Run by Lima native and chef Alejandro Rojas, who goes by Alex, Jora has been running strong for 10 years. I sat inside with a friend, though there’s an outdoor patio ideal for sipping cocktails on a warm summer day.

Chef Rojas gave us a thorough rundown of the menu, and I began to notice a pattern. He would identify one dish as being the way that one would eat it in Peru and follow it with a very similar dish that he would describe as a modern variation on the classic. Following his lead, we ordered the Nikkei tuna ceviche, the ceviche clasico, the veal heart and hanger steak anticuchos, the pastel de choclo (a creamy custard-like cornbread “pudding”), the causa croquettes, the grilled corn causa and a trio of empanadas.

While waiting for our plethora of dishes to come out, we grabbed a cocktail, the majority of which are pisco-based. Similar to brandy, the grape-derived liquor is the national spirit of Peru.

As we sipped, plates that looked like paintings began to come out. The menu recommends diners order family style, and as each dish was placed on our table, that concept made total sense. The portions here are large enough to share without being overwhelming.

The causa croquettes immediately stood out to me, mainly because fried food was simply calling to me after a few sips of my boozy cocktail. Three blocks of panko-breaded fried potato puree with aji amarillo sat in a base of huancaina sauce, a spicy Peruvian cheese sauce, with a sprinkling of plump crispy corn kernels and olive dust. The fried potato squares are topped with a creamy smoked chicken salad and finished with bright green herbs. This spicy, salty dish is ideal for pairing with one of Jora’s many pisco cocktails.

The other causa dish ordered was the grilled corn causa, arguably the prettiest plate of the evening. The vibrant purple potato puree had an Asian flair with sesame and togarashi mayo.

The tasting of empanadas included lomito (beef stir-fry), aji de gallina (chicken) and choclo (quinoa and mozzarella). The pastries were topped with powdered sugar. Rojas explained that topping empanadas with powdered sugar is the typical Peruvian way, giving just a kiss of sweetness to an otherwise savory bite.

Anticuchos, a popular Peruvian street snack, are typically made with veal heart, which Jora offers, but a hanger steak variety is on the menu as well. I tried both, and the traditional veal heart won my vote.

But when it came to the ceviche, where I tried both ceviche clasico (made with fish, lime, toasted corn, red onion and cilantro) and the more modernized Nikkei tuna ceviche (made with yellowfin tuna, wonton crisps, jicama, lotus, yuzu and sesame leche de tigre), the modernized tuna ceviche blew the traditional out of the water. The sesame perfumed the table, enticing our senses before we even dug in. My friend and I collectively agreed that the Nikkei tuna ceviche was the best bite of the day … until we had dessert.

Despite being stuffed silly, it was my friend’s birthday, so dessert was a nonnegotiable. Along with two espresso martinis, we ordered a coffee-infused tres leches, with the natural bitterness from the coffee complementing the generally cloying dessert. But, the dish I will come back for time and time again was the lucuma ice cream with rainbow fig cookies. The ice cream is made from the lucuma fruit, which is dry on its own and therefore often offered in a powdered or juiced form. It has strong notes of caramel, sweet potato and even avocado. It almost reminded me of a papaya-avocado hybrid, but in ice cream form. The dense ice cream with the chewiness of the caramelized fig cookies and crunchy colorful sprinkles made for one of the best desserts I’ve had in a long while. It also further proved that Jora’s exceptionally beautiful plates of food have flavors to match.

• Address: 47-46 11th St, Queens, N.Y. 11101
• Phone: (718) 392-2033
• Hours: Monday-Thursday 12 p.m.-10 p.m.; Friday-Sunday 12 p.m.-10:30 p.m.
• Prices: Ceviches/Causas $16-$26; Piqueos $5-$21; Mains $24-$32; Sides $6-$9; Sweets $5-$10
• Takeout and delivery available; no reservations.

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to us with your recommendations

Just ahead of the film’s debut at the Cannes Film Festival later this week, a report was published Tuesday by The Guardian that detailed, among other things, Coppola’s alleged attempts to kiss topless female extras and even pulling women to sit on his lap.

“We were all aware that we were participating in what might be a really sad finish to his career,” one unnamed crew member told the outlet.

