Jonathan Gold reviews Rosaliné

Pescado parrillero: grilled branzino, charcoal quick dried, black mint aji sauce and canario beans purée.

Anticucho bife ancho: 28-day dry-aged wood-grilled rib-eye and sesame huacatay sauce.

Clams sudado: clams, sudado fish stew, aji amarillo chili lime broth.

Pimentones: padron peppers, ciruela rocoto miso and bonitos flakes.

Kampachi ceviche

Chaufa paella: Peruvian fried rice paella-style, pancetta, la chang sausage, bagoong and prawns.

Rib-eye cooks on an open flame.

Camaron a la plancha: blue prawns, yuzu kosho and charred lime.

Corazon anticucho: beef heart skewers, rustic rocoto pepper, feta cheese and walnut sauce.

A look at Rosaliné.

Chancay con leche.

Chef Ricardo Zarate at Rosaliné.