Two countries, one kitchen
Guide · The menu
What Dominican-Peruvian actually means on the plate, and what to order first.
Why these two cuisines fit
Peru's kitchen is technique-obsessed: acid-bright ceviches, wok-fired chaufa out of its Chifa tradition, aji peppers in everything. The Dominican table brings the comfort: mofongo, chicharron, sweet plantains, and cuts built for the grill.
Put them together and you get plates like Rico Mofongo, a Dominican classic crowned with Peruvian truffle huancaina, or Chicharron Ceviche, where crackling pork meets tiger milk.
Santo Domingo brings the comfort. Lima brings the technique.
Order this first
Start with Ceviche Carretillero: white fish and shrimp in yellow pepper tiger milk with fried calamari on top, $26 and built for the middle of the table.
Follow with Ikon Lomo Saltado, the soy-and-oyster stir fry that is Peru's favorite dinner, from $28. If the table is hungry, the $45 Churrasco de la Isla with chimichurri settles it.
Dessert is not optional: churros with salted caramel or Dominican cacao, or the pistachio tres leches. Food prepared in the kitchen may contain milk, eggs, wheat, peanuts and tree nuts.
Drink like you mean it
The cocktail list runs the same fusion: the Ikon Spicy, La Favorita Lychee, the Good Bunny. Mocktails hold their own at $13, and the wines are $14.
Come Wednesday through Friday from 5 to 7 PM and the experiments cost $7 each.
Ready when you are
Every dish and every price, straight from the kitchen.