A contemporary take on Peruvian cuisine
Chef Richard Sandoval is already known for his creative, contemporary take on Mexican and Latin foods at his New York establishments Maya, La Biblioteca, Pampano and Zengo. But his newest restaurant, Raymi, takes on an entirely new cuisine: Peruvian.
The just-opened Flatiron spot is a joint venture with renowned Lima-based chef Jaime Pesaque, who worked with the Raymi team for several months before developing the menu.
The space, meanwhile, is pure Sandoval--expansive and sleek with floor-to-ceiling windows and walls made from repurposed shutters.
Begin with one of the restaurant’s signature pisco drinks: The Raymi cocktail ($13), made with mango-and-passion-fruit juice and Peruvian chile peppers, is our favorite, but the infused piscos ($14)--in flavors like eucalyptus-tangerine and blackberry-ginger--are also terrific.
As for appetizers, a ceviche or Peruvian sashimi is a must. We tried the ultrafresh tuna nikkei with yuzu, avocado and cucumber ($18) and were impressed with how naturally the Japanese and South American flavors came together. Entrées are equally delightful, ranging from light and cilantro-friendly arroz con pato with crispy duck ($28) to a hearty New York strip steak with chimichurri and lima-bean tacu-tacu ($32).
Peruvian doughnuts in chancaca honey ($10) make for a not-too-sweet dessert. The secret: They’re made from potatoes.
Raymi, 43 W. 24th St. (between Broadway and Sixth Ave.); 212-929-1200 or richardsandoval.com/raymi