Chef Q&A with Chef
Raynold Mendizabel-Betancourt of Lima Restaurant, Washington, D.C.
Lima Restaurant, which debuted February 2006, is
fast making a name for itself, and not just for its food. The Latin
American fusion cuisine is a sophisticated blend of Caribbean and
South American influences. But the evening doesn't end in the dining
room. Afterwards, walk down the floating staircase to the subterranean
lounge, which pulsates with the beat of Latin club music.
CMEplanner: What's new about Lima?
Mendizabel-Betancourt: It's not like anything else in the city. There are very
few places anywhere that have pulled this off-created a place where
you can go for a great dinner and then go to another floor for a
club.
CMEplanner: What first interested you in becoming a chef?
Mendizabel-Betancourt:
I became a chef out of necessity. I was studying for my doctorate
in math and physics in Pittsburgh and I needed money so I began
working in the kitchens in the city. I knew some of the people who
worked there. I started doing food preparation, then line cooking
and other jobs. I loved it. After three years, I quit my graduate
program. Now math and physics are my hobbies.
CMEplanner: What makes for good food?
Mendizabel-Betancourt:
Sophisticated cooking is simple. Look at flowers. They have one
or two colors and petals. They are not busy. They have clean lines.
Ceviches are like that. They are simple.
CMEplanner: With a name like
Lima is the food Peruvian?
Mendizabel-Betancourt:
"Lima" is Spanish for lime. Ceviches have lime and many of my dishes
do too. The food is Latin American fusion-some influences from the
Caribbean, some from South America and some from southern Spain.
The name has nothing to do with Peru.
CMEplanner: What's the essence of Lima?
Mendizabel-Betancourt:
Lima is all about having fun. It's a casually elegant place,
but not like Citronelle. We don't mind people in jeans and
we don't want to be stuffy. We want people to feel good. The whole
concept behind Lima is fun. The fun is the food, the fun
is drinking, the fun is the music.
* * *
Chilean sea bass wtih a pistachio nut cilantro crust, wild mushrooms, vegetable roots and two lima bean sauce with a 2002 Chardonnay, Catena Alta, Adriana Vineyard, Mendoza Argentina
Lima
1401 K Street, NW
Washington, DC 20005
(202) 789-2800
www.limarestaurant.com
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