Chandeliers cast flickers of light over leather booths lined with embroidered cushions, as chefs cook lomo saltado entrees over open flames. Signature Peruvian flavors combine in bright ceviche and salmon entrees made with fish as fresh as lyrics penned by a newborn rapper, whereas the Miami chicken mango and asian chicken teriyaki with a pineapple glaze leave lingering hints of sweetness atop tongues. Outdoors, beneath umbrellas on the patio, guests can kick back on clear chairs and consume dishes resting on glossy black tabletops.
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