Peruvian food is the new black, and nobody wears it better than Ricardo Zarate, who serves a sophisticated interpretation of the cuisine of his motherland. The menu offers a rather exhaustive list of small plates: chicken skin chicharrónes, pig trotter stew, sea bass ceviche, duck confit with black beer sauce, rare skirt steak topped with a fried egg and plantains. There's also an entire menu (separate kitchen counter, like a sushi bar) devoted to Peruvian-style sushi, which is served on potatoes instead of rice. The clearly overworked staff frequently errs on the side of rude rather than helpful. Don’t be surprised if your waiter rolls her eyes and sighs in disgust when you inform her that you haven't yet finished reading the menu and therefore haven't yet made up your mind.