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La Pollada de Laura

Critics' Pick

102-03 Northern Blvd., Corona, NY 11368 40.757568 -73.866536
nr. 102nd St. See Map | Subway Directions Hopstop Popup
work718-426-7818 Send to Phone

Cuisine: Latin American, South American
Price Range:
$$
Key to Prices and ratings
Upscale

Almost Perfect

Exceptional

Generally Excellent

Very Good

Good

Cheap Eats

Best in Category

Excellent

Delicious

Very Good

Noteworthy
Very Expensive

Expensive

Moderate

Cheap
Reader Rating:
10.0 out of 10
|
1 Reviews | Write a Review

Yun Cee Ng

Map Rate & Review

Hours

Mon-Thu, noon-11pm; Fri-Sat, noon-1am; Sun, 11am-10:30pm

Nearby Subway Stops

7 at 103rd St.-Corona Plaza

Prices

$4.45-$22

Payment Methods

MasterCard, Visa

Special Features

BYOB

Alcohol

BYOB

Reservations

Not Accepted

Profile

This venue is closed.

This Peruvian hole-in-the-wall ups the ante on the rotisserie-chicken competition with a beyond-the-bird menu featuring fresh seafood. Seviche is the specialty of the house: octopus, mussels, crab, shrimp, and conch in various outsize kitchen-sink combinations all get the “cooked”-in-lemon-juice treatment. One of the best is expertly sliced fillet of corvina smothered with red onions and served with a stack of fried calamari. Almost as tasty are the sweetly marinated rotisserie-chicken combos and fried seafood. — Rob Patronite and Robin Raisfeld

Recommended Dishes

Fried calamari, $11; rotisserie-chicken combos, $4.45-$22; fried seafood, $9-$15

Food:	10

Service:	10

Décor:	6

Value:	10

Yoo-hoo, Manhattan provincials: only crossover ceviche comes in martini glasses with $15 tabs. If you're nostalgic for real-deal seafood, take the #7 out past LaGuardia near Shea Stadium, and you'll get la cosa verdad. La Pollada de Laura's whoppingly apportioned, swimmingly fresh ceviche and its jalea--a hillock of greaseless fried calamari--make it the best little seafood joint in the city. Need a further kick in your designer cargo pants? Factor in the dirt-cheap tabs, sassy, take-care-of-you waitresses, and incendiary house-made habanero sauce, aji. Another hot idea: adding rum to the place's exotic, addictive Peruvian punch, chicha morada, made from cinnamon-laced purple corn. Dahling, you're not in Manhattan any more.

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