Aside from looking to kiss extras, “trying to get them in the mood,” the 85-year-old Academy Award-winner was accused of smoking marijuana for hours on end in his trailer while the crew was simply waiting around for nothing to do.

During production, almost the entire visual effects team, as well as was the production designer and supervising art director either fired or quit, according to reports from January. 

New teaser for Francis Ford Coppola’s ‘MEGALOPOLIS’

Releasing later this year in theaters.pic.twitter.com/2AwOS6n3ae

— DiscussingFilm (@DiscussingFilm) May 14, 2024

“This sounds crazy to say, but there were times when we were all standing around going: ‘Has this guy ever made a movie before?’” another crew member recounted.

Coppola, who’s put up $120 million of his own money toward the passion project, is somewhat notorious for his chaotic and delayed productions.

The making of his 1979 film “Apocalypse Now” was captured by his late wife Eleanor in the 1991 documentary “Hearts of Darkness,” during which Coppola himself admits in one interview, “little by little we went insane.”

“Megalopolis” executive co-producer Darren Demetre has come to the legendary filmmaker’s defense.

“Francis successfully produced and directed an enormous independent film, making all the difficult decisions to ensure it was delivered on time and on budget, while remaining true to his creative vision,” he said in a Tuesday statement.

“There were two days when we shot a celebratory Studio 54-esque club scene where Francis walked around the set to establish the spirit of the scene by giving kind hugs and kisses on the cheek to the cast and background players,” Demetre added.

“It was his way to help inspire and establish the club atmosphere, which was so important to the film. I was never aware of any complaints of harassment or ill behavior during the course of the project.”

The seven-time Super Bowl champion joined The Pivot Podcast for an hour-long interview released Tuesday, during which he spoke with hosts Ryan Clark, Fred Taylor, and Channing Crowder about his life and career post-football.

Toward the end of the conversation, former Jaguars running back Fred Taylor asked Brady what his biggest takeaway was after going through with the roast.

“I loved when the jokes were about me, I thought they were so fun,” Brady said, before adding, “I didn’t like the way it affected my kids.”

The 46-year-old didn’t elaborate on which jokes he felt were problematic, but there were several quips made during the event surrounding his divorce from ex-wife Gisele Bündchen.

“It’s the hardest part … like the bittersweet aspect of when you do something that you think is one way and then all the sudden you realize I wouldn’t do that again because of the way that it affected actually the people that I care about the most in the world,” Brady continued.

In the wake of “The Roast of Tom Brady,” a source told People Magazine that Bündchen was “deeply disappointed” in what she felt were “irresponsible” jokes made during the event.

Jeff Ross, an executive producer of the roast and one of the comedians who performed, later confirmed that the football legend was mostly unaware of what was going to be said.

“I kept him in the dark on a lot of the surprises, and he didn’t hear anybody’s jokes,” Ross said on The Rich Eisen Show the day after the roast.

Brady added that he may have been “naïve” about what was going to happen on-air, and said it was a good lesson for him as a parent.

Clooney, a two-time Oscar winner and one of Hollywood’s most familiar faces, served as a writer and director on the film version of “Good Night, and Good Luck,” which was released in 2005 to rave reviews. It was nominated for six Oscars including two for Clooney’s screenplay and directorial work.

The story centers on conflict between Murrow and Sen. Joseph McCarthy of Wisconsin during the Republican lawmaker’s far-reaching mid-20th century crusade against Communism and suspected Communist sympathizers.

The real-life Murrow said McCarthy’s chief achievement was “confusing the public mind as between internal and external threats of Communism.” McCarthy castigated Murrow’s network, CBS, as “dishonest” and “arrogant” when it refused to grant him air time.

In the movie version, Clooney played Fred Friendly, a leader at CBS. In the stage adaptation, the actor is to portray Murrow, the role originated by David Strathairn.

“Good Night, and Good Luck” is set to reach Broadway in spring 2025. It is not clear which theater will host the production.

In a statement, Clooney, 63, said he was “honored, after all these years, to be coming back to the stage and especially, to Broadway, the art form and the venue that every actor aspires” to reach. Clooney is an alum of the Beverly Hills Playhouse Acting School and also cut his teeth with Chicago’s Steppenwolf Theatre Company.

David Cromer, who directed “Prayer for the French Republic” this winter, has been tapped to lead the stage version of “Good Night, and Good Luck.”

