Altamirano Restaurant & Bar
Peruvian restaurant · North Panhandle ·
Modern Peruvian eatery with creative dishes and craft cocktails
Modern Peruvian eatery with creative dishes and craft cocktails
"At San Francisco’s Peruvian fine-dining restaurant Altamirano, the tuna sashimi reads like an abstract painting—stroked with cilantro oil and bright orange splashes of passionfruit—and my waiter walked me through plentiful cocktail options featuring maracuyá (the Spanish word for passionfruit); chef-owner Carlos Altamirano also notes that people are looking for citrus or exotic flavors and that passionfruit delivers a perfect balance of sweet and tart." - Flora Tsapovsky
"NoPa’s newest Peruvian restaurant makes things simple with %10 off selected menu items with plenty to choose from. Snacks and bites include spicy corn ribs, chipotle shrimp toast lamb-stuffed arancini. Choose between a Paloma, Margarita, an Old Fashioned and the Altamirano Sour to accompany the food. Hours: Tuesday through Friday, 4 to 6 p.m." - Flora Tsapovsky
"Altamirano is a Peruvian restaurant in NoPa that's seemingly trying to nail Big Night Out energy, with a grand dining room that looks as if it used the entirety of the Home Depot lumber department and extravagant dishes like a Dungeness crab served with purple potato causa that’s extruded like Play-Doh tableside. While the space makes for a photo-worthy backdrop, the food is mixed. Some dishes, like the Sophi sashimi served under a glass cloche with smoked cilantro oil, are more about creating a show for your camera than leaving a lasting impression, others prove that this place is more than an influencer trap. The chipotle shrimp toast on soft housemade brioche is a spicy bite that we wish we could relive on repeat and the lobster black bao is layered with a delicious creamy yuzu-ginger-rocoto mayo. But many of the mains, like the lomo saltado, are unremarkable. For the best experience and your best shot at one of those Big Nights Out, go on a Sunday when they have live music, grab one of the tangy pisco sours, load up on starters, and split an entree." - Ricky Rodriguez
"Altamirano, a Peruvian restaurant in NoPa, is the latest restaurant from the Piqueo’s team. It seems like they’re going for Big Night Out energy with colorful pisco sours, sashimi served with smoked cilantro oil under a glass cloche, a made-for-social-media pulpo anticuchero, and more exposed wood than a Home Depot lumber department. " - ricky rodriguez, julia chen 1
"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
