had lunch at Sacha, a restaurant that opened eight months ago, but will be reopened (?) Next week. Local is a nice, rather small, which keeps some things from his predecessor Laurel Villa, but without the sophistication of that. It was empty, the first point of warning, perhaps because the street is being remodeled or because parking is difficult, an issue that should not be a deterrent because the valet parking is solved in the blink of an eye.
difficulties found in the kitchen. The nibbling, a grilled octopus with sliced \u200b\u200bsweetened sachatomate honey and driven by a mild chilli sauce, arrived within fifteen minutes, warm, ready. Half an hour later, came the other two dishes: a guinea pig stuffed hot pepper confit with baked potato, cassava and some gnocchi bathed in a creamy artichoke. Rocoto veins protruding cooked al dente without mercy, so this arequipeño palate used to the itching it produces tears and nasal fluids warned to tame the wild product. Mission impossible. Perhaps if the skin had been over cooked and the cheese was more salty or if the pope had been bathed in the juices filling prodigious, would have emerged victorious. With the fire at the mouth was impossible appreciate the tender meat of the guinea pig confit. The chef should review this dish, first taking pains to remove the veins and maybe the hot pepper confit, as does Pedro Miguel Schiaffino in Malabar, to lower the aggression. The gnocchi were compliant, we ask no jerky (vegetarian option contained in the letter), but were no personality. The portions are not stingy and prices are very reasonable. The wine list is limited with excellent quality / price and with professional criteria chosen by sommelier Joseph Bracamonte. Review your proposal
guys, the new Peruvian cuisine need fresh ideas, true, but above all it requires good technique to know the ingredients and hard work. Improve and move forward.
your comments are welcome! 
0 comments:
Post a Comment