seviche gets a great review

no matter how delicious the Churrascos de Argentina is the plating style used reminds me of excrement - which isn't appetizing - imo

Spending a great deal of my day scooping dog poop I can concur that yes, yes it does indeed look familiar, and not in a tasty way...

Well, it doesn't remind ME of any of that stuff - it's my favorite dish at one of my favorite places. Viva Churrascos a la Lamas! Congrats, Anthony and staff - you do a spectacular job!

[Robin Garr]

A great review, and the long-deserved four-star rating further suggests that the CJ has at last abandoned its old policy of limiting the top rating to "traditional" high-end white-tablecloth places.

I did find it curious that Marty (or his editors) insisted on naming the eponymous dish "ceviche," which came out kind of funny in lines like "Seviche's ceviche." They're actually both correct, and so is "cebiche." (In fact, Seviche the restaurant titles that portion of its menu "Seviches/Ceviches/Cebiches" in that order. So why change the restaurant's own style? Odd.

Also, no offense to Marty, but it seems that his style is becoming more and more erudite lately - literate in the extreme, but a bit odd in the increasingly lightweight setting of Scene. It's sort of like walking through a NYC subway station and suddenly running into a guy playing classical violin very well.

Congrats Anthony and staff. You guy's deserve it!

I have never had anything which wasn't great at Seviche. Food that makes you moan with pleasure. I miss the lobster, please let me know if you put it back on the menu Chef Lamas! Another thing I like is how freely they share recipes with others. After perusing the Chimichanga recipe, I just decided to let them do the preparation! It's good to see them get the 4 stars they so deserve.

YAY A Lamas! (But don't ya kinda wish it was just 3 1/2?)

Congrats to Anthony and all my friends. I miss eating the food on a daily basis more than I can say.

Also, no offense to Marty, but it seems that his style is becoming more and more erudite lately - literate in the extreme, but a bit odd in the increasingly lightweight setting of Scene. It's sort of like walking through a NYC subway station and suddenly running into a guy playing classical violin very well.

I thought this was Marty's best review in terms of writing talents that I perhaps have ever read. It seems like the opportunity for really good descriptions come from either unusually good or bad experiences. Seviche is not on my short list for some reason, so I really enjoyed this review for the literary components rather than the subject.

I have no excuse for not eating there yet. I got three days off this week, I'm definitely going.

DH and I took 4 friends/artists there last night and it was fabulous. Our guests were absolutely moaning with delight. We were the last table to leave. The other two couples had the 3 seviche tasting and couldnt have been happier. DH had the wild salmon and I think he may have licked his plate it was so clean. (not literally). And guess what? I had the mahi mahi fish tacos. EX-cellent!

The other couples had the flan which they pronounced he best and we had the flourless chocolate cake which was very intense chocolate goodness with marzipan, dried cherries and orange zest.

At the end of the evening a gracious Chef Lamas talked with our guests and pictures of children and grandchildren were passed around.

All in all it was the sort of evening our guests were still talking about all day today.

[Robin Garr]

I thought this was Marty's best review in terms of writing talents that I perhaps have ever read. It seems like the opportunity for really good descriptions come from either unusually good or bad experiences. Seviche is not on my short list for some reason, so I really enjoyed this review for the literary components rather than the subject.

To restate it, I think Marty's style is erudite and literate, and that's good. It's a little different from my approach, but certainly legitimate.

I think it seems very out of place in the new Scene, with its lightweight coverage of fashion, much of it ad-related. That's all I'm saying ... not bashing Marty, but expressing some grief at what used to be an innovative, exciting publication when it started at the old Louisville Times back in the '70s, with Dick Des Ruisseaux, a very funny guy, as its first dining critic.