Seviche's Ridiculous Appetizer

How's that headline? We had our anniversary dinner there last night. From experience, I ordered the mussels in broth as an entree (with salad) and we split the mushroom empanadas. For an amazing $10 you get THIRTY FOUR....that's right, we counted, 34 perfectly seasoned steaming mussels in a broth you want to drink from the bowl or soak up with the bread. YUMMY. Do the math, that is 33 cents a mussel. This is a DEAL. IMO, the best appetizer in town. GREAT meal....all that and Abbey Road made for the most perfect evening. Matthew was also an excellent waiter.

Hey Linda! Glad you enjoyed yourself.That was a little to much,but I guess it was your lucky day.There should be about 18 to 20 per order,but we were really slammed last night ,so it was a bit of a mistake. Anyways, I'll get on my boys tonight about food cost. Just kidding! Buen provecho!

OOPS...shouldn't have said it! LOL! Consider it an anniversary present and even half that many still would have been a great deal. You were slammed last night- great to see you doing so well, you really deserve it.

Linda, thank you for the compliment about Matthew. It's always nice to share with our beloved coworkers positive notes set in the archives of cyberspace. He really is such a good one, as is Jennifer, whose style of service came into question on this forum recently, but I didn't have a chance to repond quickly enough before it became old news and Anthony delivered the only response necessary. But...what I would have said is that not everyone "gets" personalities that are so far outside of the norm in upscale service, however her unique flames rise high when it comes to nuturing the needs of our guests, albeit her methods occasionally a touch tacky. She is, on SO many levels irreplaceble and I'll bet a buck that some of the forumites here with unknown faces but familiar Seviche palates know her and would attest to such. Again, thank you, especially for the opportunity to speak up on behalf of my friend, coworker, and Anthony Lamas' establishment which employs us.

I concur! Very well said. I have been blessed with an amazing group of employees.Jackie, you should feel very proud of the team you put together.Like I always say "a great Chef, is only as good as his team" and they are GREAT! Were closed today and I'm taking the whole staff to Blue river for a canoe trip,all 48 of them. Plus some guest and a few ex-employees. They Rock! I love you all and thanks for your hard work.

Were closed today and I'm taking the whole staff to Blue river for a canoe trip,all 48 of them. Plus some guest and a few ex-employees.

Hope you guys have a blast.

I ran into Jackie and crew last night (while they were stocking up), and she invited me along... but alas, i owed my mom some 'manpower' on a landscaping project for her birthday (was on oaks), and for mothers day.

we're not done yet, but the pond is almost filled!


hope everyone has a great holiday!

Anthony
I love Seviche and you are a talented chef, so please do not take this the wrong way. I have read a couple of your posts and each one of them referred to your staff as "boys". One even was " kitchen boys" I am sure that you employ young men, and adult men.

I cannot help but to respond to the term, It comes across as a bit offensive and I am wondering if your staff has ever taken issue with the phrase.

I hope you and your staff enjoyed a well deserved trip on the river.

We had a blast! I guess it's a West Coast thing. My "homeboys" the "boyzs". Most of them have been with me for 5 to 7 years and all are a little younger then me( kitchen that is). But your right they are men or "soldiers" as we sometimes say. Then we have the ladys too. They are like my sisters.I grew up with three sisters and no brothers.No one offended though,were like a big family sometimes.Hope you had a good day off Ethan.

Okay I get it.

Glad you had a good time, and it was really nice of you to do that for
your crew!

Hope to be there soon!

Hey Anthony careful with the "soldiers" comment, you might upset someone else......Just my two cents, there are a slew of people that would love to work and learn from you and Im sure they'd be proud to be called your "boys" or "soliders". Some people just dont understand the closeness of the kitchen boyz

Anthony
I love Seviche and you are a talented chef, so please do not take this the wrong way. I have read a couple of your posts and each one of them referred to your staff as "boys". One even was " kitchen boys" I am sure that you employ young men, and adult men.

I cannot help but to respond to the term, It comes across as a bit offensive and I am wondering if your staff has ever taken issue with the phrase.

I find this funny. Not in a derogatory manner, though.
But because the word 'boys' is one of the least offensive words I've heard over the years to describe one's fellow colleagues in the kitchen.

Talk about consistent. Had another fabulous dinner at Seviche Saturday night. Unfortunately, on my first visit I totally fell in love with the Churrasco's d' Argentina and have only strayed from that choice once (I'm sure there are other items I'd love but this dish just calls to me). My first bite the other evening reminded me why...... it's just beefeaters heaven. My GF had the Blue Corn Talapia and loved it. Thanks Anthony!

We're going on Friday. I can't wait!

Glad you enjoyed! Buen provecho y muchas gracias!

I'm excited to try Seviche. I'm hoping that my hubby and I can celebrate our 15th anniversary there this evening. Anyone know if it's easy to get in without reservations?