Allison B

3 weeks ago

"Absolutely delicious food! The ingredients were fresh and high quality. Flavors with so much depth you couldn't quite remember the entire experience of tasting it, and wanted to keep having more. They could be vibrant and delightfully surprising as well. I wish I knew how they pulled it off, but I didn't think I'd get away with sneaking into the kitchen to watch! The dishes were a treat for the eye as well. The best items we got were the Enchiladas De Camaron, Cob Seafood Caesar, and best of all, the Brochetas De Salmon Kung Pao. The only thing that was disappointing was the Chilaquiles. My party shared everything so we all got to experience more of their cooking. The salmon in the Brochetas De Salmon Kung Pao was perfectly cooked and amazingly fresh. It easily flaked under a fork, the texture was almost creamy. The creamy Mexican rice was good on its own, but came with a caramel-colored sauce with a light zing that made it hard to stop eating it! The Cob Seafood Caesar had a wonderful interplay of flavors and textures. Tomatoes and avocado were so fresh they shone on their own. The gentle vinegar on the tomatoes helped make the flavor pop without overwhelming the tomato. Fun chewy pieces of savory meat. The Enchiladas De Camaron came drenched in a beautiful orange sauce. Perfectly uniform coloration that's hard to achieve at home. The enchiladas were soft with a lovely bite to the (shredded?) shrimp inside. Wonderful depth of flavor. It's like they put all the effort into the food and none into the advertising. This might be the second time I've ever written a review, but the food was so amazing it's a pity no one knows about this place. The outside of the restaurant is nondescript, with a small sign saying "El Fish" far above eye level. You just see the large window with mostly empty tables and an indoor plant inside. The ambiance was wonderful. It was quiet and calm. We could talk easily. Lots of natural sunlight, airy open space, soft tones on the walls."

Theresa

3 months ago

"Elevated Mexican dishes on the upper west side. Food is a little slow to come out but the service and atmosphere are lovely. The Cob Caesar salad is very generously portioned and filled with seafood - highly recommended!"

Joe Li

3 months ago

"Simply outstanding. On the expensive side but is worth every $. Service is quite attentive. Clearly staff is well trained. We had Yucan fish chip which is fresh and flavorful. The best chip we had as they seem to be just coming out kitchen frier. Tuna tartar was creative when they came out like taco. For main, we shared fried black bass over corn tomato-egg rice which is fried just right, seasoned just right. The fired fish bone was justly lightly prepared and crispy, I finished all the bones! Definitely very happy an UWS restaurant that offers food with love ( which is quite rare these days IMO)"

Alex

5 months ago

"The Mexican/Seafood theme sounded like a gimmick but they deliver the goods. I think the Langosta Ensenada (lobster with fried rice) is their best dish, but also great was the Brochetas de Salmon Kung Pao and Baked Clams, which tasted more like a delicious soup with clam and chorizo. The ostiones a las brasas (baked oysters) where also very good with a butter, charred flavor. Finally, I liked the Fideo Seco, which was sweat and creamy, sorta like an a la vodka sauce with chunks of lobster mixed in. Yum!"

Yossi L

5 months ago

"The food in this restaurant is pretty good. the atmosphere is pretty good, but keep in mind. You are in the upper west, so the crowd was mostly older people, but still with good vibe. Overall, at dinner, the restaurant was almost full. I wish that you would have more privacy. many tables are just 2 people, one next to the other. So you hear Everyone's conversation, so some lack of privacy, the cocktail where good the Margarita, the chef's Margarita, it was good. The mule was just okay, and the service was okay as well. Nothing too exciting. I wish they would pay more attention to our requests. Also they suggested more food than we could consume. So we had a lot of leftovers are on the table."