San Luis Obispo’s historic brick Creamery building is the setting for this airy, contemporary spot serving Peruvian specialties for lunch and dinner daily. The menu works well for either small-plate sharing or a traditional plan consisting of appetizer and entrée. Italian-born chef-owner Nicola Allegretta recreates his Peruvian wife’s family dishes that include entrées like Seco de Cordero, or fork-tender beer-marinated New Zealand free-range lamb shanks, and Tacu Tacu de Atùn Criollo, featuring pan-seared sushi-grade ahi tuna. La Flor flourless chocolate cake makes a decadent finale.