Brisa, a coastal Latin American restaurant opening in Buzzard Point, will be led by culinary director and partner Chef Carlos Delgado. The menu will feature dishes from multiple coastal destinations, including Mexico, Venezuela, Peru, and other regions. Some items will appear in cross-cultural variations, such as arepas filled with cheese or fried eggs, and ceviches prepared in Peruvian, Mexican, and Ecuadoran styles with different acidity levels. Guacamole will be paired with salsas from different countries. The menu will also include arroz mamposteao with beans and bacalaitos, seafood-stuffed pupusas from El Salvador, and Peruvian-style jerk chicken from a rotisserie oven. Desserts will include tres leches, a Basque-style corn cheesecake, and mango mousse served in a faux mango, with additional chocolate confections.
"While Delagado is overseeing the menu, day to day operations will be handled by fellow Peruvian-born chef Favio Gonzales, formerly of Sardi's and Barca in Old Town. Desserts will include tres leches; a Basque-style corn cheesecake; and a faux mango filled with mango mousse."
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