Style » Food/Drink

La Cerveceria Opens on New York’s Bowery

Saturday Oct 15, 2011
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NEW YORK, NY - Opening in October, La Cerveceria is a new Peruvian pursuit from Kyle Saliba and Raymond Azzi (creator of Winebar) located at 65 Second Avenue between 3rd and 4th Streets in New York City.

With a concentration on American craft beers from the realms of international, small, and landmark producers, La Cerveceria introduces South American tapas with sharp Peruvian influences to the bustling Bowery.

Peruvian cuisine, the result of a nearly 500-year melting pot of Spanish, African, Japanese and Chinese immigration and native Quechua culture, is on the lips of top chefs worldwide.

Pacific seafood, a fiendish enthusiasm for chiles, and a confluence of Latino, Native American, and even Japanese influences make for remarkable virtuosity. La Cerverceria celebrates a host of lime-influenced, cilantro-specked dishes. Crafted from the freshest ingredients available including organic and locally harvested finds, the restaurant builds upon the complex, classic flavors of Latin American, including slices of raw fish dressed in flavorful sauces, to subtle cerviches traditionally found south of the equator. With spice that has top toques raving, it goes down well with the restaurants standout list of New World suds.

The Bowery-area location has been designed with mod-minimalism using natural woods, red-hued accents, marble bars, and a bright open kitchen. Marinated meats, seafood spice and hot habaneros have become today’s foodie folk heroes.

As the WSJ reports, Peruvian cuisine, the result of a nearly 500-year melting pot of Spanish, African, Japanese and Chinese immigration and native Quechua culture, is on the lips of top chefs worldwide. Make room, Spain and Korea; Peru is having its moment in the gastronomic sun.

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