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Paiche

310-893-6100  •  $$$
ADDRESS: 13488 Maxella Ave, Marina del Rey, CA 90292

CUISINE: Peruvian, Izakaya, Small Plates, Latin/South American

FEATURES: Full Bar, Handicap Access, Patio Seating, Smoke Free, Vegetarian Friendly

DETAILS
Chef-restaurateur Ricardo Zarate (Mo-Chica, Picca) has another hit on his hands with Marina Del Ray's Paiche, featuring Peruvian small plates such s rock shrimp tempura, sashimi-style ceviches, and pacu ribs.  




Full bar. Serving lunch and dinner daily.  "Zarate has taken the small-plates ideas of his other restaurants and raised them several clicks at Paiche (named after a huge Amazonian fish), focusing on the concept of a Peruvian izakaya — a casual place for friends to drop by, drink some beer and pisco, order more than they can eat, then order more because everything is so delicious."
— John Mariani, Esquire, The Best New Restaurants 2013

"Zarate conceived of his Paiche as the Peruvian equivalent of a Japanese izakaya, an informal drinking place where you order small dishes to nibble on as hunger strikes you instead of all at once as a meal — crisp, airy yuca fritters filled with molten Manchego cheese, or a salad of crisped quinoa flavored with mushroom duxelles and the musky Peruvian black oregano called huacatay, or thin slices of chile-rubbed pork neck from the grill." 

— Jonathan Gold, Los Angeles Times, July 20, 2013

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OWNERS & MANAGERS
DESCRIPTION
Chef-restaurateur Ricardo Zarate (Mo-Chica, Picca) has another hit on his hands with Marina Del Ray's Paiche, featuring Peruvian small plates such s rock shrimp tempura, sashimi-style ceviches, and pacu ribs.  




 
"Zarate has taken the small-plates ideas of his other restaurants and raised them several clicks at Paiche (named after a huge Amazonian fish), focusing on the concept of a Peruvian izakaya — a casual place for friends to drop by, drink some beer and pisco, order more than they can eat, then order more because everything is so delicious."
— John Mariani, Esquire, The Best New Restaurants 2013

"Zarate conceived of his Paiche as the Peruvian equivalent of a Japanese izakaya, an informal drinking place where you order small dishes to nibble on as hunger strikes you instead of all at once as a meal — crisp, airy yuca fritters filled with molten Manchego cheese, or a salad of crisped quinoa flavored with mushroom duxelles and the musky Peruvian black oregano called huacatay, or thin slices of chile-rubbed pork neck from the grill." 

— Jonathan Gold, Los Angeles Times, July 20, 2013

ADDITIONAL DETAILS
Full bar. Serving lunch and dinner daily. 

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