Food
The brainchild of Carlos Altamirano, a Peruvian-born chef with 20 years of experience in Bay Area kitchens, this Mission District sando shop offers elevated, portable riffs on lomo saltado, chicharron and more.
SF’s Wildtype Foods, one of a growing number of local cellular meat companies, grows its alternative protein using cells from sushi-grade fish.
The Impossible Burger is so 2016. San Francisco culinary creatives are pushing the boundaries of faux-meat and vegan cuisine beyond imitation ground beef.