Lolinda has served wood-fired Argentine steakhouse fare in San Francisco's Mission District since 2012, centered on a kitchen asador that turns out steaks, skewers, and shared platters of grilled meat. Bull busts mounted on the walls set the tone for a room built for long, group-friendly dinners.
The menu is meant for the table: El Gaucho, a prime bone-in ribeye for two, is the house standout, while the Asado Mixto spreads chorizo, morcilla, bavette steak, and short rib family-style, and the Asado Mar y Tierra pairs lobster tail with skirt steak, chorizo, and chicken thigh under lobster butter and chimichurri. A smaller Steak Frites, built on hangar steak with bone marrow peppercorn sauce, rounds out the grill. Dinner closes with house-made alfajores filled with dulce de leche, served alongside a vanilla milkshake.
Alejandro Morgan and Juan Torres lead the kitchen. Torres, who was born in Acapulco and raised in San Francisco's Mission District, also serves as executive chef of Cubita.
The menu is meant for the table: El Gaucho, a prime bone-in ribeye for two, is the house standout, while the Asado Mixto spreads chorizo, morcilla, bavette steak, and short rib family-style, and the Asado Mar y Tierra pairs lobster tail with skirt steak, chorizo, and chicken thigh under lobster butter and chimichurri. A smaller Steak Frites, built on hangar steak with bone marrow peppercorn sauce, rounds out the grill. Dinner closes with house-made alfajores filled with dulce de leche, served alongside a vanilla milkshake.
Alejandro Morgan and Juan Torres lead the kitchen. Torres, who was born in Acapulco and raised in San Francisco's Mission District, also serves as executive chef of Cubita.