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This Nuevo Latino restaurant skews Peruvian, and ceviches make up the heart of the menu. The category merits its own menu page and prep bar, where you can sit and watch the fish sliced and diced. Linger with this mostly excellent raw seafood, because the rest of the menu is seriously (and expensively) hit-or-miss. Hit: Veal-tongue escabeche--tender cubes of the meat pickled in warm vinegar with red onions, carrots, and radishes-is an invigorating surprise. Miss: One rubber-band-like crab leg that's served with a Peruvian layered potato salad called causa.