What’s on the menu at Kay Pacha, a new Peruvian restaurant and pisco bar from chef Elias Salazar
Name: Kay Pacha
Contact: 744 St. Clair Ave. W., 647-350-5007, kaypacha.ca, @kay_pacha_toronto
Neighbourhood: Humewood
Previously: Catch
Owners: Elias Salazar (Limon Modern Peruvian Kitchen) and Ricardo Chico
Chef: Elias Salazar
The food
More on Kay Pacha
While ceviche is his specialty, Salazar, who is from Callao, Peru, cooks five styles of Peruvian cuisine: chifa (Chinese-Peruivan), Amazonian, Nikkei (Japanese-Peruvian), Italian-Peruvian and raw dishes (tiraditos and ceviches). “Nobody in Toronto was offering all of these different styles, and that’s what Peruvian cuisine is all about,” says Salazar. “Years of revolution meant that people from many different countries settled in Peru, infusing the food with the flavours from their own cultures and cuisines.” Salazar’s contemporary twists on classic dishes include staples like causita (a layered potato dish) and wok-fried beef served with fresh linguini coated in huancaína, a spicy and creamy cheese sauce.
The drinks
There’s a rotating list of consignment wines available by the glass or bottle, but you’re here for the pisco. Bartender Will Publow (Rush Lane) creates cocktails with premium pisco imported from Peru, including the Nori Not Sorry, made with pisco, sake and a wasabi-nori syrup.
The space
Come summer, the 40-seat restaurant will welcome an additional 38 guests on the patio, which will offer a separate menu of dishes cooked on a charcoal grill.
 and Ricardo Chico
Chef: Elias Salazar
The food
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While ceviche is his specialty, Salazar, who is from Callao, Peru, cooks five styles of Peruvian cuisine: chifa (Chinese-Peruivan), Amazonian, Nikkei (Japanese-Peruvian), Italian-Peruvian and raw dishes (tiraditos and ceviches). "Nobody in Toronto was offering all of these different styles, and that's what Peruvian cuisine is all about," says Salazar. "Years of revolution meant that people from many different countries settled in Peru, infusing the food with the flavours from their own cultures and cuisines." Salazar's contemporary twists on classic dishes include staples like causita (a layered potato dish) and wok-fried beef served with fresh linguini coated in huancaína, a spicy and creamy cheese sauce.
[caption id="attachment_445116" align="aligncenter" width="1593"] Concha a la parmesana: baked jumbo sea scallop, aji amarillo and pisco butter, fresh lime, parmesan, panko. $10 per scallop.[/caption]
[caption id="attachment_445114" align="aligncenter" width="1593"] Ceviche mixto de Carretilla: New Zealand snapper, gulf shrimp, Moroccan octopus, choclo (Peruvian corn), cancha (toasted corn), sweet potato, squid chicharron, red onion, ahi rocoto, ahi amarillo leche de tigre. $18.[/caption]
[caption id="attachment_445113" align="aligncenter" width="1593"] Causita estilo Lima: pulled organic chicken breast in yuzu mayonnaise, whipped Yukon gold potato, aji Amarillo, fresh lime, avocado, heirloom tomato, quail egg, huancaina sauce. $12.[/caption]
[caption id="attachment_445119" align="aligncenter" width="1593"] Tiradito Nikkei: yellowfin tuna, Japanese cucumber, radish, avocado-wasabi purée, rice cracker, nori, passion fruit–infused Nikkei sauce. $20.[/caption]
[caption id="attachment_445118" align="aligncenter" width="1593"] Lomo saltado y tallarin a la huancaina: wok-fried tenderloin, soy duck fat glaze, red onion and plum tomatoes, served with fresh linguini in huancaina sauce. $25.[/caption]
[caption id="attachment_445110" align="aligncenter" width="1593"] Alfajores: Peruvian shortbread cookies filled with dulce de leche. $8 for six.[/caption]
[caption id="attachment_445125" align="aligncenter" width="1593"] Tres leches y helado de coca y menta: sponge cake infused with milk and honey, topped with Chantilly cream and served with mint ice cream. $ 10.[/caption]
[caption id="attachment_445115" align="aligncenter" width="1593"] Salazar, playing with fire.[/caption]
The drinks
There's a rotating list of consignment wines available by the glass or bottle, but you're here for the pisco. Bartender Will Publow (Rush Lane) creates cocktails with premium pisco imported from Peru, including the Nori Not Sorry, made with pisco, sake and a wasabi-nori syrup.
[caption id="attachment_445120" align="aligncenter" width="1593"] Nori Not Sorry: Pisco Portón, sake, wasabi-nori syrup, lemon juice, egg whites, dried nori. $16.[/caption]
[caption id="attachment_445121" align="aligncenter" width="900"] Purple Rain: Pisco Portón, house-made purple corn Chicha, lemon sugar, egg whites, Angostura bitters. $15.[/caption]
[caption id="attachment_445160" align="aligncenter" width="900"] Pisco Portón had to be imported (you won't find it at the LCBO).[/caption]
[caption id="attachment_445112" align="aligncenter" width="1593"] Bartender Will Publow.[/caption]
The space
Come summer, the 40-seat restaurant will welcome an additional 38 guests on the patio, which will offer a separate menu of dishes cooked on a charcoal grill.
[caption id="attachment_445111" align="aligncenter" width="1593"] The Peruvian Chicha art featured at the back of Kay Pacha’s open kitchen was done by Salazar's friend Cesar Gomez.[/caption]
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