Como Sur | South American Gastronomy

All posts tagged #restaurant

Have A Look Inside Bros, Cochabamba, Bolivia’s Hottest New Restaurant (ES)

By Patrick Hieger

[BROS]

[BROS]

Although the majority of culinary news coming out of Bolivia right now is focused on La Paz and Santa Cruz, a few innovative professionals are doing their best to make sure the country’s other regions get noticed, too. BROS opened back in December in Cochabamba, Bolivia, just in time to make the cut off for our Best of 2014 awards. They may not have won for best new restaurant, but their fire-roasted chicken, solid cocktails by JP Caceres, and stunning dining room still have people talking.

Jaime Pesaque Opens Pacifico (His 10th Restaurant) In Milan (ES)

By Patrick Hieger

[Jaime Pesaque / Facebook]

[Jaime Pesaque / Facebook]

For the past few days, Peruvian chef Jaime Pesaque, known for serving some of the best chilcanos in Lima at his flagship Mayta, has been posting photos from a Peruvian restaurant in Milan called Pacifico. It turns out that restaurant is his, and they’re now open for business. Coming hot on the heels of his new restaurant Pisco Teket in Oslo, Norway, which opened late last year to a good amount of praise, Pacifico is the 10th restaurant for the young Peruvian chef. Do we have the next Gastón Acurio on our hands? 

Jockey Club Montevideo Has A New Restaurant (ES)

By Majo Lois

[Jockey Club]

[Jockey Club]

Open for just a few weeks, the new restaurant at the Jockey Club promises to be an obligatory culinary stop on 18 de Julio, the main avenue in Montevideo. The building where the restaurant is housed dates back to 1920, designed by the Frenchman José Carré, and is a marvel that was abandoned for years.  Taken over by the Grupo Pestana, there will soon be a hotel, but for now trying out the restaurant remains a great temptation.  Marco Bonino is the chef in charge who has had an eclectic career in Spanish kitchens, luxury yachts, and coastal restaurants in Uruguay.  He refers to the menu as “market style” putting emphasis on fresh ingredients and classic dishes–what you read is what you get.  They offer executive menus and daring menu options.  There is also a great cocktail bar that hopes to create a profile all its own. 

Santiago’s New CHPE Unites Chile And Peru Over Pisco

By Catie Brandl

[CHPE]

[CHPE]

Ask a Peruvian or a Chilean about the origins of Pisco and you’re bound to get two different answers.  In these two countries there is constant controversy over who started making this spirit, made from distilled grapes.  Not only the origins, but the discussion of “Who has better Pisco?” is continual.  Well, now you at least don’t have to worry about bickering. You can find out for yourself.

Jamie Oliver Will Open Jamie’s Italian In São Paulo By Year’s End (PO)

By Patrick Hieger

It appears as though Mr. Food Revolution himself, Jamie Oliver, got a big dose of Brazilian fever while at the World Cup, and now wants to open a restaurant in São Paulo, according to Estadao’s Paladar.  Today via Instagram, the chef posted a photo of himself with his two Brazilian partners, Marcel Gholmieh and Lisandro Lauretti in Rio.  As one of the wealthiest chefs on the planet, who wouldn’t want to open an outpost (sustainable, right?) in one of the hottest travel destinations on the planet?  The newest location of Jamie’s Italian will apparently open on Rua Gironda in São Paulo by year’s end, and will be the chef’s first in South America.

The Butcher’s Next Step, At Lima’s Osso (Part 2)

In part two of his insider’s look at Lima’s Osso, our man in Lima, Greg De Villiers, gives us a taste–literally–of what’s to come.  With years of training under his belt and a very clear vision of where the future will take him, Renzo Garibaldi is about to become the next “it” chef / entrepreneur / restaurateur from Peru that everyone, nay EVERYONE, is talking about.  Read up and get ready.

