|
|
|
Back to Home 
Advertise
Subscribe  Email this Article
ARCHIVES
Back to newsletter
|
 "Without the freedom to criticize, there is no worthy praise." Beaumarchais | ||
       |
** Peruvian fare, often considered to be one of the most sophisticated of South American cuisines, blends the rich heritage of the Inca Empire with the influences of the Spanish conquistadors and that of the Chinese and Japanese immigrants of the early 1900s. Combine it with contemporary culinary trends and you have one Miami’s hottest Peruvian dining experiences at Panorama, in the Sonesta Hotel & Suites Coconut Grove. By Jana Soeldner Danger Peruvian fare, often considered to be one of the most sophisticated of South American cuisines, blends the rich heritage of the Inca Empire with the influences of the Spanish conquistadors and that of the Chinese and Japanese immigrants of the early 1900s. Combine it with contemporary culinary trends and you have one Miami’s hottest Peruvian dining experiences at Panorama, in the Sonesta Hotel & Suites Coconut Grove. When Executive Chef Christopher Cramer traveled to Peru a couple of years ago, the goal was to tour other Sonesta properties. During the trip he was introduced to the cuisine, and liked what he tasted. It quickly became a passion, and he returned several times to work with noted Peruvian chefs and master the intricate cooking techniques. Panorama is aptly named: Located on the 8th floor, it offers a gorgeous view of the sailboats swaying in the breeze at Dinner Key Marina – worth a visit in itself. Crisp white cloths top tables in both the dining room and on the inviting patio. Tables are well-spaced, and there’s even an adorable window table set for a single diner, making the concept of eating alone quite attractive. Panorama has a full bar that features a good number of cocktails, including traditional and creative Peruvian drinks made with Pisco. There’s a nice wine list, but only three selections are available by the glass. Appetizers: Splendid Ceviches Homemade flatbread seasoned with rosemary, chives and sea salt, along with a spicy dipping sauce made with rocoto chili, arrives shortly after you are seated. Panorama is a good place to go with a group of friends and share different appetizers. It will give you an opportunity to try a wider variety of Peruvian flavors. We began with tuna tiraditos ($12), thinly sliced, extremely fresh and firm ahi tuna drizzled with spicy soy garlic sauce and pickled ginger. A delicious Japanese-inspired dish one can eat with chopsticks. Cramer, who recently took a Peruvian bride, said he learned to make the dish watching his new mother-in-law. The menu features several splendid ceviches (all $10). For diners who aren’t quite ready to try raw fish, Cramer offers one made with very fresh, firm shrimp and calamari that have been lightly poached. Served in a red pepper sauce with cancha, kernels of a giant very sweet and fleshy Peruvian corn, the ceviche is likely to make converts of the reluctant. We also tried ceviches made with wonderfully fresh snapper with cilantro and red onions; sweet, luscious diver scallops highlighted with garlic and pickled ginger; and fresh tuna with a Peruvian yellow pepper sauce. Potatoes are one of Peru’s gifts to civilization, and Chef Cramer uses them in a variety of creative ways. A causa cocktail ($10) was tasty potato puree rolls filled with fresh shrimp salad and topped with poached shrimp. Causa nueva ($10), another version of the potato rolls, was filled with rocoto chili and topped with ceviche of tuna and avocado salad. A special of the evening was fresh, firm sea scallops encased in phyllo dough and deep fried, topped with pisco sour foam. Cramer says the delicate, sweet-and-spicy dish is likely to become a permanent menu addition soon. We hope so. Entrees: Flavors of Peru Spaghetti lomo saltado a la monica ($17) was a tasty stir fry of tender beef strips with onions and red and yellow peppers. Seasoned with soy, red wine vinegar, cumin and cilantro, it is a homestyle dish that is deliciously hearty and satisfying. Grilled mahi mahi was also excellent. The very fresh fish is seared on high heat, and complemented with a creamy rocoto shrimp sauce seasoned with cilantro. It is served with a corn cake filled with a mild white cheese, and topped with fried wakame. Other Peruvian entrees include snapper filet ($17); pasta with onions, tomatoes asparagus and mushrooms ($14); and shredded chicken ($15). In addition to Peruvian fare, the menu offers dishes from other parts of the world, including a Black Angus burger ($12); New York sirloin ($28); and grilled salmon filet ($16). Desserts Desserts are all $7. A chocolate mojito featured dark chocolate rum ganache in a crispy chocolate pepper cookie crust, accented with minted lime and lime mousse. It was rich, decadent and delicious. Other desserts include rice pudding with pecan brittle; cinnamon sponge cake with dulce de leche; chocolate terrine with banana sorbet and fresh berries; and grilled pineapple and berry compote with vanilla ice cream. If you are already familiar with Peruvian fare, you won’t want to miss Panorama. If you’re new to this cuisine, you won’t want to miss it, either. |
|
Home
Advertise
Subscribe
Privacy Policy
About Us
Contact Us
Copyrights