On Saturday, September 14, Altamirano will open its doors on Fulton Street, marking the eighth restaurant concept by Chef Carlos Altamirano. Amid a wave of restaurant closures, Chef Carlos is bucking the trend exemplifying his unwavering commitment to bringing quality food and career opportunities to San Francisco. Altamirano will celebrate the rich Peruvian culture while incorporating local California produce for a contemporary twist, bold flavors and unique preparations. Looking to create a home-away-from-home environment for guests, Altamirano has enlisted the attentive expertise of seasoned industry professionals including Chef Eric Chumacero to lead the kitchen formerly at La Mar SF and Director of Operations Francisco Bazo, formerly at Alley & Vine and Waterbar.
Opening his first restaurant Mochica in 2004, Chef Carlos has gone on to open six other restaurants including Piqueos (2007), La Costanera (2009), Parada (2015), Paradita (2016), Barranco (2017), a food truck Sanguchon (2019). Proudly recognized for his Michelin-starred restaurant in Half Moon Bay, La Costanera, Chef Carlos continues to elevate the Latin American dining experience across the Bay Area.
“San Francisco has a place in my heart, and opening my 8th restaurant here feels like coming full circle. This city is a food hub, with so many culturse and a community that appreciates authenticity and creativity. It’s one of the most beautiful places in the world to showcase great cuisine, and I’m excited to bring something new and personal to the table. NoPa, in particular, has such a big community presence that I’m eager to create a space where guests can not only enjoy the food but also connect with the story and passion behind it.” – said Carlos Altamirano in a statement.
Altamirano will be a full-service restaurant providing both dinner and weekend brunch service. Continuing his legacy for serving elevated Peruvian cuisine, his newest concept will feature a plethora of Cebiches and Tiraditos including a Salmon Brûlée with Atlantic salmon sashimi, mango-lemongrass ldt, crispy phyllo and mango brûlée, further showcasing fine dining techniques utilizing Peruvian flavors and California produce, coining the term “Cal-Peruvian.” The thoughtful menu will also include various starters from Chimichurri Corn Ribs to Shredded Lamb Arancini Criollos and Lobster Black Baos with a yuzu-ginger-rocoto mayo and squid ink bao buns.
The Entrees will be slightly more complex with dishes like the Pulpo Antichuchero (anticuchera sauce, pesto quinoa, sweet chimichurri, botija aïoli, feta, roasted pine nuts), the Aji de Gallina Ravioli (spicy creamy chicken stew, pecans, dried botija olives, smoked aji amarillo sauce, parsley oil), Pimentel Lamb Shank (choclo corn purée, grilled peppers, roasted pearl onions, adobo demi-glaze) and the 40oz. Tomahawk Ribeye (panka & huacatay compound butter, peruvian andean fries, dipping sauces).
Brunch will also offer a variety of Cebiches and Tiraditos, but will also showcase classic brunch dishes with a Peruvian twist like the Purple Corn Waffles (dulce de leche sauce, chicha morada syrup), and French Toast (homemade batard bread, picaron syrup, lucuma foam, mascarpone). There will also be savory options like the Steak & Eggs (anticuchera ribeye steak, fried eggs, sweet plantains, chimichurri, cannellini tacu-tacu) Mostrito (fried chicken, eggs over easy, fried rice, crispy noodles, edamame, sweet peppers, polleria sauce) and BBQ Baby Back Ribs (huancaina-bacon mac & cheese, Peruvian street bbq sauce). The Mac & Cheese is one of Chef Carlos’ signature dishes, where he incorporates a Peruvian twist, by intertwining Peruvian feta, amarillo sauce and sofrito. In addition to the playful brunch dishes there will be various cocktails to compliment the dining experience including their take on a Bloody Mary, The Lady Abroad (muleto tomato gin, dry vermouth, olive brine, celery bitters, prawns), or the Old Fillmore Spritz (champagne, aloe liqueur, luxardo maraschino, elderflower, fever tree soda).
At the helm of the bar program is Director of Operations Francisco Bazo, who, in collaboration with Lead Bartender Jenna Medina, has thoughtfully curated Altamirano’s cocktail menu. The menu showcases Peru’s national spirit with a variety of signature pisco cocktails while introducing a selection of seasonal drinks that incorporate Peruvian spices like aji amarillo powder and chicha morada, along with unique garnishes. Bazo’s goal was to offer inventive twists on traditional cocktails, including their distinctive negroni, Leaving On a Jet Plane (bourbon, amaro nonino, aperol, strawberry, lemon) Oaxaca Around Town (mezcal, aztec chocolate bitters, torched orange oil), Hello It’s Me (guava cider, aloe liqueur, black tea, lemon, lambrusco float), and their Peruvian Affogato (Mr.Espresso, handmade lucuma-pistachio ice cream, with an option to add a shot of pisco). There is an accompanying wine list featuring both local and International wines from Northern California’s Russian River to Burgundy, France and the high plains of Mendoza, Argentina.
Partnering with Michael Brenner Design, Chef Carlos set out to create a timeless interior that transcends fleeting trends. Brenner infused the space with subtle yet powerful nods to Peru, beginning with inspirational artwork that speaks to the country’s rich history and various plants paying homage to the country’s terrain. A striking example is the angled metal wall at the restaurant’s center, designed to evoke an aerial view of Peru’s ancient ruins. The custom laser-cut wood bathroom doors feature traditional Inca masks, seamlessly blending with the restaurant’s natural accents. Throughout the space, large wooden sculptures and reclaimed furniture flow from the front dining room into the back covered patio, all meticulously sourced from selectively cut logs by arborist Clint Stewart, adding a touch of rustic elegance to the ambiance. By incorporating wood elements into their interior design, Brenner executes a casual and cozy environment that is inviting to guests, making it a true neighborhood restaurant.
Altamirano is located at 1775 Fulton Street, San Francisco, CA 94117.
Hours of Operation:
Monday–Closed
Tuesday – Thursday, 5:00 pm – 9:30 pm
Bar Menu, 4:00 pm – 6:00 pm
Friday – Saturday: 5:00 pm – 10:00 pm
Sunday:5:00 pm – 9:30 pm
Weekend Brunch, 10:00 am – 3:00 pm
Weekend Bar Menu, 3:00 – 5:00 pm
