If you are like me, the menu terminology at Picca will be foreign and not intuitive. Not to scare you but there are some definitions that should help you understand your meal better.
Causa Bar – Causa is like Sushi but swap out the rice for whipped potato, chilled and cut into a perfect rectangle that the fish sits on top of.
Anticuchos – Anticuchos are skewers and come in twos, cooked over a Robata Grill.
Ceviche – Ceviche is fish cooked in acid.
Tiradito – Tiradito is raw sliced fish that is is lightly dressed, think sashimi.
Tapas – Small plates of Peruvian tapas with Japanese flavors and ingredients mixed through.
Tradition – These tend to be larger, more traditional, homestyle dishes. Depending on how much you order before, one or two for a table of four to share should be plenty of food.
Now that you understand what you are ordering you can enjoy a diverse, whimsical menu. Causa is a good way to start off the meal. The cold whipped potato is a very different vehicle for fish but it somehow works – really well. The Spicy Yellowtail, the Spicy Tuna and the Snow Crab are all excellent – familiar flavors but at the same time very different. After that, dive into a Ceviche and a Tiradito. Paiche is a huge Amazonian fish, while ugly it is also delicious and sustainable so dig into the Paiche Ceviche. If you like garlic the Halibut Tiradito is perfect. The crunch fried garlic on top is the perfect crunch to go with the fish and ponzu sauce.
Jump right into the Anticuchos next, they come in pairs. You could easily be at your favorite Yakitori restaurant if most of the flavors were not so distinctly Peruvian. The Tomatoes and Burrata while messy are flavorful, the Sous-Vide Chicken Wings have a bright lime note and the Diver Scallops are perfectly charred from the grill. The Tapas are substantial enough to share between a few adults. The ubiquitous Tuna Tartare dish is not a new concept but still worth ordering. The Tacu Tacu Onigiri is a crispy grilled rice dish seasoned with Pork Jus, a lighter dish than you are probably expecting. Don’t neglect the Chicharron De Pollo which is how it sounds fried chicken with salsa and an aioli dipping sauce – grown-up chicken nuggets.
Try to save room to share at least one of the the larger format main dishes, on the Tradition section of the menu. The Paiche Fish and Chips is crispy, the fish itself is moist and flaky, the table will think that they are eating Cod. The Skirt Steak doesn’t need the Fried Egg but is excellent either way. The star, surprisingly, maybe the vegetarian option of Locro De Quinoa which is a Pumpkin Stew with Fried Egg and Tomatoes. Not a dish that I have ever experienced before or would be able to duplicate at home.
Picca is a consistently good option with a diverse menu of dishes that you will not find everywhere, enjoy.
Picca
9575 W Pico Blvd
Los Angeles, CA 90035
