Jora
Peruvian restaurant · Long Island City ·
Peruvian specialties like ceviche and pisco cocktails
Peruvian specialties like ceviche and pisco cocktails
"Walk a few blocks to the base of the Pulaski Bridge, and stop when you see the neon alpaca wearing sunglasses in Jora’s window. ThisPeruvianrestaurant is probably themost funplace to celebrate inLong Island City. The empanadas, ceviches, and lomo saltado make for a great family-style group dinner, but Jora is perfect just for a round of happy-hour drinks, too. Sample from their selection of a half-dozen pisco sours—the floral, prettily purple chicha stands out—or go full-send with a lethal, rum-spiked frozen piscolada." - Molly Fitzpatrick
"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
"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
"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
"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
