Casa Coya takes its name from the Quechua word for "queen," a nod to the Andean heritage the kitchen builds from. The menu works two directions at once: the char and precision of a steakhouse and the raw-bar freshness of Peruvian ceviche, aiming for dishes centered on technique and ingredient over flourish.
Executive Chef Renzo Kuong Arrayán trained at Le Cordon Bleu Lima and cooked in kitchens including Central in Lima, Minibar by José Andrés, and Imperfecto in Washington, D.C. before taking over here. That runs through dishes like acevichada oysters, Angus cuts selected and aged in-house, grilled shrimp over black squid-ink rice with charred avocado and spicy aioli, and thinly sliced medium-rare steak finished with fresh rosemary.
Regulars order the Picanha, Ceviche Mixto Coya, and rotisserie chicken, along with the red snapper and Arroz Chaufa Aeropuerto, with the Añoranza de Elva as a dessert follow-through. The dining room pairs Latin elegance with contemporary architecture in Reynoldstown, and Kuong Arrayán has developed a reputation for stepping out from the kitchen to greet tables himself.
Executive Chef Renzo Kuong Arrayán trained at Le Cordon Bleu Lima and cooked in kitchens including Central in Lima, Minibar by José Andrés, and Imperfecto in Washington, D.C. before taking over here. That runs through dishes like acevichada oysters, Angus cuts selected and aged in-house, grilled shrimp over black squid-ink rice with charred avocado and spicy aioli, and thinly sliced medium-rare steak finished with fresh rosemary.
Regulars order the Picanha, Ceviche Mixto Coya, and rotisserie chicken, along with the red snapper and Arroz Chaufa Aeropuerto, with the Añoranza de Elva as a dessert follow-through. The dining room pairs Latin elegance with contemporary architecture in Reynoldstown, and Kuong Arrayán has developed a reputation for stepping out from the kitchen to greet tables himself.