Cooks in Peru and Ecuador have long argued over which country invented ceviche, a dish consisting of raw fish marinated in citrus juices. Most diners at Limón would probably line up with the Peruvians after eating the myriad, delicious versions here (try the red snapper, calamari, octopus, and shrimp), all accompanied by yucca and corn, and prepared by chef-owner Martin Castillo. They also like the empanadas, flaky pastries filled with minced beef, olives,
and raisins; the hearty lomo saltado, beef strips sautéed with onions, tomatoes, and potatoes (although sadly served deconstructed on a plate instead of in a bowl so the flavors can all meld together); and the arroz con mariscos, mixed seafood with spicy saffron rice. Everything is served family style. Choose from a list of pisco (Peruvian brandy)-based sour cocktails for sipping with your meal. The crowd and atmosphere are a bit all over the map, from small groups of twentysomethings to couples out for a bite.
Aug 9, 2006
I have been a regular at Limon since they've opened. Over the years I have experienced the refinery of service, creativeness of plate presentation, and if you can believe it -the creativity of their dishes. Once you arrive, the service is warm and offers a "Latino" spirit of hospitality and your table. Start off with a Ceviche dish, you cannot leave this restaurant without having one -your palate will be happily satisfied with the Ceviche Limon,
or the Chorros a la Chalaca! After that, try a warm appetizer, like the warm Calamari with a warm saffron sauce. The noise level can be a high volume, but definitely a festive atmosphere...and how did so many good looking waiters end up in one restaurant?! -a nice visual. I love this place and can't say enough about it. Parking can be a challenge, so take a cab. Make this one of your restaurants to experience, and even to take your parents to when they're in town. They'll love their meal and the prices are reasonable for what's being offered. This is closely moving towards the fine dining experience.