Movida

Carlos Altamirano is a name familiar to many in the Bay Area. From his renowned San Francisco neighborhood eatery to a Michelin-star garnering establishment in Half Moon Bay, and to his sought-after fleet of Peruvian food trucks, Carlos Altamirano is a chef whose talents truly span the culinary spectrum. Prior to starting his own culinary empire, Chef Altamirano trained under some of the Bay Area’s most renowned chefs, including Reed Hearon of Rose Pistola and Restaurant Lulu; Bob Helstorm of Grand Café and Kuleto’s; Dave and Ann Gingrass of Hawthorne Lane; and Bradley Ogden of One Market Restaurant. Now he is opening his newest location a tribute to his daughter Sofia

At Kaiyō Restaurant and Rooftop Bar, the Nikkei journey unfolds across two distinct spaces. On the first floor, Kaiyō Restaurant offers a full-service dining experience where Japanese technique meets bold Peruvian flavors. Enjoy fresh ceviche, sushi, hand rolls and signature entrées in a beautiful setting alongside an elevated cocktail program. Twelve floors above, KAIYŌ Rooftop Bar is a tropical oasis in the sky featuring a more casual, yet refined experience. Lush greenery, rich textures, skyline views, and a cocktail-forward menu set the scene for an unforgettable night out in San Francisco.

Experience a taste of San Francisco at Seven Square Restaurant and Taproom Lounge, where every dish tells a story. We take pride in partnering with local artisans from our San Francisco neighborhoods to infuse the essence of the city in every breakfast bite, dinner meal and happy hour sip. Seven Square is a painter's palette of eclectic world flavors with locally sourced ingredients from some of the best farmers in California.

176 2nd St

Casual cafe chain serving gourmet deli sandwiches, housemade soups, salads & baked goods.

We’re the ultimate fried chicken sandwich shop, now with 2 locations in San Francisco and sold at 5 Super Duper Burgers in the Bay in a super indulgent collab with our favorite burger joint. #CluckYeah Our chicken is always free-range. We use dark thigh meat. Thigh meat makes for the juiciest, most tender piece of fried chicken. We use a berbere spice blend to give the chicken that little something special. Our fried chicken is served on a fresh bun, baked each morning just for us by a local baker in Richmond, CA. Our sandwich is loaded with our own crunchy apple slaw (made fresh in house daily). It wasn’t exactly our intention, but the super-secret mix of flour we use for our breading happens to be gluten free.

We’re still the newest restaurant in the area " The East Cut" and once again shedding light on where to find the best indoor & outdoor dining on Main Street. Come join us for breakfast, lunch, happy hour, afternoon snack, or a treat for your pup!

78 2nd St