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"I see that Yuyo, whose chef Maribel Rivero is a James Beard Award semifinalist this year, is adding weekend brunch beginning Saturday, March 2; offerings include Andean corn cakes with chancaca syrup, a take on eggs benedict served on yuca cheese bread with jamon royal and aji amarillo hollandaise, a lucuma-and-yogurt bowl, and brunch cocktails such as passion fruit and orange mimosas and a pisco Bloody Mary; brunch will be served from 11 a.m. to 3 p.m. on weekends." - Nadia Chaudhury