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New Peruvian Delivery Restaurant Serves Charcoal Rotisserie Chicken to LA

Rotombo is the newest project by Soigné Group’s Richie Lopez

Rotisserie chicken spread at Rotombo
Rotombo

It seems as if delivery service-only concepts are the way of the future, as more and more chefs are hopping on to the new business model that requires extremely low capital contribution relative to opening a brick and mortar. Such is the way of Richie Lopez and Soigné Group, which will be debuting Rotombo, a Peruvian pollo a la brasa specialist available via Postmates and GrubHub.

One might remember Soigné Group, the hospitality company with mixologists Josh Goldman and now SF local Julian Cox at its head, as the duo behind Manhattan Beach’s shuttered Circa, the defunct Acabar in Hollywood, and now-closed Brilliantshine. After what felt like an unusually quiet time for the talented team of chefs, designers, and bartenders, the consulting group is back, this time exploring Director of Culinary Lopez’s Peruvian roots.

Chef Richie Lopez
Rotombo

Named after hornos braseros, the wood-fired rotisserie ovens created for chicken a la brasa, a dish popularized by LA icon Pollo a la Brasa, chef Lopez uses the oven to roast his Peruvian-spiced chicken over charcoal-fueled flames. Beyond chicken, expect classic dishes like lomo saltado and a supposedly hangover-curing chicken soup.

After cutting his teeth working at Mo-Chia and Picca with Ricardo Zarate, Lima-born Lopez moved on to work at Paiche in Marina del Rey. At Soigné Group, the chef hopes to spread Peruvian flavors across the city through easy delivery. Rotombo launches on delivery platforms August 1.

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