My neighbor and I decided to try it for lunch after having heard so much about it. We sat right next to the center of the open space on the second floor. Until I had taken this photo, I did not realize, it could look like an eye:
|From where I sat, I took a photo of the round open space hole with myriads of little balls of glass hanging from the ceiling suspended in air. When I downloaded it, the image looks like an eye with a retina. Doesn't it?|
|Above: La Mar: Hamachi served with Peruvian corn and scallions with creamy aji amarillo leche de tigre.|
The white things on top of the sliced hamachi is the Peruvian corn kernel. They are large.
|We're glad we ordered the dessert. It's very special served with homemade gelato. Worth every penny they asked.|
Victoriano López - Executive Chef
Chef Victoriano was born into a humble family in the Andes, and at age 18 he went to Lima to work for an uncle as a street vendor. Victoriano landed a job at Astrid&Gastón, where Gastón discovered and developed Victoriano´s talents in the kitchen, consequently he swiftly moved through the culinary ranks. Victoriano has held many positions in Gastón’s various restaurant kitchens, and has become his most trusted partner, overseeing the openings of new restaurants around the world. In addition to Gastón’s restaurants, Victoriano has trained in the kitchens of top restaurants around the world, including Cellar de Can Roca, Mugaritz, and Arzak, and his next project is to serve as the representative of Peruvian cuisine and culture at La Mar in New York.
A MUST TO TRY!