[Greg DeVilliers]

[Greg DeVilliers]

By Greg DeVilliers

Part II: The Butcher’s Next Step

Garibaldi started an eight course tasting menu on a whim not long after opening the butcher shop, to show off his new products and convince those that needed convincing. It didn’t take long – he now does the tasting six days a week and there’s a two and a half month waiting list.
He hosts the groups of ten people in a back room of the store, seating them around a large wooden table where he does most of his butchering. There’s no cutlery in sight, just a cloth to wipe your hands, probably your face. He starts with a charcuterie board, pâtes and a tartare that he mixes in the moment. Then he begins a parade of meat: ribs, aged hamburgers, a selection of beef of different ages and breeds, American Angus, Wagyu and local Holstein or Simental, sometimes a beef stew, sometimes polenta with meat.

Family, Above All Else, Abides At Lima’s IK

By Patrick Hieger

[Patrick Hieger]

[Patrick Hieger]

At the center of the service station in the middle of the dining room of Lima’s IK, a lone candle sits, gently flickering with the passing of servers and clientele.  It is not there for ambience or as part of the decor, but instead to serve a much more important purpose.  The candle serves as a daily, constant reminder and memory of Ivan Kisic, the restaurant’s chef and namesake, who was killed in a tragic car accident at the end of 2012.  The restaurant lives on his name.  His family keeps him close.

For most restaurateurs, the loss of not only the restaurant’s head chef, but also a brother, would be devastating.  Other restaurants have failed to open for far less dramatic reasons, but Ivan’s brother Franco wasn’t going to give in.  The seed had already been planted, the dream already under construction.  Ahead was the only way to go, and continues to be so today, as the restaurant gains very solid footing at just under a year in. 

[photo: Como Sur]

Santiago: Restaurant Briefs (ES)

By Patrick Hieger

[photo: Como Sur]

[photo: Como Sur]

Herencia– A new beer and sandwich bar is set to open some time next week in Providencia, at the corner of Providencia and Los Leones.  Herencia took over a former jewelry store and has kept the same dark wood interiors.  No official date has been set for the opening, but “next week” is the consistent response.  Herencia is located at 2433 Providencia.

Emporio La Rosa– Santiago’s favorite ice creamery, Emporio La Rosa, will also be opening a new location “some time” next week in Lastarria, at the corner of José Ramon Gutierrez and Lastarria, across from Nolita.  The new location will be take-out only, but in addition to ice cream will offer coffee and tea.

Salvador– The owners behind Santiago’s beloved Salvador Cocina y Café have acquired a coffee shop near the Esceula Militar metro station (the address of which they’ve asked us to keep quiet–for now).  Once licensing and permits go through, the café will be re-branded as Café Salvador and will serve housemade sandwiches like roast beef with house mustard, and other hearty favorites, as well as coffee and pastries.  We’ll keep you posted on the changes.

Herencia– Una cervecería / sanguchería nueva está al punto de abrir durante la próxima semana en Providencia, en la esquina de Providencia con Los Leones.  Herencía está en una joyería antigua, y los dueños han mantenido el “look” con madera oscura.  No hay una fecha oficial de la apertura, pero la respuesta es “la próxima semana.”  Herencia está en 2433 Providencia.

Emporio La Rosa– La heladería favorita de Santiago, Emporio La Rosa, también abrirá un nuevo local durante la próxima semana en “algún momento” en Lastarria, en la esquina de osé Ramon Gutierrez y Lastarria, al frente de Nolita.  La nueva ubicación será solamente para llevar, pero también ofrecerán café y te.

Salvador– Los dueños del querido Salvador Cocina y Café han adquerido una cafetería en el barrio de Escuela Militar (cuya dirección nos han pedido mantener secreto por ahora).  Cuando tengan los patentes nuevos, harán un cambio de marca y estrenarán Café Salvador, que va a servir sandwiches caseras como “roast beef” con mostaza casera, y otros, más pasteles y café.  Les contamos de cualquier cambio.