“Edward R. Murrow operated from a kind of moral clarity that feels vanishingly rare in today’s media landscape,” Cromer said in a statement. “There was an immediacy in those early live television broadcasts that today can only be effectively captured on stage, in front of a live audience.”

General Daily Insight for May 13, 2024

Doing things differently may be especially rewarding today. When the sensitive Cancer Moon squares impulsive Mercury, we might lack patience for anything that doesn’t feel good. The vital Sun then conjoins explosive Uranus at 5:14 am EDT, forcefully launching us out of our ruts. This could come with a bit of drama as the Moon slides into flamboyant Leo. However, pleasant Venus ultimately sextiles steady Saturn, guiding us toward balance. When we take a moderate path, change doesn’t have to set off alarm bells.

The British Albanian beauty hosted “Saturday Night Live” for the first time, then threw a free concert in Times Square in the rain on Sunday.

Monday she attended the Met Gala and then threw her first afterparty at Rob Toma’s Hearsay in the Meatpacking district, holding hands with her boyfriend, “Fantastic Beasts” star Callum Turner.

Sam Smith was the first one in the club as soon as it opened at midnight. Dancing with their boyfriend, designer Christian Cowan, they got the place jumping. The couple were still wearing their finest from the Met Gala.

Jeff Bezos and Lauren Sanchez rolled in for a brief appearance around 1:30 a.m. They were followed by seven bodyguards.

Less protected were Baz Luhrmann and Kenan Thompson.

Lipa, wearing a short skirt and a sheer black top, seemed in a great mood and gave props to her sometime musical collaborator, Black Coffee, who spun for two hours followed by DJ Mink.

****

FKA Twigs hosted her Met Gala afterparty at Boom on top of the Standard Hotel.

Guests included Madonna’s daughter Lourdes Leon, “Creed” star Tessa Thompson and singer Camilla Cabello, who carried a block of ice with a copper rose frozen inside as her purse.

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Everything is coming together for Tony Spiridakis, a filmmaking refugee from Hollywood who moved to the North Fork of Long Island.

When the abandoned century-old movie theater in Greenport faced the wrecker’s ball, Spiridakis secured $1 million from 900 individual donors to rehab the theater.

In a case of perfect timing, after 12 years of struggle, “Ezra,” a story inspired by his life as the father of a neurodivergent son, will debut at the renovated Sapan Greenport Theatre on May 31st.

The movie stars Spiridakis’ best friend Tony Goldwyn, Robert De Niro and Bobby Cannavale.

****

Nutsa Buzaladze was the hit sensation on “American Idol” last summer where the phrase “Nuts for Nutsa” became a chant for her newfound fans.

Now Nutsa — a contestant on the “Eurovision Song Contest 2024” representing her own country of Georgia — will celebrate Mother’s Day by taping “A Mother’s Love” for “Good Day, New York.”

Jesse Nash, who wrote the song, said, “With all the crazy negativity in the world, there couldn’t be a better time to release a song that puts a little goodness out there.”

****

Before Nicole Kidman and her husband Keith Urban attended Anna Wintour’s Met Gala, the Oscar winner received the American Film Institute’s Life Achievement Award in L.A.

At the Met, Kidman confided she was thrilled with the award but emphasized “I’m not done yet!”

Also on the AFI red carpet in Hollywood were Jane Seymour and her pal, author Christy Cashman, talking about producing the screen adaption of Cashman’s novel “The Truth About Horses.”

Seymour, who is directing her first episode of her TV show “Harry Wilde” this summer, is headed to the Nantucket Book Festival on June 16, where she will conduct a symposium with Cashman about her book.

****

Tony Danza will star in a staged reading for potential investors of “It Fell Off a Truck” by Jules Feiler on May 22.

Anthony Scaramucci‘s daughter, Amelia Milo, is in the cast, so maybe the former White House Director of Communications will invest.

