New Summer Menu Arrives July 8 Pisco y Nazca, a Peruvian gastrobar, is unveiling a refreshed summer menu on Wednesday, July 8th across its three Washington-Baltimore locations in DC, Reston, and Bethesda. The menu introduces four signature dishes, one dessert, and two beverages featuring seafood-forward preparations. Highlights include Empanadas de Mariscos filled with mixed seafood and macho sauce; Cesta de Camarones, featuring tempura shrimp, avocado, and kimchi mayo in a crispy rice paper basket; and Tiradito Bicolor with corvina, rocoto, and creamy leche de tigre. Additional entrées include Escabeche de Salmón and Chanchito Nikkei. For dessert, Profiteroles Rellenos are filled with lúcuma cream and Nutella. Seasonal drinks include a Spicy Watermelon Daiquiri and a non-alcoholic Watermelon Mint Cooler.

Ceviche Day and Peruvian Independence Day Events On National Ceviche Day, Sunday, June 28th, Pisco y Nazca will offer its Traditional Ceviche for $12 all day at all three locations. For Peruvian Independence Day on Tuesday, July 28th, the Bethesda and Reston locations will host ceviche and cocktail-making classes led by the restaurant's executive chef partners. Attendees will prepare Ceviche Tradicional, Ceviche Cremoso, and Ceviche Mediterráneo while mixing and tasting Pisco Sour Clásico and Nazca Mule cocktails. Tickets are available through Eventbrite for both locations.

FIFA Cocktail and Extended Happy Hour Pisco y Nazca is promoting a FIFA World Cup-themed cocktail called Pisco Golazo, which won a company-wide competition across the restaurant's Florida and DMV locations. The drink combines Pisco Quebranta, guava purée, triple sec, and fresh lime juice, served with a soccer ball ice and lime wedge. It will be available exclusively at the Bethesda and Reston locations through July 19th. The restaurant is also extending Happy Hour to outdoor patios this summer. Daily specials run from 4 p.m. to 7 p.m. at all three DMV locations.

Why It Matters

For restaurant operators, seasonal menu pivots paired with themed events and extended patio service represent a standard summer revenue strategy—bundling new dishes, limited-time cocktails, and experiential programming to drive foot traffic and ticket sales during peak outdoor dining season.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors