Our yearlong warm (OK, sometimes sweltering) weather calls for light, refreshing fare, and nothing fits that bill more than the citrusy and herbaceous flavors of Peruvian cuisine. Pair it with a bright pisco sour, and I’m in heaven. Well, only if it’s executed correctly. Fortunately, Embarcadero 41 delivers standout Peruvian and Nikkei (Japanese and Peruvian fusion) fare. I visited the West Boca outpost, but the family-owned company that launched in 2018 with its first restaurant in Sunrise now has four locations, with two more on the way. The contemporary design has warm wood accents, a sleek bar and an expansive tree-shaded terrace.
Pisco is a typical Peruvian distilled brandy made from must, or freshly crushed wine grape juice. Embarcadero’s pisco sour ($14) is made with handcrafted Pisco 100 Acholado, a blend of quebranta, torontel and Italia grape varietals. It’s mixed with fresh lime juice and simple syrup, then topped with frothy egg white for a balanced cocktail that tastes fresh and lacks any harsh added flavoring or sugariness.
We ordered the Pulpo Anticuchero ($26) and Causa Nikkei Crocante ($35) for appetizers. Octopus can be hit or miss; this one was a hit. It wasn’t only-use-a-fork-to-cut tender, but it was up to scratch—plus, the secret anticuchero sauce elevated the dish. It had wonderful herbaceous chili flavors that complemented the octopus along with its beloved Peruvian large-kernel corn and crispy potatoes. The causa here is a twist on the traditional dish of layered mashed potatoes with a meat filling. Instead, the potato was breaded and lightly fried, resembling a potato pancake topped with fresh tuna tartare, thinly sliced avocado, a petite quail egg and tobiko caviar. Each forkful of juicy tuna and smooth avocado is balanced by the mini crunch of the caviar, crispy potato, and creamy acevichado sauce with just the right hint of spiciness. Plus, the plated presentation is beautiful.
I wanted to try a roll, so we chose the Lomo Saltado Roll ($23). Shrimp and avocado are rolled and then topped with lomo saltado, or beef tenderloin. While well-seasoned, the meat overtook the flavor, so I didn’t taste the filling. I also thought the rice was a little overcooked, but nothing to get too upset over. The Arroz con Mariscos ($24) is a traditional creamy rice with seafood sautéed in wine and topped with Parmesan cheese. Yet despite the rice’s consistency, it lacked depth in its seafood broth. I did enjoy the tangy salsa topping of sliced red onions and peppers.
The Crocante Ponderacion ($15) is a flaky, thin cookie wafer reminiscent of an elevated ice cream cone, topped with Nutella and French vanilla ice cream, then drizzled tableside with manjar blanco sauce (or dulce de leche), which wasn’t overly sweet. The menu’s photo of the dessert doesn’t do it justice, so I’m very happy we heeded our server’s recommendation to end our meal with it.
Embarcadero honors classic dishes while adding its own twist. I can’t wait to return and try more.
IF YOU GO
8188 Glades Road, Boca Raton; 561/405-6014
PARKING: Lot parking
HOURS: Monday – Thursday, 11:30 a.m. – 10 p.m. (kitchen closes at 9:15); Friday & Saturday, 11:30 a.m. – midnight (kitchen closes at 11:15); Sunday, 11:30 a.m. – 9:30 p.m. (kitchen closes at 8:30)
PRICES: $10 – $50
WEBSITE: embarcadero41.us
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