A New Peruvian Kid in Town!

Recently, I had the good fortune to be steered in the direction of a gem of a restaurant/lounge in New York City. The name of the restaurant is KION, in Alphabet City, Manhattan.

The place itself is slightly fun and funky without seeming like a watering hole for the terminally hip—people actually go there to eat, and eat well they do!

Kion Bar: jasonperlow

Although very unassuming from the outside, ( I actually walked past the entrance the first time I was there), Kion is very appealing once you step in. The bar is very downtown cool, with great lighting, and full food menu served until late, the drinks are generous and run from the classic to the trendy with pride of place being held for the Pisco Sour a delicious cocktail made of Peruvian Pisco , simple syrup, lime, and egg white whipped to a froth, served with a dust of cinnamon, and the national cocktail of Peru (although there is a friendly rivalry with Chile over the drinks true origin’s) . Continue pass the bar and your reach the dinning room , which is very inviting , with its banquettes, subtle lighting and stone and wrought iron appointments.

Click on “Continue Reading” below to read more. 

Pisco Sour courtesy of jasonperlow

So now you are feeling rather relaxed, after that Pisco Sour, and you thinking you might be ready for a little nosh, when a waiter presents you with toasted Peruvian corn nuts and plantain chips, served with a cilantro dipping sauce. They actually are a delicious little nibble while you peruse the menu which carries and incredible selection of seviches and Peruvian appetizers, in addition to a variety of sushi rolls, each prepared with a Peruvian twist (little drops of Huancaina sauce as garnish and such).

Making a decision is going to be tough, but I would not leave without trying the Tiradito Grande (serves between 4 and 6), which is a sampler of all the seviches served, some perfectly fried oysters, and a cucumber that has been hollowed out and filled with salmon, salmon roe, avocado, and tuna in a sesame yuzu sauce. It takes care of both your seviche and your sushi jones at the same time.

Seviche sampler


Of course, this is just the tip of the iceberg , and you might consider sharing a Causa Limeña, a layered appetizer made with a puree of yellow Peruvian potatoes crab and shrimp dressed with citrus dressing and a layer of avocado, served chilled; 3 words: dee-lish-us!

I could easily make a meal from the appetizer menu, rounding out the dining adventure with the divine Chupe, a remarkable spicy shrimp bisque,

Chupe courtesy of jasonperlow

and the Zapallitos Rellenos, roasted zucchini stuffed with garden vegetables and seafood, all bound together with delicious, creamy goat cheese.

Zapallitos Rellenos

However, I would encourage you to exercise some restraint and try to break through to the entrees, a category from which I would be hard pressed to pick a favorite, although the Lomo (pork loin grilled to perfection with a kiss of smoke) served on a bed of Carapulca (freeze dried potatoes), the Seco de Cordero (braised lamb shank, so tender it is falling off the bone), and a perfectly roasted Peruvian style chicken, all compete for first place.

Lomo with carapulca

Lamb shank courtesy of jasonperlow

Roast chicken courtesy of jasonperlow

Tramboyo: whole deep fried red snapper

Owner Mario Martinez, chef Miguel Aguilar and manager Alejandro Milligan will be happy to make up a platter of “a little sweet” if you are able to accommodate.

courtesy of jasonperlow

courtesy of jasonperlow

Run, don’t walk to this gem, and make sure you tell them daisy sent you!


509 E6th Street, between Avenue A and Avenue B

New York, NY 1001

1 212-529-5200



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