With every dream, as it expands, it takes a new shape, and watching Los Balcones transform, is like seeing art come to life. In its new Studio City location (taking over the former Girasol spot), the restaurant brings an exciting flair to the neighborhood. Accompanying owner Jorge Rodriguez in the venture is Rosaliné’s Ricardo Zarate, who came on as a creative director. Chef Polit Castillo, (of Girasol) also joins the team, helping to create a menu centered on Mestizo cuisine; blending Peruvian traditions with modern Spanish flavors.
While the menu slightly changes throughout the seasons, every dish incorporates a mixture of different tastes. Each is easily paired with one of their Peruvian-inspired cocktails. The pisco sour is a Los Balcones favorite. Drink ingredients in their handcrafted cocktails include huacatay, beets, and bitters. Not only does the bar use local distillers, but the organic wine list adds extra panache to the restaurant’s genuine charm.
As you begin, their salmon tiradito is a perfect introduction to the tastes of true Peruvian heritage. The plate is prepared with beet tiger’s milk, roasted baby beets, orange miso, and beet powder, made with just the right amount of kick to jumpstart your evening.
Another spectacular option when you’re looking for a delicate flavor that also has a bit of a kick is the avocado toast. It is layered beautifully with spicy tuna, creamy tiger’s milk, sun-dried tomato, and yuzu aioli.
If you desire a dish to share, the pan de la chola is ideal. It comes with Peruvian bread (made Incan-style), papa seca, dried potato, aji amarillo butter, huacatay pesto, burrata, seasonal jam, prosciutto, and marinated olives. Every combination leads to a scintillating surprise.
As you continue on your dining experience, the pulpo a la parrilla is a magnificent way to enhance your taste buds. Made with grilled octopus, anticucho BBQ, cauliflower puree, pickled fennel, and botija olive aioli, the flavors all complement each other, allowing you to savor every bite.
Finally, your night would not be complete without the lomo saltado. As one of the most beloved Peruvian meals in existence, it sets the standard for quality cuisine. The creation at Los Balcones is in a class of its own. Every morsel melts in your mouth. The dish is portioned with sautéed beef filet, soy ginger tomato jus, French fries, and rice, producing a plate that is as divine as it gets. Pairing it with the right wine makes for a heavenly match. The 2014 Celler Pinol “Ludovicus” is a voluptuous full-body red wine from Terra Alta, Spain. The high elevation brings out the spice. The combination of the two does a captivating dance that leaves you reveling in its magnificence