CHEF CARLOS ALTAMIRANO OPENS BARRANCO IN LAFAYETTE

Casual chic, full-service Peruvian restaurant joins the Altamirano Restaurant Group

LAFAYETTE, Calif. – September 18, 2017 – Michelin-recognized Chef Carlos Altamirano, owner and operator of renowned destinations for Peruvian cuisine throughout the Bay Area, has opened Barranco, his seventh concept in the Altamirano Restaurant Group and third eatery in the East Bay. The full-service restaurant is located in a completely renovated, 3,300-square-foot space with a sweeping corner patio in the heart of downtown Lafayette. The name Barranco is a homage to a beloved district of Lima, Peru, best known for its scenic beauty, fresh seafood, historic buildings and artistic 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.

“Barranco embodies the elegant bohemian, lively and cheerful spirit of my favorite city in Peru,” said Chef Altamirano. “I could not be more excited to share the incredible cuisine and culture of Barranco with the people of Lafayette. Whether it’s dinner with friends, a laid-back family meal or happy hour, we invite you to come in and discover the beauty and flavor of Barranco.”

Inspired by its namesake, Barranco’s menu is seafood-centric while offering family-style tapas and a select number of main dishes. The menu features Chef Altamirano’s hallmark cebiche, grilled anticuchos (meat skewers), chicharrones, bocaditos (small bites) such as Pulpo a la Parilla (twice cooked Spanish octopus) and empanadas, main courses such as Seafood Paella and Langostinos Crocantes (prawns), an assortment of delectable sides and, for dessert, flan, chocolate flourless cake and alfajores, the popular Latin-American artisanal cookies.

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, led by bar manager ArthurValderrama, features pisco, the traditional spirit of Peru, and fruit-forward cocktails made with produce found throughout South America such as mango, pineapple and passion fruit. From classic pisco sours to the “El Campesino” (bell pepper infused mezcal, pineapple, lime juice and egg whites), the artisan craft cocktails are vibrant, refreshing and food friendly. In addition to the seasonally rotating cocktail menu, Barranco also offers traditional non-alcoholic Peruvian beverages such as Chicha Morada and Inca Kola, not to mention a carefully curated selection of California and South American wines and a host of microbrews on tap that were chosen specifically to complement modern Peruvian cuisine.

Designed by Crome Architecture, and inspired by Chef Altamirano’s vision, the interior of Barranco is distinctly modern, yet warm and inviting with pops of color throughout the restaurant. Featuring a high ceiling, concrete floor and reclaimed wood furniture, the atmosphere is further accentuated by several custom murals by Bay Area artists Letty Samonte and Bridget Moser.

Barranco, located at 3596 Mt. Diablo Boulevard in Lafayette, Calif., is open Tuesday through Thursday and Sunday from 5 to 9 p.m., and Friday and Saturday from 5 to 10 p.m. Starting October 1, lunch will be served from 11:30 a.m. to 3 p.m. Metered parking is available and the Lafayette BART station is a short walk away. For additional information, 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, Paradita in Emeryville, Barranco in Lafayette, and Sanguchon food trucks that serve the Bay Area. 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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Photos, top to bottom:
Chef Carlos Altamirano
Barranco Interior
Cebiche Pescado
Paella Negra
El Campesino Cocktail
Tablescape

Photo credits: Kristen Loken. Photography available upon request.

Media Contact:
Evita B. McDaniels
Ellipses
evita@ellipsespr.com
510-735-9667