Altamirano Restaurant & Bar sits at Fulton and Masonic in NoPa, led by owner and executive chef Carlos Altamirano. The space pairs a bar that opens into a dining room with a view of the exhibition kitchen, plus an outdoor courtyard with a fire pit and its own bar.
The menu takes a modern approach to Peruvian flavors, built on fresh, locally sourced ingredients and tableside presentation. Dishes include Dungeness crab served with purple potato causa extruded tableside, Sophi sashimi plated under a glass cloche with smoked cilantro oil, chipotle shrimp toast on housemade brioche, lobster black bao with a yuzu-ginger-rocoto mayo, and lomo saltado.
The menu takes a modern approach to Peruvian flavors, built on fresh, locally sourced ingredients and tableside presentation. Dishes include Dungeness crab served with purple potato causa extruded tableside, Sophi sashimi plated under a glass cloche with smoked cilantro oil, chipotle shrimp toast on housemade brioche, lobster black bao with a yuzu-ginger-rocoto mayo, and lomo saltado.