It's been a while since my last post, and truth be told, I just haven't found a restaurant worth writing about. La Mar is one of those few places that will never fail to surprise the customer looking for something a little off the beaten path.
You're not going to find your standard ceviche or causa. What you're going to get is an array of seven different types of ceviches with ingredients ranging from uni to ahi tuna to mahi mahi and peanuts. You will also find yourself a little bit awed at how potent that tiny glass of Piso Sour can be. Think eggnog whipped in rocket fuel.
I've never been partial to "fusion", the idea of east meet west scares me. It obliterates the essence of the culture, the marriage of a sushi and "california" is an abomination (IMHO).
"But La Mar is fusion", you say. This time, the fusing of uni in a ceviche doesn't perturb me. In fact, the creamy sauce with a hint of sea urchin was so superb, it was slurped from a ladle like chicken soup.
All the dishes were hits, robust flavors with sauces that left you lusting for more. However, more often than not, it's the simpler things that one remembers. Don't expect a bread and butter basket at La Mar, of course. Instead, anticipate a colorful myriad of fried plantains and banana chips with an over the top trio of dipping sauces. Even the corn are thumbnail sized bits of goodness, reminiscent of the Peruvian staple.
Here is Peru, and a little bit more.
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