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SCENE: Big windows flood Essencia with light, conferring a warm glow on the red-acacia tables; mocha-colored walls make the restaurant feel cozy. Because nearly every table is on display, it’s not the ideal place for an intimate dinner date.
EATS: Consulting chef Anne Gingrass Paik has cast her skillful hand over Essencia’s menu, composed of Californicated Peruvian dishes. A sliced artichoke served with lemony quinoa salad is a light way to start the meal. Skewers of beef heart are intensely meaty, capable of converting any offal-phobes who dare to try them. Entrées depend on big flavors and rustic presentation: A piece of halibut sits atop a coarse mash of chickpeas, and the lamb is served with a miniature cast-iron crock filled with risotto-style rice. Desserts continue the Peruvian theme: A supple flan, a guanavana mousse and a plate of alfajores are all fine ways to end the meal.
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