Limon

Peru's cuisine is probably the best kept food secret in South America. A bounty of Pacific seafood, a fiendish enthusiasm for chilies and a confluence of Latino, Native American and even Japanese and Chinese influences make for a remarkable virtuosity" ... Food & Wine Magazine. San Francisco Gorgeous appetizers set the tone for meat-centric, down-home, but nuanced entrees. Try the Empanada Don Walter made with tender chunks of beef, eggs and raisins in a blistery-crunchy crust with whole perfectly-steamed shrimp in a romesco sauce. The Lomo Saltado has lean slices of beef, onions and tomatoes, expertly seasoned and served aside a mound of fluffy rice to soak up the savory juices. There is an exceptionally hearty pork chop on an earthy bed of mushrooms, cabbage, bacon and chopped potatoes. Desserts include a truly-sublime fruit ice cream, flown in from Peru. Chosen by Michael Bauer as one of the five rising-star chefs of San Francisco, Martin Castillo has defined Limon's menu.
Executive chef: Martin Castillo
Dining Style: Casual Elegant
Cross Street: 16th St.
Parking: Street Parking
Public Transit: Bart Train to 16th Street; walk towards Valencia.