"Chef Henry Zamora draws inspiration from the Mexican food of his early upbringing in California’s Salinas Valley, concentrating on exquisitely turned out tacos and ceviches. The latter run to about a half dozen varieties — some typical, others novel. There’s a scallop aguachile in a greenish oil tasting of mint and Australian finger limes, and a cooked surf clam escabeche that takes ceviches back to their possible origins in Spain." - Robert Sietsema, Patty Diez
Robert Sietsema/Eater NY
