Causa

Chef Carlos Delgado delivers a taste of his birthplace in a dual concept space in Blagden Alley. Nestled on the first floor, Causa seats around 20 for a tasting menu that takes diners on a journey of flavors inspired by the topography of Peru. It all begins in Lima with coastal seafood, then progresses into the Andes and the Amazon. Chicha morada kombucha, made from purple corn, is a perfect partner for the Peruvian classic and namesake dish, causa, with its mashed potatoes hit with aji amarillo paste, then topped with cucumber, avocado and tuna tartare. Next, the humble bomba rice is given a luxe glow-up courtesy of uni, caviar and a criolla sauce. Dessert definitely doesn't disappoint, as in the passion fruit and mint gelato scoops piped with macambo mousse.

• A set tasting format that moves through Peru’s coastal and Andean references, with a seafood-first backbone.
• Two nightly seatings midweek to weekend, a four-course option midweek.
• A serious pisco program alongside wine pairings, built to match the menu’s acidity and heat.

• Aji amarillo
• Purple corn (chicha morada)
• Bomba rice
• Uni
• Caviar
• Fresh fish and shellfish

An intimate Peruvian tasting room built around seafood, with two nightly seatings Wednesday to Saturday. The prix-fixe experience is $179 per person, taxes and service charges added separately. A four-course menu is available on Wednesdays and Thursdays.