Restaurant Finder - Los Angeles magazine - Picca
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Picca

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9575 West Pico Boulevard Los Angeles, CA 90035 310-277-0133
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Ricardo Zarate, a trained sushi chef, telegraphs the Peruvian pantry's mountain grains, tubers, and heirloom corn varieties through the crystalline Japanese aesthetic. Snow crab fortified with spicy huancaina sauce plays off the earthiness of the potato causa square on which it sits. The city's definitive ceviche presents choclo, or crunchy dried corn, folded with fiery leche de tigre (citrus marinade), sweet potato cubes, slivers of sea bass, and seaweed strands. This is more than an upgrade of his downtown counter, Mo-Chica--it's an evolution.

The Top Ten Best New Restaurants: No. 4, January 2012

Hovering above Sotto along an innocuous block of Pico, the new spot from Ricardo Zarate is more than an upgrade of Mo-Chica, his outstanding Peruvian counter south of downtown; it's an evolution. A trained sushi chef, Zarate telegraphs the Peruvian pantry's mountain grains, tubers, and heirloom corn varieties through the crystalline Japanese aesthetic. He adds moist chunks of slow-cooked pumpkin to quinoa stew, finishing it with just enough Parmesan to focus all the flavors. Snow crab fortified with spicy huancaina sauce plays off the earthiness of the potato causa square on which it sits. Choclo, or crunchy dried corn, is folded into fiery leche de tigre (citrus marinade), cubes of sweet potato, slivers of sea bass, and strands of seaweed for the city's definitive ceviche. Presented on a wooden platter, the $72 rib eye—rubbed with spices and then charred—may be showier than anything the 38-year-old chef could do at Mo-Chica, but it's a celebratory dish that brings together the whole table

Rating
Price
Categories
South American
Hours
6:00 p.m. - 11:00 p.m. Daily
Credit Cards Accepted
Yes
Alcohol
Full Bar
Good for
Dinner
Reservations
Yes
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