Limon - San Francisco, CA

After my big lunch, I was hoping for a light dinner. It didn't quite work out that way. We wound up at Limon, a Peruvian restaurant in a modern space in the Mission.


I shared a potato-beet timbale with avocado, fennel, more potato and celery greens. It was the yummiest dish of our meal. My carnivorous colleague and I also shared the ceviche de corvina which was disappointingly tough and rubbery. The chunks of fish were rather large and impossible to cut, forcing you to eat the entire piece at once.


Niman Ranch pork ribs: despite being overly sauced for my personal tastes, I liked my first rib (after scraping off the excessive, sweet barbeque sauce). The second rib was fatty and not enjoyable. By this point, I got weary of the sauce. I don't mind sauce on my ribs, but the meat should be the centerpiece. Also, can we get some wetnaps? These were messy, messy, messy and cloth napkins don't do the trick.


The centerpiece of dinner was the fried red snapper. The flesh was tender and flaky, but the skin didn't quite crisp up and stayed elasticy. The coconut rice that accompanied was probably my favorite part of the dish though.

Getting stuffed at Scandanavia House

I'm stuffed! I just returned from lunch with the CLC at the Scandanavia
House, which is a stone's throw from my work! Turns out Aquavit runs a small cafe here and I would have never discovered the delights of this place had it not been for my boss who hipped me to it last week.

We both ordered the exact same meal, a pear Kristall drink and the Smorgasbord platter, which was 3 types or herring, 2 types of salmon, a single Swedish meatball bathed in gravy and lingonberry sauce, a wedge of Jarlsberg, a lone potato and some shrimp salad in dill sauce. In the center of the plate was some mustard with a bulls-eye of espresso. A piece of dark sourdough-esque bread and also a flat crisp bread accompanied.

Overall there was probably a little too much herring on my plate (mustard sauce, cream sauce and I'm not positive about this one, but possibly a tangy curry sauce), but this was a great delight! I love having a variety of foods to eat and making different combinations. My favorite combo was the classic shrimp salad on crisp bread, but I also liked swishing my potato in the lingonberries. The mustard worked really well with the gravlax. Now I am stuffed and really like a big time porker!