"At Yuyo, the decor and happy crowd amount to a cheerful atmosphere, which perfectly matches the inspired food. Peruvian cuisine meets American breakfast here, and all is made for sharing. Opt for dishes like the Choclo stack—Andean corn cakes, chancaca syrup, and bacon—or the picarones—sweet potato doughnuts with powdered sugar. For savories, the Inca bowl with lucuma yogurt, turmeric, amaranth-quinoa granola, almonds, and fruit will balance-out the sweet starters." - Jenna Scatena