****

Out & About: Russian designer Radmila Lolly, declared the NBA’s “most fashionable courtside seat holder,” has a capsule collection dedicated to the Miami Heat sold at the Kaseya Center store … Best-dressed socialites Kimberly Paige Bluhm and Yaz Hernandez at the Valentino party … “Real Housewife” alum Kelly Bensimon getting a bikini tan and her hair moisturized by celebrity hairdresser Chaz Dean at his salon in Greenwich Village …. Divorce lawyer Ken Jewell at La Goulue talking about Sacha Baron Cohen and Isla Fisher’s messy split after 14 years of marriage and 23 years together. How they’ll divide their $150 million dollar fortune will make their lawyers rich … Singer Huey Lewis at Carnegie Diner & Cafe in Midtown.

General Daily Insight for May 12, 2024

Embracing today’s sensual atmosphere can help us find necessary grounding. The nourishing Cancer Moon sextiles pleasure planet Venus, encouraging us to satisfy our physical and psychological needs. As Luna trines steady Saturn at 7:11 am EDT, this effort isn’t likely to escalate into anything wild. It could give troublesome suppressed emotions room to surface while the Moon squares wounded Chiron. However, we’ll be able to move forward on a high note when Luna sextiles the upbeat Sun. Sometimes we must feel it in order to heal it!

It’s officially spring, and with that comes the urge to declutter and start fresh. While busy clearing out your closets, don’t forget to consider the pantry, where food often gets shoved to the back and forgotten.

Before your next grocery store visit, consider what you already have on hand in the pantry that needs to be used up before it expires. Then, read on for ideas for using up some of those pantry items to make simple, creative and delicious meals.

Meal ideas using pantry staples

Now that you have your list of pantry items that need to get used up before they go bad, simply find your item on the list below and give one of these easy meal ideas a shot.

1. Canned tomatoes

Canned tomatoes are a common ingredient in chili and soup like minestrone, but here’s something a little different to try. Toss a couple of chicken breasts in a pan, pour a can of diced tomatoes over them, put a lid on and simmer over medium-high heat for 10 minutes, or until the chicken is cooked through.

That’s it – dinner is ready. If you want some veggies, add a big handful of fresh baby spinach to the pan a couple of minutes before it’s ready to eat and it will wilt down beautifully. Serve atop rice or pasta or enjoy as is.

2. Rice

Did you know that rice is not only a delicious side dish, but also great on salad? Try topping your next salad with rice or another grain – barley and farro are both great options here.

Adding a grain on top of salad adds carbohydrates to the meal, which will keep you feeling full longer. If you often find yourself hungry again a mere hour after having a salad, adding a carbohydrate to the meal can make a big difference in satiety.

Or, for a fast and easy variation on fried rice, saute some frozen shelled edamame, cooked rice and frozen mixed veggies in a pan with olive oil and a splash of soy sauce. Stir in beaten eggs; cook until the egg is scrambled and cooked through.

3. Canned beans

Beans are packed with fiber and are a great, affordable source of vegetarian protein. They also happen to be a delicious addition to many different meals.

If you have black beans on hand, try making homemade vegetarian nachos by putting chips on a sheet pan and topping them with drained and rinsed canned black beans, any veggies you might have on hand like chopped bell peppers and cheese. Bake for 10 to 15 minutes at 375 F and you have yourself a meal.

Looking to use up chickpeas? Try making homemade hummus – beet hummus using canned beets is a unique option to try here – or toss drained and rinsed canned chickpeas on top of a salad to add texture and protein to the mix.

As for white beans, they are great in soups – especially anything with chicken in it, as the flavors go together beautifully.

4. Pasta

Pasta is a classic quick-cooking go-to dinner. For something a little unique that uses almost entirely pantry staples, follow these quick instructions.

Cook pasta according to package instructions. Drain, then add the pasta back into the pot, along with drained and rinsed canned white beans and canned tuna. Add a splash of olive oil and balsamic vinegar and a squeeze of lemon and enjoy.

5. Canned seafood

Canned seafood like tuna and salmon is full of protein, vitamins, minerals and healthy fats, and is already prepared and ready to eat, making it a great time saver.

If you aren’t a fan of mayonnaise-packed tuna salad, try a variation made with plain Greek yogurt and a squirt of Dijon mustard. Or skip the dairy and mix the tuna with a mashed ripe avocado and a squirt of Dijon mustard. Both of these tuna salads are great served with crackers, as a sandwich or in a wrap.

6. Jarred salsa

Jarred salsa is, of course, a great dip option to devour a bag of chips, but it can also be used to make a really simple Mexican-themed shredded chicken.

