Social brings Peruvian cooking to Magazine Street in an a la carte, shared-plates format built around passing dishes around the table. The restaurant was founded by Omar Lugo, owner of Habs Hospitality Group, and chef Adolfo Gosálvez, who previously served as Executive Chef at Misión Ceviche.
The menu leans on raw and cured seafood up front — Ceviche Clásico, the more elaborate Ceviche Social with octopus and crispy scallops, Salmon Sashimi, and Tiradito a los 2 Olivos — alongside starters like Wontacos Tartare. Mains run to Lomo Saltado, Norteño Short Ribs, Arroz con Mariscos, and Pulpo Anticuchero, with house-made sauces used throughout.
The menu leans on raw and cured seafood up front — Ceviche Clásico, the more elaborate Ceviche Social with octopus and crispy scallops, Salmon Sashimi, and Tiradito a los 2 Olivos — alongside starters like Wontacos Tartare. Mains run to Lomo Saltado, Norteño Short Ribs, Arroz con Mariscos, and Pulpo Anticuchero, with house-made sauces used throughout.