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Upbeat, modern and cool, Llama Inn pays respect to all styles of Peruvian cooking but with the technical flair of Chef Erik Ramirez who has trained in New York’s top restaurants. The result is always fresh, fun and spontaneous cuisine that elevates Peruvian food. Anticuchos, either the scallop with aji amarillo tartare and crispy capers or the beef hearts with aja panca and rocoto salsa, are packed with flavor, while the ceviche also delivers with a blast of tart notes courtesy of the leche de tigre. Come with a foursome to tuck into larger entrees like branzino patarascha. Served with aji amarillo, salsa criolla, choclo and coconut rice, it reflects the country’s breadth of ingredients. Finish with a slice of their key lime pie.