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Freshly plated ceviche with corvina, red onion, aji amarillo and leche de tigre on a rustic ceramic dish
Open Now · Midtown
4.9(847 reviews)
Peruvian · Open Kitchen · Est. 2019

Lima toYour Table,No Passport.

Ceviche cut to order. Lomo saltado from a wok you can hear. A brick-walled corner spot with an open pass and a full house every Friday.

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A Day at Mesa

From market crate
to your plate.

Wooden crates of fresh yellow aji amarillo peppers and citrus fruits stacked at a morning market
6:00 AM

Morning Market

Corvina in by sunrise.

Rodrigo hits the wholesale market before the city wakes — wooden crates of maracuyá, ají amarillo by the kilo, corvina still cold from the coast. If it didn't arrive this morning, it won't be on today's menu.

Chef's hands folding fresh tamale dough with masa and filling at a stainless steel prep table
2:00 PM

Afternoon Prep

Hands that know the dough.

Tamales folded by feel, not recipe. The causa potato layered cold, the anticucho skewers marinated in ají panca since yesterday. Every station moves to its own rhythm.

Golden pisco sour cocktail with frothy egg white top and lime wheel garnish on a dark bar counter
5:30 PM

Golden Hour

Pisco first, questions later.

The bar lights up before the kitchen does. Pisco sours shaken with egg white, passionfruit sours poured over crushed ice. The first guests arrive already smiling.

Packed restaurant dining room with pendant lights, steam rising from open kitchen pass, full tables of guests
8:00 PM

Full House

Every seat taken. Wok roaring.

The open pass becomes a stage. Lomo saltado hits the wok with a flame visible from table six. Steam rises under pendant lights. The room is loud and nobody minds.

Signature Dishes

The five you came for.

Classic Peruvian ceviche with white fish, sliced red onion, corn, and sweet potato in ceramic bowl
Most Ordered
$18

Ceviche Clásico

Corvina, leche de tigre, red onion, choclo, sweet potato. Cut to order, served immediately.

Lomo saltado stir fry with sirloin strips, tomatoes and french fries in a sizzling wok
Wok Fire
$24

Lomo Saltado

Wok-seared sirloin, tomato, soy, ají amarillo, fries folded in.

Layered causa limeña with yellow potato, avocado and tuna filling on a white plate
Shareable
$14

Causa Limeña

Cold yellow potato terrine, avocado, tuna or chicken, ají amarillo mayo.

Anticuchos beef heart skewers grilled over charcoal with corn and dipping sauce
Street Fire
$16

Anticuchos

Beef heart skewers, ají panca marinade, roasted corn, huacatay sauce.

Creamy arroz con leche rice pudding with cinnamon dusted on top in a clay bowl
Dessert
$9

Arroz con Leche

Slow-cooked rice pudding, cinnamon, cloves. The way your abuela made it.

See the full menu
The Room

Loud, warm,
completely full.

Brick walls, pendant lights, an open pass you can see from every table. The kind of place where someone at the next table asks what you ordered.

Warm brick-walled restaurant interior with pendant lights over communal tables and guests dining
Open kitchen pass with chef plating a colorful dish under bright pendant lighting
Guests laughing and sharing dishes at a long communal table in a lively restaurant
“The leche de tigre alone is worth the trip. Ordered the ceviche clásico on a Friday, it hit different than anything I've had outside Lima.”
V

Valentina Quispe

Lima, now Brooklyn

“Brought eight coworkers for a Thursday dinner. Shared four causas, three ceviches, two pitchers of chicha morada. Nobody wanted to leave.”
M

Marcus Chen

Office group, regular since 2023

“The anticuchos smell like the night markets on Av. La Marina. I didn't expect to cry at a restaurant in this city. Here we are.”
R

Rosa Huanca

Arequipa expat

4.9★

847 Google reviews

14/14

Tables taken most Fridays

#1

Peruvian in the city, 2024–25

Book a Table

Reserve Your Seat
at the Pass.

We fill up fast on weekends. Book ahead — tables held for 15 minutes.

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How many are joining you?

For parties of 9+, call us at (212) 555-0189