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La Fina Estampa

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La Fina Estampa
  

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1407 Bush St. San Francisco, CA 94109

415-440-6343 

 

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1407 Bush St. San Francisco CA 94109

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  • South American, Spanish
    $$$ $$, $$$
    MasterCard, Visa, American Express, cash
  • Private Party, Takeout
    Dinner, Lunch
    Full bar
  • Accepted, Recommended for Large Parties
    Street
Description

Large menu offers good appetizers like ceviche mixto (whitefish, prawns, mussels, squid, and onions marinated in lemon juice and aji) and ensalada de pulpo (octopus salad). Entrees are less polished -- try the pollo a la Fina Estampa.








Back to TopSF Weekly Critic News & Reviews | Write a Review
  • Recent Openers

    Recent Openers

    Wed, November 16, 2011

    A weekly listing of new dining spots around town. To recommend a place, e-mail fresheats@sfweekly.com. AQ Restaurant & Bar: 1085 Mission (at Seventh St.), 341-9000, www.aq-sf.com. SOMA. Seasonal. Biergarten: 424 Octavia (at Fell),... More »

  • Around the World

    Around the World

    By Greg Hugunin | Wed, March 08, 2000

    While working as a translator in the oil fields of Kazakhstan, my friend Olga, who is Russian, was witness to a peculiar ritual. Among the Kazakhs, whose hearts are said to be wide open, like the steppe, business is often a social rite and... More »

Back to Top SF Weekly Awards | Visit the Best Of Website

  • 2004 | Best Paella

    The first paella was cooked up near the town of Valencia on the east coast of Spain, where the rice, saffron, and olive oil come from. That initial attempt featured snails and eels as well, but you can add anything you like to the basic triad; the trick is balancing the different ingredients with cooking time and temperature and not letting the whole thing dry out. Fina Estampa specializes in Peruvian cuisine, but its version of the Spanish classic is as richly flavored and lusciously... More »

  • 2000 | Best Alternative Seviche

    By now, just about everyone in San Francisco has tried seviche at least once, and though lime-cured seafood is hard to beat, it can, like anything else, get tired after a while. If you've reached this point, it's time you ordered the seviche mixto at the Peruvian-Spanish Fina Estampa -- a heaping plate of whitefish, prawns, mussels, squid, and onions, marinated in lemon juice, as opposed to lime, then touched with fiery aji chili sauce. Your taste buds have never felt so alive. More »

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