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The dining room
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The restaurant’s open kitchen
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Chef de cuisine Ricardo Lopez grilling over Binchotan charcoal
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Grilling over Binchotan charcoal
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Mixologist Deysi Alvarez
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Pacu ribs: Amazonian fish ribs, anticucho lime miso, zapallo puree
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Paiche: Amazonian fish, ahi amarillo lemon vinaigrette, tamari, sweet potato mousse
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Pisco sour
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Spatchocked: grilled chicken, pana mora miso sauce
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The Maracuya Caipirinha
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Kampachi: Rocoto oil, yuzu onion garlic dressing, Himalayan salt
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Ensalada de quinoa: shimenji mushrooms, crispy quinoa, huacatay dressing
Los Angeles magazine restaurant Patric Kuh visits Ricardo Zarate’s Marina del Rey-based Paiche in his December review. How does Zarate’s big fish hold up, even as he readies a new restaurant in Santa Barbara? You’ll have to dip into the latest issue of the magazine (on newsstands now) to find out! In the meantime, here are a few photos to whet your magazine flipping appetite.
