Altamirano Restaurant & Bar

Cebiches and Lomo Saltado Rule at New Cal-Peruvian Restaurant Altamirano in NoPa | Eater SF

"Opening on Saturday, September 14 in NoPa, I describe the new restaurant as Chef Carlos Altamirano’s eighth Bay Area spot and fourth in San Francisco proper that aims to feel like a community restaurant—a home where friends can come and enjoy themselves. The kitchen takes a playful approach to Cal-Peruvian cuisine, applying Altamirano’s French and Italian training and a preference for local ingredients and nontraditional techniques to push the boundaries of contemporary Peruvian food. The menu is led by five cebiches (including a Tulum cebiche with Atlantic salmon, crispy tapioca, torched avocado, jalapeño, onions, annatto oil, and cilantro), two tiraditos, salads and starters; heartier entrees include a Pimentel lamb shank with choclo puree and adobo demi-glace, lomo saltado made with beef tenderloin in an oyster-soy sauce, and pescado Nikkei (a whole deep-fried fish with veggie chaufa). Brunch features purple corn waffles with chicha morada syrup and dulce de leche and mostrito (fried chicken with eggs over easy, fried rice, and crispy noodles). The drinks program starts with three pisco sours (the classic Altamirano, a maracuja passionfruit version, and a chicha morada), plus cocktails with creative twists like Hello It’s Me (guava cider, aloe liqueur, black tea, lemon, and a Lambrusco float), wines from California, Spain, Chile, and Peru, three nonalcoholic options, a small patio bar, and a back fire pit for cozy vibes; hours begin at 5 p.m. on weekdays with weekend brunch from 10 a.m. to 3 p.m." - Dianne de Guzman