Today's ingredients
We shop in the morning and cook what we found. When something runs out, it's gone.
About us
A menu that depends on the market.
Peruvian cooking in Miami, with ingredients bought every morning and dishes made to order.
When something runs out, it's gone. We don't swap in something from the freezer.
Our approach
We cook what the market gave us that morning.
Limewood started with an uncomfortable decision: no fixed menu. A fixed menu means freezing, and freezing changes the dish. We'd rather depend on the market and say no when something didn't come in right.
- A neighborhood restaurant, with our own team and the same suppliers since day one.
- Room for anything from a table for two to a celebration of forty.
- Predictable where it counts: no surprise fees on the check.
Three things we won't compromise on
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Market
Fish, meat and produce bought daily. If it doesn't look right, we don't buy it.
-
Fire
Charcoal and hardwood, never a flat-top. We ask how you'd like it cooked and stick to it.
-
Table
No time limits: nobody will rush you to free up your seat.
Before you come
What people usually ask.
Straight answers, so you know what to expect.
Pick a question to see the full answer.
Do you have a lunch special?
Tuesday through Saturday, with a starter, a choice of two mains and a drink. It changes every day and runs until 4 p.m. or until it sells out.
View on the menuI have celiac disease. Can I eat there?
Yes, and we'll be upfront about what we can and can't guarantee: we share one kitchen, so we can't promise zero cross-contact.
View on the menuCan I book a table for twelve?
Yes, with a day's notice. A big table can't be pulled together at two o'clock on a Sunday, but with notice, it'll be ready.
View on the menuDo you host company lunches?
Yes, with a set menu, a per-person price agreed on ahead of time and an itemized receipt for your expense report.
View on the menuCan I order takeout?
The whole menu, except dishes that don't travel well. For those, we'll let you know before you order.
View on the menuIs it kid-friendly?
There are high chairs, real half portions and a patio where the noise doesn't bother anyone.
View on the menuDo you cater events off site?
For twenty guests or more, with a site visit first: we need to know what power, water and access we'll have.
View on the menu A day at the restaurant
How a day unfolds.
From the early-morning market run to the last lingering table of the night.
- Market
- Stocks
- Opening
- Lunch
- Grill
- Last table
How we cook
Five steps, from the market to your table.
The same order every day, whether it's a quiet Tuesday or a packed Sunday.
- 1
Market
We go to market every morning. Fish is chosen whole, with clear eyes, and produce is bought based on what's good that week, not on what the menu says.
- 2
Prep
Before the dining room opens, the stocks, chili pastes and cuts are ready. What's prepared over hours shows up on the plate, and so does what's improvised.
- 3
Made to order
No dish sits plated under a heat lamp. The ceviche is cut when the ticket comes in and the grill is fired for your order, which is why it sometimes takes a few extra minutes.
- 4
Service
The person taking care of your table knows how every dish is made, where the ingredients come from and what's in it. If you have an allergy or a restriction, just ask: you'll get a precise answer.
- 5
Lingering
We don't rush tables or ask you to free up your seat. If the conversation runs long, it runs long: that's what eating together is for.
Why LIMEWOOD?
What you'll find here.
We don't promise to be the best restaurant in Miami. We promise that what reaches your table was made today.
Honest prices
The menu price is what you pay before tax and tip. No surprise service fees at the end.
Open kitchen
You can watch your dish being made from the dining room. We have nothing to hide.
Allergies taken seriously
Tell us about an allergy and we truly adjust the dish, with the kitchen in the loop, not just your server.
No rush
The table is yours for as long as you want it. No time limits, no pressure to leave.
The same suppliers
We've bought from the same fishermen and farmers since day one, so the quality stays steady.
60 Seats in the dining room Plus a patio that seats twenty.
8 Ways to eat with us Four for every day and four for special occasions.
5 Steps behind every dish From the morning market run to your table.
Who we are
Who we are, in six answers.
What's worth knowing about Limewood before your first visit.
What we do
Market-driven Peruvian cooking: a lunch special, a charcoal grill and a ceviche bar.
What we do best
Today's ingredients and the grill: whole fish and steaks over charcoal, cooked the way you ordered.
Who we cook for
The office lunch crowd, weekend families and celebrations of ten or more.
What we solve
Eating well without fuss, knowing what you're eating and what you'll pay.
How we do it
A daily market run, prep before we open, dishes made to order and a table with no time limit.
What sets us apart
We say no. If the fish didn't come in right, that dish isn't on today.
Next step
We'll save you a seat.
Book your table or tell us what you'd like to celebrate, and we'll plan it with you.