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La Mar by Gaston Acurio

The Emeril of Peru, star chef Gaston Acurio has over 45 restaurants around the world, including this one, with magnificent waterfront and skyline views and an expert executive chef, Diego Oka, who churns out a phenomenal fusion of Asian and Peruvian cuisine. This chilihead uses a lot of Aji Amarillo, a South American hot chili pepper and staple of Peruvian cuisine. You can find it in many of the menu’s made-to-order cebiches including one with grouper and crispy calamari, and also in the empanada and quinoa caprese. Those who prefer milder flavors have a lot of good choices, too, foremost among them the pan seared scallops with 24-month-aged parmesan cheese foam; or the stir-fried tenderloin, red onions, tomatoes, soy sauce, and cilantro, served with white rice, thick-cut potato wedges, and choclo (Peruvian large kernel corn that’s very dry and very addicting). The menu is huge, and whatever you order will be authentic, but even more so if you add a Pisco Sour to it—a luscious taste of Lima in downtown Miami.