On Wednesday, Chef Richie and Stephane opened the kitchen for a Friends and Family night to preview Paiche's offerings.
Mixologist Deysi Alvarez shakes up a cocktail.
Paiche bar manager Deysi Alvarez has crafted a cocktail menu with classics such as a Pisco Sour and Margarita as well as drinks of her own invention, covering the flavor spectrum from smoky to sweet. Not a single one of the drinks disappointed, but our table's personal favorites are below.
The Last Ice Age: Pisco portion, Hakushu Whiskey (12 years), organic egg white, lime juice, lemon juice, evaporated simple syrup, Fernet Branca liqueur drops ($13.00)
Maracuya Capirinha: Lemon cachaca, fresh passion fruit, muddled limes, pure cane syrup ($15.00)
Mojito de Martinique: Neisson Eleve Sous rhum agricole, pinch of fresh mint, muddled mint, martinique cane syrup, seltzer water ($14.00)
Pink Panther: Platino Atlantico rum, muddled mint, fresh strawberry juice, grapefruit juice, lemon juice, orgeat syrup, topped with Cava ($12.00)
Like at Zarate's other resturants, the menu is broken down into categories-- here: Abrebocas y Ensaladas; Ceviches (Sashimi Styles); Tiraditos; Frituras; Anticucho Grill; and Cocina Caliente.
Abrebocas y Ensaladas:
Tuna Tartare with caviar, soy ceviche dressing and wonton chips ($16.00)
Shrimp Dumplings with soy lime dressing and spicy rocoto-infused oil ($9.00)
Tamalitos Verdes: Northern Peruvian tamales, shimenji mushrooms and seco sauce ($14.00)
Ceviches- Sashimi Style:
(L to R): Crab ($8.00), Albacore ($10.00), Kampachi ($12.00)
Wagyu Beef: Seared wagyu, parmesan sauce, aji amarillo vinaigrette and black truffle ($12.00)
Yuquitas: Stuffed yuca beignets, manchego cheese, grated parmesan ($8.00)
Sweet Potato Gnocchi with burnt butter, huacatay, grated parmesan ($12.00)
Saltado de Camarones: Sauteed shrimp, tomato onion stew and homemade pasta ($14.00)
Chaufa de Langosta: Lobster, mixed seafood, fried rice ($12.00)
Normally, this is where I'd list highlights of the meal, but every single item was so impressive that I can't. Hectic preview night or not, the food that came out of Paiche's kitchen was incredibly solid and rivaled many restaurants on their best night. I will note, however, that, despite being a "Peruvian izakaya," Paiche makes a helluva pasta dish; that pillowy sweet potato gnocchi was better than most versions at Italian restaurants. Congrats to Chef Richie and Stephane and the whole Paiche crew.
*Food and drink were hosted.
13488 Maxella Avenue
Marina del Rey, CA 90292