![\"The](\"https:\/\/platform.ny.eater.com\/wp-content\/uploads\/sites\/6\/2025\/09\/Limusina-MDR.jpg?quality=90&strip=all&crop=0,0,100,100\")
<\/a><\/p>\nThe main dining room Limusina<\/p>\n
Limusina expands the company\u2019s growing national portfolio<\/a>, which includes Smith & Wollensky, Quality Meats, Quality Italian, Quality Bistro, Don Angie, Zou Zou\u2019s, Kini\u2019s in Denver, Bad Roman<\/a>, and Twin Tails<\/a>. By next year, the group will grow to a dozen restaurants with a Beverly Hills opening in the works.<\/p>\n \u201cWe\u2019ve wanted to do Mexican for many years,\u201d Stillman says. \u201cCraig [Koketsu, executive chef and partner] grew up in San Jose, with Mexican food. We\u2019ve always said it\u2019s a genre that I think fits our narrative that we thought we could execute well.\u201d<\/p>\n Much like the group\u2019s Southeast Asian and Italian restaurants, Limusina isn\u2019t tied to one particular region. \u201cWe sort of wanted to be loose, inspired by different ideas for the cuisine and do our own kind of take on it rather than say we\u2019re trying to do this as specifically regional because that\u2019s not who we are.\u201d<\/p>\n The menu reflects that approach. Dishes include raw bar options ($5 oysters to $165 towers, whipped queso ($17), machetes ($22-$26); aquachiles ($22-$32); variations on nachos (($24-$32). Larger plates run from lobster al pastor ($58) to Yucatan red snapper ($43) and steakhouse-leaning dishes like pork shank carnitas ($65) and short rib quesabirria ($75). Beverage director Bryan Schneider oversees cocktails like the Tajin Martini, a frozen Vampiro, and several riffs on margaritas.<\/p>\n Limusina\u2019s seafood tower Limusina<\/p>\n Turkey wing confit Limusina<\/p>\n Desserts, created by pastry director Lucy Blanche, include jelly donut 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.<\/p>\n Of the design, Stillman says, \u201cwe wanted this layering of a little bit of that history, that old concrete, not industrial per se, but just sort of that flashback to the grit \u2014 but like the shining modernity of what\u2019s happening in the neighborhood.\u201d<\/p>\n Working with GRT Architects, the team embraced that tension. \u201cSometimes you see Mexico City because of how it\u2019s developing so much in different ways,\u201d Stillman says. \u201cOur goal with the design was we wanted it to be something wild that you walk in and you haven\u2019t really seen.\u201d<\/p>\n The restaurant includes small surprises throughout, such as a hidden private dining room behind the bar and a lower-level space with glossy green finishes reminiscent of a swimming pool. \u201cWe like to create discovery moments,\u201d Stillman says.<\/p>\n Limusina\u2019s opening follows by several years the launch of Zou Zou\u2019s nearby, which has helped establish Quality Branded in this corner of Midtown. \u201cWe didn\u2019t expect so many local residents to embrace it,\u201d says Stillman.<\/p>\n For Limusina, he hopes to strike a balance between big, playful flavors and a neighborhood feel. \u201cWe thought a big, fun, really Quality Branded-style Mexican restaurant would be a great fit for the physical space and for the neighborhood,\u201d he says.<\/p>\n Reservations<\/a> are available now via OpenTable, with dinner service Sunday through Thursday from 5 p.m. to 10:30 p.m. and until 11 p.m. on Fridays and Saturdays.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n