Causita brings Nikkei Peruvian cuisine to Silver Lake. Chef Ricardo Zarate’s menu marries the vibrant flavors of Peru with the refined culinary styles of Japan. The beverage program has a selection craft cocktails, bio-dynamic wines from Europe, and special selections from Latin America.
On the heels of Short Stories, chef Ricardo Zarate opened this Peruvian Nikkei restaurant along a popular stretch of Sunset Blvd. The dining room is dim, moody, and date-appropriate, while the verdant outdoor patio is lively and perfect for hanging with a group of friends. Standouts include rich Chocolatas Clams smothered in leche de tigre and an apple criolla sauce; a quartet of nikkei-style nigiri paired with potatoes instead of rice; a Sea Bass Tamal with coffee jus; and a seared Steak Tartare that’s prepared tableside with crispy rice, egg, and a gooey parmesan sauce. Drinks are similarly inventive, with the Peruvian spirit pisco given plenty of attention in cocktails like Apricot (pisco, apple brandy, apricot cordial, hoja santa, tarragon), plus sake, wines by the glass, and beer by the can and on draft.
As mentioned above, LA has proven itself an ideal destination for Peruvian-Nikkei cuisine, with a bounty of local seafood and seasonal produce. Mastermind behind spots like Rosaline, Picca, and others, prolific chef Ricardo Zarate recently added Causita to his LA repertoire. The indoor and outdoor space includes a sleek interior and a verdant garden patio, making it an ideal first stop before an evening of Sunset Blvd bar hopping. The drink menu places emphasis on Peru’s traditional pisco spirit, but ventures into the realm of tiki culture with options like the Miami Vice Milk Punch that features a blend of exotic rums, Remy 1738, pineapple, coconut, spices, clarified milk, and strawberry daiquiri dust. A selection of wines by the glass and a couple of beers are available, plus two sakes. The food features a blend of Peruvian and Japanese plates that Zarate grew up eating in Lima, plus a few creative embellishments, like a sizzling Steak Tartare that diners can mix at their table, and a trio of nigiri served with a side of potato instead of rice.