Our Story
From a food truck window to a table worth staying for.
I
Limra started in a food truck, years before this room existed. A truck gives you nowhere to hide. There is no long menu to distract anyone and no dining room to soften a plate that isn't right. People either come back or they don't.
They kept coming back, and the line kept getting longer. The same thought kept surfacing: this works, it just needs more room.
The room turned out to be Peterson Station.
II
The room is simple on purpose. The buffet runs hot and cold and gets refilled through the day, so nothing sits long enough to go tired. Cold meze at one end, hot dishes at the other, cooked properly instead of held under a lamp. The döner turns by the counter from open to close.
Move the way you want to eat.
Quick if you're in a rush. Slow if you're not.
All of it comes from having started over once already.
III
Chefs Can & Elif Engin
Can cooked for fifteen years before Limra. Luxury hotels first, then protocol dinners for heads of state. He left all of it, moved to the States, and started again out of a food truck.
Elif ran Elif's Vanilla Cakery, making cakes for weddings and celebrations. At Limra the pastry counter is hers, made fresh for the case.
So the platters, wraps, and sandwiches come from Can, and the baklava and desserts come from Elif. We cater as well, if you're feeding people somewhere other than here.
Neither of them planned on starting over. It turned into the work they actually wanted to be doing.
IV
We aren't trying to run a traditional restaurant, and we aren't chasing a trend either. It's Mediterranean food, cooked for the way people actually eat now.
Mostly we wanted a room where people sit down together and stay a while.
More than a restaurant. A table that brings people together.Can & Elif