Named after the coastal Mexican city, Ensenada pays homage to regional mariscos and mezcal. Located in the heart of Williamsburg, the restaurant is led by partner and Executive Chef Luis Herrera (previously of Cosme and blanca) and co-owner Bryce David (of Black Flamingo). Here, Chef Herrera serves a menu of sustainably sourced seafood inspired by fresh fish concepts in Mexico City and taco carts in Baja California. Guests can enjoy dishes like ceviche, a variety of aguachiles, fish and shrimp tacos and pescado del dia al pastor alongside a vast mezcal list created by Beverage Director Jorsand Diaz with bottles from Oaxaca, Jalisco, Durango, Michoacán, and Puebla.

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