Secrets of Seviche

I don't mean the secrets of their recipes, which make their flavors so rich, wonderful, mysterious, comforting, and spicy, I mean the secrets of ordering there.

First, though, we just came back from their Mother's day feast. Delicious!

For the brunch some of us had the french toast with maple syrup, pecans, whipped cream, and strawberries. Oh my gosh. Talk about comfort food. It was amazing. Maybe the best french toast I've ever had. And then our son ordered the ham and manchego grilled cheese, with eggs and crispy potatoes. Oh my. It's even better than it sounds. It was so yummy.

Service was genuinely friendly and very helpful, as always. They even comped Mom's breakfast. How's that for generosity. We tried to make up for it a little by leaving a c. 30% tip.

I wish Seviche did breakfasts and lunches more often! (although I'm sure they already feel like they are working too hard there.)

But, back to the topic. I've found that there are ways to eat at this wonderful restaurant more often without busting your budget too much. First, Sundays, as you know, they have half price seviches and wine. Not really a secret, I know.

But one of their most amazing seviches is the coconut ahi tuna one, often pictured in their ad. What presentation. And what wonderful flavor. Amazing. And yet, if you've ordered it, you've no doubt wondered if you can get any of the coconut out. You can, but it is work. Ask your wait person for a steak knife, and you can get some of the coconut out. And every time I've done it Chef Lamas, or whoever is in charge of it, has picked a wonderful coconut--sweet and rich. And so that's my secret number one--don't waste the coconut. It is hard and tricky to get out, even with the knife they'll give you, but worth it.

Second secret. They don't when I'm there offer bread automatically, but if you ask they are happy to give it to you in a wonderful little trendy holder. Great french bread cut into little strips. This is nice for dipping into the guacamole.

Speaking of which, I think their guacamole is the best in town. They've really do a terrific job at picking perfectly ripe, and good, avocados. It's tricky to do that.

My other "secret" is try ordering an appetizer, salad, or seviche as your main course. If you do that, you can save a lot, and eat there more often.

Anyone else have any tips for Seviche?

By the way, about 6 months ago or so they took off their menu their great pollo asado. I really miss that dish. It was maybe the best chicken in town, I thought.

If you rap the coconut on the outside with the handle of the knife it will loosen the flesh. It's loud and annoying to those around you, but worthit.

Hey, I considered telling Anthony I'm the "mom" of three cats, but I figured it wouldn't fly. I'm jealous of all you people that got to eat there today!

Had brunch this afternoon with a bunch of family members in town for graduation. The food was amazing as always. Everyone in our party was very pleased and it was quite a diverse party.

When ordering at Seviche, I sometimes get the inclination to simply open the menu and say "yes please" because everything on the menu is delectable.

Hey, I considered telling Anthony I'm the "mom" of three cats, but I figured it wouldn't fly. I'm jealous of all you people that got to eat there today!

They certainly do count! I tell my wife she's the mother of our three cats all the time! In many ways they're just as much work (and expensive) as real children and you can certainly love them as much!

Had brunch this afternoon with a bunch of family members in town for graduation. The food was amazing as always. Everyone in our party was very pleased and it was quite a diverse party.

When ordering at Seviche, I sometimes get the inclination to simply open the menu and say "yes please" because everything on the menu is delectable.

I agree. They really taste their food there. The wait staff is as eager to try the new creations from the kitchen as we are.

I normally don't even like French toast that much, but I loved theirs. I asked my wife how she thought they did it. She said she thought they used brioche, which meant the bread didn't get soggy, plus they used just the right amount of cinnamon and sugar in proportion to egg and milk, and fried it up in a lot of butter. It did feel a bit like a calorie bomb, but a good one....

I'm so glad you enjoyed brunch. It was some hard work! We've never done so many people for brunch before, so it is great to read this. We were slammed the whole day. Mi mama would have been proud! It was great to see all the mothers out there feeling special and enjoying the familys. We thank you for celebrating their special day with us. I wish my mother could have been here too, but I know she enjoyed my three sisters and her her eight grand children.

As always buen provecho y muchas gracias!

P.S Marsha, I would have let you slide, with the three cats

P.S Marsha, I would have let you slide, with the three cats

I'll remember this next year

I'm a little excited. I will finally get to go to Seviche tomorrow for a business dinner. I'm a little sad that I've never been there, but can't wait.

I'm a little excited. I will finally get to go to Seviche tomorrow for a business dinner. I'm a little sad that I've never been there, but can't wait.

Becky: I think you're in for a treat. Speaking of which, their desserts are lovely. They have some kind of chocolate cake with fresh berries that is just scrumptious. You have to pace yourself to save room for that one. My family usually splits it four ways.

If you're willing, please write a little report after you go so that we can live (taste?) vicariously....

I don't remember much of the details as I wasn't feeling so great that night. I know I started off with the Wakefield Chardonnay. The rest of the table having dirty martinis with blue cheese olives.

We got the brie and calamari apps to start with. I have to say I love brie and this was delicious. I could've just eaten the cheese all night.

One person got the sea bass and the rest of us got the pork chop special. A bone-in chop on a bed of mashed potatoes and a slice of brie on top. It had some sort of chipotle sauce on the side with some squash I believe. It had just the right amount of kick to compliment the pork and brie combination.

To add more cheese to our night, we asked if they could build a cheese platter for our dessert. Our server Rebecca (love the name!) was great. She brought out a gorgeous platter of Capriole goat cheese, Kenny's gouda, manchego cheddar, some type of blue cheese, crackers, pears, and gorgeous berries.

I don't remember much of the details as I wasn't feeling so great that night. I know I started off with the Wakefield Chardonnay. The rest of the table having dirty martinis with blue cheese olives.

We got the brie and calamari apps to start with. I have to say I love brie and this was delicious. I could've just eaten the cheese all night.

One person got the sea bass and the rest of us got the pork chop special. A bone-in chop on a bed of mashed potatoes and a slice of brie on top. It had some sort of chipotle sauce on the side with some squash I believe. It had just the right amount of kick to compliment the pork and brie combination.

To add more cheese to our night, we asked if they could build a cheese platter for our dessert. Our server Rebecca (love the name!) was great. She brought out a gorgeous platter of Capriole goat cheese, Kenny's gouda, manchego cheddar, some type of blue cheese, crackers, pears, and gorgeous berries.

Thanks for the report. Sounds delicious!