Chef Ricardo Zarate’s offers the “next phase of Peruvian dining” in Los Angeles.

Zarate, who was named Food & Wine's Best New Chef in 2012 when he was the chef at Mo Chica, had been on a hiatus from LA’s restaurant scene since 2014, when he walked away from his trio of well-known restaurants. Rosaliné, which is named after his mother, marked his return and offers a highly creative menu of classic Peruvian dishes alongside street-food fare updated with a California sensibility.

Dishes like camaron a la plancha (blue prawns with yuzu kosho and charred lime) or causita crocante (crispy potatoes, salted cod, seasonal pickles, wasabi dijon mustard sauce) hint at Japanese influences and indicate that the chef is ready to take his cuisine to the next level.

Ideal For

Elevated Peruvian cuisine

Signature Dishes

Beef heart skewers, rustic rocoto pepper, feta cheese, walnut sauce; grilled branzino, charcoal quick dried, black mint aji sauce, canario beans puree; sea urchin, diver scallops, tiger prawns, manila clams, seafood rice; stinging nettle pistou, wild mushrooms, pisco mushrooms au jus; dark chocolate beet, maracuya passion fruit, manjar de banana, spiced xocopili chocolate