Cosita – Silver Lake – Los Angeles

With a subdued all-white brick exterior, you can walk across this Peruvian spot at Sunset Junction at Silver Lake a few times before you notice. But keep an eye out, because behind that facade is one of Silver Lake’s best spots for a high-energy dinner.

Causita from the same chef behind him Rosalyn, a strong Peruvian restaurant in Weho that still attracts small crowds who are there for seafood and grates. The overlap between the two points is strong. Causita’s large all-white dining room fills up most nights with groups of friends toasting to someone’s pilot to be picked up, bar capacity by 5:30pm and if you’re looking to eat al fresco there’s a hidden outdoor patio outdoors in the back. Quiet and intimate dining space is not. Causita is noisy, crowded and full of people who like it that way.

Jacob Lehmann

The menu here is primarily Nikkei Peruvian, a cuisine that resulted from Japanese immigrants who influenced traditional Peruvian food over the past centuries. You’ll find dishes like lobster-filled dumplings with aioli, grilled octopus with goat cheese mousse, and a few other raw seafood dishes. In general, the smaller dishes at Causita tend to be a bit too hot, often getting bogged down by different sauces and dressings that conflict in flavour. This is less of an issue in the “grande” section of the list, which is where you should focus most of your requests. Signature entrées include udon noodles served in lush Peruvian pesto, and a crunchy rice dish that arrives in a hot skillet topped with a ladle of chilled steak (the whole dish is mixed together at the table).

There is also a long list of cocktails with eye-catching ingredients such as the Negroni made with Japanese gin and wasabi, or the Nikkei Highball made with purple corn soda and shocho. Unfortunately, these all tend to be very sweet – and not very complementary to the flavors in food. Instead, stick to their excellent wine list, consisting mostly of wines from North and South America, and a handful by the glass, that has enough range to pair with everything on the list.

Causita is generally a mixture of highs and lows, but if you learn which dishes to prioritize, it will make for a fun night out.

food rundown

Nigiri Kosita Nikki

Served on thinly sliced ​​boat-shaped cucumbers with a square of Peruvian mashed potatoes, this four-bite dish includes fatty fin tuna, sea bass, salmon, and vegetable tomato cucumber. It’s a unique and delicious combination of textures, but our concern is that asking for $20 only gets you one piece of each, making this dish difficult to split with someone else.

Causita مراجعة review photo

Ceviche Mixto

This extra-nice ceviche is filled with generous chunks of fresh sea bass, shrimp, and scallops, but it’s tossed up by a pile of fried calamari on top, which dulls the dish and adds an unsettling heft. We recommend going to the bluefin otoro tiradito instead.

Jacob Lehmann

Causita مراجعة review photo

Octopus

If we judge this dish on octopus alone, it will be a crushing blow. The meat itself is tender, but still yields a little with every bite. The problem here is that there are plenty of other things going on, like goat-chorizo ​​cheese mousse and acidic aioli that further complicate a well-executed dish.

Jacob Lehmann

Causita مراجعة review photo

Udon Noodles

A nod to the traditional tall Peruvian dish, this pasta dish casts Japanese wheat noodles in a rich pesto made with garlic, spinach, and basil. We love the warm noodles that slowly absorb the salty onions that collect at the bottom of the dish.

Jacob Lehmann

Causita مراجعة review photo

Sebas Tamale

This is another must-do from the “grande” section of the Causita. Cooked in a mushroom coffee pot and wrapped inside a banana leaf with chococorn, light and citrusy, with a hint of coffee bitterness. We just wish the portion was bigger – it fades pretty quickly.

Jacob Lehmann

Causita مراجعة review photo

crispy rice

Our favorite dish in Cosetta, full stop. With a real Benihana on boom, combine table-side rice in a hot skillet with cold steak rice (cooked while it’s eating), egg yolks, and Parmesan sauce. It makes a dramatic end to a meal at Causita.

Jacob Lehmann

Causita مراجعة review photo

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