Deliciousness! New Peruvian Dining in San Francisco

The following is an email I received two weeks ago. I can't wait to try Limon Rotisseire too! Now we also have La Mar opening opening this weekend. The La Mar in Lima was a true highlight of my Nov. 2006 visit there. What an abundance of terrific Peruvian dining options!

"I send this to you because you love good food, or want to try Peruvian food, or both.

I had a delicious meal tonight! I read in yesterday's Food Section that Limon opened a new place called Limon Rotisserie, a new and separate place from their digs on Valencia. They will be open one week tomorrow. This is not the new place to see or be seen. This is the place for mouth watering deliciousness. Specifically, this is the place for pollo a la brasa, or as we say roe-tis-sir-reeee chicken. Pollo a la brasa is a common dish in Peru. I don't usually order chicken in restaurants, but this isn't chicken breast with a white cream sauce, let me tell you.

You can order a whole, half or quarter chicken. We ordered a whole chicken, which comes with two sides. The chicken was moist and flavorful and literally, finger lickin' good. For side dishes, we ordered yucca frita and tacu tacu. Tacu tacu is a rice and bean fritter -- sort of because it's not deep fried, but like a patty, it's soft and flavorful ... oh, just try it! I also ordered Ensalada Rusa (Russian Salad) which has a creamy sauce smothered over potatoes, beets, avocado and corn (moto) and well, it's tasty.

Everything was really very good. Alfredo said that this was the best Peruvian food he's had in Northern California. (He had to qualify it because his friend owns Mario's in SoCal.) The comparison is important because we just went to Estampas Peruanas in Redwood City last night with his Tia Diane who was in town from LA.

The couple next to us ordered ceviche and green salad and fried calamari but not the chicken or the other typical Peruvian fare and they were equally impressed with their meal. The menu is limited, but it's a place for focused deliciousness.

I topped off my delicious meal with a chirimoya flan and macaroons. All this for a whopping $35, oh and three beers between us. 21st and South Van Ness. Go. Soon.

In case you didn't know: Chirimoya is the heart-shaped, edible fruit with a white flesh and green skin. It is most commonly related to a custard apple for Americans. They are grown in the United States and available during a winter harvest making them available starting in January."

Thanks for the recommendation Clare!

Super Fun Night out in Super Fun San Francisco

G being Gobbled by the Bamboo Hut Monster

Last night Georgia & I stepped out on a tour of fabulousness in San Francisco. Stop #1 was to be the Fairmont’s Tonga Room. We marched up Powell working up a fearsome thirst and we were foiled by a “The Tonga Room is Currently Closed for Renovations” placard at the door. EGADS!!! Keeping panic at bay we regrouped and clomped down to Chinatown for refreshment at Li Po Lounge. They keep a scary Chinese Whisky behind the bar which I’ve not yet tried. I considered it but opted for a Tsing Tao instead wanting to remain upright. The alleys led us to Bamboo Hut on Broadway for our much desired tiki drinks then the surprise was just down the street…

Georgia said “maybe we’ll get a pizza or I made a reservation at a restaurant I’ve been wanting to try” The two options are at extreme opposites of the spectrum. The reservation was at Coi. Not being absolutely stupid we, of course, opted for Coi. Immediately after stepping in the door we were transported into fine dining nirvana. “Good Evening Georgia” said the host as we swooned in anticipation. The 11 course menu started with an oil that we were instructed to dab on out skin. Nice touch!!!! I understand you can purchase Coi perfume – is it this? I must find out and I definitely need some!

I didn’t take notes or pictures – I just enjoyed the ride. Everything was exquisite. The sommelier, Paul, took good care of us with two wines: something white, followed by something red. How’s that for not getting hung up on the details! The meld of textures and flavors were a sensory roller coaster that never disappointed. I can’t wait to return and will squirrel away pennies in my piggy bank hoping to make it soon. The lightness of the fare kept me going strong through all 11 courses plus the 3 amuses bouche. G needed a power nap under the table but, hey, that’s what happens when you get up a 4am. I wish I could detail every single dish but I’ll leave that to others.

The absolute corp de grace was when I was laying in bed this morning blearily eyeing the New York Times and what pops out at me!! Frank Bruni’s Top Ten “Significant” restaurants include Coi and I get to relive my experience while reading his article. http://www.nytimes.com/2008/03/05/dining/05count.html?_r=1&oref=slogin Bruni grumbles a bit about the service but I can’t think a thing to grumble about. I have to rate Coi as one of my very top dining experiences EVER!!!!!

“Maybe we’ll grab a pizza!” whatever…

Now I need to forage oxalis from my yard for my destined to be disappointing attempt to recreate Coi’s out of this world nettle and oxalis soup.

Two links G sent while I was writing this:

Opening Day by Daniel Patterson
http://chezpim.typepad.com/blogs/2007/05/openning_day_by.html

Coi Chowhound Report
http://www.chowhound.com/topics/495013