Pisco y Nazca

From the team behind Bulla, Coral Gables’ bustling Spanish restaurant, comes this new ceviche gastrobar and soon-to-be Kendall hotspot. Daily happy hours (“Hora Loca”), weekend brunches and a spacious outdoor patio lend to the eatery's festive atmosphere. Helming the menu is Executive Chef Miguel Fernandez, formerly of Gastón Acurio’s La Mar in San Francisco, who’s dreamed up new takes on traditional Peruvian dishes, such as Chifa—a Chinese ceviche with corvina, pickled daikons and carrots, fried wontons and  sesame oil—and a squid ink noodle dish called Pasta Macho that’s brimming with clams, mussels and more seafood. Beyond the 50 beers on the menu selected to pair with the range of food available, mixologist Joel Mesa has developed a unique cocktail list to bring out the flavors of the Peruvian ingredients at play.