Food & Wine Best New Chef Dinner: Pomeroy + Zarate at Paichẽ

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Chefs Los Angeles

Chef Ricardo Zarate, business partner Stephane Bombet and Food GPS reunited Zarate with some of his fellow FOOD & WINE Best New Chefs to collaborate on two unique dinners and celebrate the opening of Zarate’s latest restaurant, Paichẽ. On March 26, the contemporary Peruvian izakaya in Marina del Rey welcomed Portland’s Naomi Pomeroy, a 2009 FOOD & WINE Best New Chef, a 2013 James Beard Award Finalist: Best Chef Northwest, a “Top Chef Masters” competitor and the talented chef-owner of Beast. The evening also featured talented guest bartenders Pablo Moix and Steve Livigni of upcoming Westside bar Old Lightning, along with Pour Vous’ Devon Espinosa and Paichẽ bar manager Deysi Alvarez. Re-live the night.

Peruvian Restaurant Los Angeles
It was a race to the finish for the first night at Paichẽ, with the sign going up just a couple hours before service.

French Food Los Angeles
Spring leek & green garlic veloute, chive oil, & crispy maitake mushrooms

Peruvian Food Los Angeles
Tiradito de paiche, aji Amarillo-soy dressing, sesame oil, camote purée

French Food Los Angeles
Seared breast & confit leg of squab, asparagus & black garlic beurre blanc

Peruvian Food Los Angeles
Short ribs anticucho, tamari, huancaina sauce, ajiaco de papas

Dessert Los Angeles
Chocolate Bar, cake, chocolate wafer, chocolate mousse, cancha

Bartenders Los Angeles
FOOD & WINE Best New Chef dinner #1 featured an all star line-up behind the bar, including new Paichẽ hire Justine, Pablo Moix, Paichẽ bar manager Deysi Alvarez, Steve Livigni and Devon Espinosa.

Spirits Los Angeles
Pablo Moix broke out some vintage bottled spirits, including Don Q rum from 1974 and Seagram’s V.O. Whisky from 1964.

Cocktail Los Angeles
It doesn’t get more Old Fashioned than what Pablo Moix and Steve Livigni delivered, a drink combining 86 proof Whisky circa 1946, sugar, bitters, and citrus peel.

Cocktail Los Angeles
In keeping with the old school theme of the spirits, Hemingway Daiquiri incorporated Don Q light rum circa 1974, maraschino, fresh grapefruit juice, and fresh lime juice.

Cocktail Los Angeles
Since Paichẽ is a Peruvian restaurant, of course one cocktail had to include pisco. Desert Eagle combined Pisco, Pineau des charentes rosé, fresh pineapple, fresh lemon and egg white, with dabs of bitters, and decorative star anise.

Address: 13488 Maxella Avenue, Marina del Rey, CA 90292

Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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