Tio Lucho's takes its name from Luis Castillo, known as "Tio Lucho," the father of chef Arnaldo Castillo. The restaurant grew out of Castillo's pop-up, La Chingana, before settling into a permanent home in Poncey-Highland, where the menu applies Peruvian coastal cooking to Southern ingredients.
Ceviches built on leche de tigre lead the raw side of the menu, while wok-fired lomo saltado anchors the hot line, alongside dishes drawing on Northern Peruvian cooking.
Castillo was named a James Beard Award semifinalist for Best Chef Southeast in 2024. The restaurant has also landed on the Eater 38 and holds an 8.8 rating from The Infatuation.
Ceviches built on leche de tigre lead the raw side of the menu, while wok-fired lomo saltado anchors the hot line, alongside dishes drawing on Northern Peruvian cooking.
Castillo was named a James Beard Award semifinalist for Best Chef Southeast in 2024. The restaurant has also landed on the Eater 38 and holds an 8.8 rating from The Infatuation.