Peska Seafood Culture
As the first American outpost for the Mexico-based Ysita family, Peska is built around a 30-foot long case of fresh seafood on ice from around the globe that diners can examine as they walk in.
Chef Omar Pereney, the 21-year old rising star in charge of Peska's kitchen, has delivered a menu built around shareable plates that mixes raw preparations such as oysters, sashimi, tiraditos and ceviches with hot appetizers, salads and pastas. The idea is that a table will start with a selection of these plates then move on to a whole fish from the market. Both beef and chicken are available for those who prefer proteins that walk instead of swim, but everyone should save room for dessert.