Limusina
Manhattan West · New York · what guests are saying on Yelp,
Source: Yelp reviews → Postgres · public reviews · generated 2026-06-28
A Buzzy Opening That Keeps Climbing
Each dot is a review, placed by date and star rating. The amber line is the running average across all reviews to date. Limusina opened in September 2025 to mostly five-star praise and has held a ~4.4 average across its first nine months, with its strongest stretch in February and March 2026 (averaging 4.6-4.8). The few low scores are clustered in the earliest weeks, suggesting the kitchen and floor found their footing fast.
Highlights & insights
Read across all reviews. Guests rave about the inventive modern-Mexican plates, gorgeous room, and standout cocktails, while the recurring knocks are rushed, table-turning service, steep prices, and desserts that skew too sweet.
The dishes guests actually name
How often each item is mentioned across the reviews, and the lean of that mention.
- The short rib quesabirria is the showstopper. The Long-Bone Short Rib is a near-universal must-order, one guest calling the "long rib birria taco" simply "immaculate" and another noting the meat "melts like butter and looks impressive."
- Aguachiles punch above the genre. The red snapper aguachile draws raves for "amazing flavor" and "thick meaty pieces of good quality red snapper," with one diner ranking it among "the better fancier aguachiles I have had."
- A genuinely beautiful, high-energy room. Vibe and ambiance are mentioned constantly, from "this gorgeous new restaurant is a hit" to a flat "10/10" for "atmosphere, vibe, service, food, drinks all amazing."
- Cocktails are a destination of their own. Guests single out "the smoky-sweet Mezcalero, the refreshing Jalisco, and the spicy Loose Canon" as "all hits at the table," and call the bar program "fab as well."
- Servers turn a cryptic menu into an experience. The inventive menu "was like a different language," but staff win guests over: one server's tip to "get the tres leches and the short rib quesabirria was a great suggestion," and another's "recommendations were the best."
- Service can feel like a rush job. Even fans flag the pacing: "the service feels rushed once you're seated," and one early one-star guest felt they "wanted the table turned over quickly," finishing the whole meal "under an hour."
- Desserts and corn dishes skew too sweet. A repeated note across reviews is sugar overload, from the "Elote Brûlée" being "a little too sweet" to one guest who "sent back the corn dish bc it was so sweet??"
- Prices read steep for the portions. Several call it "a divine but a pricey endeavor," and one three-star guest found the dishes "over priced" with "the whole bill also wayyyy overpriced."
- Tables are tight and the room is loud. "The tables are too close together," one guest writes, while another warns "the music is being blasted aggressively loudly, making it difficult to talk to anybody not sitting right next to you."
- Recovery from mistakes is hit or miss. A two-star guest described a food runner who "spilled the beans we ordered all over the floor and onto my purse," then "handed me an alcohol wipe" and left the mess, after which "they seemed to ignore our table."
The low scores are an opening-weeks story, not a trend.
Both of the lowest ratings (a one-star and a two-star) landed in the first two months, September and November 2025. Since February 2026 the average has sat at 4.4 or higher, so the early friction reads as launch turbulence the team has largely smoothed out.
The biggest complaint isn't the food, it's the clock.
Diners consistently praise the cooking, then deduct points for pacing, with words like "rushed" and "not given a minute between courses" recurring even inside five-star reviews. For a restaurant this expensive and design-forward, the table-turn pressure is the single most fixable threat to its reputation.
The "too sweet" critique is concentrated, not menu-wide.
Nearly every sweetness complaint points at the same handful of items: the elote/corn brûlée, the queso, and the tres leches. Notably, several guests still loved the elote despite the sugar, meaning a small recipe tweak on two or three dishes could neutralize one of the most quoted criticisms.
Connecting a review to its check
Because the OpenTable reservation book carries the guest's name, we can match a reviewer to their reservation — and then to the itemised POS check from that visit. Every match shown is then verified against the order itself: a dish or drink the review names has to actually appear on the check, so a generic name collision or a wrong visit is filtered out. Below are the reviews that pass that bar. Click one to open the actual order.
Name-verified matches
Unlike a dish-only guess, these link the reviewer's name in the reservation book to the check — so a review becomes a real, itemised order: what they spent, what they ordered, who served them.
How to read confidence: a match is strongest when the reviewer's name is uniquely present in the reservation book within the weeks before the review and the party size lines up. Common names with several candidate visits score lower.
Limusina · Reviews & Insights · internal · figures from live Yelp + POS data