Picca’s mezzanine bar & lounge is pleased to serve parties as large as a group of 75. Executive chef Ricardo Zarate, voted Best New Chef of 2011 by Food & Wine Magazine, will develop a personal menu of passed hors d'oeuvres representative of our modern Peruvian flavors. The mezzanine’s private bar will provide guests with cocktails from our menu created by mixologist Julian Cox.
For a private dining experience, Picca’s mezzanine is pleased to host 16 to 40-person sit-down dinners. Chef Zarate will develop a multi-course tasting menu featuring our most enticing Peruvian fare.
Amidst dark, candle-lit mood lighting, Picca's mezzanine bar boasts a rustic private dining table that comfortably seats 16. Intimate, modern and slick, the mezzanine also offers a cozy area of lounge seating, plus, a row of 10 bar stools set up balcony-style offering a bird's eye view of the entire main floor of the restaurant.
- The Restaurant Writes...
Picca is a Peruvian cantina. We encourage you to eat your beef heart out.
At Picca, Chef Ricardo Zarate serves modern Peruvian cuisine with a Japanese flair. You'll discover over 50 refined Peruvian dishes designed to be passed around the table.
From our ceviche and tiradito fare to more traditional Peruvian meals like carapulcra, roasted black cod over sun-dried potato stew, or seco de pato, duck leg confit in black beer sauce over cilantro rice, we hope you'll stop by and try Chef Zarate's cooking. We encourage you to sit at the chef's counter, and watch his entire team cook all night long.
In 2011, Chef Zarate was awarded the title of Best New Chef in America by Food & Wine Magazine. He has also been nominated twice for a James Beard Award and last year Picca was named one of the 10 best restaurants in the America by GQ magazine.
- Contact Lauren Smith at (310) 277-0133