Authentic Peruvian sandwiches will be the focus of this new South End venture. La Lima is on track to open at 131 E. Park Ave. — formerly home to Carrabba’s — this fall.
The restaurant will occupy 1,800 square feet of that building, with additional patio space.
Restaurateurs Alvaro Carrillo and Bruno Macchiavello, also executive chef, wanted to capture the flavors found in an authentic Peruvian sangucheria — specializing in artisanal sandwiches and homemade pastries.
The duo worked with longtime friend and architect Lucia Zapata Griffith.
“Back in the days growing up, our background food-wise was very diverse. One thing we haven’t done is in every corner there was a sangucheria. We’re bringing that very classic sandwich and modernizing it," Carrillo says.
La Lima is the newest addition to their portfolio, which also includes Yunta Nikkei in South End and Viva Chicken. Viva has grown to 15 locations in the Carolinas and Utah.
Carrillo says there’s a lack of Peruvian food in Charlotte. He says Yunta has been well-received and people have been asking for another Peruvian concept.
“We are pretty much the only ones covering it, and there’s a lot to do,” he adds.
The Peruvian-style café will offer sandwiches that bring homemade, slow-cooked and marinated roasted meats such as chicken and pork to the forefront. Pastrami will be made in house. Different flavor profiles include Criollo, or Creole, a term for classic Peruvian cooking with Andean, Spanish, Italian, Arab and African influences. There’s also Nikkei, a Japanese-Peruvian style of cooking and Chifa — Chinese-Peruvian cuisine in a predominantly Cantonese style.
Sandwiches will be composed on Spanish glass bread, known as Pan de Cristal, which has a thin, delicate crust and airy crumb. Sauces will be created for this concept and made in house.
“We’re not going to have a lot of sandwiches, but the sandwiches we have, they’re going to be the best," Carrillo says.
Think options such as classic criollo Chicharrón Sánguche, a sandwich with crispy pork belly rinds braised in its juices, or the Lomo Saltado — a beef tenderloin empanada. There also will be salads, bowls, pastries and homemade sodas and juices. There will be options for vegetarians.
The fast-casual concept melds counter service and casual dining. The main dining room has an open kitchen. It seats approximately 40 people through banquette, window and communal tables. There will be two entry points: one for dine-in customers and the other for an online pickup zone.
The interior design inspires tranquility with its muted earth tone color palette and textures that draw inspiration from Peruvian architecture. Diners will find sandy, soft tones with wood and antique gold metal shelves. The design will incorporate natural materials such as handmade ceramic glazed tiles. It will utilize rammed earth material made from mineral clay for the floors. There will be textured lime walls that mimic ancient Peruvian adobe clay walls found in older mansions. Peruvian clay ceramics and greenery will be throughout the space.
Josh Beaver, with The Nichols Company, represented La Lima. The general contractor and architect is Metro Landmarks. Carrillo is the interior designer.