Popular

"We can sometimes be skeptical of hotel restaurants. The clientele is often unpredictable, the restaurant might be run by a chef who doesn’t even live in New York, and the menus are often pretty derivative to appeal to all the tourists who pass through. You won’t have to worry about any of that at Popular in the Public Hotel on the LES. The Peruvian food, highlighted by a full selection of different ceviche, is all delicious. In their classic option, you’ll find bits of charred sweet potato, thinly sliced red onion and chiles, large crispy corn nuts, and big hunks of snapper and octopus swimming in a tangy leche de tigre. This one is the real standout, but if you’re looking to try something else - the tuna tiradito with crispy quinoa and strips of white radish covered in sesame oil is a refreshing choice as well." - hannah albertine, nikko duren, carlo mantuano

"Leading the charge of this culinary celebration stands Chef Diego Muñoz from Popular, an esteemed Peruvian culinary haven nestled within the distinguished PUBLIC Hotel, a MICHELIN Guide Hotel. With a commitment to showcase Peru's diverse culinary legacy, Chef Diego is planning an epic event in collaboration with other Peruvian restaurants and chefs." - Ty Gaskins

"Peruvian Independence Day is on Thursday, July 28th, and NYC’s top Peruvian chefs are putting together a prix-fixe feast at POPULAR in the Public Hotel. Chefs from Llama San, Mission Ceviche, and Contento will be joining POPULAR’s kitchen to bring you ceviche, cocktails, and more with live Latin music in the building. Make your reservations here. " - neha talreja

"Inside hotelier Ian Schrager’s Public hotel is Popular, led by chefs Diego Diego Muñoz and John Fraser, where food competes with the property’s buzzy nightlife and fashion scene. Munoz, an alum of the famed Astrid y Gastón, is in charge of the kitchen where he showcases his expertise in Peruvian cuisine. A range of influences, from Incan to Japanese, appear in dishes like duck leg fried rice and a classic lomo saltado, where filet mignon comes with a chile-soy sauce. There’s also a chef’s table available for booking." - Bao Ong

"We tend to be a little skeptical of hotel restaurants. The clientele is often unpredictable, the restaurant might be run by a chef who lives halfway across the country, and the menus are often derivative to appeal to all the tourists who pass through. You won’t have to worry about any of that at Popular in the Public Hotel on the LES. The Peruvian food is highlighted by a ceviche classico with bits of charred sweet potato and big hunks of snapper and octopus swimming in a tangy leche de tigre and lomo saltado with bursting tomatoes, roasted whole shallots, and smashed potatoes. Order a cocktail made with pisco, like the “Ponche 1890” that’s made with pisco using 100% quebranta grapes, and have a genuinely pleasant meal among all the foliage in the dining room." - Carlo Mantuano