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"A 10-year-old Williamsburg restaurant closing on Sunday, December 20, this spot drew attention for its Peruvian fare after opening in 2015. In a 2016 New York Times review, Pete Wells wrote that “the roast whole chicken, with smoke in its meat and blackened chile rub on its skin, isn’t so much an alteration of the Peruvian standard as an intensification,” and that he’d “enjoy meeting regularly with this chicken.” It later landed No. 76 on the Times’ best NYC restaurants of 2024, and Erik Ramirez was a James Beard Outstanding Chef finalist for the restaurant in 2023." - Nadia Chaudhury