THIS RESTAURANT IS CLOSED Brasa

THIS RESTAURANT IS CLOSED Brasa Restaurant Review:

After closing their restaurant, eVe, husband-and-wife chef-restaurateurs Christopher and Veronica Laramie opened Brasa in the same narrow space. Whereas eVe was a lofty molecular gastronomy adventure, Brasa is down-to-earth. Peruvian-born Veronica wants North Americans to know the assertive peppers that flavor her native land's diverse cuisine. Earthy yellow aji amarillo, sassy red rocoto, fruity orange aji panca: these varieties are used in, on and around Brasa's juicy sandwiches and abundant rice bowls. The signature Mary's air-chilled rotisserie chicken can be ordered whole, halved or quartered on the bone, or off the bone in puffy pan campesino sandwiches. Other "sanguches" include tiger shrimp and smoky-silky Niman Ranch hanger steak (the latter comes with french fries tucked, irresistibly, inside the bread). Sauces can be ordered separately, as can sides such as a classic Peruvian beet-carrot-avocado salad. Drinks include spicy chicha morada, made with Andean purple corn. A nice touch for dessert is organic Straus soft ice cream, flavored with the Andean fruit lúcuma.