After our fabulous introductory meal at INCA SOCIAL in Arlington we returned with friends a week ago and had for the most part, a pretty wonderful meal. Our server Franklin was helpful and attentive, although, when things started to come out wrong or only portions of our order, it got a little frantic. It did not help that our birthday party of 6 was seated right next to an even larger birthday group; indeed, our chairs were back-to-back, so the din was a tad nuts.
As always, we started with wonderful Pisco Sours then moved on to wines; Will had a spicy margarita. The white was Chateau Vartel Sauvignon Blanc made for Ambar(Restaurant) from Moldova, which was very good, although we did not realize there was a relationship between Inca Social and Ambar! As always photos are on FB!!
Ceviche is almost a must here and we ordered a variety including a sampler (classic, Aji-amarillo and Rocoto cream) and a Leche De Tigre, which always has a great kick. Some folks are not fond of the Peruvian Sweet potatoes, but I love them in the ceviches as well as that giant white soft corn from Peru!! Chicken Empanadas were ordered as was a Causa Sampler which had three wonderful causa(shrimp/avocado/lime with golf Inca sauce; chicken salad with avocado lime sauce; and veggie with beets and corn with avocado, lime sauce & Inca sauce) all of which we marveled at. there was a starter special of SCALLOP ANTICUCHOS that was spectacular with chalaca, onion, cilantro and lime with the scallop still in shell; sadly, the foot was missing!! Another bravado Anticucho were the Beef Hearts skewered with roasted potatoes, choclo, Inca sauce and chimichurri sauce. WOW!!
We moved on to a Trevenezie 2022 Pinot Noir from Salvalai that was nice but not very huge bodied, so after that ended up with the Romulo Malbec 2021 from Mendoza(we also tasted the Impero Merlot 2022, not as big body either).
The mains went from fabulous to mediocre. Next came AL OLIVO, a divinely huge portion of Octopus with black olive sauce, avocado and our Inca sauce. Salmon Andino with balsamic reduction, parmesan risotto, quinoa, asparagus and white corn as well as the Pescado(mahi-mahi) a lo Macho topped with calamari, shrimp, mussels, octopus, seafood sauce and white rice both got raves. The Huachana Burger was chorizo with fried egg, tomato, lettuce, onion, avocado sauce and rocoto sauce, while the Cordera a la Norteña was a stew-like braised lamb in cilantro, aji amarillo sauce, canario beans, white rice and salsa criolla. The dud was my Lomo Saltado that was steak with fries, rice, oyster-soy sauce and onion that was as dry and overcooked as it possibly could have been. The dish is way too carb-heavy as well. I could not figure out what went wrong with this and was really disappointed.
We ordered one Tres Leches which was very nice, and a complimentary combo dessert arrived as well as a chocolate birthday slice for our birthday boy!
