"Casa Chi focuses on the fusion of Japanese and Peruvian flavors known as Nikkei. The menu includes a gibson made with coconut-fat washed mezcal and lactofermented cucumber, green tea-infused pisco blended with passionfruit, lychee, and kumquat, and offers 142 varieties of mezcal and tequila plus a selection of sake and Japanese beers. The space doesn't have a kitchen, so the menu is focused on raw bites like ceviche and tiradito, with a selection of meat and seafood cooked on a 500-degree stone at the table. The venue features a ceiling mural by Kate Lewis and has a 30-seat patio opening later this summer." - Samantha Nelson
