Yonatan Malis is Peruvian-Chilean, and has taken advantage of his knowlege of Peruvian cuisine and business model and installed himself and his staff in a hip new spot on Lastarria, Santiago's attainable but elite cobblestoned neighborhood just steps from Metro La Católica on the red line. In addition to the piled-high causas (vertical appetizers typical of Peru), and ají de gallina, a slightly spicy creamy stew with chicken, the menu offers picante de camarones, which is the shrimp version of ají de gallina, and several other classic Perucvian dishes with a unique twist. The picante de camarones was delicate and complex and had crushed walnuts and surprisingly, parmesean chees, and was served beside a mini red-onion salad with all the flavors of ceviche and a rice pyramid. By mid August they should have their liquor license up and running, and will feature infused piscos and other alcohols, including Peru's famous goldenberry.
