Kjolle NYC

Edit: this was a limited run pop up that has now ended.

Kjolle restaurant in Lima, Peru, is currently in the middle of a New York residency. Its chef, Pía León, was named best female chef in Latin America last year. Its concept focuses on ingredients of Peru, and even in New York, you can experience the excitement of trying new things, such as [rapid Spanish word] or [other rapid Spanish word]. It was a really fun meal and made me want to visit Peru even more. But until then - until the end of the month at least - you can head over to Tribeca for the next best thing.

Welcome tonic of turmeric and lime

Bread made out of maca, a root. Butter with cocoa nibs. [rapid Spanish word], a sauce made from local cheese, peppers, and herbs.

Cocktails

- Pisco Sour
- Capitán: Pisco Quebranta, Q’Aqe, Bitters
- Coastal Fizz: Pisco Quebranta, Lemon Juice, Carob Tree Syrup
- Andean Mule: Pisco Mosto Verde Torontel, Tuber Caramel, Ginger Beer
- Amazonian Tonic: Amazonian Spirit & Tonic Water

Pictured: Andean Mule

Scallops & Seeds: Guanabana Pulp, Lime Extract, Ginger

Catch of the Day & Sea Urchin: Hamachi, Coconut, Kiwicha (grain, shown on the dish in the back), Lemon Verbena

Tubers: the chef’s signature dish. Tart shell made of kiwicha flour and topped with olluco, a root vegetable.

Fish Stew called [Spanish word], meaning ‘to sweat’. Hamachi, broth of peppers, leche de tigre, mushrooms, root vegetables.

Pre-Dessert: Grapefruit, Clementine, Lime Ice Cream, Ash made of Charred Citrus Zest

Cacao from Mil Moray: Mango, Amazonian Honey. Fruit similar to cacao?, house-made chocolate creme.

Petit Four: [Spanish word], a type of Peruvian mint, and edible clay

[reads] “Including more than 4,000 varieties of potatoes and tubers that are indigenous to Peru’s diverse Andean landscape, and many ingredients from Peru’s Amazonian jungle, Leon will create an exceptional new menu for her New York residency.”

“Siri, add ‘visit Peru and eat all the potatoes’ to my bucket list!”

Date: October 2019