Last night's party for industry and media showed off the new space: a bar and open kitchen with a raw seafood bar, and an upstairs loft with another small bar and space for extra seating. The walls showcase local urban artwork, and there was even an artist painting live (the result will be on display in the restaurant).
Though Limón's interior has undergone some major changes, expect the same high-quality Peruvian food, overseen by new executive chef Emmanuel Piqueras. The menu offers a very promising take on Nuevo Latino cuisine, a combination of modern technique with traditional Peruvian.
Last night's party sampled hors d'ouevres from Limón's regular menu, including grilled octopus, fried mac and cheese with truffle oil, scallop wontons, chicken causa (a traditional Peruvian stuffed potato dish), and ceviche shooters. The bartenders were on duty, showcasing cocktails (the restaurant offers only beer, wine, sake, and soju drinks). We sampled some, including Limón's take on the pisco sour and the mojito, both
made with soju. They were incredibly well balanced, and the soju made the
cocktails feel much lighter on the palate than the traditional versions. We also tried the house-made red wine sangria, which is very sweet and filled with lots of fruit, much the same as the sangria at sister restaurant Limón Rotisserie (1001 S. Van Ness at 21st St.).
We'll wait a couple of weeks to let the kitchen sort out the grand opening kinks before trying the full menu. Something tells us it's going to be good.