August 23, 2009
SAN FRANCISCO has a well-deserved reputation for restaurant fare that is freshly inventive, but with studiously authentic roots. Gastón Acurio, a celebrity chef in Lima, Peru, known for his novo-Andino cuisine, which adds modern sensibilities about freshness, presentation and technique to the culinary traditions of Peru, took note of this when considering where to open his beachhead restaurant in the United States.
“In San Francisco, people love to eat, and are open to new cultures and flavors,” Mr. Acurio said. “It’s the best place for us to start our dream of bringing our food to America.”
