RAYMI MODERN PERUVIAN KITCHEN & PISCO BAR OFFERS OUTSTANDING PERUVIAN CUISINE IN AN ELEGANT ENVIRONMENT

 

raymi_use interiorjpg

The Eye-catching Main Dining Room

Address: 43 West 24th Street
Telephone: 212.929.1200
Website: www.richardsandoval.com/raymi
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

Reservations:   recommended

Credit Cards:   all major
Dress Code:   upscale casual

 

raymi BEBIDAS 19

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

Raymi, New York, NY

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.

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Some Of The Tempting Offerings at Raymi

RAYMI, NYC

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.

 

Raymi, New York, NY

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.

Disclosure

raymi_staff7

The Congenial Staff

RAYMI MODERN PERUVIAN KITCHEN & PISCO BAR OPENS IN

NEW YORK CITY‘S FLATIRON DISTRICT JUNE 2012

Chef and Owner Richard Sandoval opens his first Peruvian restaurant

with Chef Jaime Pesaque

In June 2012, Chef and Owner Richard Sandova opened the stylish, modern, Peruvian Kitchen & Pisco Bar, Raymi, in New York City‘s Flatiron District. For the first Peruvian restaurant within his contemporary Latin restaurant group, Richard Sandoval Restaurants, Sandoval has partnered with renowned Chef and Owner Jaime Pesaque of Mayta Restaurante Bar in Lima, Peru. Reflecting the multicultural spirit of Peru, Raymi’s menu will be familiar and adventurous with a blend of Spanish, Japanese, Chinese, and vibrant native Peruvian flavors. A sleek Pisco Bar will offer the portfolio of Piscos available in the US and an additional 30 house-infused varieties of the fiery liqueur.

The Raymi experience revolves around a central Ceviche Bar offering fresh seafood spiked with spices and ingredients native to Peru and served by the piece in Clam Shells. Chefs Sandoval and Pesaque will also offer a section of small plate and cocktail pairings. On the main menu, a diverse selection of small and large plates including a variety of Anticuchos and Tiraditos encourage guests to share and linger in the sensual Latin setting.

Dishes include:

Chicken Anticucho

panca pepper chifa dressing, confit potato, choclo, and huancaina sauce

Cebiche a la Piedra

seafood, chalaca, aji amarillo, sweet potato, and roasted panca

Arroz con Pato

duck leg confit, slow cooked breast, scallops, beer-chicha de jora rice, and cilantro

Shrimp Chupe Risotto

panca pepper sofrito, slow cooked egg, butter beans, queso fresco.

"The dishes will feature authentic flavors but with a surprising twist," says Sandoval. "Raymi is going to be a fun destination for Peruvian cuisine, but it’s also going to be a hip hangout-we’re adding a sexy Pisco bar in the restaurant and Jaime is known for making incredible Pisco infusions. It’ll be an experience you can’t find anywhere else."

Sandoval, known as an innovative and diverse champion of elevated Latin cuisine, met Chef Pesaque while in Peru. Pesaque is a native of Peru and is part of a young generation of chefs committed to making Peruvian cuisine well-known abroad. He travels internationally on behalf of Prom Peru, the commission for the promotion of tourism for the country.

"I am going to make sure that Raymi is the place people think of when they’re craving Peruvian cuisine," says Pesaque. "We’re going to make this the embassy of Peruvian food in New York!"

Raymi opened in June 2012.  Find Raymi on Facebookwww.facebook.com/RaymiNYC and Twitter www.twitter.com/RaymiNYC for information on reservations and more.

ABOUT RAYMI

. For more information, visit www.RichardSandoval.com.


