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The tables at this upscale seafood restaurant are cut from wood once used to haul boats, which tells you something about the kitchen's direction. Chef Alejandro Zarate transplants the honest, unfussy cooking of an Ensenada fish camp to Roma Norte, with a menu built for sharing: ceviches, aguachiles, tostadas, fish tacos, grilled octopus. High ceilings, iron beams, and a room full of people who knew to book ahead.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Fried spiny red lobster
“Fried spiny red lobster and grilled octopus are two highlights not to miss.”
Michelin Guide -
Grilled octopus
“Fried spiny red lobster and grilled octopus are two highlights not to miss.”
Michelin Guide
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