Quality Branded has a habit of opening restaurants that telegraph their intentions the moment you walk in, and Limusina, their latest opening near Madison Square Garden, is no exception. The new spot celebrates Mexican flavors with vibrant nods to California, Texas, and Mexico. Honest Cooking Magazine checked it out.
Location & Atmosphere
Just a few steps from Penn Station, Limusina is an easy stop before a Knicks game or an escape after work. The 5,000-square-foot, three-level space once operated as a parking garage. That history inspired its name, a nod to the limousines that once pulled in and out of the building.
As you enter, tall black doors signal that something lively awaits inside. Designed by GRT Architects, the interior moves away from clichés of Mexican dining and instead feels modern, warm, and transportive. Peach-hued drapes cast a sunset glow across the room, while soft lighting and layered textures create a sense of calm, blocking out the afterwork rush.
Inside, two-tone ceramic floors, sculptural chandeliers, and a glowing bar backsplash set the mood for conversation. The main dining area opens into several private rooms, each with its own design personality. Altogether, the space is packed with Quality Branded’s signature flair for striking design and a vibrant, social energy. We’re not complaining.
Drinks
The cocktail list centers on premium tequila and mezcal, featuring brands like Dobel Cristalino, Mijenta Blanco, and Reserva de la Familia Extra Añejo. Start with something from the margarita section, where Limusina’s playful takes on one of New York’s favorite drink shine.
The Flaca served in a slim glass packs a punch, it’s made with Mijenta Blanco with blood orange and serrano tincture. It’s citrusy, spicy, and deceptively strong, so pace yourself if you’re catching the train home. The namesake Limusina cocktail feels smoother and silkier, pairing Grand Marnier Centennaire with Reserva de la Familia Extra Añejo. Meanwhile, the Mezcalero blends smoky mezcal with passion fruit and charred lime, instantly transporting you to the Mexican coast.
Also on the list are tequila highballs, a concise wine selection from Spain, Oregon, California, and Argentina, and a few well-made nonalcoholic options for the sober-curious. For those in the mood to celebrate, there’s even a flight of top-shelf tequila shots.
Food
Executive chef and partner Craig Koketsu built a menu celebrating flavors of Mexican cuisine from the homeland as well as from Texas and California. Expect a variety of dishes with portion sizes that’s great for sharing. Here’s some suggestions on what to order.
Begin with the Serrano Guacamole, perfectly spicy and even better when paired with the Flaca cocktail. Next, try the Fundido, a bubbling queso dip laced with toasted sesame and served with crisp blue corn chips. For something fresh, add the Bib Lettuce Salad with mango, jicama, and tamarind dressing, or the Black Sea Bass Ceviche, brightened with pineapple and lemongrass.
If you want something rich, the Pork Belly Chicharrón delivers crispy, golden cubes topped with peanut mole and jalapeño jelly. and the Lobster al Pastor, often celebrated as a centerpiece dish for its dramatic presentation and bold flavors. Vegetarians should order the Squash Blossom Machete, a long, folded blue corn quesadilla that’s as striking as it is delicious. You might think the cheese would overpower the delicate squash blossom, but the floral notes shine through beautifully in every bite.
The sides are more than afterthoughts. The Cauliflower with Takis-shallot seasoning hits every note—crunchy, tangy, and nostalgic. Other menu highlights include the Grilled Corn Ribs with black pepper honey butter, praised for their sweet-salty balance.
Dessert
By dessert, you’ll think you’re full, but the menu says otherwise. The Dark Chocolate Masa Torta is dense and rich—ideal for sharing, though you might change your mind after one bite. The Tres Leches, presented as a tall, wrapped tower that collapses into a creamy cascade, is both delicious and dramatic. Finally, the Corn Ice Cream with corn chips, husks, passion fruit sauce, and chopped peanuts turns a humble ingredient into something memorable.
Limusina
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