Seviche question

Last night, wife and i had dinner at Seviche...one of our top 5-10 local spots. We had yet to take advantage of the Sunday specials and thought yesterday was as good a time as any. While Seviche remains a favorite, last night things just seems a bit "off."

First of all, our server never mentioned anything about the Sunday specials. We had already rec'd water and my wife ordered a drink, when another employee, who was not our server, came by and informed us of the 1/2 price seviches, wines, discount margs and mojitos etc. Really not a biggie, but was suprized that this was never mentioned by our server.

We ordered a few seviches...crawfish and wasabi tuna. Both were stellar and the discounted price made things even better. The margaritas I had were also very good.

Wife had the tuna special which she really enjoyed, and I ordered the churasscos de argentine (skirt steak)...something that I've enjoyed before.

A few moments before our entrees were delivered, I recalled that the server had not inquired as to how I like my "steak" prepared. I was a bit concerned, but I did remember that the last time I dined at seviche I ordered the gauchos special (a triangle cut) and requested it med rare. The server advised that the chef suggested a medium preparation so I agreed...and it was absolutely wonderful. I was hoping that this would be the case with my entree. Unfortunately, when it came out, the meat had no pink left in it. I understand that a skirt steak is a think cut of meat, but this was almost well done. I did not send it back, b/c I assumed that this was the chef's desired preparation, however I would have liked it much closer to medium or medium rare.

Don't get me wrong, Seviche has always been a favorite and always will be. My question, to those that frequent Seviche and to Chef Lamas is: Should the server had asked how I want my meat cooked, or not? was his behavoir out of the norm...a simple mistake? Regardless, I will be back to Seviche and I will make sure I ask / request the meal cooked as I'd like it.

Thanks. DD

I've noticed that they seem to use some part-time help on Sundays, probably so folks can get a day off. So, yeah, the service can be a bit inconsistent on Sundays depending on the particular server. The food is always great though!

I ALWAYS order the churrascos at Seviche and it has always been a medium well preparation. I've never been asked for a temp. As a matter of fact, one of my good friends (who was a server at Jicama) used to use me as an example to reassure her tables who requested it med rare. She would tell them how i was generally a rare to med rare steak eater and that i still loved the dish at med well.

First of all, our server never mentioned anything about the Sunday specials. We had already rec'd water and my wife ordered a drink, when another employee, who was not our server, came by and informed us of the 1/2 price seviches, wines, discount margs and mojitos etc. Really not a biggie, but was suprized that this was never mentioned by our server.

On another note, this point concerns me as i often wonder if what we in the biz consider "teamwork," appears to the patron as "poor service." Perhaps, at the moment you sat down, your server was extremely busy, stopped by to greet you and realized that s/he hadn't mentioned the specials. The server then grabs a coworker or manager who might not have' been as busy and said "hey, will you drop by table X and let them know about the specials?" I could be way off base... I am just presenting a likely scenario from the other side. To me, as long as someone let you know, I don't see an issue.

Very valid question! It is true that we have had a hard time scheduling, and most of the new servers start off on Sundays. As a matter of fact, we have now made it mandatory, that all servers rotate on the schedule. Sorry Derrick! Yes, you should have been told about "Seviche Sundays" We have been doing this for about a year, but alot of people are still unaware of these specials. It has become a very popular day and we see alot of industry people. Proof, 732 social, Basa, Jack frys, Jeff Rubys and many more have been regulars. So, to say the least, we need to be consistent on Sundays too. As far as the skirt steak, it is true we do not take a temp on this. Some Chefs may argue this, but because of the type of cut, it is best served med to med well. It should'nt have been well done though, and I'm sorry for that. We marinate it in citrus and vinegar, so this sort of cooks it as well. Anyways, I will correct these things and I appreciate your understanding Derrick. We thank you for your support. As we all know, times are tough and there are alot of great restaurants in town, so it's very important, to be on top of our game. Thanks for sharing your experience, and giving us a chance to correct these issues.


As always buen provecho y muchas gracias!

now that is good local in house PR for you, nice work Mr. Lamas

we may have to out on Sunday and enjoy the Seviche Sundays

shawn

Chef Lamas, thank you for your explanation and your continued high level of customer service. I will be back to your restaurant soon! DD