Chef Maria Fiestas, a Northern Peruvian emigrant, creates CreoleSouth American dishes from her regional homeland, incorporating ingredients straight from Peru at this subdued picanteria where statuesque urns and gilded cherubs coexist. Staples of the Peruvian diet—potatoes, corn and chiles, namely —frequent a menu that’s teeming with soups, chowders and paella as well as braised pork and chicken dishes, grilled beefsteak creations and sirloin sautés. Seafood, shellfish, fish, herbs, spices and marinades enhance the broths, sauces, ceviches and stews, and beans, yucca and rice are common accompaniments. Steaming prawn chowder (chupe de camarones) and tangy ceviche mixto perked up our taste buds as did the refreshing, frothy pisco sour and fruit-laden sangria. Alfajores—delicate powdered-sugar laced cookies with a sandwich of creamy filling—and crema voletada, essentially rich Peruvian-style flan, convinced us of this: We don’t eat here enough. Serves lunch and dinner daily.