shoesk634
05-19-2011, 07:39 PM
Oyster shooter -- made with leche de tigre or "tiger's milk," this oyster shooter has intense lime flavors that will leave you begging for seconds, maybe thirds. Cheers.
Ceviche Limon -- a mixture of shrimp, calamari, and fish cured in lime juice. This dish will enliven your taste buds, and invite you to taste all that the ocean has to offer. A nice touch is the giant corn kernels, which give the dish more complexity and excitement.
Martin Castillo is the main chef, and one of the owners. I've been told he is the mastermind behind most of the dishes, and is always prepared to take risks in the kitchen,Macaroni and cheese - Houston easy meals Examiner.com (http://holiday.h-club.ru/forum/showthread.php?p=326740#post326740), pushing the limits of latino-fusion food. Castillo and his brothers are also known for their Limon Rotisserie, which has been described to me as "more authentic Peruvian, less contemporary fusion," by one of their waiters. I was also explained that they are adamant on revolutionizing the table reservation system. As you can see on their website, online reservations are coming soon. Also in the works are talks of opening up a small version of the Rotisserie at SFO airport.
Lomo Saltado -- the presentation of this dish is flawless. A hefty serving of sirloin tenders atop wok-tossed onions and tomatoes in soy sauce. Served on top of the Lomo are homemade truffled french fries, wrapped in a crispy plantain slice. This has been known to be on of Limon's most popular orders.
Nothing dignifies the end of winter better than a burst of citrus flavors and the heat of exotic peppers. Enter Limon. Limon has been a staple in San Francisco for Peruvian favorites like ceviche, and lomo saltado. It is clear that the owners, chefs, and wait staff share a tremendous pride for their product and are not afraid to show it. Ask them one question about a dish, and they spill the beans on their entire philosophy.
Owned by three Peruvian brothers, Limon brings the heart and soul of Peruvian sabor to the Mission district. Although it is surrounded by dozens of competing restaurants (most of them Latin),The New Face of Blaufrankisch at Austrian Cultural Forum - New York wine Examiner.com (http://www.gulcinergul.us/showthread.php?p=32854#post32854),burberry outlet store (http://www.eburberryoutlet.com),Cookbook review DamGoodSweet by David Guas and Raquel Pelzel - New Orleans Healthy Restaurants Examiner.com (http://www.gsmhack.net/showthread.php?p=173434#post173434), Limon seems to be here to stay. It survived a fire a few years ago, forcing them to close, remodel,coach outlet (http://www.echeapcoach.com), and come back with new ideas, better dishes and even more determination to impress.
Getting to it... Must-try on the menu:
Ceviche Limon -- a mixture of shrimp, calamari, and fish cured in lime juice. This dish will enliven your taste buds, and invite you to taste all that the ocean has to offer. A nice touch is the giant corn kernels, which give the dish more complexity and excitement.
Martin Castillo is the main chef, and one of the owners. I've been told he is the mastermind behind most of the dishes, and is always prepared to take risks in the kitchen,Macaroni and cheese - Houston easy meals Examiner.com (http://holiday.h-club.ru/forum/showthread.php?p=326740#post326740), pushing the limits of latino-fusion food. Castillo and his brothers are also known for their Limon Rotisserie, which has been described to me as "more authentic Peruvian, less contemporary fusion," by one of their waiters. I was also explained that they are adamant on revolutionizing the table reservation system. As you can see on their website, online reservations are coming soon. Also in the works are talks of opening up a small version of the Rotisserie at SFO airport.
Lomo Saltado -- the presentation of this dish is flawless. A hefty serving of sirloin tenders atop wok-tossed onions and tomatoes in soy sauce. Served on top of the Lomo are homemade truffled french fries, wrapped in a crispy plantain slice. This has been known to be on of Limon's most popular orders.
Nothing dignifies the end of winter better than a burst of citrus flavors and the heat of exotic peppers. Enter Limon. Limon has been a staple in San Francisco for Peruvian favorites like ceviche, and lomo saltado. It is clear that the owners, chefs, and wait staff share a tremendous pride for their product and are not afraid to show it. Ask them one question about a dish, and they spill the beans on their entire philosophy.
Owned by three Peruvian brothers, Limon brings the heart and soul of Peruvian sabor to the Mission district. Although it is surrounded by dozens of competing restaurants (most of them Latin),The New Face of Blaufrankisch at Austrian Cultural Forum - New York wine Examiner.com (http://www.gulcinergul.us/showthread.php?p=32854#post32854),burberry outlet store (http://www.eburberryoutlet.com),Cookbook review DamGoodSweet by David Guas and Raquel Pelzel - New Orleans Healthy Restaurants Examiner.com (http://www.gsmhack.net/showthread.php?p=173434#post173434), Limon seems to be here to stay. It survived a fire a few years ago, forcing them to close, remodel,coach outlet (http://www.echeapcoach.com), and come back with new ideas, better dishes and even more determination to impress.
Getting to it... Must-try on the menu: