with a spectacular view of the Pacific Ocean. It's a modern
Peruvian fusion restaurant and since its opening on October 2,
2009. La Costanera has rapidly made a name for itself. We met
with Eric Canupp, Director of Marketing and events. He told us
how La Costanera was born.
Restaurant, just 21 miles south of San Francisco, showcases the
diversity of Peruvian Fusion cuisine and snagged a Michelin star
several years ago and the Bib Gourmand award in 2016. It has
changed mightily since the days it was a Chart House. Between
then and now it sat empty for over five years. Then caught the
eye of native Peruvian
Chef Carlos Altamirano, head chef and owner of two Peruvian
restaurants in San Francisco, Piqueo's Tapas Bar and Restaurant
and Mochica Peruvian Restaurant, both specializing in ceviches
|Eric Canupp poses in front of a
recipe board for one of La Costenera's specialty
facing west towards delightful sunsets on the bluffs above
Montara State Beach, reminded Altamirano of his childhood home
on a windswept Peruvian beach. He started the project by
bringing on Designer Michael Brennan whose motto is "Clever
things with cheap materials." When you have a beautiful beach
scene, why clutter things up with hi-tech or ultra modern chic.
Instead La Costanero is filled with seashells, driftwood and
beach glass, all native to coastal beaches, firepits on the
outside deck extending the relaxed beach feel inside and out.
It's a 10,000-square-foot almost totally glass
enclosed space that seats more than 180 on the main floor alone
with every table having
an ocean view. The bar and patio downstairs are wonderful
for lounging around.
|One of those specalty cocktails
is a delight on other fronts. The view alone is worth a visit
but the food is superb. Chef Carlos sets high standards for his
food. He considers every dish a signature one. La Costanera
features ceviches and other Peruvian specialties complemented by
a bar filled with spirits from South America, Spain and
|Some of our
just before sunset recently. After enjoying some house special
cocktails at the bar we went upstairs and settled in at a table
with a great view. Menu decisions were hard. The choices all
looked innovative and delicious. The chef sent us a sampling of
appetizers to get us started.
With the help
of our knowledgeable waiter, I choose Langostino Crocantes.
It was a delicious blend of Mexican Wild Shrimp in a
house made barbeque sauce. Inca Kola, with sweet potato puree.
Spicy, but not too.
downstairs to the patio to enjoy the blazing firepits and take a
photo of the sunset. I returned to find my dessert awaiting, a
chocolate lava cake. It was the highlight of the night, Served
witht a scoop of mango sorbet and garneshed with a
strawberry, a rasberry and blueberries, it was so chocolate and
kitchen lets you get a glimpse of where you food is being
|Peeping into the kitchen