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Flor De Mayo (83rd & Amsterdam Branch)

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Flor De Mayo (83rd & Amsterdam Branch)

Dave Feldman | Jul 5, 2002 11:41 PM

The other day, I mentioned briefly that the lomo saltado was picking up there. Now I've come to the conclusion tht there must be someone new working on the Peruvian dishes (I note that the kitchen seeems to be split 50-50 between Chinese and Latino cooks).

I actually prefer the tallarine saltado, with the same marinated beef, tomatoes, red onions, and spaghetti over the lomo saltado (the french fries in the latter dish aren't anything special). Tonight, I tried the special shrimp soup (offered every Saturday night), spicy with peppers, and cut with coconut milk, a hunk of mozarella cheese, a quarter of fresh corn on the cob, and a few large but not particularly great shrimp. Wonderful stuff.

As far as I can tell, the Chinese food isn't any better than in the past, but very good things are happening on the Peruvian side. Every night there is at least one special Peruvian entree, the two saltados, seco de res (beef stew in cilantro sauce) and arroz verde, along with several soups and appetizers.

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