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was invented, the story goes, when a bar badge on TripAdvisor with five stars from
ran out of whiskey for a customer’s fa‐ over 1,800 reviews, it ranks among the top
vorite whiskey sour and substituted pisco, ten restaurants in Lima (out of 2,448). This
Peru’s white brandy distilled from grape gem and the new branch in a nearby neigh‐
juice that is often compared to Grappa and borhood both offer travelers an unforget‐
tequila. To make the now famous drink. table introduction to Peruvian dining. By
Pisco is combined with simple syrup, lime lunchtime’s end, we were not only satiated
juice, egg white, and a few dashes of bit‐ but genuinely moved by the couple’s
ters. Tart and sweet, it goes down easily - warmth and generosity. Their vision extends
too easily sometimes. When they’ve had beyond serving incredible food; they’ve cre‐
one too many, Peruvians turn to leche de ated restaurant environments that embrace
tigre, the spicy citrusy marinade for ce‐ customers like family. Barra Maretazo ex‐
viche. A few swigs and you’re good to go! emplifies how passion, personality, and
Edward and Poppy’s dream restaurant, fresh ingredients combine to deliver memo‐
Barra Maretazo, is a flourishing success rable dining experiences. Especially while
story. Holding a coveted Traveler’s Choice digging your toes into a sandbox.
32 WINE DINE & TRAVEL MAGAZINE SUMMER 2024