Place chicken breasts in a slow cooker, pour a jar of salsa on top, and heat on low heat for six to eight hours or high heat for three to four hours. Once cooked, shred the chicken in the slow cooker so it absorbs even more of the sauce, then enjoy it in tacos or over rice.

7. Coconut milk

Coconut milk adds richness and creaminess to dishes while keeping them dairy free (and keeping you from ending up with spoiled dairy). If you’ve got a can of coconut milk in the pantry, Elle Penner, MPH, RD, a Registered Dietitian and creator of the blog Modern Minimalism, offers a great way to use it.

“Elevate your morning by swapping out half the water you typically use to cook oats with coconut milk instead for a creamy twist,” explains Penner. “Top your coconut oatmeal with sliced bananas, crunchy walnuts and a sprinkle of cinnamon for added flavor and nutritional goodness.”

You can also use coconut milk instead of regular milk to add a tropical flair to French toast.

8. Vinegar

If you haven’t tried making your own salad dressing, give it a shot – it’s quick and easy and much more flavorful than store-bought dressings.

To make a simple homemade vinaigrette, mix together equal parts olive oil and vinegar (balsamic vinegar, red wine vinegar, white wine vinegar and apple cider vinegar are all great here), a spoonful of Dijon mustard and the juice from half a lemon. Whisk together and enjoy. Anne Mauney is a Registered Dietitian Nutritionist with a Masters of Public Health in Nutrition, and lives in the Washington D.C. area with her husband and two children. She has been sharing simple and delicious healthy recipes on her blog fANNEtastic food since 2009, and her recipes and nutrition tips have been featured in numerous online and print publications.

Italian porchetta is a special dish of spit-roasted pork flavored with herbs, fennel and garlic. It’s delicious, but much too involved for a weeknight dinner. To give pork chops the same flavor profile with less work, we narrowed the ingredients to those best suited for searing on the stovetop.

In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we blend together salt, black pepper, rosemary, fennel seeds and red pepper flakes in a spice grinder, then rub the seasoning blend on bone-in center cut pork chops before searing them until well browned.

Once the chops are cooked through, the pan is deglazed with a bit of water to release the flavorful browned bits. The liquid is enriched with butter and flavored with lemon juice to create a simple bright and rich pan sauce for finishing. A fresh fennel and herb salad balances the richness of the meat.

Don’t discard the fennel fronds if your bulb has them attached. Chop about ¼ cup and add them to the bowl with the fennel. When shopping, try to choose chops that are close in size so they cook at the same rate.

SEARED PORK CHOPS WITH FENNEL AND HERB SALAD

Start to finish: 35 minutes

Servings: 4

Kosher salt and ground black pepper

1 tablespoon minced fresh rosemary

1 tablespoon fennel seeds

½ teaspoon red pepper flakes

Four 8-ounce bone-in center cut pork chops, each about 1-inch thick, patted dry

3 tablespoons extra-virgin olive oil, divided

2 tablespoons salted butter, cut into 2 pieces

3 tablespoons lemon juice, divided

1 large fennel bulb, halved lengthwise, cored and thinly sliced crosswise

3 scallions, thinly sliced on the diagonal

1 cup lightly packed fresh flat-leaf parsley, roughly chopped

In a spice grinder, combine 1½ teaspoons salt, 1 teaspoon black pepper, the rosemary, fennel seeds and pepper flakes. Process to a fine powder, about 10 seconds. Measure ½ teaspoon into a medium bowl and set aside. Sprinkle the remainder onto both sides of the pork chops, then rub the seasonings into the meat.

In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until barely smoking. Add the chops and cook until well browned on the bottom, 3 to 5 minutes. Flip and cook until the centers reach 135°F, another 3 to 4 minutes. Transfer to a platter and tent with foil. With the pan still over medium-high, add ¼ cup water and scrape up any browned bits. Add the butter and whisk until incorporated, then stir in 1 tablespoon of lemon juice. Taste and season with salt and black pepper. Remove from the heat and cover to keep warm.

To the bowl with the spice mix, whisk in the remaining 1 tablespoon oil and the remaining 2 tablespoons lemon juice. Add the fennel, scallions and parsley, then toss to combine. Taste and season with salt and pepper. Pour the sauce over the chops and serve with the fennel salad.