Peru comes to NE Wisconsin: Pisco Mar

Back in November, our friend Carol shared a newspaper clipping with us about a new Peruvian restaurant opening in Appleton (WI), a nearby city. Always on the lookout for new culinary adventures this was a possible contender. My first impression was that there was lots of fish, not my favorite. But we all agreed that maybe we should give it a chance sometime. Then the article got shuffled into a pile of papers and was moved and kicked around until last week when we and our friend planned a trip down to Appleton (about 45 minutes away) for a museum exhibit. Carol said, Why don’t we go later in the afternoon and then try that Peruvian restaurant for dinner? So destination ‘Pisco Mar’ was on.

First impressions were good. It was nicely decorated, warm colors, Peruvian art on the walls. Good variety of seating and even some outdoor tables.

Pisco Mar, outside and inside

After ordering drinks (pisco sours) we perused the menu. Lots of appetizers, small plates and main courses. In order to maximize our first time here we all decided it was going to be a dinner of sharing from the first two sections. If all was good we would try main entrees on the next visit.

So first choices were Crab Cakes w/baby arugula aji aioli, rocoto sauce and Beef Carpaccio w/ lemon vinaigrette, baby arugula capers, shaved Parmesan.
Both were excellent. The two Crab Cakes were softer than I like but the flavor was very good. Rocoto is a red chili pepper that is a staple in Peruvian cuisine. The sauce is a combination of a paste from these peppers combined with mayo, lime, vinegar and dry mustard. I loved the Carpaccio, beef sliced super thin. Frankly I was sorry I had to share this one.

While we were enjoying these and deciding what to order next our waitress brought a complimentary bowl of crispy homemade potato chips with a chili mayo dip to the table. She said they were from blue potatoes that are white inside. Really good.
Feeling the need for some greens we ordered a Kale Salad. Quite nice with radishes, cherry tomatoes, avocado, shaved Parmesan and pine nuts tossed in a lemon vinaigrette. It was a pretty large bowl, easily shared by three, or four. Pictured is just a serving on my plate.After more discussion we decided to go with two more dishes, Peruvian Ceviche Mixto (fish, shrimp, octopus, scallops) and Empanadas Criollas. The Ceviche came with plaintain chips (very tasty) and large corn (interesting). This was a huge plate of food and could have served as a main. Maybe all three of us could have finished it but since I am not a fan of octopus or fish there was some leftover. Carol and Curt liked it, there was just too much after already having four previous small plates. Empanadas are a puff pastry with a filling; we went with ground beef. These came with a chimichurri sauce. The pastry was a bit soft but at the same time very flaky. with very nice preparation and an interesting combination of flavors.

By now we were pretty full so when our waitress arrived with the dessert menu I was ready to pass. Just coffee please. But Carol wanted to try it all and thought we should have dessert just so we could make a full report on the dining experience. One order of Doughnuts please.

Ping pong ball sized doughnut holes, light and fluffy inside, vanilla sugar coated on the outside and served with Peruvian sweet cream.

There were six and yes, I ate two and loved the sweet cream as well. My advice, leave room for dessert.

Before I end, just a little background on the co-owners. Laura Saintgoers has previously operated restaurants for 11 years in Appleton and Miami. While in Miami she met and joined up with Hugo Torres, a native of Honduras, who spent five years learning and cooking Peruvian cuisine under a chef from Peru. Lucky for us they decided to come up to Wisconsin instead of trying to insert themselves into the overcrowded restaurant scene in Miami.

Here is a peek at the main entrees on the menu. We definitely want to go back. Want to join us?