Daddy Yankee has a new address in Manhattan, and it smells like grilled anticuchos. The reggaeton superstar teamed up with Peruvian chef Jaime Pesaque to open Cholapink, a new fast-casual restaurant at 32 Spring Street in SoHo, which opened on Wednesday, October 28.
Cholapink is described as a new Peruvian fast-casual concept built around Pesaque's culinary pedigree and Daddy Yankee's star power, according to Forbes Peru. The restaurant's exact location was confirmed by the New York Times, which listed the SoHo address along with the restaurant's phone number and website. Pesaque runs Mayta in Lima, a restaurant that landed at number 39 on The World's 50 Best Restaurants list in 2025, as reported by Infobae.
To mark opening day, Cholapink gave away a free anticucho, no reservation required, to its first 200 customers, per the same Infobae report. The giveaway highlighted the dish at the heart of the menu: fire-grilled skewers inspired by Peruvian anticuchos, paired with ajíes, marinades and sauces, according to Cholapink's own menu page.
What's on the Menu at Cholapink
Beyond the signature skewers, the menu stretches into familiar Peruvian comfort food. It includes ceviche, arroz chaufa, and preparations built around chicken, beef, pork and fish, along with vegan alternatives, according to Radio Urbano. Diners can also expect sides like creamy huancaína corn and a chaufa-style rice dish rounding out the plates, according to WhatNow, the outlet that first profiled the opening in detail.
Per WhatNow, the skewer lineup includes chicken thighs, grilled beef steak, and sweet and sour rocoto pork belly, along with a vegan option built on a savory peanut and ají panca marinade finished with a Peruvian herb emulsion. The outlet also notes that diners can pair a chosen skewer with sides and sauces, building a plate around the fire-grilled centerpiece.
Drinks Built Around Peruvian Flavors
The beverage menu leans into the same regional identity as the food. It includes a muña mint iced tea made with cacao fruit and apple, along with the Cholapink Pisco Sour, according to Forbes Peru. WhatNow separately describes that pisco sour as built with lime, orange bitters and pink sugar, part of a broader lineup of house-made soft drinks and cocktails inspired by Peruvian flavors.
The restaurant's name itself nods to tradition, drawing on the vibrant fuchsia hue found in traditional Andean polleras, per WhatNow's reporting. That color choice carries through to the space, where the design blends Peruvian culture with a New York sensibility, and the interior combines timber, stone and metal alongside pink walls, the outlet reports.
Capacity and Hours Still Unsettled
Exactly how many people Cholapink can seat depends on which account you read. Infobae reported the restaurant has capacity for 60 diners, while an earlier Manhattan Community Board 2 resolution on Cholapink Corp's liquor-license application described the proposed space as seating 48 people total, made up of 34 table seats and 14 food-counter seats, according to the Manhattan Community Board 2 filing from February.
Operating hours show a similar discrepancy. Infobae's launch-day report listed hours of 11:30 a.m. to 11 p.m., while the February Community Board document laid out proposed hours of 11 a.m. to midnight daily, with last seating at 11 p.m. Neither figure has been independently reconciled, and it is unclear which reflects the restaurant's current operation.
What the Liquor License Requires
The Community Board 2 resolution, adopted in February, concerned Cholapink Corp's application for an on-premises restaurant liquor license at the Spring Street address. The board recommended denial unless the applicant's statements and agreed-upon stipulations were accurate, complete, and written into the license's method of operation.
Those stipulations ruled out use of a second-floor terrace and barred any outdoor commercial seating. They also prohibited dancing, DJs, live music, promoted events, cover-charge events, scheduled performances, security personnel and doormen, according to the board's filing.
Beyond the paperwork, the project's broader pitch is about translating Lima's food culture for a New York crowd. The concept aims to move part of Peruvian gastronomy into an accessible experience suited to the city's urban pace, per Forbes Peru, drawing on ingredients sourced from different regions of Peru and the Amazon while presenting those flavors in a more contemporary format, according to Yahoo Noticias.
