Christina and Harry Caldera appreciate to try to eat. Specially, they appreciate to try to eat Peruvian foodstuff, as they discovered for the duration of many foodstuff-pushed outings to Queens. Peruvian foodstuff is “so colorful and stunning,” mentioned Harry Caldera, who owns a lights corporation in Centereach.
About a calendar year and a 50 % in the past, Caldera observed that a close by area on Middle Nation Street was vacant, and proposed to his wife they convert their enthusiasm into a small business and open a Peruvian cafe.
“She reported I was outrageous,” he claimed, but quite possibly in a insane-very good way, due to the fact just after a 12 months-additionally of arranging, Picchu Restaurant opened in January, in the exact same little plaza that holds Sesame Corner and a Shah’s Halal.
The cozy area has about 20 seats, a little bar and a fashionable, crisp sense punctuated by pops of art, murals and, of training course, distinctive overhead lights. The kitchen area create out — there was none here before — facilities all-around a rotisserie oven where dry-rubbed birds spend two several hours spinning to a deep burnish prior to remaining split and served with aji (a creamy eco-friendly sizzling sauce) and a black-olive sauce. (A complete chicken expenses $14, or $19.95 with sides 50 percent and quarter variations ring in at $15 and $10, respectively).
Peruvian delicacies has been on the rise on Lengthy Island, though generally further west, about sites such as Hicksville and Commack. Caldera claimed his two primary chefs are Peruvian and place their have spin onto the pantheon of Peruvian cuisine, identified for its energetic fusion of Andean, Spanish, Italian, African, Chinese and Japanese flavors. Amongst them is Peruvian-design ceviche, which Picchu serves in a several different variations that differ combos of basa, shrimp and calamari marinated in citrus and organized with crunchy Peruvian corn, sweet potato and fried plantain ($19 to $26).
Other starters include salchipapas, the Peruvian combo of French fries and sliced hot puppies ($9, or $11 for an egg-topped “super” variation) and anticucho, beef hearts that are marinated and grilled, for $14. A $30 “Picchu piccada” sampler melds a several diverse Peruvian applications on just one platter, such as leche de Tigre, a form of liquified ceviche.
The heavy emphasis on fish features the seafood soup parihuela or arroz con mariscos, the Peruvian spin on paella. Meat- and bean-primarily based dishes selection from the stir fries lomo (beef) or pollo (rooster) saltado chaufa rice (a Peruvian-design and style fried rice that can be threaded with meat or seafood) and tacu tacu, or egg-topped rice and beans. On the carb front is the Peruvian-model spaghetti named tallarines, which comes tumbled in a environmentally friendly sauce that preferences like pesto but lacks basil or nuts. Key classes start out at $14, for chaufa rice, and prime out at $45 for platters for two. Caldera said that in spite of creamy sauces below and there, almost the overall menu is dairy-free of charge.
At the stop of January, Picchu received its liquor license and commenced pouring sangria, margaritas and Peru’s signature drink, pisco sours.
Picchu Cafe opens every day at 11 a.m. for lunch and supper at 1245 Center State Rd., Selden 631-320-0206