Coco Roco

Top-notch ingredients flown in from the motherland ramp up the authenticity quotient at this Peruvian stronghold in Park Slope. Start with a pitcher of potent fruit-stocked burgundy sangria, fortified with imported Inca Cola and pisco—you’ll need it to take the edge off the heady food to follow. Tart ceviches and toothsome small plates like pulpo al olivo (rosemary-seasoned octopus in an olive sauce) are a fine way to kick things off. A rotisserie oven pumps out moist, crisp-skinned birds; seafood offerings, like the delectable cau cau de mariscos—a garlicky shellfish stew—are not to be missed.