Picca, the contemporary Peruvian cantina from chef Ricardo Zarate, managing partner Stephane Bombet and business partner Bill Chait, was pretty much an instant hit in Beverlywood, but that hasn’t stopped them from fine-tuning the menu. They’ve added big ticket items like a 36-ounce ribeye marinated in anticucho sauce and a whole grilled branzino slathered with huacatay, but so far, my favorite dish is patita ($16). The pig trotter stew pretty much hits every key flavor and texture note, with cartilage-like chunks of foot “meat,” firm cubes of potato, crushed peanuts, bright acidity from roasted cherry tomatoes and a spicy seared link of chorizo produced by local butchery stars Lindy & Grundy, all resting in a flavorful pool of oil emboldened with a variety of Peruvian pepper called aji panca. This will be a required pork-fueled dish at Picca from this point forward.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.