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Address: 43 West 24th Street
City: New York, NY
Zip: 10010
Phone: (212) 929-1200
Mon - Thu 5:00pm to 10:00pm
Fri & Sat 5:00pm to 11:00pm
Sun 4:00pm to 9:00pm

Site: Visit the restaurant site
Map: Map
Chef: Jaime and Felipe Torres
Cuisine: Peruvian
2nd Cuisine:
Area: Flatiron District
Entree Price: $20-$30
Payment: Amex Visa Mastercard JCB


Patria tried it.  As did La Mar.  Neither survived.  But Raymi, now in its third year, led by chefs Jaime and Felipe Torres appears to have found the right formula -  a sexy bar, stiff drinks and Peruvian-style food served with flair.

The drink of choice is, of course, the Pisco Sour.  The "classic" is a frothy mix made with Peru's equivalent to rum and drizzled with cinnamon syrup.  Raymi's bartenders know how to make it properly. It's also available in flavors like passion fruit and mango.

Food is served tapas-style or you can mix it up with larger plates.  You may want to order your own plate of ceviche.  It's small but good. The “mixto” is the house favorite made with corvina, shrimps and calamari in a spicy lime sauce.  Deep fried seafood piled high with yucca and pickled red onions, called Jalea, is another house favorite.

I was a little disappointed that Raymi shies away from using heart for its anticuchos.  Apparently New Yorkers are too squeamish.  Hanger steak is used in its place.  Served on skewers, the meat is  smothered in a wonderful rocoto sauce and served with choclo, over-sized Peruvian corn.  You will also find hanger steak in the Lomo Saltado, a Peruvian stir-fry topped with French fries.

Raymi pursues a modern take on Chicharron which is pork shoulder cooked until it crisps up.  Here it is served as sliders between two yucca patties with a spicy mayo.  Yum.  We also enjoyed the Pulpo Meloso; charred octopus with a slaw made of endive, radicchio and crispy quinoa with a dusting of black sesame seeds.  

Larger plates include Arroz con Mariscos similar to seafood paella, and a suckling pig dish that could easily feed two.  It’s loaded with pork and crispy crackling, accompanied by Lima-style tamales and butter-drenched potato bread made in-house.  We had enough for leftovers the following day!

At this point we were quite full, but still managed to squeeze in a plate of picarones.  These are Peruvian doughnuts usually made with squash or pumpkin, similar to beignets that are drizzled with chanacaca honey.

Raymi can be a bit expensive, but its salute to Peru is worth the price of admission.

See more on the CitiBlog

Review By: Thomas Rafael