One of the more vibrant restaurants to have opened in 2017, restaurateur Eduardo Vargas struck gold with his Peruvian brain child, Colca. The new menu is cast with big, flavors that showcase Peruvian heritage, most notably in the cau cau spice-crusted halibut seafood stew, grilled lamb with calamansi, mojito mousse with chocolate filled ‘cigars.’ One of Colca’s signature Peruvian pisco sour cocktails should accompany, in the name of authenticity, of course.
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