not cheap, but very creative. on the latin scale, peruvian food would best be described as a middle-of-the-road fusion, in my opinion. what it lacks in overt originality, inca's certainly makes up for it with subtle creativity.
a national favorite purple corn, fruit and cinnamon drink was delicious and was the perfect culinary prelude. artistry displayed in preparation, sauces and dressings is what will make you want to come back. my favorite was the yellow pepper cream with a hint of cheese adorning a soft, warm potato for the appetizer. it had a pleasant spice profile that lingered for the perfect amount of time. ceviche was reported as quality and respectably citrused. cilantroricefor my main was simple, but well-executed. first time in a long time i have had fried plantains that were perfect and not fried into a puddle of ooze. same goes for the soft yucca. black bean side was generous and paired well with a homemade pair of hot sauces. salad dressing was a delightful mixture of oil and acidity. i was too full from dinner, but the bites of the desserts i had from my husband and best friend were also great. the tres leches was the best i have had (ignoring the cool whip). the only thing that was not up to expectations was the overdone carne asada.
inca's is not inexpensive, but it is true small business run by a chef that cares deeply about quality cuisine. definitely worth the visit.