Jora

"In an area that lacks a real brunch scene, the colorful ceviches and fruit-flavored pisco sours at Jora are an ideal way to kick off a boozy afternoon in Hunters Point. This Peruvian restaurant gets packed on weekends—they don't take reservations, but you won’t have to wait more than ten minutes for a table. Get a hightop in the back bar area, where there's a livelier crowd, and follow your ceviche with an order of lomo saltado. Or, if you must have eggs at brunch, get the aji de gallina: the creamy chicken stew comes with a quail egg on top." - neha talreja, bryan kim, hannah albertine, sonal shah, molly fitzpatrick

"Ignore the banquet chairs and stone vases of the formal dining room at Jora, and head straight back to the bar area, a more fitting place to get loose on the weekends. The LIC restaurant gets packed by early afternoon, and again at dinner, and they don’t take reservations—but you won’t have to wait long for a table. Claim a hightop if you can for optimum people-watching, and follow your plate of ceviche mixto with aji de gallina and one of the best lomo saltados in the city." - neha talreja, willa moore, carlo mantuano

"Jora is a fun Peruvian restaurant and pisco bar in Long Island City that’s filled with velvet couches, gaudy chandeliers, and pottery displayed on shelves like artifacts in a historical museum. If you need another reason to come here, know that they have three different ceviche options you can eat for lunch or dinner every day. Our favorite is the ceviche mixto, filled with a combination of sea bass, octopus, shrimp, mussels, and tender rings of squid. It’s all served in a muddy pond of aji amarillo that has an earthy, nutty flavor unlike all the other tangy ceviches order on this list." - hannah albertine, nikko duren, carlo mantuano

"Jora doesn’t have a separate brunch menu, but the colorful ceviches and fruity pisco sours at this Peruvian restaurant make it one of the best spots in LIC to kick off a boozy afternoon that turns into a boozy evening. Ignore the banquet chairs and stone vases of the formal dining room and head straight back to the bar area: a more fitting place to get loose on the weekends. It gets packed by early afternoon, and again at dinner. They don’t take reservations, but you won’t have to wait long for a table. Claim a hightop if you can for optimum people-watching, and follow your plate of ceviche mixto with aji de gallina and one of the best lomo saltados in the city." - Neha Talreja

"Jora is a fun Peruvian restaurant and pisco bar in Long Island City that’s filled with velvet couches, gaudy chandeliers, and pottery displayed on shelves like artifacts in a historical museum. If you need another reason to come here, know that they have three different ceviche options you can eat for lunch or dinner every day. Our favorite is the ceviche mixto, filled with a combination of sea bass, octopus, shrimp, mussels, and tender rings of squid. It’s all served in a muddy pond of aji amarillo that has an earthy, nutty flavor unlike all the other tangy ceviches order on this list." - nikko duren