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Jun 23, 2013 04:06 PM

Pisco Peruvian Cuisine

Has anyone been? I just saw it today for the 1st time. I think it's a fairly new restaurant in the Yonge/Lawrence area.

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    1. i went to Lawrence with the express purpose of eating there this sunday, but it looked a bit too fancy and expensive for me (white table cloths, mains at $25).

      So i marked it down for a special day in the future and went to Stack instead.

      3 Replies
      1. re: meatnveg

        Do you remember what was on the menu?

        1. re: kwass

          Lets see:
          there were a couple of Ceviche appetizers,
          mains listed
          - Lomo Saltado
          - Poached Sea Bream in a sauce
          - A rack of lamb

          i seem to recall grilled chicken as well but i may have imagined it.

          One of the desserts was grilled Pineapple

      2. I just saw this write up on post city. Looks really good!! Here's the link:

          1. re: ylsf

            I went tonight at the end of a long day. I arrived around 930, and they were kind enough to keep the kitchen open on a slow night, which also provided the opportunity for some conversation.

            They are in the first few weeks of opening, so the menu is the 'soft' version, which will be expanded when they are full on.

            A meal begins with a tray with some decent bread, an avocado spread, and a bowl of a spicy condiment, which is from a Peruvian pepper which has to be specially imported in a paste because of trade restrictions. Effort and authenticity are a consistent theme, as the meat is sourced from grass fed hormone free animals (importing South American meat doesn't happen, so decisions have to be made).

            I went for the Rack of Lamb marinated in Peruvian chocolate, chilis and Peruvian mint. Medium rare. Medium rare with rack of lamb is tough to get to accurately. They did.

            Given the 'soft' opening, I'm not going to go into huge details, as my experience may not be definitive, but when the person (Giancarlo) explaining the menu and the wine list is able to not only answer your questions, but point out the subtleties of ingredients, sourcing of ingredients, and why each wine on the list was chosen, the signs are good.

            Will be back.

            1. re: Snarf

              The spicy condiment you mention is probably aji amarillo :-) I buy it at Kalustyan's when I'm in NYC.