Picca, which means to nibble is Chef Ricardo Zarate’s (2011 Best New Chef in America by Food & Wine Magazine) passion and the backdrop for his modern Peruvian restaurant with a Japanese flair featuring an extensive menu of over 50 small plates. The biggest challenge is in trying to decide what to order. Enjoy a signature cocktail while you peruse the menu. It’s a good idea to experience at least one dish from each section on the menu, and the causa sushi is not to be missed. It’s a nigiri-like sushi, which arrives on a perfect rectangle of mashed potato instead of rice.
Why we like it…
- Small, intensely flavored, creative plates
- Enticing cocktail menu
- Several fun menu categories
Need to know…
- Reservations necessary
- Upstairs and downstairs dining room
- Valet parking
- It’s all about sharing or it should be
- ANTICUCHO ALITAS DE POLLO sous-vide chicken wings, lime
- POLLO SALTADO wok chicken, onion, tomato, ginger, papas fritas
- SPICY YELLOWTAIL causa
- HALIBUT TIRADITO rocoto ponzu, cucumber, garlic chip
- COSTILLITA baby back ribs, rocoto-chancaca, coleslaw rustico
- ALFAJORES for dessert
Chef Zarate learned the art of flavor profiling from his mother and grandmother and later as a professionally trained chef in Peru. His three restaurants Mo-Chica, Paiche and Picca all in Southern California, deliver on flavor, from spicy and sour to savory and sweet.
The restaurant is boisterous and lively with a good luck piñata hanging over the door, flanked by chalk-like murals of Peruvian towns.
9575 West Pico Boulevard
Los Angeles, CA 90035