Tomorrow Chef Ricardo Zarate’s new fall menu debuts at his West L.A. Picca Restaurant. I scored a sneaky peek and taste of the 20 dishes this week at a media dinner, which was kinda eery considering just the week before I said that a 15-course dinner paired with cocktails was my idea of the perfect last meal on earth. Fortunately the world didn’t end and I got to surpass my goal by five more dishes.
For the new menu Zarate brought back his favorite dish, one that he’s very proud of, the Anticucho Lengua. “It’s very soft but crispy because of the robata grill,” he said, adding that the best part of the dish is the tomato skin chips garnish. He had originally debuted this dish when Picca first opened last year but has “upgraded” it for this menu by tweaking the sauce.
Here were a few of my favorite dishes from the dinner. Offal fans (not me) will be happy to hear that there’s also a gizzard dish (Anticucho Mollejita, which is another chef favorite) and a chicken liver teriyaki (Anticucho Higado).