"El Submarino wrote the book on Mexican ceviches a couple of years back, and so has Casa Bond, under Pueblan-born chef Rodrigo Abrajan, has rewritten it. His epic aguachile features premium ingredients like razor clams, octopus, and shrimp both raw and cooked, for a particularly opulent version of the dish. Duck in pink mole and tacos gobernador are two further dishes worth considering. Just off Bowery, the dining room is dark and elegant." - Robert Sietsema