Casa Inti
Chef Ignacio del Solar doesn’t make it easy to dine at his restaurant. There are only a few tables on a small covered patio, and the hours are limited to lunches, during the week only. Those who like to know what they’ll be getting in advance will be disappointed: the chef makes that decision daily based on what’s most fresh. No matter: meals here are sublime, usually featuring a perfectly made ceviche made with whatever was pulled from the sea that day, plus a few tasty salads with seasonal vegetables. There’s always lomo saltado, a beef tenderloin and potato stir fry, and chances are you’ll find creative takes on classic Peruvian dishes like the spiced chicken stew aji de gallina, seafood soup parihuela, or the squash based locro. The Peruvian-born master worked in top restaurants in San Francisco and Portland, before moving here. It’s clear he’s living his best life, and when you get a seat, you get to join him for a few hours.
Chef Ignacio del Solar doesn’t make it easy to dine at his restaurant. There are only a few tables on a small covered patio, and the hours are limited to lunches, during the week only. Those who like to know what they’ll be getting in advance will be disappointed: the chef makes that decision daily based on what’s most fresh. No matter: meals here are sublime, usually featuring a perfectly made ceviche made with whatever was pulled from the sea that day, plus a few tasty salads with seasonal vegetables. There’s always lomo saltado, a beef tenderloin and potato stir fry, and chances are you’ll find creative takes on classic Peruvian dishes like the spiced chicken stew aji de gallina, seafood soup parihuela, or the squash based locro. The Peruvian-born master worked in top restaurants in San Francisco and Portland, before moving here. It’s clear he’s living his best life, and when you get a seat, you get to join him for a few hours.
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