Limon is one of my favorite restaurants, reflecting a fresh and sophisticated approach to Latin cuisine right in the heart of the Mission. You sense it in everything from the clean lines of the decor to the fresh ingredients and careful execution of the dishes.
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I am a fan of Peruvian food. Mind you, I didn't know this until, oh, say a year ago. But in that time, I've tried both outposts of Mi Lindo Peru (I think I like the Marina one best), swooned at Fresca on Fillmore and most recently, ate way too much at Limón.
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From the in minute you walk into Limón, you know that you are in a nice yet unpretentious restaurant. The hostess greets you with a smile and seats you promptly. This place is usually happening, and even the bar is full of patrons, as walk-ins are very common. Because of its prime location on 16th and Valencia (right in the mix of all the cool bars and restaurants), it’s very conducive to getting walk-ins, as people peer through the windows and they see the delicious plates of food tempting them to come inside.
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You know how it is - sometimes you hear so much buzz about a restaurant, you are not quite sure why you still haven't tried it. The more good things that are written, and whispered, about it, the more you wonder how much of it is hype and how much of the adoration is truly deserved.
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Although I don't envision "In Praise of Sardines" as a restaurant review blog, per se, from time to time I can't help but shout the praises of restaurants I've visited that I particularly liked. This past week I went to a pair of restaurants in San Francisco's Mission District that I feel are especially worthy of a mention.
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Peruvian place and this location is pretty small, a bit on noisy side considering the space. I was with 8 other folks so I had a nice selection of dishes and I wouldn't really recommend a party over 4. Unless, you plan to take over the restaurant, it's a tight squeeze especially since we seating by the kitchette.
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I enjoy being able to see into the kitchen when I'm dining out, because sometimes I learn things, and also because what's going on in there is an indication of how good the Chef is. It takes guts to expose the behind the scenes stuff to diners, and it takes a prepared, coordinated, and skilled team to keep kitchen activities from resembling chaos.
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