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Nazca Kitchen

4.4

About this business

A fresh take on South American cuisine in a new kind of dining experience. At Nazca Kitchen, our menu is a diverse and refined selection of authentic South American dishes. From roasted chicken and fresh fish ceviches, to Acai breakfast bowls and specialty coffee blends, Nazca Kitchen is A fresh take on the traditional cuisine that has defined South America's history. And with every bite, you'll find that it is a history worth repeating. 

Location details

8041 Walnut Hill Ln, Ste 854, Dallas, TX, 75231, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.4779 reviews
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Paula Swann Mackey's profile image
Paula Swann Mackey 
7 years ago

After 20 minutes debating what to try (and I will be back for more), I was delighted with the fresh, light fare. Great wine, fabulous food, and wonderful service. Awesome!! 

Nate Brinkley's profile image
Nate Brinkley 
7 years ago
Stefani McMurrey-Watters's profile image
Stefani McMurrey-Watters 
7 years ago

Delicious and great ambiance! Comfortable booths and love the layout! Ready for the construction to be over outside though! 

Laura Reeves Ray's profile image
Laura Reeves Ray 
7 years ago
Gina Levinson's profile image
Gina Levinson 
7 years ago
Donna Blackshear-Reynolds's profile image
Donna Blackshear-Reynolds 
7 years ago
Eboney Richardson's profile image
Eboney Richardson 
7 years ago

Amazing good food and service. Met the owner's family. 

Lisa Geyer's profile image
Lisa Geyer 
7 years ago
Christine Pavlick-Hamel's profile image
Christine Pavlick-Hamel 
7 years ago

If you are in the area, you really need to try this yummy place out. OMG, the yucca fries are to die for!!! 

Frequently asked questions about Nazca Kitchen

How is Nazca Kitchen rated?

Nazca Kitchen has a 4.4 star rating with 779 reviews. 

When is Nazca Kitchen open?

Nazca Kitchen is closed now. It will open on Monday at 9:00 a.m. 

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