La Mar Restaurant San Francisco Lomo SaltadoLa Mar Cebicheria Peruana – A recent afternoon in the city took us to La Mar, Cebecheria Peruana at Pier 1 ½ on the Embarcadero on San Francisco’s waterfront. Cebiche – a Peruvian classic – is a highlight of the menu. The cebiche sampler platter was made up of four cebiches and the favorite at our table was the halibut. Choclo – Peruvian corn – these are the large corn kernels that you don’t see in many places but when in Peru, they are a staple at most meals.

Another Peruvian classic at our table included lomo saltado  – delicious and tender beef sirloin strips marinated and served with papas fritas, vegetables and rice. A vegetarian sampler luncheon included mini empanada and mini causa – the first stuffed with mushrooms and the latter with an avocado cream and finally quinoa which was wok prepared with green onion, pepper, and mushrooms, providing texture and flavors to balance the richness of the empanada and causa.

La Mar offers outside dining – a real treat in San Francisco. The restaurant is beautifully appointed with bright contemporary colors reflecting the sense of the sea (la mar). In addition to the patio seating overlooking San Francisco Bay, La Mar offers a dedicated bar, separate lounge, cebiche bar, and dining room.

Pricing was in the $$$ category but included perfect Pisco Sour cocktails, great food, excellent service, and the beauty of a view of the San Francisco Bay.

By the way – while La Mar uses the traditional “cebiche” for spelling the word – cebiche, ceviche, seviche – all are accepted spellings of this word according to the Royal Spanish Academy, – Real Academia Espanola – the preeminent authority on the Spanish language.

 

 

Coming to the San Francisco in the mid-70’s, Zee brought with her a keen interest in people, lifestyles, food, travel and culture. The Bay Area afforded her opportunities to explore the outdoors, the great culture of the City, and to develop deep relationships with people from a wide variety of lifestyles. Now retired from a career first in the hospitality industry and later as an administrator in public higher education, she is actively pursuing her love of food, people and places.