Skip to main contentThe unusual cuisine of Peru in a chic setting. Newly created Peruvian options are eclectic and adventurous; the more traditional cuisine is hearty and robust. Where to begin? Start with small plates, which outshine the entrees by a narrow margin. Conchas a la Parmesana�knock-you-down baked mini scallops with succulent lime butter and Parmesan�is a true original. Of the main courses, the traditional Lomo Saltado (Cascade Natural beef tenders with Peruvian fixin's) lingers longest. Sangria is fresh-fruit sweet, and the pisco sour is divine. There's also a mind-popping wine list, pages long. The chef is stellar, even though it's no longer hottie Emmanuel Piqueras Villaran, and Mama Rodriguez (Andina's inspiration and founder) may even visit your table. It's hard to top Andina, and most folks already know this�get a reservation to avoid a thorough dressing-down from the hostess.
WWeek 2015