Cuisine:

• Latin American
• Others

Fresca Description:
This Peruvian restaurant from the Calvo-Perez family has a vaulted barrel ceiling, an exhibition kitchen, and two bars: one for drinks, and one with over eight preparations of their famed ceviche. Most feature a noticeable kick of rocoto chili pepper, an especially satisfying counterpoint to the sweetness of the mango and shrimp version. Consider a ceviche sampler and try a tiradito, Peruvian-style sashimi. In fact, there are a number of winks from Asian cuisine, like yuzu juice, soy sauce and even wakame. Appetizers are flavorful, like crusty potato croquettes stuffed with tenderloin and a red wine-miso glaze. Entrées arrive in large portions and fall in the realm of comfort food, like a classic stew of chicken, potatoes, hard-boiled egg and walnuts in an aji amarillo (yellow) cream sauce. The lomo saltado has strips of tenderloin and french fries that soak up the bracingly delicious soy, vinegar and cilantro sauce. Speaking of vinegar, try their unusual balsamic strawberry margaritas. Save room for the mango cannelloni stuffed with chilled rice pudding and a sensuous honey gelée on the side. Service can be harried and the noise level borders on deafening, but it's partly due to everyone having such a good time.


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