- $24 for $40 worth of seafood and global cuisine for two
- Click here to view the menu
Choosing seafood as a specialty when you live in a landlocked state is quite a bold move. This isn't lost on Jose Dionicio, the chef and owner of Taita Restaurant. Perhaps that's why his standards remain so high: he's invested more than a decade building relationships with high-quality fish purveyors around the country, an effort that ensures he cuts and cooks only the freshest, most sustainable seafood available.
Once the conscientiously caught fish is in Taita's kitchen, Chef Dionicio sets to work showcasing its flavors with techniques honed at New York's Michelin-starred Le Bernardin. The resulting plates champion elegant presentation and globally-inspired flavor, such as miso-marinated escolar with yuzu vinaigrette and mahi mahi belly with thai-chili reduction. Not all of the fish is served cooked, however; Chef Dionicio is a trained sushi chef as well, and he crafts unique raw offerings throughout the week, excepting Mondays.
Besides seafood, guests find thoughtful dishes such as roasted chicken with sweet-potato puree, and other entrees featuring ingredients procured from local farmers and artisans. They'll see pisco sours, beef-heart skewers during a celebration of "dishes influenced by [the culinary team's] travels and dreams."