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Pastel de choclo is a pie-in-a-crock featuring chicken, potatoes, and squash with an unexpected crust of corn kernels sweetened with brown sugar. At this Chilean restaurant, in addition to funky Andean specialties like the pastel, you can get more Europeanized fare like jardinera de marisco, a generous assortment of clams, mussels, and shrimp in a cognac and garlic glaze. Pomaire is named after an artisan community in the wine-making country outside of Santiago, and the handsome dining room is decorated with ceramics made in the town.
Even though our food markets are filled with pristine Chilean produce, there are only a small number of Chilean restaurants in town. Yes, we have oodles of Argentine, Ecuadorian, and Peruvian places--but only a few Chilean. The best is Pomaire, an ancient Theater District spot with a predisposition for seafood. Sure, there are pan-roasted corvinas (the nation's favorite fish, in the bass family), seafood empanadas, ceviches, and crudos galore, but you can also enjoy the clay-pot cuisine... More »
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