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Named after a Peruvian hot pepper, Aji (pronounced Ah-hee) is an unassuming South American–themed space. An aged upright piano sits at the entrance to the ground floor, where weekly trivia, karaoke, and live jazz nights are hosted; upstairs, the tented, outdoor lounge, complete with overstuffed couches, is a good spot to hide away. The drink menu is laden with traditional Peruvian options and ingredients, such as the brandylike pisco, fermented-corn drink chicha, and emoliente, a medicinal herb known to soften skin and treat reproductive conditions. The beer list, however, wisely travels elsewhere—from Belgian choices like Chimay to New York’s own Ommegang Witte. To accompany the booze, the kitchen serves tasty cuisine from the region like papa rellena (fried mashed potato balls dipped in Aji rocoto cream), a cholo salad topped with hominy, and Peruvian corn. — Courtney Willis