D'Carbon,

855 River Street, Paterson, NJ 07524

"I am not from New Jersey. However, my nephew who lives in New Jersey wanted to take me to this spot because he knows I love seafood. The oysters were delicious, and the chufon rice with the steak was tasty. It's was a Thursday night, and it was packed."

"The meal was excellent; the fried calamari, huacaina sauce, and arroz chaufa (fried rice) had authentic Peruvian flavor. The chicken was the greatest I've ever had. It was too long before someone came to check on us, and the waitress service was not the finest."

"Not good for a date spanish is my second language but i understand quite well, i don’t talk a lot in spanish; so when the waiter came up and didn’t think i spoke spanish, he kept calling my girl mi amor. the second i get up he comes over to flirt with her. extremely unprofessional behavior. lomo mixto had a fishy taste BEWARE they automatically add an 18% gratuity that won’t be mentioned to you at all. ceviche and the other food we ordered was good. I’m a big fan of the other location but this one is lower quality"

"The choros a la chalaca pictured here - very good! Disappointed to say that the quality has gone WAY down, visiting from Canada for years now I was always excited to visit this place. Two weeks ago I went twice and was disappointed in some way: Cons Anticuchos: flavour was good but meat was tough. Tallarines verdes: tasted like the sauce had been either burnt or cooked in a burnt pan, tasted charred, like something you'd eat off a fire grill. Yuca a la huancaina: HUGE disappointment, twice. They are definitely skimping on the sauce ingredients. First sign, it's way too yellow. My first thought was this is going to be way too salty because if you know, hauncaina sauce requires aji amarillo, which in paste form is both spicy and salty. While unusually colourful, this sauce was BLAND and flavourless... plain white rice cooked in water with no salt would have had more flavour than this. I continue eating because I'm trying to disect this sauce. Did they use american cheese? Maybe but still no flavourful. Velveeta? Possibly, but how does it have NO FLAVOUR? I still don't know, and i went with 4 Peruvians that couldn't figure it out either. Save your money. The fried yuca alone would be just fine. Lomo saltado exclusivo: the whole dish was doused with soy sauce to make the au jus. You don't add soy sauce to create a juicy sauce for this dish, the "au jus" is created by frying the meat in soy sauce. I guess if you like soy sauce it's cool, but this is not a true lomo saltado. Pros Pollo a la brasa con papas: can't go wrong with fire grilled chicken and fries. this uniquely flavoured chicked is a Peruvian staple. Aji: always tasty, always spicy Salad: this is not a fancy extraordinary salad. it's basic BUT the salad dressing is the star here. Tangy, fresh, tart, savoury. I'd put this s**! on anything Choros a la chalaca: mussel ceviche. Delicious! Drink the juice left on your plate at the end. This "lech de tigre" is a shame to waste. No one will judge you for slurping your plate. Maracuya: passion fruit juice. Tasty."

"The food was delicious, the best Peruvian chicken I have taste, best fried calamari, the huacaina sauce,arroz chaufa ( fried rice ) true Peruvian flavor. The waitress service was not the best it took to long for someone to come check on us."