Surfish Bistro

Surfish Bistro Restaurant Review:

Bobby Flay-trained chef Miguel Aguilar brings his family history of culinary know-how, not to mention the cuisine of his Peruvian roots, to Brooklyn. A colorful and casually modern setting with dark wood and dim lighting creates a warm atmosphere at this neighborhood favorite. A delicate soup of cauliflower and tofu in a miso broth topped with crispy shiitake mushrooms is light and soothing, while the more substantial ramen with pork, choclo or corn, shiitake and bok choy finished with a sunny side up egg showcases the influence of Japanese and other international flavors on Peruvian fare. Ceviche mixto of shrimp, fish, octopus and mussels marinated in a rocoto lime sauce is fresh and zesty. Entrées represent creative takes on Peruvian originals. A classic Chinese-Peruvian chaufa comes with a twist: quinoa tossed with mushrooms, zucchini, cauliflower, edamame, tofu and maduros replaces fried rice in this vegetarian option and the result is every bit as fluffy and flavorful. Black paella with squid ink-colored saffron rice comes heaped with clams, mussels, shrimp, squid and chorizo, and is presented 'straight out of the oven" style on a metal tray. Meanwhile, a cinnamon-aji panca seasoned adobado (roast pork) served with salsa criolla and yuca offers a meaty and hearty taste of a Peruvian favorite. Latin American wines and varied pisco sours complement the cuisine. Creamy flan ends the meal on the right note.