Fresca Nouveau Peruvian Cuisine

At Fresca, we aim to offer a personal rendition of Peruvian gourmet cuisine where typical methods of cooking, fine Peruvian produce and the legacy of our common food culture are all being subjected to an innovative gastronomic approach. Carrying this line of thinking further, we view it as a challenge to play a part in bringing a regeneration of Peruvian culinary craft, in its capacity to encompass the world with its distinctive tastiness and special regional character. Our intention at Fresca is to create and to prepare a distinctly advanced cuisine, while nonetheless conjoining our patently Peruvian approach with a manner of purity and simplicity in the approach. These values are all reflected in our menus' ultimate articulation and manifest themselves both in the construction and presentation of the individual courses and in the means of preparation and ingredients upon which they are based. It's no wonder that Chef/Owner Jose Calvo-Perez's trifecta of Fresca restaurants have been packed since opening. The Latin beats, flowing sangría and modern, relaxed atmosphere are perfect for convening with friends on a warm night, or if you need a little lightening up after a grueling work week. The homestyle Peruvian food with a California twist means a menu filled with refreshing and flavorful ceviches (try the sampler prepared at a swank bar in front of the open kitchen). There's lots of chimichurri sauce to go with the rib-eye churrasco or the Colorado lamb rack, and a riff on an herb-crusted rotisserie chicken that Calvo-Perez's dad, Julio, made famous at the original Fresca on West Portal. The décor is what you might imagine it to be at a trendy new restaurant in Lima-a mosaic floor and wood-slatted ceiling line the entry, and roasted chili-colored walls, a barrel-vaulted ceiling and banquettes covered in bright Peruvian fabric all give the restaurant an authentic South American feel.