Family in Lolinda
Lolinda is a modern Argentinian steakhouse that combines Latin American flavors with Californian sensibilities and local ingredients. This San Francisco institution is celebrating ten years in business in the heart of San Francisco’s Mission District. Lolinda prides itself on being a “new breed” of Argentinian steakhouses, a place that is not just a juicy piece of meat, but a place that brings together the best flavors and dishes of all of Latin America.
“The inspiration for the menu, and the restaurant as a whole, was to create a ‘different kind of steakhouse’ – one where family-style service and sharing was the norm,” explains Alejandro Morgan, Lolinda’s Executive Chef. “We believe that sharing is not only the best way to enjoy many different dishes and maximize your experience here at Lolinda, but it is also more sustainable in a sense. By reducing the number of individual plates ordered, we reduce waste and create better value for our guests.”
This lively restaurant destination is an ideal venue for group dining, meetings, business dinners and celebrations, thanks to its spacious facilities and two full bars.
Grill with wood fire
Each night, a wide range of meats are cooked to perfection on the wood-fired asador, as well as freshly made ceviches, empanadas, specialty plates and grilled skewers ready to serve. Popular cuts include filet mignon, 100% grass-fed from Argentina, and bife de chorizo, or New York steak.
Lolinda encourages guests to curate a family-style menu from her diverse selection of meats, ceviches, hot and cold small plates, skewers and larger format plates. You can’t go wrong with the ceviche mix of squid, shrimp and halibut; any of the delicious and filling empanadas; or pulpo with salsa verde.
At the heart of this experience is the Asado Mixto, a classic combination of Argentinian meats traditionally grilled over wood, which includes chorizo, morcilla, loin and short ribs, meant to be paired with a range of sides such as yuca croquettes – ricotta. pan de queso or papas. Another popular dish is the guacho, a juicy ribeye good for two.
Malbec Braised Short Ribs
We spoke with Adriano Paganini, Owner and Operator of Back of the House, and Alejandro Morgan, Chief Executive Officer of Lolinda on this tenth anniversary and more. Here’s what they had to say.
San Francisco restaurant competition is fierce. What are the three main things you attribute Lolinda’s success to?
Adriano: Consistency in our offering, our product, our suppliers and, of course, all our team members. We worked really hard to develop a menu that had a little bit of everything for everyone, while respecting seasonality, and over the past decade we’ve developed a deep understanding of what our guests are looking for. This allows us to truly perfect our craft and ensure that every single dish and drink is perfect every time. We’re also very fortunate to be in a neighborhood that just makes a lot of sense for our style of steakhouse.
Talk about menu inspiration. What are some dishes that have remained staples over the years?
Alejandro: In terms of the actual dishes and the menu itself, we took inspiration from the rich Argentinian culture of Sunday Asado and introduced other Latin American flavors from different countries to create a unique perspective.
For our culinary partner Alejandro Morgan, who grew up in Costa Rica and didn’t have the most amazing culinary heritage, he fell in love with the different foods and flavors of Latin America. He wanted to highlight the richness and diversity of the region. He wanted to have some of their best dishes on the menu: from Peruvian ceviche, or Nicaraguan vigoron to Argentinian asado – and do it all with our “Lolinda touch”.
How did the pandemic affect business?
Adriano: We were hit really hard, especially because we don’t have any outdoor dining space, but our team was resourceful and we started selling creative meal kits within the first few days, offering our food on delivery platforms (which is not we had never done before) and then reconfiguring our HVAC system and offering limited interior reservations. We are now back to normal and business is good, for which we are truly grateful.
How is the mixology and general beverage program? Talk about the two bars.
Alejandro: Our bar has always been an integral part of the atmosphere at Lolinda. We offer a selection of classic cocktails that don’t compromise on their classic preparation, such as the Manhattan and the Martini, both of which are served old school with a side chair. These drinks really complement our menu, and there is something here for everyone. Our nuevo cocktails are where our bartenders can have fun. They change seasonally and give our staff a chance to play with fun flavors, trends and different ingredients.
Going forward, is there anything you are planning to change or evolve?
Adriano: The restaurant business evolves whether you like it or not, especially in recent years. For us, our evolution will always be about listening to the wants and needs of our guests. We will always evolve and strive to be better, but not at the cost of what we believe in: Having a menu that is creative, not busy, where we have good flavors and quality ingredients as the main ingredient, in a space that is fun. and inviting to all.
