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Bar Paya
(Sekarang Tutup)Restoran Amerika Selatan dan Bar$$$$
East Village, New York City
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Mostly Peruvian. Little expensive but amazing food. Is right next to Wine bar. This and Wine bar used to be my local hangouts when living on 3rd st.
The red wine selection by the glass here is impeccable and changes seasonally. Give it a try!
Rebecca BainJanuari 31, 2011Nice low key place. Mike the bartender is awesome and wears cool Elvis Costello glasses.
Susan LohNovember 7, 2010Must get the lobster and shrimp guac and chicken skewer. Yes, I said chicken.
Rudy OrtizJuli 20, 2011This is not a Peruvian restaurant at all. Is a mix of all south American food. I ordered the huancaina and was so pissed at what I got. Peruvians be advise!
Boberto PatricioMaret 7, 2011It will take a lot of wine to get over their poor ceviche. Over charge for small portions, fine, but bad fish? come on. For $16 I would expect no fishy after taste. Also, the staff is pushy
RenzoAgustus 15, 2011I don't know how they call themselves Peruvian cuisine, not even close. Pisco sour awful, huancaina and ceviche... Really? This place is not Peruvian at all
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Bar Paya
65 2nd Ave Frnt 1 (btwn 3rd & 4th St)
New York City, NY 10003
Amerika Serikat
New York City, NY 10003
Amerika Serikat
Bar Paya introduces Contemporary Peruvian Cuisine to New York.
Utilizing the freshest ingredients available, we build upon the foundation of Peru’s talented chefs and multi-cultural influences to serve foods that are vibrant and creative.
(212) 777-6965
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- 8.1
"The ambiance, the service, the Menu.....and let's just say ease of parking made it even better! Very pleasant experience! Recommend!"
Essie Goodwin - 8.5
"The rice bowl with chicken was really good. You can add whatever toppings you like (they charge by topping beyond a certain number though). The chicken is cooked perfectly."
Tash Concepcion - 8.2
"I work in the area and I get lunch here nearly every day because these arepas are DELICIOUS and the cheapest gluten free option in the area. Try the chicken with green tomatillo and queso."
Emily Hamilton
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