Chef Carlos Altamirano expresses a desire for his NoPa restaurant, Altamirano, to feel like a community hub where people can enjoy meals together, emphasizing a homely atmosphere.
Altamirano's new restaurant showcases a playful take on Cal-Peruvian cuisine, utilizing local ingredients and nontraditional cooking techniques influenced by his experience in French and Italian culinary styles.
The Altamirano menu highlights five cebiches featuring halibut, salmon, and ahi tuna, focusing on fresh and innovative combinations, pushing the perception of contemporary Peruvian cuisine.
The brunch menu offers unique dishes like purple corn waffles with dulce de leche sauce and a special fried chicken dish, showcasing creative adaptations of traditional flavors.
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