Grubstreet is perfectly aware of Paiche's location, but due to media embargo, you won't find out the address of Team Picca's new restaurant today. However! We will let you know it won't be inside the giant Waterside complex which holds both Mendicino Farms and Paiche's natural born enemy, SugarFish. Seating will be 162 indoor, another 42 on the expansive patio. Pricing will be inline with Picca, but expect more elegance though there's definitely no white tablecloths. Partner Stephane Bombet confirmed the cervicheria concept when he exclaimed: "no meat!' during the presentation, but rest assured carnivores will not go hungry at Paiche.
What exactly is this eponymous ingredient touted at Paiche? Artisan Fish is the sole importer of paiche (pie-chay) in the US. Paiche is marketed under the Amazone brand (think Iberico) and while Chef Zarate is the first to serve this species in Los Angeles, but it's been a hit in Europe for years. Some call it Amazon cod, but it tastes like "Chicken of the River". The fish, high in collagen, forms a crust when seared, holds up in the fryer, and due to its sheer size, yields plentiful fillets. Much like the Asian carp, the paiche is a top predator in its own ecology. Speaking of predators, Paiche plans to serve pacu, an Brazilian omnivorous fish also from the Amazon river.
For those intimidated by fish that land animals, more typical ceviches such as lobsters, crab, black cod, and sea bass will undoubtly also be on offer at Paiche. Best of all, the lobsters will be in saltwater aquariums designed by DesignARC (SBar, Katsuya). See food, seafood.
With its Marina Del Rey location, Paiche is the seafood driven, vegetarian-friendly, younger, hotter sister of Picca. Who's ready to eat her?