Aji Picante adds distinctive Peruvian cuisine to culinary scene
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Locro Andean stew, a small pumpkin filled with pureed butternut squash and chunks of potato, at Aji Picante, Squirrel Hill.
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A restaurant opening is always exciting, as each new establishment potentially adds to the richness and diversity of our local culinary landscape. But a restaurant serving an underrepresented cuisine, such as the Peruvian Aji Picante in Squirrel Hill, merits a bit of extra attention.
Some Peruvian food has been available in the area, at La Feria in Shadyside, Chicken Latino in the Strip District and a handful of other casual establishments. But Aji Picante aspires to offer a more elaborate taste of Peruvian cooking, quite different from other South American cuisines.
Located on Murray Avenue, the restaurant shares owners and a kitchen with Pamela's P&G diner in a newly remodeled storefront previously occupied by a Panera Bread Bakery-Cafe. The space has been attractively transformed, the long dining room cozily divided by wooden archways, the walls painted a calming dark blue and decorated with tiled mirrors and imported artwork.
- Hours: Tues.-Thurs. and Sun., 5-10 p.m.; Fri.-Sat., 5-11 p.m.
- Basics: Flavorful Peruvian cooking showcasing some of the most popular dishes, the diverse culinary influences and essential ingredients such as quinoa, aji peppers and potatoes.
- Prices: Appetizers, $6-$8; entrees, $17-$21; desserts, $5-$7.
- Recommended dishes: Torrejas de choclo, causa de langostinos, pollo a la plancha, locro Andean stew, suspiro de limena, arroz con leche.
- Summary: Wheelchair accessible; credit cards accepted; reservations accepted; BYOB, no corkage.
- Noise level: Low to medium loud.
The kitchen is run by chef Jose Luis del Solar, who was born and reared in Lima, but began his professional culinary training in London. He moved to the United States in 2003, spending time in Rhode Island and New York and working as a Web developer before moving to Pittsburgh and returning to the restaurant business.
First Published November 17, 2011 12:00 am
