Chef Richard Sandoval likes his big-box Latin restaurants (see: Zengo), and his latest New York project tackles that cuisine-of-the-moment: Peruvian. On the bill of fare are a selection of raw-fish tiraditos and ceviches, some of the skewered proteins known as anticuchos, and creative interpretations on that country's favorites. The restaurant is now open in the flatiron; we've rounded up the menus for you don't miss the 30-house-infused-pisco lineup see those and some photos of the food straight ahead.
Raymi, 43 W. 24th St., nr. Broadway; 212-929-1200