Cooking
I don't know much about Peruvian food, but I'm determined to learn more. I have been wanting to try some more of the "nuevo latino" restaurants that have opened up around town recently so this past Friday we ate at Destino . Destino is Peruvian by way of the chef's mother. The menu is comprised of small plates and big plates and many of the dishes are contemporary takes on some very traditional Peruvian fare.
We stuck with the small plates and enjoyed every single dish we tried. The menu consisted of some familiar latin dishes like arepas, empanadas and ceviche. On the other hand it also included some ingredients and dishes that were new to me--lomo saltado, pastel de choclo, aji peppers, canchas and anticuchos for example.
The arepas were actually a Venezuelan recipe and while described as cornmeal biscuits on the menu, they were really something much more ethereal. Light and crispy at the same time, filled with a mild fontina cheese and topped with a cool crisp grilled corn and tomato salsa. Empanadas I have had at many other latin restaurants and I'm sorry to say I'm often disappointed. But these were the perfect balance of thin, crisp crust and picante picadillo filling with a unusual savory cinnamon sauce on the side. The chile relleno was also memorable, a mild poblano pepper was roasted not fried, filled with ground sirloin, sharp cheddar and a variety of sauces on top, making it full of flavors and fresh tasting.
Another couple of dishes worth mentioning were the ceviche, a Peruvian mainstay and the blackened duck breast. The menu featured two different ceviches and we chose one made with pacific sea bass. It was citrusy with lime and smoky from the addition of the "canchas" which are a bit like corn nuts only less oily and salty and more toasty. The duck was coated with a sophisticated blend of spices, not your typical cajun style blackened spice mix, and served with a plantain puree that was similar to applesauce, and a perfect foil to the medium rare duck slices.
While the restaurant was rather noisy, it was cosy and comfortable, the service was outstanding and the prices quite reasonable. I look forward to my next visit and a chance to try even more of the small plates and perhaps some of the large plates...
Destino Restaurant
1815 Market Street
San Francisco, CA 94103
415-552-4451
Mon- Fri 11:30 - 2
Mon- Thurs 5:00 - 10:00
Fri & Sat 5:00 - 11:00
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- Dinner Tonight
I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may...
Cooking
Destino:Restaurant
I don't know much about Peruvian food, but I'm determined to learn more. I have been wanting to try some more of the "nuevo latino" restaurants that have opened up around town recently so this past Friday we ate at Destino . Destino is Peruvian by way of the chef's mother. The menu is comprised of small plates and big plates and many of the dishes are contemporary takes on some very traditional Peruvian fare.
We stuck with the small plates and enjoyed every single dish we tried. The menu consisted of some familiar latin dishes like arepas, empanadas and ceviche. On the other hand it also included some ingredients and dishes that were new to me--lomo saltado, pastel de choclo, aji peppers, canchas and anticuchos for example.
The arepas were actually a Venezuelan recipe and while described as cornmeal biscuits on the menu, they were really something much more ethereal. Light and crispy at the same time, filled with a mild fontina cheese and topped with a cool crisp grilled corn and tomato salsa. Empanadas I have had at many other latin restaurants and I'm sorry to say I'm often disappointed. But these were the perfect balance of thin, crisp crust and picante picadillo filling with a unusual savory cinnamon sauce on the side. The chile relleno was also memorable, a mild poblano pepper was roasted not fried, filled with ground sirloin, sharp cheddar and a variety of sauces on top, making it full of flavors and fresh tasting.
Another couple of dishes worth mentioning were the ceviche, a Peruvian mainstay and the blackened duck breast. The menu featured two different ceviches and we chose one made with pacific sea bass. It was citrusy with lime and smoky from the addition of the "canchas" which are a bit like corn nuts only less oily and salty and more toasty. The duck was coated with a sophisticated blend of spices, not your typical cajun style blackened spice mix, and served with a plantain puree that was similar to applesauce, and a perfect foil to the medium rare duck slices.
While the restaurant was rather noisy, it was cosy and comfortable, the service was outstanding and the prices quite reasonable. I look forward to my next visit and a chance to try even more of the small plates and perhaps some of the large plates...
Destino Restaurant
1815 Market Street
San Francisco, CA 94103
415-552-4451
Mon- Fri 11:30 - 2
Mon- Thurs 5:00 - 10:00
Fri & Sat 5:00 - 11:00
- From Tanzania To Peru To Texas (or Lunch At Your Place) Cookbooks
Any fans of Lisa Fain’s first cookbook, Homesick Texan or her blog, Homesick Texan, will surely enjoy Homesick Texan's Family Table, her latest cookbook of recipes inspired by family favorites. Fain always manages to put her own twist...
- Contigo: First Impression
Is Contigo the next big thing? The future may be unknown, but as the magic eight ball says "signs point to yes." I was one of the few that got a preview of the restaurant and while my expectations were high, having eaten Brett Emerson's food a few...
- Restaurant Best Practices
So last week I ranted against what drives me crazy in restaurants. But it takes very little to make me happy and want to come back again. The following list is of the those very things that I appreciate when dining out: Being made to feel genuinely welcome...
- Kappa Restaurant Review
Small plate restaurants may seem like something new and trendy. But that's not necessarily the case. Many cultures have a tradition of small plates--tapas from Spain, dim sum from China, and koryori from Japan. If koryori is new to you, you're...
- Dinner Tonight
I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may...