1111 Peruvian Bistro Merges Classic and South American Flavors

Miami certainly isn’t lacking in Peruvian restaurants, but in this town we’re always happy to have a delicious newcomer enter the scene. Behold 1111 Peruvian Bistro, the cozy Brickell restaurant that’s quickly becoming a go-to for fresh and creative Peruvian cuisine.

Manning the kitchen is el Bulli and Astrid y Gaston alum, Diego Munoz, who is one of the chefs that is credited for putting Peruvian cuisine on the international map. He told us he splits his time between 1111 and his other restaurants, but expect him in the kitchen quite a bit and guests can see his touches throughout the menu highlighting innovative dishes with a contemporary fusion of Peruvian and Asian influence.

We began the meal with some light and refreshing crudos, ceviches and small bites including the Hamachi Tiradito, with lemongrass, coconut, viet-mint oil; Ceviche de Puerto made with white fish, octopus, rocoto, calamari; and Ceviche Apaltado made with fish, creamy leche de tigre, avocado, aji limo, capers, olive oil; along with crab hoisin and pulpo al olivo filled gunkan. The standout amongst the table however was the perfectly cooked salt and pepper Fried Calamari, that was seasoned so well it didn’t need a splash of lemon or dipping sauce in order to be devoured.

Heartier entrees were next with plenty of familiar Peruvian dishes making its way onto the menu like a Lomo Saltado taken up a few notches being created with filet mignon along with the traditional potatoes and pilaf rice; the Pan Seared Chicken Breast with toasted grains, chives and mascarpone was a unique take on a classic chicken dish and the crispy Fish Cutlet topped with peanut curry, green Asian vegetables and white chaufa.

We finished the meal on a sweet note with the beautifully presented Chocolate Temperatures dessert with chocolate coming in several different forms. An extensive wine and beer variety rounds out the menu, but we’re partial to Cusqueña beer for our Peruvian meal pairings.