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La Mar Cebicheria Peruana

Pier 1 1/2, The Embarcadero Send to Phone
Modern Peruvian cuisine and sweeping Bay views distinguish chef Gastón Acurio's first U.S. restaurant.
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Lunch & Dinner daily

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Dining room at La Mar Cebicheria Peruana, San Francisco, CA

La Mar Cebicheria Peruana Restaurant Review

: Peruvian celebrity chef Gastón Acurio picked an apt location for his first stateside eatery: smack-dab on the waterfront. A loungy bar, heated dockside patio (which seats 130 after an extensive expansion) and lofty dining room with floor-to-ceiling windows, tall potted plants and turquoise décor create a comfortable, modern indoor-outdoor feel. The vivid peppers that are Peruvian staples --- red rocoto, yellow aji amarillo, orange aji panca --- inform dishes that are as sculpturally striking as they are seductively piquant. Classics include causas (whipped-potato pedestals), empanadas (Peru's answer to the knish) and anticuchos (grilled skewered meat and seafood). House-specialty cebiches include cebiche clásico, tender chunks of halibut transformed by tangy lime-based "leche de tigre." Exciting brunch items are the chicharrones served with soft Acme rolls; Chinese-influenced "chaufa power" (fried rice, egg noodles, sausage, pickles and pepper sauce); and Brussels sprouts topped with peppery bacon candy. Overwhelmed? Sunday-night multi-course prix-fixe dinners do the choosing for you. Rich, fruity desserts and complicated pisco cocktails introduce yet more memorable, if initially unfamiliar, flavors.

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