Meet Pisco Peruvian Gastrobar: Upscale cuisine in your backyard

All right, if your dinner routine is feeling a little basic, we're about to upgrade your entire aesthetic. We're checking out Pisco Peruvian Gastro Bar. And let me tell you, this place is pure luxury. Bailey Bockover is live at the Lake Mary location. Bailey, we hear you even get to sit on pillows when you dine there. Oh my gosh, you do. And so much more. We're actually back here in the kitchen right now. I'm here with the manager, Alan, and the owner, Florencio. Like I said, we're back here in the kitchen where the chef right now is making some of Peru's classic dishes. Now, Alan, what exactly is the chef putting together back there? Tell me about Lomo. Absolutely. We are going to have the Lomo Saltado. It's a typical dish, very traditional. We are using some tenderloin. We're actually using a wok because we got a lot of Japanese influence. So that's why we use a wok, Japanese and Chinese influence. And now, Peru, your dishes are known for having some pretty interesting ingredients that you don't really see in other cuisines. Sure. So yeah, we are using yellow chili, panca chili. And in this dish, we are using cherry tomatoes and red onions, and some green onions as well. And the wok is what actually makes the difference of the food. Oh my gosh, that sounds absolutely amazing. So now I want to show you guys this restaurant because it really is something special. And it's so symbolic of Peru. Right, Florencio? Yes. Okay, so tell me a little bit about the inside of your restaurant. Thank you, Bailey. Thank you very much. We're here at Pisco Lake Mary, and we want to bring the best for Lake Mary, the best Peruvian food. It's inspired over Lima and Machu Picchu, and we want to bring the best of the best. Now, you even have your own Pisco here that people can order. Yes, we have our own Pisco, our own branding, and it's bottled in Peru. So you can come and try it with the family, come and try it with friends, after the office. We're here every day, Monday to Friday. Beautiful. And Alan, you were telling me how the ceviche here, it's a classic Peruvian dish, but this isn't just any restaurant, sit-down restaurant. This is an experience. Yes, this is a table-side ceviche. We make the ceviche in the same way we prepare it in the streets. Okay. So here we have hamachi, Japanese fish. In the streets, wow. Yeah, we're going to add some lime as well. Let's do it. Onions. Yeah, let's do it. Let's put it together. Would you mind to help me please? Of course. Okay, we're going to add some cilantro to add some freshness to the dish. Okay. Okay, there we go. My goodness. Yeah, just a little bit of salt. Okay, just a little bit of salt there. All right. What kind of fish is this? This is hamachi. We choose it because it's kind of fatty. It goes pretty well with the acidity of the lime. Beautiful. Okay, now what? Now we're going to strain it. Would you mind to help me? Okay. You're putting a lot of faith in me here. Yeah, it's all right. You're doing a good job. You're doing a great job. You're doing a good job. You really wow. Perfect. Thank you. Okay, there we go. All right. And then we put the finishing touches. That's a Peruvian corn. It's one of the 52 types of corn that we have in Peru. Okay, a little bit more. Okay. You're like, don't be light handed here. All right. Perfect. Okay, now some onions. Perfect. All righty. So as we're putting this together, Florencio, you were talking about your hours. What days are you open? Are you open Monday through Friday? Monday through Sunday. We're open from 12 to 9 p.m. And Saturdays and Fridays. Fridays and Saturdays we're open from 11 to 10. Beautiful. Okay. I probably shouldn't be doing this with my fingers, but you know what? For the sake of it. So that is ceviche. Classic Peruvian dish. If anybody was to come in, they should be ordering this. They should be on the table side. Ceviche. We love it. It's so amazing. Amazing. Okay. And then before we go, we were talking about Pisco. Here's a Pisco Sour right here. Pisco Sour. We have the Lomo Saltado. We have the Arroz Chaufa. Oh my gosh. So come and try it. Amazing. Florencio Allen, thank you so much. Thank you very much. Thank you very much for having us. All righty. Well, reporting for the 407, Bailey Wachover, Fox 35 News. Marlisa, back to you.