Picca

The Westside's Picca Peruvian Cantina, with its boldly-painted red exterior, narrow staircase (be sure to climb the stairs to Picca, or you'll find yourself downstairs in neighboring Sotto!) and its wonderfully boisterous and lively interior, is home to an exceptional fusion of Peruvian and Japanese cuisines.  Lima native Chef Ricardo Zarate, three-time James Beard nominee and Food & Wine Magazine's Best New Chef in America of 2011, drew from his breadth of culinary experience, including his time at the London Japanese restaurant Zuma, strengthening new cultural techniques and melding them with traditional Peruvian fare.  Picca, which means "to nibble," offers impeccable ceviche, anticucho -- beautifully grilled meat, seafood and vegetables served on pairs of skewers -- and a wonderful combination of Peruvian beef hearts, pumpkin, paella, and seafood paired with Japanese eggplant, miso, and ponzu-laden creations. Each beautiful, made-to-share plate is a gem, and the glory of sampling these various little bites left me too full to even attempt a dessert.  I can guarantee I'll be back to try the Pisco flan and the churros!

Dress: Kate Spade Saturday Scoop Back Dress in Signature Zig-Zag
Bonlook Bonnie & Clyde Glasses
Lips: Pretty Zombie Cosmetics Liquid Lipstick in Zombettie 

THE AVOCADO PROJECT COCKTAIL with 5 Island white rum, fresh avocado, ascorbic acid, fresh lime juice, agave nectar.

UNAGI Avocado mousse, green onions

OYSTERS A LA CHALACA Pan fried, salsa criolla 

CRISPY CEVICHE CAUSA seabass, rocoto leche de tigre, japanese cucumbers

JAPANESE EGGPLANT aji amarillo-honey, pain de mie crumbs

ANTICUCHO BEEF FILET Sea urchin butter, garlic two ways

LOCRO DE QUINOA pumpkin quinoa stew, fried egg, choclo, parmesan, crispy tomato