The unusual combination of Peruvian and Italian is enough to draw curious diners here once; the excellent food and service keep fans coming back. They want cassava-root gnocchi with spicy lamb ragù, macadamia-crusted salmon with a pisco-and-blood-orange sauce, and the signature pork chop with a sweet-hot glaze of sugar cane and rocoto pepper. The brick-walled dining room and open kitchen are visible from the street, through open French windows when the weather’s fine; for more privacy and less noise, ask for a table upstairs.