QNS
August 2026Named a Peruvian staple of Sunnyside when the New York State Labor Commissioner toured neighborhood small businesses.
Our story
We opened in 2023, in a room that spent years as an Irish pub. The bar stayed. Everything that comes over it changed.
What we cook
Peruvian food is three kitchens in one. There's the coast — ceviche, leche de tigre, everything cured bright and cold in lime. There's the grill, where anticuchos have been cooked over coals since long before anyone called it street food. And there's chifa, the Chinese-Peruvian cooking that gave us chaufa and gave lomo saltado its wok.
We cook all three, the way they were taught to us, without adjusting them for anyone. The ají amarillo is the actual chile. The causa is cold and the potato is whipped by hand. The chicken turns over the fire for as long as it takes.
What's changed since we opened is only the length of the menu. Guests asked for more seafood, so there's more seafood.
The room
It's a small dining room with a proper bar down one side. There are screens for the football. There's heated seating outside when the weather turns, and a private room if you're bringing a crowd.
Birthdays and quinceañeras happen here most weeks. If you're planning one, call ahead and we'll set the room up for you.
Heated outdoor seatingPrivate diningFull barCateringStreet parking
In the press