The Place
Walls have faux-stone blocks painted on them & photo murals of Peru. Light-filled space with a large front window. 2 TVs on low volume played soccer. A bar seating area is in the back. Tables have white cloths topped with white paper. Waitstaff was dressed in white button-down shirts.
The Food
The menu is fairly lengthy, with many dish types available. Most are chicken or beef, but plenty of fish & some veggie options are also listed. We started with a mixed ceviche. This had great, biting lime & cilantro flavors on tender fish, squid, and shrimp. I say this is a must-have appetizer. We each ordered saltado dishes, which were "Peruvian-style stir-fry of meat, onions and tomatoes." I had steak (pictured), he had chicken; both were served with rice & fries. The steak worked with its seasoning better & was a bit more interesting, though the chicken wasn't bad either. I say they're certainly worth ordering, though I may explore other parts of the menu on my next trip. Also of note, the bread was good here. It had tender, slightly chewy crust, a crunchy inside, and was served with a tasty dip (warning: the dip packs some heat).The Wine
We didn't really think about pairings going in, but things worked out. Starting with a rose' to go with the ceviche proved to be a great pairing. Keith brought a bit of a wine-geek bottle of rose', which was a great for the $20 price tag (note below), but I can imagine most any pink option working well with the ceviches on this menu, and many good roses can be had around or under $15. Bonus points here if it's Argentinian or a Spanish rosado. I could also see Torrontes working great with the ceviche, and quality examples of that grape can be had cheaply (Catena Alamos is <$10 at Binny's).
For main dish wines, we had one Italian Brunello & one Californian blend. Both worked pretty well with the food, but I think Spanish wines would do best. I say look for Tempranillo from the Rioja or Ribera Del Duero regions. A Monastrell (also from Spain) could work well too. Most bottles will have ample supporting structure & spiced oak tones, pairing well with anything from sauteed chicken to grilled steak. They often show bigger fruit, making them enjoyable to sip solo while typically being good food wines too.
The Whole
I do like Machu Picchu: good ceviche, tasty steak, and a menu that works with a broad set of wines is a win in my book. The staff was helpful & didn't mind that we took quite a while for lunch. As a bonus, Restaurant.com has coupons to save money here. The one downside: the decor is unlikely to impress on a first or second date. But, the food & wine options can provide an enjoyable change of pace from the normal routine.
Wines I recommend for Machu Picchu:
1998 R. López de Heredia Rioja Rosado Gran Reserva Viña Tondonia - Spain, La Rioja, La Rioja Alta, Rioja (9/3/2010)
A Friday mishmash (Chicago, IL): This was showing great. Nose has oranges, some other fleshy citrus fruits, hints of acetone, lots of nuttiness--primarily almonds & hazelnuts to my nose. Undertones of crushed red cherries exist as well. The palate comes through great with orange peel and citrus fruits with a touch of candied ginger & some nutty spice. Good slightly oily texture and a long finish showing a nicely balanced acid backbone. Went great with a ceviche dish. (91 pts.)
2005 Condado de Haza Ribera del Duero Crianza - Spain, Castilla y León, Ribera del Duero (1/21/2010)
: Decanted an hour, re-corked & drank 90 minutes later. Nose is dark; blackberries with some dark red fruits and a touch of smoked spices. In the mouth this remains dark with a core of blackberries & some red fruits adding interest. Finishes pretty long with dense--but unobtrusive--tannins and tart red & black fruits with a smattering of enjoyably spicy oak tones. (90 pts.)
Posted from CellarTracker
If you're curious about the wines drank on my visit, click here
