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fied Merito’s take on South American described each dish, often pointing out
cuisine. And wow, did they come the Peruvian ingredients displayed on
through. Each dish surprised and de‐ the counter.
lighted, not just our palates but our The thoughtful sommelier Joan To‐
eyes. Presentations on custom plates var paired each dish with a South
and bowls were colorful and sometimes American wine, sharing his rationale for
playful. Chef Juan Luis and his team each selection. We savored each choice,
52 WINE DINE & TRAVEL MAGAZINE SUMMER 2024
