at Seviche - it was over the top! WAY over the top!!
My daughter, a self -proclaimed chimichurri addict and Anthony Lamas fan, celebrated her sixth birthday Saturday night with dinner at Seviche in lieu of a birthday party with her playmates. I, of course, knew she made a wise choice; but was still, nonetheless, awed by the regal treatment she received from the Seviche staff, including Chef Anthony himself.
When I made the reservation I had noted that it was a special occasion and that we would be celebrating our daughter's sixth birthday. The excellent service began late that afternoon when the manager, Jackie, called to find out whether we wanted a table inside or on the patio, so that we were sure to have a prime location. I asked if we could back up our reservation half an hour because we were running late, and she graciously accommodated. When we arrived, everyone was aware that this was a meaningful day for my daughter and took time to wish her a happy birthday; Chef Anthony even personally visited our table to bestow birthday greetings upon our daughter which made her feel extra special.
We began with a bocadito resembling a quesadilla filled with seasoned beef and potatoes, served atop a pool of mildly spicy brown sauce... it served it's purpose well of tempting our palates. That was followed with the seviche of the day, red snapper in a moderately spicy chipotle broth, and oyster shooters. Both were extremely fresh with perfect texture (our three year old really enjoyed the oysters!!). For the main course we ordered the churrascos with chimichurri sauce (by demand of the birthday girl), the flat iron steak and the special of the day, deep fried whole Kentucky striped bass. The churrascos were tender and tasty, and the chimichurri sauce was the perfect compliment - tangy and flavorful. The flat iron steak was served with a savory red chile sauce and prepared perfectly rare. But the show stopper was the deep fried Kentucky striped bass... the presentation was SPECTACULAR! The fish was cleaned and fried whole so that it rested on it's belly sitting upright and elegantly curved around the plate. The fish was cooked to perfection - the skin was crispy fried while the meat was delicate and luscious. I can't remember ever having fried fish so impeccably prepared. The meal ended with an array of desserts, each delectable in it's own right, but the flan and caramel bread pudding were divine! Service during the meal was also excellent, attentive but not intrusive.
At the end of the meal, my daughter, pleasantly plumper, asked to have her picture taken with Mr. Lamas. Even though he was very busy in the kitchen, he took the time to oblige her request giving the experience a perfect ending.
It was an enchanted evening... actually, it was surreal.
