1111 Peruvian Bistro Brickell Review
With no freezers on location, 1111 Peruvian Bistro offers some of the freshest seafood in Brickell. Highly acclaimed chef Diego Munoz helms the newly opened 1111 Peruvian Bistro after having worked in some of the top kitchens in the world. The menu offers a Crudo Bar section, hot starters, entrees, and desserts. The menu offers a selection of traditional Peruvian dishes with chef Munoz’s international take.
To start off dinner, potato bread is brought to the table with pieces of crunchy cracker-cookie-like bread and a Huacatay, Rocotto and Olive Oil paste. The potato bread is delicious, both dense and soft. The huacatay-rocotto-olive oil mixture was also delicious and bursting with flavors. Due to it’s specific preparation, the rocotto in the mixture was prepared in such a way as to nullify its spicy notes.
The Tiradito Nikkei comes with thinly sliced pieces of white fish that lays in a bed tamarind sauce before being topped with white radish, green onions, and both a dash of sesame seeds and eel mayo.
The Ceviche Apaltado was one of the strong points in my dinner at 1111 Peruvian Bistro. White fish lays in a creamy leche de tigre that comes with avocado, aji limo, capers, and a sprinkle olive oil. The leche de tigre was indeed delicious and I enjoyed the touches of heat that the aji limo delivered. One of my favorite dishes of the night.
The Freshy Shucked Oysters came dressed with dashi, pickled chalaca, and we added the optional Siberian Oscetra Malosol caviar. The presentation is appealing, full of vibrant colors. The oysters lay on a bed of seaweed, shells, and ice. I’m admittedly still learning to consume oysters, but these oysters were on the more palatable side. The oysters “Tasted like the Sea” but there was also a sweet element and slightly briny hit in each shell. I suspect the addition of the caviar calmed the briny flavors of the oysters.
The King Crab and Poached Chicken Causa with avocado foam a couple of quail eggs and dressed with micro greens. 1111 Peruvian Bistro’s interpretation of the causa is an open-face version. Typically, causa is a block looking potato sandwich with potato on the base and top layers. The causa was refreshing and I loved finding a couple of larger chunks of king crab (which is uniquely delicious with a SUBTLE hint of sweetness from its flesh) throughout the emulsion that lays on the potatoes. The creamy and savory quail eggs paired well with the freshness of the causa, excellent inclusion.
Steamed mussels come face up with aji panca, tamarind and aioli sauce and fried yucca hidden beneath the sea of mussels. Toasted sour dough bread is served on the side for dipping in the juice. I definitely recommend making use of that sour dough bread!
The Aji de Gallina Tortelloni comes with cherry tomatoes, sage, botija olives, and pecans. This is a very interested take on aji de gallina, a traditional Peruvian dish. Aji de gallina is stuffed inside tortelloni pasta which is savory and comforting. Pecans top the dish which deliver excellent texture to the dish, and the botija olives are Peruvian olives that are very briny and “Oliv-ey”.
The Fish Cutlet was an interesting change from the norm. The cutlet lays on a peanut curry sauce, green Asian veggies, and a side of white chaufa. Yellow tail snapper filet is covered in panko and fried.
Lucuma Cassonade comes embedded with sesame nougatine and a side of chocolate sorbet. This is not your typical sugary dessert. The nougatine provides plenty of texture and strong sesame flavors. The lucuma cassonade tastes straight up like lucuma. The chocolate sorbet has a high content of cocoa, it’s a bit bitter and very potent. I personally recommend mixing the lucuma with the sorbet to get a mixture of subtle sweetness from the lucuma to offset the potent chocolate.