This venue is closed.
Peruvian rotisserie chicken has made occasional inroads into New York’s restaurant scene, most notably at places like Pio Pio and the pioneering El Pollo. In November 2006, the category expanded with the opening of Pardo’s, the first local branch of a twenty-year-old Peruvian chain. Peruvian chicken is all about the marinade, and owner Richard Wu, a onetime Morgan Stanley equity analyst, gets his straight from the Lima source. (His cousin is the chain’s majority owner.) Wu has installed a gas-fueled rotisserie rather than the traditional coal-fired one, but most of the menu has made it here intact, from the anticuchos (skewered beef heart) to the sweet purple-corn drink called chicha morada. And the Peruvian grape brandy called pisco shows up in several house cocktails, including the Manhattan-centric Piscopolitan.
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