Limusina
Mexican restaurant · Hell's Kitchen ·
Upscale Mexican with avocado margaritas, truffle quesadillas
Upscale Mexican with avocado margaritas, truffle quesadillas
"From the high-energy Quality Branded team, this massive three-level restaurant serves pan-regional Mexican plates like lobster al pastor and pork shank carnitas with plenty of margaritas to match." - Nadia Chaudhury
"A three-level, 5,000-square-foot Mexican restaurant on the edge of Hudson Yards, the new spot at 441 Ninth Avenue seats more than 200 and nods to its former life as a parking garage—where city buses and limos once pulled in—with a name that translates to “limousine.” From Quality Branded, it takes a loose, non-regional approach: raw bar options (from $5 oysters to $165 towers), whipped queso, machetes, aquachiles, and variations on nachos lead into larger plates like lobster al pastor ($58), Yucatan red snapper ($43), pork shank carnitas ($65), short rib quesabirria ($75), and a turkey wing confit. Beverage director Bryan Schneider pours a Tajin Martini, a frozen vampiro, and several riffs on margaritas, while pastry director Lucy Blanche sends out jelly doughnut conchas filled with strawberry jam and Bavarian cream, a lemon icebox cake topped with hibiscus petals, and a sweet corn sundae with peanut-popcorn brittle and strips of spicy corn tortillas. Designed with GRT Architects, the space layers old-concrete grit with the neighborhood’s shine—sometimes evoking fast-evolving Mexico City—with surprises like a hidden private dining room behind the bar and a glossy green lower level reminiscent of a swimming pool. The aim is big, playful flavors with a neighborhood feel, and dinner reservations are available on OpenTable (Sun–Thu 5–10:30 p.m.; Fri–Sat until 11 p.m.)." - Melissa McCart
"Michael Stillman’s Quality Branded group teams up with chef Craig Koketsu for a splashy 225-seat Mexican restaurant that pulls inspiration from Mexico’s many regions while weaving in Cal-Mex and Tex-Mex influences, with tableside presentations, bold cocktails, and inventive dishes like lobster al pastor with achiote-chile butter and avocado crema, plus jelly donut conchas." - Melissa McCart
"From the group behind Don Angie, San Sabino, and Bad Roman, this upscale restaurant (hey, if it’s named after a limousine, it’s got to be fancy) will bring pan-regional Mexican food—including food with California and Tex-Mex influences—to Hudson Yards. We’ll be trying their jelly donut conchas as soon as humanly possible." - bryan kim, willa moore, will hartman, molly fitzpatrick
"From the group behind Don Angie, San Sabino, and Bad Roman, this upscale restaurant (hey, if it’s named after a limousine, it’s got to be fancy) will bring pan-regional Mexican food—including food with California and Tex-Mex influences—to Hudson Yards. We’ll be trying their jelly donut conchas as soon as humanly possible. We haven’t been here yet, but want you to know this spot exists." - Molly Fitzpatrick
