In preparation for its June 25 debut, yesterday afternoon and evening Picca held employee training and invited Eater in to take some preliminary photos. Situated in the upper portion of the same townhouse in which Sotto resides, Picca takes over a previously empty space, which means that the open kitchen, expanded bar, Julian Cox's mezzanine level cocktail lounge -- all elements were custom built. Picca feels open and welcoming with plenty of windows, and a soaring ceiling makes the smallish room feel much more spacious. Yesterday, Mo-Chica chef Ricardo Zarate handed out a few sample bites (the menu is still a work in progress) inclusive of mini empanadas, skewered beef heart, skewered scallops with crushed wasabi peas, and his signature spicy grilled shrimp with yuzu.
Anticuchos are prepared behind an open glassed-in kitchen around which a dozen or so seats are positioned, allowing diners the option to eat and watch the kitchen show. As for design, Deborah Gregory of DiG Interiors in Culver City, who also worked on Playa, heads up the creative over here, check out the reclaimed barn wood from Idaho, the vintage dangling lights, and the traditional Peruvian chalk mural. This was actually drawn by a friend of Ricardo. Tip: If you are looking for a super cozy table, ask for number 13, it's pictured above, right by a window with the little sheep's wool mini banquette. Both dinner reservations and walk-ins will be accommodated.
Upstairs Julian Cox (Rivera) has his own lounge where he plans to serve a slew of Pisco-based cocktails. Right now he's working on an avocado creation in addition to one calling for banana.
·All Picca Coverage [~ELA~]