Picca means ‘to nibble’ in Spanish, which ironically is one thing you won’t be doing with head chef and owner Ricardo Zarate’s irresistible culinary concoctions. Taking the history of Peruvian fusion gastronomy and twisting in Japanese flavours to create some truly innovative dishes, the menu here keeps you well and truly on your toes. Instead of rice, your unagi sits on a bed of mashed potato and instead of the traditional Anticucho beef fillet (a kind of Peruvian beef satay) – Zarate serves his version with a Sea Urchin butter. But this is no wolf in alpaca’s clothing. With its fiery rocoto sauce, Picca’s carefully crafted cuisine is hot in every sense of the word and is currently taking LA palates by storm. The menu is split into themes to suit the diner’s mood – from ‘street’ treats like beef heart and rocoto-walnut pesto, to ‘proper’ dishes like the signature Albacore Ceviche (yellowtail tuna tartare). To immerse yourself completely in Picca’s cooking, take a stool at Zarate’s counter and watch his creations roll out all night long.