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When Erik Ramirez was 28, he took a trip to Peru. “I was blown away by what was going on there,” Ramirez told me, one morning late in the spring. He was sitting at a corner table at Llama Inn, the Peruvian-inspired restaurant he opened late last year in Williamsburg. “It was just like flavor bomb, after flavor bomb, after flavor bomb—everything was just so flavorful!” he marveled. You might think this is an obvious thing...
Before you go and scream bloody murder about the price of the whole Branzino—$56—now served on the summer menu at Llama Inn, which takes the place of the whole chicken during these warm months, consider what you're getting: A meal for two on a platter. That brings us back down to $28 a head. This is New York City. We pay $100 for doughnuts swaddled in gold. We don't blink an eye at $28 for...
  Slings and arrows have been consistently catapulted at brunch over the years—decrying the portmanteau of a meal as an excuse for eateries to phone it in with various themes on eggs benedict, and as an asylum for noxious crowds of hair of the dog-seeking celebrants. So if you tend to regard the late-morning feast as an obligatory one-off on Mother’s Day, consider an extended exception for “Brooklyn Brunches,” an initiative launched by Citymeals on...
Llama Inn has been serving new Brooklyn Peruvian dishes, via first-generation head chef Erik Ramirez, since the start of the year to acclaim. Dinner courses, divvied up into vegetable, fish, meat, and large plates—all presented for easy sharing—have made evening meals marked with exciting combinations of traditional ingredients and modern twists on Ramirez's South American heritage. And now, Ramirez launches a new project: Lunch. Made largely of sandwiches—some new, some, he says, he's been making for...

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