Quique Crudo

I didn’t know this fun fact, but the first Mexican restaurant in NYC to get a Michelin star wasn’t Cosme. It wasn’t even in Manhattan or Brooklyn. Instead, Casa Enrique in Long Island City earned that Michelin distinction. They’ve made their way to the Village this 2024, with the recent opening of Quique Crudo. This is the review.

Atmosphere

The storefront of Quique Crudo is maybe the best use of a 20 by 15-foot room in  New York City by the way, those aren’t exact measurements, but this place is tiny). However, the optimization of Quique Crudo’s location isn’t because of the decor, which is pretty bare bones. About a third of the seats are stools with no backs that look at a wall that reminds me of white subway tile. It doesn’t matter though; the energy is so good in this place and the food is off the charts (more on that later). But back to the space; the focal point is the bar, which overlooks the kitchen which is pretty much a few hot plates and a prep station. Regardless of the decor, there is a lot of camaraderie amongst the diners and a bustling energy to the space.

Food + Drink

I spent a lot of time describing the cooking setup because I think this is the smallest kitchen that has a shot at a Michelin star in New York City. They are churning out magic at Quique Crudo. In my 24 years in New York City, the closest to a noteworthy ceviche I’ve had is at the now-closed Desnuda. That is until I walked into the bar at Quique one Saturday night.

The Best Ceviche in the City

Quique Crudo rocked my world. I am still dreaming of every dish, starting with the scallop ceviche special. The superpower of the preparation was adding soy sauce to the traditional ceviche marinade. It was topped with the perfect amount of sliced thin red onions and herbs laid down individually with a tweezer with the precision of a surgeon. As for the scallops, they just melt in your mouth.

That Lobster Though

From there we went onto the lobster, which was another star of the evening. A full lobster tail and claws were served on top of a coconut milk marinade that I drank like soup. The fluke ceviche was simplicity at its best; fresh fish in a perfectly executed traditional ceviche marinade. The crab tostada and shrimp aguachile were good, but not my favorite like the other dishes.

I would have ordered more but was stuffed after two dishes. Portions are generous for ceviche and crudo, and the ingredients are as fresh as can be. The only thing I would switch up are the tortillas/tostadas. They weren’t stale but had that authentic “stale” like texture. Quique Crudo is special; they can take it next level by getting creative with the tostadas.

Service

No one is in tuxedos or pontificating about the distinctions between the 1989 and 1990 Haut-Brion. It doesn’t matter; the service is still terrific. It’s warm, authentic, and knowledgeable. The food comes out as ready, but one suggestion I have is for the waitstaff to course out your dishes from lightest to most flavorful. So, for example, the fluke crudo is one of the most delicate dishes but could come out after the powerhouse lobster. It’s like having the Bordeaux before the Volnay. Otherwise, the service is authentic and matches the cool vibe of Quique Crudo.

Overall: 8.6/10

Officially my go-to drop-in restaurant any time of the week.

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FAQs

Q: Where is Quique Crudo located?

A: Quique Crudo is located at 27 Bedford St, New York, NY 10014 in the West Village.

Q: What are the hours of operation of Quique Crudo?

A: Quique Crudo’s hours of operation are as follows:

Q: Do I need a reservation at Quique Crudo?

A: Quique Crudo doesn’t take reservations; it’s walk-in only.