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Oysters from Pikoh
Wonho Frank Lee

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Star Peruvian Chef Ricardo Zarate Rethinks the Casual California Restaurant in West LA

From smoked salmon tartines to cocktails at dinner, Pikoh wants to do it all

Chef Ricardo Zarate’s colorful next project is here. It’s called Pikoh, and it carries all-day expectations with a decidedly non-Peruvian menu.

The face of Pikoh is undoubtedly Zarate, the man from Rosaline and Las Vegas’s Once. He carries an extensive background in bygone Peruvian restaurants around the city from Picca to Mo Chica, but with Pikoh the plan is to collaborate with longtime chef de cuisine James Jung on something rather new.

First, expect nearly around-the-clock service, from counter ordering for breakfast and lunch starting at 7 a.m. weekdays, to sit-down table service that runs until 11 p.m. on Friday and Saturday nights. The menu weaves across those hours with a mix of rethought American classics (think breakfast bowls with activated charcoal or a smoked salmon tartine with yuzu cream cheese) to lighter lunches like grilled tuna salads or hummus and steamed mussels. For dinner there’s a full bar run by lead bartender Jamie Clark and surprises like an all-vegan beet-based bao, or a throwback filet mignon atop wasabi mashed potatoes. Throw in a daily happy hour, and it feels like Pikoh really can do it all.

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Quinoa and mushrooms

As for the space, expect the usual skylights, dark wood trim, and greenery throughout. There’s room to lounge up front, a wide bar with a couple of televisions, and some choice tables on a patio near the front door.

Pikoh opens to the world on February 4, keeping hours from 7 a.m. to 10 p.m. (11 p.m. on Friday) during the week, 10 a.m. to 11 p.m. on Saturday, and 10 a.m. to 9 p.m. on Sunday.

Pikoh. 11940 W. Pico Blvd., Los Angeles, CA.

A sunny restaurant set for service, with skylights and tan wooden tables and chairs.
The dining room
A modern, sleek restaurant interior with house plants.
Another angle
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At the bar
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Extra seats
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Lounge up front
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Looking outside
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Plenty of greenery

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The ordering counter
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Carabineros shrimp
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Carrot salad
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Quinoa and mushroom bowl
pikoh oysters on pink salt
Shigoku oysters up close
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Filet mignon atop kizami wasabi mashed potatoes
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The view at night
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