- $17 for $30 Worth of Lunch Monday through Friday
At 33 Kitchen, each Peruvian-Asian fusion dish has no more than six ingredients to best showcase the purity of the flavors.
Gaining confidence as a chef "translates into focusing on natural flavors of foods," chef-owner Sebastian Fernandez, who's spent over 25 years in the kitchen, told the Miami New Times. "If my dish is a tuna, yuzu, and apple dish, that's what you're tasting, not a multitude of sauces to mask the flavors. I was getting tired of overwhelming plates."
At his intimate industrial spot—complete with a sunny front patio, reclaimed-wood-and-copper bar, and mason-jar light fixtures—diners will find a constantly changing menu of seasonal small plates and entrees. Dishes like lomo saltado, ceviche, and beef tenderloin with guacamole and plantain chips represent Peru, while salmon tataki and yuzu noodles with seared tuna nod toward Japan. The Peruvian fried rice is somewhere in between, reflecting Asian culinary influences that are little-known beyond the country's borders.
Meanwhile, meals are complemented by local craft beers or wine from one of the bottles nestled between copper pipes in a towering shelving unit. A sweet ending comes from housemade desserts like flan, tres leches cake, chocolatey churros, or warm bread pudding.