Sergio's 106 Seafood Underground

I was just talking about Jonathan Gold with a chef I used to work with.
We really miss that guy. Reading this article really brings back some feelings.

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Going back in the canon to the Sergio origin story, credit absolutely MUST be given to @westsidegal for telling all of us Chowhounds to ask and make sure that (THE) Sergio was in the kitchen before ordering that snook!

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Snook and caramelized onions…the substance dreams are made of…

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Going legit?

https://www.instagram.com/p/C54ahWAvjBY/?igsh=MzRlODBiNWFlZA==

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Too legit to quit.

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Hopefully!

Somehow Coni’Seafood has survived and even made the Michelin guide after Sergio left. I like it more than Holbox. :open_mouth:

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agreed. never had a subpar snook at Coni’s or any of the places Sergio cooked at, including CheKo el Rey in Long Beach.

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My favorite snook. :face_with_open_eyes_and_hand_over_mouth:

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Sergio is back

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It’s packed. And Sergio is cooking. :smiley:

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It was delish. It also took a long time to get a seat and to get the food b/c one person working there said that they didn’t expect such a huge turnout. They were literally still putting up the signs outside.

Salsa had a very herbaceous note. It paired very well w/ the tacos gobernador (which were a cheesy delight, although I’ve never loved the texture of shrimp in a taco; they had sold out of the marlin).

The shrimp themselves in the borrachos were good, but sauce was crack. SO delicious I was spooning it up to eat it on its own.

Mojarra was fried perfectly. Some might find it overly salty, but I thought the salting was quite good. The lime brightened the flavor up nicely, but it also sogged out the crust.

The ceviches are ENORMOUS. As in, I don’t really understand how a single person could eat all of that themselves.

I went to Coni Seafood so long ago (and ordered diff items) and never went to 106 Underground, so I can’t say the food compares.

The servers were seriously moving as fast as they could, and they were all very apologetic about how long things were taking (which I assume will be the case on the first day of business). Very hospitable.

If yesterday was any indication, this place is going to be super successful.

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Go with friends. Then you can try more stuff on the menu.

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