Picca Peruvian Cantina, Jeff Mahin at Stella Rossa Pizza Bar, David LeFevre at M.B. Post, Adam Horton at Raphael and Scott [...]
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