Chef Marisol Vega cooks Baja and Oaxaca by candlelight — fish over wood fire, a set tasting menu, twelve seats. Once a month at a private loft, or in your own home.
I'm Marisol. I was raised in Ensenada, in Baja, where my dad fished and my abuela cooked Oaxacan — two coasts on one table. I cook fish whole over wood, lean on chiles and citrus, and let the catch decide the menu.
I spent six years on the line at restaurants in San Diego and downtown L.A., the last two as sous. In 2023 I stepped away to cook the way I actually eat: small rooms, long dinners, one menu, no rush. Mesa y Mar is that table.
A communal dinner at a private loft. One long table, one set menu, strangers who leave as something closer. You reserve a seat, not a table.
A custom menu built around your night — a birthday, an anniversary, a dozen friends. I bring the fire, the fish, and the crew; you bring the table.
Vegetarian and most allergies are easy with a few days' notice — say so when you reserve. The supper club is a fixed menu, so I can't do every restriction at a communal table, but I'll always be straight with you about what I can do. Private dinners are built fully around you.
Bring whatever you love — there's no corkage at the supper club. Or add a five-glass pairing for $55, poured to match each course. For private dinners, pairings are built into your menu plan.
The loft is in a converted building on the Eastside of L.A. — easy to reach, hard to find by accident. I send the exact address and parking notes once your seat is confirmed. It's intimate by design.
Twelve seats fills fast and private dates book weeks out. Send a short note and I'll reply personally — usually same day.