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Daddy Yankee and chef Jaime Pesaque open Cholapink, a Peruvian anticucho spot, in the old Lombardi's space Oct. 28

The fast-casual restaurant at 32 Spring Street builds bowls around grilled Peruvian skewers, with ceviche, arroz chaufa and pisco sours. It opens Wednesday and plans to serve daily from 11:30 a.m. to 11 p.m.

Written by NewYorkNews NewsroomOct 23, 2026 · 2 min read · 4 sources
Red awnings over the brick storefront of Lombardi's pizzeria at 32 Spring Street, with benches on the sidewalk
32 Spring Street when it was Lombardi's, in 2013. Cholapink opens in the space Oct. 28.

Photo: Beyond My Ken / Wikimedia Commons · CC BY-SA 4.0

Key points
  • Cholapink is set to open Wednesday, Oct. 28, at 32 Spring Street, between Mott and Mulberry, open daily 11:30 a.m. to 11 p.m. (Secret NYC, Infobae).
  • It pairs reggaeton star Daddy Yankee with Jaime Pesaque, chef of Lima's Mayta, No. 39 on the World's 50 Best Restaurants list in 2025.
  • The menu centers on anticuchos, Peruvian grilled skewers: miso and aji mirasol chicken thigh, aji panca steak, rocoto pork belly, fish of the day and a vegan peanut mushroom.
  • Sides include ceviche, arroz chaufa and roasted corn; drinks include pisco sours.
  • The ground-floor space was Lombardi's pizzeria under a liquor license from about 1994 to 2025, Community Board 2 records say.

A corner of Spring Street long associated with coal-oven pizza is about to turn Peruvian. Cholapink, a fast-casual restaurant from reggaeton star Daddy Yankee and Lima chef Jaime Pesaque, is set to open Wednesday, Oct. 28, at 32 Spring Street, Secret NYC reported. The Peruvian outlet Infobae, citing the project's announcement, gave the same date and said the room will seat about 60.

Pesaque runs Mayta in Lima, which ranked No. 39 on the World's 50 Best Restaurants list in 2025, according to Secret NYC. He and Daddy Yankee had cooked anticuchos together during a visit to Mayta. Pesaque, the executive chef and co-founder, told Infobae the anticucho is part of his memories of markets and street life in Peru, and that the restaurant wants to spark new curiosity in New York.

What's on the menu

Anticuchos, the grilled skewers sold on Lima's streets, are the core, and diners build an order by picking skewers, sides and sauces, Infobae reported. Options listed by Secret NYC include:

  • Chicken thigh glazed in miso and aji mirasol
  • Smoky aji panca steak with huancaina sauce and chimichurri
  • Sweet-and-sour rocoto pork belly with pineapple chutney
  • Aji amarillo catch of the day with yuzu aioli
  • A vegan peanut mushroom skewer with aji panca and a Peruvian herb emulsion

Sides are expected to include ceviche, arroz chaufa, the Peruvian-Chinese fried rice, and creamy roasted corn. Drinks include pisco sours and muna mint teas. The design draws on Peru's traditional pollera skirt, with pink plaster, metal and stone.

The address

The ground floor at 32 Spring Street, between Mott and Mulberry streets in the Special Little Italy District, held an on-premises liquor license as Lombardi's from about 1994 to 2025 and was most recently possibly a clothing store, according to a February resolution from Manhattan Community Board 2. In that resolution, the board said the applicant agreed not to use a second-floor rear terrace that neighbors' windows overlook, and it listed seating for 48 at tables and counters, with recorded background music only. The restaurant's website still read "coming soon" on Friday.

If you go

  • Address: 32 Spring Street, between Mott and Mulberry streets, Nolita, Manhattan.
  • Opens: Wednesday, Oct. 28. Planned hours are 11:30 a.m. to 11 p.m. daily; check the restaurant's social media for any change on opening day.
  • Subway: Spring St (6) at Lafayette Street is about two blocks west; Prince St (R, W) and Broadway-Lafayette St (B, D, F, M) are a short walk away.
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How this story was madeWritten by NewYorkNews Newsroom from 4 sources · Oct 23, 2026

Every story links to the reporting and records it’s based on. Our editors write each piece from public reporting and official data, and check it against those sources before it’s published.

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