A Peruvian and Chinese restaurant?? Yes. And a menu to reflect the two, very different cultures. We were seated immediately at a table for two when we arrived at 5:40 on a Sunday evening (early dining in order to make a 7 pm concert at Symphony Space). An hour later when we left, a line was crushed inside the velvet-draped door (which kept the cold, snowy night out and the warm, bustling crowd in).
I could have pointed anywhere on the vast menu and ordered. So overwhelmed, I ordered something familiar: vegetarian egg foo young. The lightly fried patties of egg, peas, bamboo shoots and chestnuts were crisp on the outside and wonderfully textured on the inside. Three huge egg foo young patties came with a light brown sauce. Surprisingly, the food was not oily.
From the specials on the Chinese side of the menu David ordered shrimp with watercress and brown sauce, another surprisingly non-oily dish. It was delicious. The plump shrimp served over a bed of watercress crunched when you cut into them (a sign they were fresh and not overcooked) and tasted of the sea. You had to twirl your fork to wind like spaghetti the long strands of green. He also had a bowl golden corn soup. Yummy sweet -- filled with corn and chicken chunks -- a bit thin, tasting like canned, creamed corn.
The restaurant filled with ethnically diverse families and couples and foursomes. Most ordered Peruvian food; we eyed platters filled with a half chicken, salad, and fried plaintains.
Our bill, including a beer for David (which I sipped) came to $36.
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