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Chef Ricardo Zarate Introduces Paichẽ to Marina del Rey This Spring

Chef Ricardo Zarate and business partner Stephane Bombet announce the opening of Paichẽ (13488 Maxella Ave., Marina del Rey, 90292), a Peruvian izakaya, in Marina del Rey, this Spring. Their third restaurant, following the successes of Picca and Mo-chica, shows the influence of Japanese flavors in Peruvian cuisine in a seafood-focused menu of creative small plates. Paichẽ, named for the prehistoric Amazonian fish which is prominently featured throughout the menu, and the restaurant’s design.

Zarate, a 2011 FOOD & WINE “Best New Chef” and two-time James Beard Foundation Award Semifinalist for “Best Chef: West,” plays with plating and flavors on the menu, showing modern interpretations of Peruvian dishes. The menu is divided into eight sections: Abrebocas & Ensaladas, Ceviches Sashimi Style, Tiraditos, Causas & Sushi Rolls, Anticucho Grill, Frituras, Cocina Caliente, and Verduras. The restaurant’s namesake fish, paiche, is seen in many dishes, like the Paiche Lettuce Wrap; the Tiradito, (Peruvian sashimi), thinly sliced and served raw topped with aji amarillo lemon vinaigrette, tamari, and sweet potato mousse; Amazonian Paiche Kama, with paiche collar in a yuzu kosho sauce atop a cabbage salad; and lastly in the Seco De Paiche, an Amazonian fish stew with cilantro black beer sauce and pallares.

The Anticucho section features Tacacho, a traditional dish serves as muddled grilled plantains, smoked pancetta, and jalapeno sauce; the Seabass Tiradito brings in Amazonian sacha inchi oil—created through the pressing of the fruit and nut of the Pracaxi—served atop the seared seabass, soy dressing, garlic, and oba. Other versions of a Tiradito include the Wagyu Black Truffle Tiradito, where seared wagyu beef is topped with parmesan sauce, aji amarillo vinaigrette, and black truffles. The Anticucho section has Pacu Ribs, where ribs from the pacu, a relative of the piranha, are covered in a rocoto teriyaki glaze amd served alongside a zapallo puree. Plus, enjoy new takes on ceviche with the Ceviche de Pato—duck confit with ceviche stew and pallares tacu tacu.

In true izakaya fashion, but with a Peruvian twist, Paichẽ will serve inexpensive small plates alongside Latin wines and spirits, as well as an extensive selection of Japanese sake and beer.

The restaurant was designed by DesignARC, in collaboration with Zarate and Bombet, and brings out oceanic themes with different shades of blue that are mixed with warm tones and dark woods. The design is modern yet warm—the concrete floor is stained in a dark brown, and the walls are covered with reclaimed wood from a salvaged barn in Utah. Colored, three-form panels hang from the ceiling to mimic crashing waves, and long white tiles will be installed in the open kitchen to resemble scales of a fish. When you visit, you will be greeted by a large saltwater tank containing live lobster. The restaurant has a 42-seat patio divided from the dining room by floor-to-ceiling retractable glass doors and if you sit inside, you can watch the chefs in the open kitchen.

Serving from 11:30 am-11:30 pm; resys: Open Table or 310.893.6200.

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