Our Story
New York mariscos and mezcales restaurant Ensenada heads to Miami, bringing their contemporary Latin American coastal cuisine to Biscayne Blvd. Led by Partner / Executive Chef Luis Herrera, Owner Bryce David, and in partnership with Ahmet Erkaya, founder/operator of local institution Mandolin Aegean Bistro and General Manager Mehmet Erkaya as well as partner David Shapiro, Ensenada’s second location plans to bring together the refreshing Mexican concept with the vibe and hospitality Mandolin has perfected after 15 years in Miami.
The Ensenada team had been on the hunt for the ideal second location, pulled to Miami by a love of the city and finding the right operators in Mandolin’s team. Both restaurants are beloved in their respective cities [Ensenada was named one of Bon Appetit’s Best Restaurants of 2023 and Chef Luis was a semifinalist for James Beard Best Chef New York in 2024; Mandolin continues to be one of Miami’s most iconic + heavily visited destinations], and came together to welcome Ensenada in a city emblematic of its coastal ethos.
Food & Beverage
Chef Luis Herrera (who hails previously from Mexican fine-dining institution Cosme) brings his Venezuelan heritage to his cooking at Ensenada, viewing himself as a permanent student of Mexican cuisine and incorporating ingredients he grew up with in Venezuela and broader Latin American inspiration to his dishes. Drawing from fresh fish concepts in Mexico City and fish taco carts through Baja California, Ensenada’s menu will showcase what they’ve perfected in NY: ceviches (inspired by Peruvian and Venezuelan 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 al pibil meant for sharing.
Chef Luis Herrera
The menu will also feature specials unique to the Miami location including a Raw Mariscos Platter and ‘Al Pastor’ Swordfish Tacos, utilizing ingredients specific to the coast and farmers markets. Raven Simone Walker will create a seasonal ice cream program under her brand Pachamama Helados, driving the larger dessert menu offerings including a concha ice cream sandwich.
The beverage program will serve one of the most robust agave offerings in Miami, highlighting many of the same small batch mezcal producers that Ensenada serves in New York. Ensenada NY’s Bar Manager Shimmy Mangubat will be bringing some of their classics from New York down and creating a collection of new cocktails specifically for Miami. The ongoing beverage direction at Ensenada Miami will be led by Alex Velasquez (formerly of Lost Boy and Company and Soho House in Miami and Toronto), at the helm.
