Tio Lucho's
Day 1: 5-Course Modern Peruvian Tasting Series
Opened June of '22, this Peruvian eatery in Poncey-Highland landed immediately on two vaunted Lists: Eater’s “Most Exciting New Restaurants” and Atlanta Magazine’s “Best New Restaurants.” It's since continued its reign at the top of Atlanta's culinary charts with an Eater's "Essential 38" slot. Newly minted James Beard "Best Chef: SE" Semi-Finalist Chef/Owner Arnaldo Castillo, who was born in Lima but grew up in Atlanta, learned his craft from his father, Luis, who left Peru and moved to Atlanta (where he was affectionately known as Tio Lucho). Arnaldo Castillo built on the platform that his father provided by cooking at various Atlanta hotspots, including Pura Vida, Little Trouble and Empire State South, working under James Beard Award-winning chef Hugh Acheson. Looking to return to his Latino roots, he joined the team at Minero in January 2017, first as a Sous Chef and then as Executive Chef. At Tio Lucho’s, his specialties include ceviches tossed in leche de tigre and wok-fired Lomo Saltados, as well as regional dishes from Northern Peru such as Arroz con Pato, which is rice cooked in a cilantro, ajis, and squash puree, served with duck confit and seared duck breast. Peruvian cuisine is now widely recognized as one of the world’s greatest, and we are excited to visit Tio Lucho’s to hear from Chef Castillo about just why that is!
About the Host:
Arnaldo J. Castillo
Chef/Owner
Born in Lima, Peru, but raised in Georgia, Chef Arnaldo J. Castillo began cooking at a young age under the tutelage of his chef father. After honing his craft at popular ATL restaurants such as Pura Vida, Little Trouble, Minero, and Empire State South (under James Beard Award-Winning Chef Hugh Acheson), he started pop-up La Chingan (awarded Best Pop Up of the Year by Eater Atlanta). He is a 2024 James Beard "Best Chef: SE" Semi-Finalist.
The Lineup
Courses #1, #2, and #5 will be individually plated. Courses #3 and #4 will be served family-style. For this event’s dietary restriction accommodation policy, see the Event FAQs below.
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Gulf Crab Corn Fritter
chalaca, tartar sauce
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Hamachi Tiradito
huacatay leche de tigre, cancha corn, plantain chips
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Papas & Hongos
crispy potato, mushroom, ocopa, huancaina
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Pork Belly Majado
chicharrón, yuca mash, salsa criolla
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Lime Passionfruit Tart
graham cracker crust, chantilly cream
Tio Lucho's
675 North Highland Avenue Northeast Suite 6000
Atlanta, GA 30306
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Cancellation requests made within 10 business days of an event are not refundable or transferrable to future events. Cancellation requests made prior to 10 business days will receive a full refund.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event we will be able to accommodate all dietary restrictions and food allergies except for those with garlic or allium allergies. Just make sure to update your dietary restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know what your allergies/restrictions are so we can give the chef a heads up.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $90 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
