Local foodies on social media may have encountered posts from Paul Tomaselli, an enthusiastic food promoter who hits all the big (and small) restaurant openings and events around Northern Virginia. Tomaselli will be sharing some of his culinary adventures in an occasional guest column here on The Burn.
Lima De Veras, a Peruvian restaurant in Sterling’s Regal Center shopping plaza, has brought in a new executive chef from Chimbote, Peru to inaugurate a new revamped menu with an emphasis on flavors and dishes from northern Peru.
New dishes include:
- a filet mignon dish called Arrisotado de Cilantro con Laminas de Filet mignon, which features a filet on a bed of cilantro rice.
- makis — a Peruvian style of sushi, including one with the popular Pulpo Olivo sauce, made with octopus and olives
- a round of four ceviches served together with colorful types of Leche de Tigres, or “Tiger’s Milk” in English. The milk — really a citrus marinade — is used to season the seafood in the dish. My personal favorite is a ceviche that incorporates cilantro which gives the liquid a green hue.
The new chef is also using a unique black squid ink in several of his new dishes, including his Causa Escabechada Mixta, a potato and seafood dish, and the Morenito Norteño, a risotto dish.
Desserts include an exquisite Tres Leches served with plenty of milk throughout the cake and topped with whipped cream, cinnamon, and a cherry. It’s very moist — the cake literally melts in your mouth.
They also have Peruvian doughnuts known as Picarones. The doughnuts are fried in oil, then covered in a sweet chancaca sugar syrup.
The new menu is scheduled to be available starting next week.