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Picca

EatLA-1903

WHY Innovative creations from Ricardo Zarate, Food & Wine’s best New Los Angeles chef, 2011.

WHAT The new descendant of Zarate’s ultra-modest Mo-Chica is a trend-setting cantina whose robata bar items look Japanese but taste Peruvian (skewered grilled scallops painted with aji amarillo pepper) and whose ceviche bar garnishes flash-marinated fish and sashimi-like tiradito with rocoto chile, choclo and other Peruvian ingredients. Small plates also show off his flair for layering culinary cultures in unimagined ways, as well as his sushi-chef experience earned at such high-end spots as Zuma in London. Seasonal craft cocktails based on Peruvian pisco and other Latin ingredients complement the fare. It’s a leap forward for Latin American cuisine.

WHO Enraptured food lovers who are thrilled to find Zarate in a real restaurant.

9575 Pico Blvd., , 310.277.0133, piccaperu.com. D Mon.-Sat. MC, V, AE.
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