Peruvian Chef Makes a Comeback in L.A.
“With Rosaliné (@rosaline.la), I thought, this one is going to be about me,” said Ricardo Zarate, “food that represents, obviously, my roots in Peruvian cuisine, but that has the elements of what I’ve learned traveling around, of my journey.”
During a late summer dinner, it was clear that his new approach has put him solidly back on the Los Angeles dining map. We were seated in the enclosed patio dining room, which Mr. Zarate describes as a “floating garden”: Light streams in through a greenhouse-style roof and the dozens of plants hanging from it. We started with a few cocktails, all of which in some way drew inspiration from his native Peru; a highlight was the El Capitán, a Manhattan riff made with pisco, as well as sweet vermouth and Peruvian bitters.
From “A Peruvian Chef Makes a Striking Los Angeles Comeback,” by Dan Saltzstein for the New York Times; Photo of a whole grilled branzino by Carla Choy (@carlachoyphoto)
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