Had a great meal here on Sunday night. Ordered the gnocchi with scallops and I absolutely agree with @T3t on that superb and complex sauce. The tonkatsu was also a hit with the table – I’m no tonkatsu expert but it was incredibly satisfying. We also ordered the mushroom and quinoa hot pot, short ribs, and chorizo+lamb ragu. Everyone was happy. The wine and drink program seems very approachable with reasonably priced bottles. I asked for the booziest cocktail and was promptly offered the mezcal-based “El Jimador’s Day Off”, which was indeed boozy and smokey.
I’m definitely adding this place to my rotation list.
Hit Pikoh for dinner and it was a bit of a mixed bag overall. None of the dishes were bad per se, but some were much more successful than others.
Beet jerky was probably the best dish of the night. So good we got two orders. The concentrated beet flavor paired surprisingly well with the hoisin, which had a nice spicy kick.
Chicken confit (no pic) was just okay. The chicken was a little dry and the dish overall was too sweet for our taste.
Carrots with gochujang and burrata was similarly just okay. We really couldn’t taste the gochuhjang. Also I was hoping for a temperature contrast between the burrata and carrots but the latter were served cold.
Braised short ribs were a big miss – probably the worst dish we ordered. The ribs were tough and flavorless. I did like the crispy rice from the stone pot though.
Bread pudding for dessert was surprisingly tasty. It came with caramel sauce and some kind of cream with a lovely tart flavor that went great with the pudding.
The beer and cocktail selection was excellent. I enjoyed my pisco sours as well as a pint of La Fin Du Monde on tap.
The place wasn’t full on a Thursday night but still quite lively. Chef Zarate was in the kitchen and clearly engaged, making the rounds and soliciting feedback. I do hope these guys make it and will definitely give them another shot after they’ve had some time to work out the kinks.
I’m with the Peruvians. My perfect plate of fries is not one where all are perfectly crisp. But some where it’s soft in the middle and crisper at the ends. sometimes the fries at Five Guys hits the spot for me, although often it’s too soft for me.
Someone (who know less about Peruvian food than I know about reading hieroglyphics) told me - since the LA Times review - they have made it much more Peruvian.
The online menu seems to bear that out https://pikohla.com/dinner
As we are transitioning into our new concept of 100% Peruvian menu offerings, our restaurant hours have changed. We will resume lunch and brunch dining services at a later date.
Looks Pikoh is kaput? Partner and I decided to go elsewhere when Don Antonio had longer wait time than usual, and we walked to Pikoh. Light were on, but door was locked. Space where I presume they might’ve put a display menu was empty. No signs explaining why they were closed on a Fri evening. Curiously, a sign stating that brunch service will start on 03/15 was up.
No mention of closure on the website or IG (but the last IG entry was from 10/2019).
Yes, back in October, 2019, Zarate walked away from the project (I don’t know why but it is something he has also done before with other projects in L.A.). Lasted less than a year.