Entire Venue at Como Como - Marisqueria
Restaurant
·
Whole venue
921 Washington Avenue, Miami, FL 33139
–
Miami Beach, FL
About this space
Channeling the flavors of the Mexican seaside.
Come experience our delicious seafood, Mexican fiesta and cocktails in a warm, friendly environment. We offer a variety of Mexican and seafood dishes to please any palate. Come visit our restaurant Como Como in Miami Beach and enjoy your night out with friends or family--you won't regret it!
The reception capacity is 125 guests while seated 100 people. The restaurant also offers outdoor dining in a lush courtyard layered with colored tilework, hanging plants, and sexy neon sign. The courtyard can accommodate 70 people in reception style and 45 seated.
Prices
Sunday
6:00 pm –
11:00 pm
from
$75
per person
Per session
6:00 pm –
11:00 pm
from
$9000
hire fee
Per session
6:00 pm –
11:00 pm
from
$75
per person
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Monday
Closed
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Tuesday
Closed
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Wednesday
6:00 pm –
11:00 pm
from
$75
per person
Per session
6:00 pm –
11:00 pm
from
$9000
hire fee
Per session
6:00 pm –
11:00 pm
from
$75
per person
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Thursday
6:00 pm –
11:00 pm
from
$75
per person
Per session
6:00 pm –
11:00 pm
from
$9000
hire fee
Per session
6:00 pm –
11:00 pm
from
$75
per person
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Friday
6:00 pm –
11:00 pm
from
$75
per person
Per session
6:00 pm –
11:00 pm
from
$15000
hire fee
Per session
6:00 pm –
11:00 pm
from
$75
per person
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Saturday
6:00 pm –
11:00 pm
from
$75
per person
Per session
6:00 pm –
11:00 pm
from
$15000
hire fee
Per session
6:00 pm –
11:00 pm
from
$75
per person
Note:
Alcohol licence until 11:00 pm.
All prices include sales tax.
Any event for 15 people and up including buy outs min 9000/15000 for buyout plus tips and tax.
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Family style
Option 1: $75 per person before taxes and service charge
For the table: Guacamole
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado: snapper, branzino, or salmon filet, mola Camarillo
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 2: $95 per person before taxes and service charge
For the table: Guacamole
First course:
Acapulco ceviche: cobia, tomato, red onion, serrano, cucumber, lime
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapenocilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Tres leches bread pudding: strawberries, white chocolate
Option 3: $ 125 per person before taxes and service charge
For the table:
Guacamole
Fish dip: mahi mahi, grilled bread, vegetables
First course:
Caesar salad: baby gem lettuce, parmesan reggiano, white anchovies
Arroz frito: smoked pork belly, mixed vegetables, chiles torreados, cotija cheese, sunnyside up egg
Second course:
Pescado a la Talla: whole butterflied local red snapper, jalapeno, cilantro butter, ancho butter, heirloom tomato, salad
Chuleton: 32oz bone in ribeye, chiles torreados, overnight, onions
Veggies:
Hongos: maitake, hon shimenji, porcini cream, toasted panko
Brusselas: charcoal oven roasted sprouts, crispy pork belly, clues, fresco, greek yogurt
Esquites: grilled corn, roasted garlic aioli, cotija cheese, cilantro
Third course:
Basque-style cheesecake: smoked butterscotch, orange (individually plated)
Capacity
Standing
up to 125
Dining
up to 100
Catering and drinks
In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
Noise restriction
Accessibility
Wheelchair accessible
Accessible toilets
Ground level
Rules of the space
Allowed events
Promoted and ticketed events
Wedding licence
Temporary event notices (TENs) available
About Como Como - Marisqueria
Como Como, a marisquería (seafood restaurant) and raw bar, channels the flavors of Puerto Escondido, Los Cabos, Acapulco, and other seaside destinations, offering an authentic new perspective on a traditional marisqueria. The dramatic dining room features a striking copper-and-wrought-iron "fuego" (fire station), where diners can watch the whole fish they've selected being cooked over a wood-burning grill. The restaurant also offers outdoor dining in a lush courtyard layered with colored tilework, hanging plants, and stone benches shaped like animals.
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