The Eye-catching Main Dining Room
Address: 43 West 24th Street
Date Est: June 2012
Chef/Owner: Richard Sandoval
Corporate Chef: Greg Howe
Chef de Cuisine: Erik Ramirez
General Manager: OPEN
Beverage Director: Piero Rodriguez
Beverage Program: Infused Piscos and Pisco cocktails, signature cocktails
Wine and Beer
Cuisine: Peruvian Kitchen
Price Range: Main Courses-$24-32
Hours: Dinner / 5:00 pm to 10:00 pm (Mon – Thurs, Sun)
Dinner / 5:00pm to 11pm (Friday & Sat)
Seating: 44 lounge seating, 15 bar seating, 40 main dinning room, 60 PDR
Credit Cards: all major
Dress Code: upscale casual
The Fabulous Cocktails
A modern Peruvian restaurant as dynamic as the country it celebrates. Raymi captures the multicultural spirit of Peru, blending the Spanish, Japanese, Chinese, and native influences that embody the country’s vibrant cuisine. The flavors are once familiar, adventurous, unexpected.
A stylish take on traditional Peruvian cocktails and cuisine, Raymi‘s menu was crafted by Chef Richard Sandoval and Chef Jaime Pesaque, longtime innovators and champions of elevated Latin American dining.
The Raymi experience revolves around a central Ceviche Bar, offering fresh seafood spiked with indigenous spices and ingredients. Add to that a Pisco Bar, pouring select labels alongside 30 house-infused varieties of the fiery liqueur including Lemongrass, Purple Corn, Jasmine Tea, Tangerine, and Apricot. Beverage Director Piero Rodriguez has also arranged for the full range of 10 Piscos available in the US to be served at Raymi. Fresh juices, homemade syrups, compotes, foams, and the infused Piscos will offer dimension to the bar’s handcrafted cocktails. A selection of small and large plates showcases the Peruvian palate while encouraging guests to share and linger in the sensual Latin setting
While there is a choice of dining areas (three rooms, one for big parties on busy nights), we loved the front room with its oversized windows, dramatic high-beamed ceilings, shiny wood tables and brightly upholstered chairs.
Even dedicated martini drinkers will be thrilled to forgo their traditional libations in favor of the most exciting Pisco based cocktails in New York City. We adored beautifully balanced PISCO SOURS (Pisco / lime / egg white / bitters) whether TRADICIONAL, QUINCE infused or the intoxicating CHICHA MORADA. There is a well chosen selection beer and wine (including selections from Peru), but we sampled several of the house-made infusions instead and were delighted. (The desserts should be accompanied by excellent coffee, spiked with . . what. else . . . Pisco of course).
With the cocktails , go for an assortment of four: CORVINA CLASSICO sweet potato / habanero / cilantro; TUNA NIKKEI: white soy-yuzu / avocado / daikon / cucumber /
nor; SALMON CHIFA:: ginger / peanuts / sesame seeds / won ton and MIXTO:
aji rocoto / shrimp / octopus squid / sweet potato / toasted corn. The seasoning is exquisitely subtle and the style is modern and light; not the dense opaque versions offered at many NY Latin-influenced restaurants.
Other recommended appetizers or share plates include the tender and delicious
ANTICUCHOS: SKEWERS SEARED A LA PLANCHA or HANGER STEAK aji panca glaze / creamy ocopa sauce / rocoto salsa. We also loved a composed salad:SOLTERITO lima beans / tomatillo / avocado queso fresco / potato / green olives / white balsamic vinaigrette and a hunting PERUVIAN CORN CAKE mushroom ragout / watercress.
Colorful Tiles Enhance the Visual Appeal of Raymi
Out Of The Ordinary Preparations Capture The Eye and Palate
If you can sample but one entrée (as we did) go for the fantastic WHOLE ROASTED CHICKEN FOR TWO: ceasar salad / aji de gallina / chicken liver mousse / devils egg. The appealing preparation offers chicken cooked 5 different ways: First the chicken is smoked. The spices that go into the basic preparation include: black bean sauce / cumin / garlic / a touch of soy. Then a lovely Ceasar salad is adorned with the crisped chicken skin, a truly devilish deviled eggs is perched next to the most divine Chicken Liver preparation ( including shallots / brandy / caramelized onions / bacon / chicken fat. The Smoked legs and breast are moist succulent and a final touch offers a lovely stew, sided by a zesty green sauce.
Some Of The Tempting Offerings at Raymi
We sampled three desserts and and highly endorse: PERUVIAN CRISPY DONUTS:
chancaca honey; ARBORIO “RICE PUDDING”: golden raisins / brown butter ice cream
LUCUMA “ICE CREAM SUNDAE”:chocolate terrine / banana / almonds / creme fraiche. If you can sample just one, go for the sundae.
A Sweet Conclusion
In addition to high quality, stylish dining and gentle prices service at Raymi is extraordinary: guiding, laid-back and seamless. Chef Richard Sandova, always the master, has brought New Yorker’s a true Peruvian masterpiece.
Copyright 2012 By Punchin International. All Rights Reserved.