Osso Carnicería y Salumería
Pisco Capitan Negro
Smoked Cheese Bread, Fennel Bread, Compound Butter, Pork Rillettes
Housemade Charcuterie – Prosciutto, Lonza, Coppa, Roast Beef, Bresaola, Saucisson, Pork Pate, Chicken Liver Mousse, Tomato Jam, Toast
Bone Marrow Risotto – Canaroli Rice, Mushrooms, Chives, Bacon, Bone Marrow
Chuleton de Res – 210 Day Dry-Aged Natural Grass Fed Peruvian Ribeye
Double Espresso with Ice
OSSO Mess – Meringue, Vanilla and Bacon Ice Cream, Strawberries, Whipped Cream, Bacon Caramel, Crispy Bacon
Carrot Cake – Orange Cream Cheese Frosting, Vanilla Ice Cream, Bacon Caramel
Arroz con Leche – Aquarello Rice, Cinnamon, Cloves, Caramel Brulee, Apple Sorbet
Currently ranked number twelve on Latin/South America’s list of best Restaurants it was just past 7:00pm that Osso Carnicería y Salumería in San Isidro was found almost empty, the Rolling Stones playing overhead for just six guests but Butcher-turned-Chef Renzo Garibaldi’s Restaurant quick to fill with locals, many enjoying Drinks at the Bar but several also taking a seat to experience what many consider some of Peru’s best Meats.
Originally opened in 2013 as a single table tasting in the back of Garibaldi’s La Molina Butcher shop but since expanding to a more central Steakhouse near Lima’s Swisshotel at Av Santo Toribio 173, the second space larger and adorned with an open kitchen, it was reservations confirmed that two guests were led to a comfortable banquet where Food and Beverage menus were presented with a lengthy decision making process soon to begin.
Trained stateside and celebrated for beliefs in sustainable butchery, the use of only Grass-fed Beef and ‘mature’ cuts a prominent theme across a list of items ranging from traditional Steaks to housemade Charcuterie and Sausages it was after a Pisco-based drink akin to a Negroni was served that an order was placed, the first round consisting of two types of Bread baked on-site alongside Rillettes and Compound Butter plus eight types of Charcuterie highlighted by Chicken Liver Mousse indistinguishable from Foie Gras plus thin slices of Lonza and spicy dried Sausage.
Offering ten cuts of Beef and five of Pork in addition to Burgers, Chicken, Pasta, Salads and Sides it was largely a matter of appetite that led to an order of the 725g bone-in Chuleton at a cost of about $52USD, the rich funk of dry-aging even more pervasive than usual given the protein’s leanness while Rezo’s famous Bone Marrow Risotto lived up to its billing of something anyone visiting Lima needs to taste, though the silky Rice with Mushrooms and Bacon may be too salty for those limiting their intake for health reasons.
Enjoying French Fries far more than expected, a common theme to follow throughout the trip, it was with all plates clean that the show was turned over to Rezo’s wife Andrea, 3/8 of her Desserts selected even though every single one sounded great, the signature OSSO Mess upgrading England’s classic with Bacon and Pork Fat Caramel while the stacked-to-order warm Carrot Cake and Bruleed Rice Pudding with refreshing Apple Sorbet almost made one forget they were eating in a place best-known for Meat.