"The Peruvian sweetheart in the city, Tio Lucho's, gave into brunch this year with its own refreshing twist - with salads, ceviche, and avocado toast with egg salad. The Ceviche Carretillero, in particular, is an umami treat. The base is leche de tigre and red miso (combining light and rich components), topped with fresh grouper, fried calamari, and crispy corn. There are many textures, many layers of flavor here, pricked with fresh acidity - why would you not want to wake up like this?"
"An idea I workshopped with chefs Ron Hsu and Aaron Phillips was the need for an intermezzo mid-meal, where diners can get up from their seats and take a break. It was an idea inspired by dining in Austria, where people would take literal cigarette and coffee breaks in the middle of the meal. Though I don't smoke, I enjoyed the fresh air, being able to reset my palate, and breaking the chain of eating for four hours straight."
Dining in Atlanta emphasized inventive small plates at wine bars and casual third spaces delivering high-quality food. Tio Lucho's introduced a Peruvian-style brunch featuring salads, ceviche, avocado toast with egg salad, and the Ceviche Carretillero built on leche de tigre and red miso with grouper, fried calamari, and crispy corn. A garden salad includes lima beans, kabocha, corn, goat cheese, olives, and a poached egg. A collaborative wine dinner with Lazy Betty paired wines and sake with multiple courses including duck, fish, and a frothy egg amuse. Chefs introduced an intermezzo "smoke break" allowing diners to step away mid-meal to reset the palate.
Read at Eater Atlanta
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