Dinner Menu

FROM THE
CEVICHE BAR
OUR CEVICHES & TIRADITOS
ARE MARINATED IN CLASSIC CITRUS
LECHE DE TIGRE
CEVICHES
CORVINA CLASSICO    16
sweet potato / habanero / cilantro
                   
TUNA  NIKKEI   18
white soy-yuzu / avocado / daikon / cucumber /
nori  
                                
SALMON CHIFA    15
ginger / peanuts / sesame seeds / won ton
                           
MIXTO    16
aji rocoto / shrimp / octopus
squid / sweet potato / toasted corn
TIRADITOS
PERUVIAN SASHIMI
FLUKE CLASSICO    15
sweet potato / toasted corn / thai chili
 
SCALLOP   16
persimmon / radish / yuzu / white sesame seeds
CATCH OF THE DAY-AJI AMARILLO   MP
sweet potato / toasted corn / cilantro
 
   
PISCO SOURS
Pisco / lime / egg white / bitters
TRADICIONAL 13
QUINCE 13
CHICHA MORADA 13
TO START
CAUSA OF THE DAY  cold aji amarillo potato puree / daily topping  MP
CHIFIES plaintain chips / smoked hauncaina   3
GRILLED OCTOPUS & CALAMARI  aji panca / mortar potato / radish criolla  15
CORN EMPANADA aji amarillo / mozzarella / cilantro / chimichurri  12
PERUVIAN CORN CAKE  mushroom ragout / watercress  12
ANTICUCHOS
SKEWERS SEARED A LA PLANCHA
HANGER STEAK  aji panca glaze / creamy ocopa sauce / rocoto salsa  12
PRAWN  andean black bean glaze / aji verde / huancaina crema  13
SOUPS & SALADS
PARSNIP & PEAR SOUP   crème fraîche  / croutons / aji amarillo oil                                            12
BUTTERNUT SQUASH CHUPE  rock shrimp /  aji panca / queso fresco / poached egg 14
SOLTERITO   lima beans / tomatillo / avocado  14
queso fresco / potato / green olives / white balsamic vinaigrette
BABY ROMAINE SALAD  almonds / grapes / black mint dressing                                               14               
SALMON NIKKEI  26
nikkei consomme / cabbage & pork dumplings / bok choy /
mushrooms
COD CAU CAU  28
clams / mussels / peas / carrrots / mint
ARROZ CON PATO   28
carnaroli rice /crispy duck leg & breast  / chalaca / cilantro
  
ROASTED PORK BELLY  ‘carapulcra’  26
andean style potatoes / roasted peanuts / criolla
ARROZ CON MARISCOS                                                                                                    30
octopus / scallops / mussels / shrimp / aji panca / jasmine rice 
DRY AGED NY STRIP  32
pan roasted / lima bean tacu tacu / chimichurri /
red onion criolla
WHOLE ROASTED CHICKEN FOR TWO  54
ceasar salad / aji de gallina / chicken liver mousse / devils egg
 
Chef-Owners Richard Sandoval & Jaime Pesaque  .  Chef de Cuisine Erik Ramirez
CHILCANOS
Pisco / lime / bitters / ginger ale
MIX YOUR OWN 13
choose from our menu of
house-infused piscos
SPICED PEAR  13
MACHACADOS
Pisco / fresh muddled fruits & herbs 
BLACKBERRY – THYME  13
CRANBERRY – BASIL  13
FROM THE PISCO  BAR
MAIN COURSES
FROM THE WOK
MIXED VEGETABLE SALTADO    22
ginger / soy
  
CHAUFA COMPLETO  26
jasmine rice / chicken char siu / shrimp / chinese sausage  
LOMO SALTADO  25
hanger steak / soy sauce / tomato / red onion /  
crispy fries / white rice
 
18% gratuity for parties of 8 or more guests 
consumption of raw or partially cooked foods, while quite tasty, may be hazardous to your health

DESSERTS
DULCE DE LECHE “PANNA COTTA”  10
spiced cookie / burnt meringue
PERUVIAN CRISPY DONUTS  10
chancaca honey
ARBORIO “RICE PUDDING”  10
golden raisins / brown butter ice cream
LUCUMA “ICE CREAM SUNDAE”  10
chocolate terrine / banana / almonds / creme fraiche
CHANCACA HONEY ICE CREAM CONES  10
three sugar mini cones / anise cookie / chocolate syrup
PISCELLOS
Housemade Pisco Digestif
CITRUS  13
PASSION FRUIT  13
CHICHA MORADA  13
DESSERT WINES
SANDEMAN’S RUBY PORT  12
PORT QUINTA NOVAL BLACK  12
JOSE RAMON CREAM SHERRY  13
SOLERA 1842  14

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