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Familiar Peruvian dishes are on the menu at this cozy venue with a convivial atmosphere.
Address and Contact Information
Address: 254-04 Northern Blvd, Little Neck, NY 11362
Phone: (718) 225-4949
Website: https://m.facebook.com/Lima-33-Restaurant-544530678964350/
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Lima 33 Restaurant (@lima33restaurant) · New York, NY – Instagram
1.4K+ followers · 116 posts · Peruvian restaurant Open lunch and dinner Tuesday to Sunday Closed on Mondays.
Lima 33 – Little Neck, NY Menu Delivery [Menu & Prices] – DoorDash
Get delivery or takeout from Lima 33 at 254-04 Northern Boulevard in Little Neck. Order online and track your order live. No delivery fee on your first …
Lima 33 – NY, Queens County, NY Restaurant | Menu + Delivery
Lima 33 Menu ; Tamal Limeño · $16.00 ; Ensalada Avocado · $16.00 ; Papa a la Huancaina · $14.00 ; Lomo Saltado · $32.00 ; Saltado de Pollo · $24.00 …
Reviews
Carlos Cortes
Came for a lunch food was good and affordable.
We had pesto spaghetti with skirt steak , fried rice with beef also a pitc5of there red sangria which is really nice. The only thing I will change that they dont seem to have good heat inside. Everyone was dining with there coats. Very cold
… moreWe had pesto spaghetti with skirt steak , fried rice with beef also a pitc5of there red sangria which is really nice. The only thing I will change that they dont seem to have good heat inside. Everyone was dining with there coats. Very cold
NYC Mo
Food was delish – had half roast chicken platter, lomo saltado, tacu tacu papa huancaína, ceviche and fish soup. All very tasty – super authentic.
Only complaint was the temp – was cold mainly from people opening door but they could have raised the inside temp.
… moreOnly complaint was the temp – was cold mainly from people opening door but they could have raised the inside temp.
Kimberly Lim Legaspi
Lima 33 turned out to be such a gem. The food here feels real, comforting, and made with heart you can taste the traditions behind every dish, but it also just hits the spot in the moment. Every plate felt alive with history, fresh ingredients, and flavors that told a story.
We started with Yuca Fries, a staple across Latin America but especially beloved in Peru. Yuca, or cassava, is a starchy root vegetable that’s been part of Indigenous diets for thousands of years. Fried to a golden crisp on the outside and soft inside, they came served with a creamy, herby green sauce (aji verde) made with Peruvian ají amarillo peppers, cilantro, lime, and mayo. The pairing was addictive crispy, hearty yuca dipped into that tangy-spicy sauce was the perfect start to the meal.
Next was the Ceviche Mixto, Peru’s national dish and a reflection of its coastal identity. This version came with shrimp, calamari, octopus, and raw corvina fish, all marinated in lime juice until the acidity “cooked” the seafood. Thin-sliced red onions added a sharp bite, while the rocoto (red-hot Peruvian pepper) gave it that fiery brightness ceviche is famous for. It was served with orange sweet potato for sweetness and choclo (giant Peruvian corn) for an earthy chew. Ceviche has deep roots pre-Columbian cultures cured fish with fruit juices long before the Spanish introduced limes in the 1500s. Every bite here felt both refreshing and balanced, spicy yet smooth, and steeped in history.
Then came the Lomo Saltado, one of my personal favorites. This dish is pure chifa (Chinese-Peruvian fusion), born in the 19th century when Chinese immigrants brought stir-frying techniques to Peru. Tender strips of filet mignon were seared in a blazing wok with onions, tomatoes, and garlic, then flavored with soy sauce and ají amarillo for that perfect sweet-umami-spicy mix. French fries tossed right into the wok soaked up all the juices, while the side of white rice brought everything together. It’s the kind of dish where every ingredient has its place the smokiness of the wok, the sweetness of the tomatoes, the savoriness of the beef, and the comforting starch from both rice and potatoes.
Finally, the Pollo a la Brasa, one of Peru’s most beloved exports. This rotisserie chicken has only been around since the 1950s, when Swiss immigrants in Lima began marinating chickens with local spices and roasting them over charcoal. Today, it’s so important that Peru even celebrates “Día del Pollo a la Brasa.” The chicken was marinated with garlic, cumin, paprika, vinegar, and soy sauce, roasted until the skin was smoky and crisp while the meat stayed juicy. It came with a side of rice and beans, plus a tangy red onion salad for brightness. Simple, hearty, and deeply satisfying it’s no wonder this dish has become a Peruvian classic around the world.
What made Lima 33 special was how it balanced tradition with flavor. The service was warm, the portions generous, and each plate carried a little piece of Peru’s history. And honestly, I’m already planning my return.
