Ensenada

Led by partner and Executive Chef Luis Herrera (previously Cosme, Blanca) and owner Bryce David (who also owns Black Flamingo, which Ensenada sits above), Ensenada will highlight sustainably sourced seafood and an extensive range of rotating mezcales. Inspired by fresh fish concepts in Mexico City and fish taco carts through Baja California, Ensenada’s menu will showcase ceviches (inspired by Peruvian + Mexican interpretations), variety of negro, rojo and verde aguachiles, and fish and shrimp tacos served Ensenada style, alongside a selection of starter botanas and large format entrees like pescado pastor meant for sharing. Chef Luis Herrera celebrates seafood from sustainable fish suppliers Liepper & Sons Aquabest, and fresh corn masa from the upcoming Williamsburg location of For All Things Good. Industry veteran Jorsand Diaz (previously Cosme) leads the agave program which will include a few dozen mezcal expressions alongside agave-based margaritas, micheladas, sangrita shots and classic cocktails, informed by Jorsand’s recent travels throughout Oaxaca. The list of mezcals will highlight producers from Oaxaca, Jalisco, Durango, Michoacan, and Puebla, while the cocktail program will focus on Latin American flavors, including pisco, sotol, and regional fruits and spices. Cocktail highlights include a rotating frozen drinks program, seasonal leaning Palomas, and Ensenada’s take on the mezcal Negroni.