Matthew Kenney, whose last project was the high-end raw-food restaurant and culinary academy 105 Degrees in Oklahoma City, is back in New York to open Peruvian restaurant Bar Paya in April. Kenney, also a partner at the organic Free Foods NYC in midtown, is opening Bar Paya with Raymond Azzi, who owns Winebar, adjacent to the 65 Second Avenue space. The modern Peruvian menu will feature plenty of seviches, toraditos, and flatbreads made from corn and potatoes. These Peruvian renditions of pizza — called Payas — will be topped with ingredients like barbecued shrimp with chili, or corn, avocado, and farmer cheese. “There will be lots of clean, light flavors,” promises Kenney.