… moreWe started with Yuca Fries, a staple across Latin America but especially beloved in Peru. Yuca, or cassava, is a starchy root vegetable that’s been part of Indigenous diets for thousands of years. Fried to a golden crisp on the outside and soft inside, they came served with a creamy, herby green sauce (aji verde) made with Peruvian ají amarillo peppers, cilantro, lime, and mayo. The pairing was addictive crispy, hearty yuca dipped into that tangy-spicy sauce was the perfect start to the meal.
Next was the Ceviche Mixto, Peru’s national dish and a reflection of its coastal identity. This version came with shrimp, calamari, octopus, and raw corvina fish, all marinated in lime juice until the acidity “cooked” the seafood. Thin-sliced red onions added a sharp bite, while the rocoto (red-hot Peruvian pepper) gave it that fiery brightness ceviche is famous for. It was served with orange sweet potato for sweetness and choclo (giant Peruvian corn) for an earthy chew. Ceviche has deep roots pre-Columbian cultures cured fish with fruit juices long before the Spanish introduced limes in the 1500s. Every bite here felt both refreshing and balanced, spicy yet smooth, and steeped in history.
Then came the Lomo Saltado, one of my personal favorites. This dish is pure chifa (Chinese-Peruvian fusion), born in the 19th century when Chinese immigrants brought stir-frying techniques to Peru. Tender strips of filet mignon were seared in a blazing wok with onions, tomatoes, and garlic, then flavored with soy sauce and ají amarillo for that perfect sweet-umami-spicy mix. French fries tossed right into the wok soaked up all the juices, while the side of white rice brought everything together. It’s the kind of dish where every ingredient has its place the smokiness of the wok, the sweetness of the tomatoes, the savoriness of the beef, and the comforting starch from both rice and potatoes.
Finally, the Pollo a la Brasa, one of Peru’s most beloved exports. This rotisserie chicken has only been around since the 1950s, when Swiss immigrants in Lima began marinating chickens with local spices and roasting them over charcoal. Today, it’s so important that Peru even celebrates “Día del Pollo a la Brasa.” The chicken was marinated with garlic, cumin, paprika, vinegar, and soy sauce, roasted until the skin was smoky and crisp while the meat stayed juicy. It came with a side of rice and beans, plus a tangy red onion salad for brightness. Simple, hearty, and deeply satisfying it’s no wonder this dish has become a Peruvian classic around the world.
What made Lima 33 special was how it balanced tradition with flavor. The service was warm, the portions generous, and each plate carried a little piece of Peru’s history. And honestly, I’m already planning my return.
John Ng
I had a great experience here! The chicken was perfectly seasoned and juicy, and the steak was tender and full of flavor—both cooked to perfection. You can really taste the quality and authenticity in every bite. The Sangria were also excellent—refreshing and well balanced, definitely worth trying if you’re into cocktail drinks. Service was friendly and fast, and the atmosphere was warm and inviting. Highly recommend if you’re craving solid Peruvian cuisine!
… moreShichen Liu
Went there for dinner, and it was genuinely very nice.
Yucca fries tasted very unique, similar to yam but less sticky.
Roasted chicken was fabulous, it’s well seasoned although breast was a bit dry.
Salad was average, with a interesting sour flavor.
Seafood rice was better than I expected. The seafood was amazingly fresh and the rich was done well.
… moreYucca fries tasted very unique, similar to yam but less sticky.
Roasted chicken was fabulous, it’s well seasoned although breast was a bit dry.
Salad was average, with a interesting sour flavor.
Seafood rice was better than I expected. The seafood was amazingly fresh and the rich was done well.
Queen of Promotions (RJS Promo Group)
Limda 33 is very delicious! I’ve been ordering their rotisserie chicken and French fries for years, and their green sauce is an absolute must. The service is fast, and it’s also a nice restaurant to sit and enjoy your meal. Pickup is available too, making it super convenient.
… moreFssa 2015
Ordered for takeout and everything was absolutely delicious. Chicken was flavorful and juicy – cooked perfectly. Green spaghetti was a favorite as well. French fries and salad were amazing. The steak could have been more tender but was still very good!!
… moreIsaiah L
Lima 33 is a great place for Peruvian food, with absolutely delicious food and great service. I’m not too familiar with Peruvian cuisine, but I have been to a few other spots before, and I can assure that this place is definitely worth trying. The chicken was succinctly and even the breast meat was extremely tender and juicy. The food just popped with flavor and there was a wide variety, making sure there’s something for everyone. Because my party was a little bit larger, we were put in a side room, which felt a bit cramped, but besides that, everything was simply amazing. Overall, a great place for great food, and I can definitely recommend it.
… moreSherry Lai
I love the restaurant. The chicken is good, but I’m more like the seafood and steak with pasta with pesto sauce. They have special ice cream made with special pero’s fruits call Lucuma and chirimoya.
… moreTonilynn Annunziata
Food was delicious from the sangria to the ceviche and the seafood rice! Yum!
… more