CHEF CARLOS ALTAMIRANO TO OPEN BARRANCO IN LAFAYETTE

Chic, full-service Peruvian restaurant joins the Altamirano Restaurant Group this summer

LAFAYETTE, Calif. – April 18, 2017 – Chef Carlos Altamirano, owner and operator of renowned destinations for Peruvian cuisine throughout the Bay Area, will open Barranco, his seventh concept in the Altamirano Restaurant Group, in early summer 2017. The full-service restaurant is located in a completely renovated, 3,300-square-foot space with a sweeping corner patio in the heart of Lafayette’s bustling commercial district. The name Barranco is an homage to a beloved district of Lima, Peru, best known for its beaches, seafood, historic buildings and artistic, bohemian scene. At Barranco, Chef Altamirano remains deeply committed to cooking with only the finest and freshest ingredients and preserving the integrity of Peru’s most treasured dishes, all while adding his distinct flair.

“I am very excited to open Barranco; it represents everything I love about Peru: its people, culture and amazing food,” said Chef Altamirano. “I have so many fond memories of Barranco, and I am eager to create outstanding eating and drinking experience with a spirit that is laid-back and approachable, just like my favorite city in Peru.”

Inspired by its namesake, Barranco’s menu offers seafood, family-style tapas and a select number of main dishes. Seafood is highlighted, with Chef Altamirano’s hallmark cebiche made to order at the cebiche bar. In addition, Barranco’s menu features bocaditos (small bites) such as Scallops Carlitos and Langostinos Crocantes (prawns), grilled anticuchos (meat skewers), pollo a la brasa (traditional Peruvian rotisserie chicken), classic Peruvian sandwiches, an assortment of delectable sides and, for dessert, alfajores, the popular Latin-American artisanal cookies. The restaurant also caters to guests looking for a quick take-out option by offering select menu items to-go such as pollo a la brasa and empanadas.

Over the years, Chef Altamirano has developed a reputation for creating unforgettable dishes, using innovative techniques, while cooking with high-quality and responsibly sourced ingredients. Continuing in that tradition, the ingredients at Barranco are fresh and supplied from well-respected local farms or farmer’s markets. Mary’s Organic Free-Range chickens are used exclusively in the rotisserie, alongside seasonally rotating proteins sourced from Marin Sun Farms and other local, sustainable suppliers. In addition, in 2010, Chef Altamirano founded Alta Farm in Half Moon Bay, Calif., a single-acre plot dedicated solely to producing the spicy rocoto variety of pepper, a foundational ingredient in Peruvian cuisine. Previously available only as a frozen import from South America, the rocoto pepper, grown from seeds brought in directly from Peru, is liberally utilized at Barranco.

Barranco’s beverage program features pisco, the traditional spirit of Peru. From classic pisco sours to Chilcanos made with seasonally rotating variations, the artisan craft cocktails are vibrant and refreshing. In addition, the restaurant offers traditional non-alcoholic Peruvian beverages such as Chicha Morada. The wine and beer programs consist of a carefully curated selection of food-friendly California and South American wines served by the glass and a host of bottled and draft beers on tap that were chosen specifically to complement modern Peruvian cuisine.

Designed by Crome Architecture, and inspired by Chef Altamiranos’ vision, the interior of Barranco is distinctly modern yet warm and inviting with gold and muted tones. Featuring a high ceiling, concrete floor and reclaimed wood furniture, the atmosphere is further accentuated by several pieces of custom artwork by Bay Area artist Letty Samonte.

Barranco is located at 3596 Mt. Diablo Boulevard in Lafayette, Calif. Once it opens in early summer, Barranco will be open seven days a week from 11 a.m. to 10 p.m. and for brunch on Saturday and Sunday starting at 10:30 a.m. For additional information and updates, please visit www.barrancokitchen.com.

ABOUT ALTAMIRANO RESTAURANT GROUP

Founded by Chef Carlos Altamirano and his wife, Shu Dai, Altamirano Restaurant Group has earned a reputation for exemplary Peruvian cuisine at its San Francisco restaurants Mochica and Piqueos, La Costanera in Montara, Calif., Parada in Walnut Creek, and Sanguchon food trucks that serve the Bay Area. The next two restaurants debut in the East Bay in 2017: the Group’s first fast-casual concept, Paradita Eatery, opening in Emeryville in April, and the full-service Barranco coming to Lafayette in early summer. All are supplied with the freshest rocoto peppers – a staple of Peruvian cuisine – from the family’s Alta Farm in Half Moon Bay, Calif. With a commitment to sharing authentic Latin American culture, creating unforgettable dishes through innovative techniques, and using the freshest ingredients, Chef Altamirano has established himself as the acclaimed Bay Area authority on inspired Peruvian cuisine.

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