Raymi was one of the restaurants chosen to serve some of the top culinary talent in the world, the finalists of the Specialty Food Association’s sofi Awards, at New York City’s Javits Center earlier this month. The Epoch Times visited Raymi and asked the restaurant to recreate what its chef served.
Raymi features modern takes on Peruvian cuisine, ceviche (naturally) as well as a pisco bar—serving a diverse selection of the peruvian brandy. At the sofis, Chef de Cuisine Eric presented Seafood/Tuna Causa—a modern twist on the traditional Peruvian dish.
