Bar Paya introduces Contemporary Peruvian Cuisine to New York. Utilizing the freshest ingredients available.

Bar Paya, the sister restaurant to Winebar next door, has a modern Peruvian flair, serving several types of ceviche and corn flat breads with toppings like barbecued shrimp and cilantro pesto. Seafood is the main event, but there are also plates of slow-braised duck with red quinoa and barbecued beef with yuca fries. Matthew Kenney, known for health-minded cuisine (Pure Food and Wine), developed the menu and is a part-owner. There’s a lovely glow to the space and a variety of seating arrangements—communal and private—plus sidewalk and rooftop tables for people-watching. The sophisticated wine list concentrates on New World producers.

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