"Chef Jose Luis Chavez and partner Brice Mastroluca offer authentic Peruvian cuisine with Nikkei (Japanese) and Chifa (Chinese) influences in one of the Upper East Side's most popular restaurants. For starters, try yuca fries served with huancaína, a six-month-aged Manchego cheese and black truffles; market oysters; or guacamole with macha sauce. Ceviches, the anchor of the restaurant, are offered in various presentations. The raw fish are "cooked" by marinating them in lemon and lime juices, with various spices added along with onions, cilantro, peppers and tomatoes."
"It's wonderful to see this old dame hotel looking lively and fresh after closing for renovations almost a decade ago. Lex Yard is the new major restaurant in the hotel, its name derived from the tracks that used to whisk presidents and potentates from the hotel to Grand Central. The lower level, directly acces-sible to Lexington Avenue, offers updates on some old classics, such as a new Waldorf salad with a refreshing, bright citrus dressing that still features the traditional walnuts and apple. The lobster roll is prepared with truffles and caviar. Black bass is cooked to perfection. For dessert try either the chocolate budino or the olive oil cake-or share some of each."
Chef Jose Luis Chavez and partner Brice Mastroluca run a popular Upper East Side restaurant serving authentic Peruvian cuisine with Nikkei and Chifa influences. Starters include yuca fries with huancaína, six-month-aged Manchego and black truffles, market oysters, and guacamole with macha sauce. Ceviches are prepared by marinating raw fish in lemon and lime juices with spices, onions, cilantro, peppers and tomatoes. Main courses include grilled branzino with chorrillana sauce, rice and sweet potatoes, and arroz chaufa. Desserts include choclo con queso, a sweet corn cake brûlée with queso fresco ice cream. Lex Yard at the Waldorf Astoria updates classics like Waldorf salad, truffled lobster roll with caviar, black bass, chocolate budino and olive oil cake.
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