9 Postcards
Nestled in the West Village, Quique Crudo is a cozy, walk-in seafood haven where inventive Mexican flavors collide with an artistic cocktail scene.
"Quique Crudo only seats around 20 at a bar and a few small counters. From the people behind Casa Enrique, the walk-in-only spot has very little elbow room, and yet there always seems to be an open stool. This is the rare West Village establishment that hasn't been hyped to death, and it’s a fun place to pop in for an impeccable margarita and an ultra-tart ceviche served with thick homemade tostadas. The snack-sized dishes aren’t exactly cost effective—a meal for one can easily run you $100—but that’s a given when it comes to quality seafood." - bryan kim, willa moore, neha talreja
"A tiny walk-in-only restaurant in the West Village, where the chef Cosme Aguilar is serving exquisite Mexican seafood dishes, potent cocktails, and upscale chill vibes: a vacation in one sitting." - Shauna Lyon
"Casa Enrique isn’t the flashiest Mexican restaurant in the city, but it has consistently been one of the best. Now, the folks behind that LIC spot have the seafood-focused Quique Crudo in the West Village. The walk-in-only space seats about 20, on tall swiveling stools, half of which face an open kitchen with a tidy display of shellfish over ice. Aside from some enchiladas similar to what you’ll find at Casa Enrique, most dishes are snack-sized, with standouts like a meaty fluke ceviche and an exceedingly crunchy crab tostada. A full dinner can easily add up to around $100 per person, but that’s not how you should go about things. Come for a drink and a few small bites. The cocktail list has around 40 options, and we have yet to find a dud." - Bryan Kim
"Quique Crudo is a new Mexican seafood spot from the Casa Enrique team. A small, black-and-white, bar-like space, this spot specializes in seafood and looks like a promising place to pretend to be in Tulum while eating shrimp and octopus tostadas, or caesar with boquerones." - Will Hartman, Willa Moore
"Quique Crudo, opened by Cosme and Luis Aguilar, serves dishes like sopes, enchiladas, fried oysters, scallops with potato hash, and 'steak tartare' tostadas with capers and cornichons. One of its experimental dishes is a lobster ceviche that combines Mexican mariscos with tom yum soup flavors." - Luke Fortney
