"El Camaron Peludo's name translates to 'the hairy shrimp' in Spanish, a nod to the playfulness the couple hopes to convey through the casual seafood wine bar."
"Cervantes wants to catch a wider net. He says they're going to source food from Spain, Japan, Mexico, and the U.S. He wants the menu 'to be very accessible and straightforward.'"
"Cervantes describes the wine list as interesting, playful, and sophisticated, plus 'a really cool Champagne program.'"
"Apolinar describes it as 'a long, very narrow space,' which influenced the concept to lean more towards a seafood bar rather than a full restaurant."
El Camaron Peludo, opening in the West Village, is a seafood wine bar by chefs Giovanni Cervantes and Tania Apolinar. The menu emphasizes Mexican seafood while incorporating influences from Spain, Japan, and the U.S. The wine list is designed to be interesting and sophisticated, featuring a notable Champagne program. The space is described as long and narrow, which influenced the concept to lean more towards a seafood bar rather than a full restaurant. The couple aims to create a playful and accessible dining experience.
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