Looking for dinner after picking up our son at SFO we spied the New World reviews and thought its minutes from the airport location would suit us very well. Upon arriving at this industrial looking building we feared to walk in -- we had to pass an active import-export office busy with phones and packages to reach the Cafe. Persevering, however, we entered the airy room decorated with large colorful oil paintings and abundant bunches of fresh flowers such as yellow roses. Our attentive server Maria helped us choose from the appealing Peruvian style list of food. We ordered a New World salad that was beautifully composed of cold green beans, potatoes, tomatoes and a few greens with a really tasty house made dressing. Also we tried a quinoa cake appetizer that was marvelously savory in an excellent sauce with a meaty sort of mushroom garnish. Our entrees were the lomo saltado: strips of steak and onions over potato fries covered with a modest amount of a reduction sauce; also the scampi shrimp and mignon offering: excellent large sized prawns with tender beef and mushrooms with a generous amount of skillfully made sauce. After all this delicious food, we did take Maria's advice and order a Peruvian specialty lucuma ice cream, made by the chef. We learned lucuma are a sort of large globe fruit with a big pit, a green skin, and a pale orange interior. We really liked the not very sweet light pumpkin color ice cream made from it; son said it reminded him of red bean ice creams he has had in Chinese eateries. Overall we really liked this quiet (when we visited) restaurant and applaud the chef's dedication to excellent ingredients and preparation with an authenticly Peruvian slant.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.