new limon site on so. van ness, SF
the other day i found myself walking down south van ness, in SF, at about 21st st. noticed a few men laboring in a restaurant under construction. the sign said "Limon: rosticeria," or something to that effect. i didn't have a notebook on me.
it appeared to me to be a new venture from the folks at limon, on valencia. i've only been there once, and was not impressed by much but the ceviche sampler, but i'm curious about what this place might yield. does anyone know what's going on here? what would one expect from a peruvian joint like this?
it may not actually be on 21st and so. van ness, as i was reeling from a few too many on too little to eat, but give a block or two, that's about where it is. or will be, actually.
I took the family there this past Friday. Seemed like the whole staff of the old Limon were there.
Whole, half and quarter chickens, then 6-8 cold small plates, 6-8 hot small plates. Quality of the chicken was Good, mainly due to the nice rub, and being perfectly cooked. But the chicken clearly wasn't a tasty run-around-the-field type, so it doesn't get a Very Good rating from me.
Small plates were just okay. Seemed like they didn't have the fryer quite hot enough for the fries or the fritto misto.
The bill for a whole chicken, two sides, one ceviche small plate, one fritto misto small plate, two glasses of Vinho Verde, and a beer, was $55, IIRC. I thought the price was fair for what we got.
Oh, and kid friendly. And we showed up at 6:30 and got a 4-top right away. We'll go back, though being 5 blocks from our house helps.
During our recent heat wave, I dropped into Limon Rotisserie for an early solo dinner of ceviche de pescado, $9.75, and chicha morada, $3.
The chicha morada is bottled, made according to Limon's recipe per the menu. The taste is spicier and sweeter, which makes it less refreshing to my tastes and not a very good thing to drink with ceviche.
Piled on a small plate, the serving of ceviche seems smaller than it really is. I thought I might order a second dish or dessert, but this was plenty. A little spicier with aji amarillo than at some other places, this also had a good hit of tangy lime. A special mention should go to the chunks of potato, still warm and waxy in texture. Freshly shaved red onions, a little red pepper for color and giant corn kernels pulled off the cob adorned the slabs of white fish. Some of the fish had more sinew than they should, but not annoyingly so. A good-enough job, but not addictive for me.
1001 S Van Ness Ave, San Francisco, CA 94110