The team behind Taqueria Ramirez and Carnitas Ramirez has turned to seafood: sardine tacos, aguachile tostadas, shrimp in several forms and oysters dressed with michelada or mezcal. The format borrows from Spanish taverns, with small plates meant for sharing and a list of crisp natural wines from Mexico, Spain and France. If you already line up for their tacos, this is the sit-down follow-up to try while it is brand new.
What to expect
Expect a compact West Village room built for grazing, with a menu of small seafood plates to share: shrimp cocktails, peel-and-eat shrimp, big grilled gambas, tostadas and Basque cheesecake. Natural wines, including light reds and orange wines, anchor the drinks, with a very short beer list alongside.
Good to know
- At 20 Cornelia Street, between Bleecker Street and Sixth Avenue
- Short walk from the W 4 St–Washington Sq A/B/C/D/E/F/M station
- Reservations are listed on Resy
- Plates are small, so order several to share
- The drinks list is mostly natural wine, with only a couple of beers
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Common questions
Who runs El Camarón Peludo?
It comes from the team behind Taqueria Ramirez and Carnitas Ramirez in Brooklyn.
What kind of food is it?
Small seafood plates rooted in Mexican cooking, served in a Spanish tavern-style format meant for sharing.
Can I book a table?
Yes. The restaurant takes reservations through Resy.