Three decades of a Lima kitchen, rebuilt on two counters in Manhattan. Ceviche cured to the minute, seafood and criollo classics, and catering that travels.
Lenin Costas grew up in his grandmother's restaurant in Lima — thirty years of service, one leche de tigre, no shortcuts. He brought the method to New York kitchens, then to his own counter in 2017.
What started at the market is now two locations, a full Peruvian kitchen and a catering operation — the same family standard, run like a company.
Same kitchen standard, two different services. Pick one, order ahead, or walk up to the counter.
The original counter. Ceviche cured to order, anticuchos off the grill and a fast market lunch, no ceremony.
The full table. Pisco, warm plates, anticuchos off the grill and a room built for staying past dessert.
A chef-run Peruvian service for offices, weddings, launches and family celebrations across the five boroughs — from passed anticuchos to a live ceviche station cured in front of your guests.
Two minutes inside the kitchen: the cure, the counter and the family recipe that crossed from Lima to Manhattan.
Order to your door, take a seat at either counter, or hand us the whole party. Whatever the format, the leche de tigre is cured the same day.
