Latin love at Seviche

Dear readers,

I’m sorry for being so remiss in tending to my blog in recent months…. But I just had a meal so truly transcendent, I feel inspired to share. Immediately.

I think I may have mentioned my love for all things Louisville a time or two? Well, I’ve had the privilege of spending the past few days here for the Midwest Travel Writers Association conference, and dinner at Seviche for last night’s dine-around has just taken our relationship to a whole new level.

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Seviche entrance

Chef Anthony Lamas has been bringing Latin flavors with Southern flair to Louisville since he opened Seviche in the hip and trendy Highlands neighborhood in 2005. I met him on a trip here last year for another travel conference (see earlier post about the show taping for “Secrets of Louisville Chefs” and Chef Lamas’ fabulous chorizo with grits and orange bourbon barbecue sauce demo). We’re now Facebook friends, so I get to stay up to date on Chef Lamas’ doings and dishes. In 2011, he won the title of Food Network’s “Extreme Chef,” a Survivor-meets-Top Chef-style show in which chefs are dumped in the middle of the desert or jungle with, like, a can of tuna and told to prepare a gourmet meal for 50 people. That should tell you something about how bad-ass this guy is.

We arrived last night ready to be wowed, and were ushered to a semi-private dining room in the back of the restaurant (created, along with a new lounge area, in a recent expansion). The interior is sleek, done up in rich neutral shades, and I loved the jars of pickled fruit and veg lining the shelves that served as decor. Chef Lamas kept a sweet 80s soundtrack playing in the background, which we later found out was his own iPod. This, of course, only made me like him even more.

mojito

My mojito

We started with drinks, as you do, and I ordered a mojito. Admittedly, I don’t have a lot of experience with this libation, usually sticking instead to wine, beer and bourbon, but I figured this place probably knows how to do ‘em up right. My suspicions proved correct. The drink arrived in a tall glass, loaded with muddled lime and mint. Sweet, but not too sweet. Tart, but not too tart. Totally fresh and refreshing with a big spike of sugarcane to gnaw on in lieu of a swizzle stick. So far, so good.

Chef Lamas had pre-planned a multi-course tasting menu for us, a smart move because so many things on the menu sounded delicious, we might have been there all night just deciding what to order. An avalanche of small plates soon started arriving, all beautifully presented and each tasting even better than the last. Seriously, I felt like a Top Chef judge, and found myself wondering how Padma does this all the time and still maintains such a hot bod.

First up, the starters. We received sharable family-style dishes here — a plate of grilled shishito peppers with ponzu sauce and a little sesame, and fried bison-filled empanadas with an avocado-jalapeno puree and pico de gallo.

shishito peppers

blistered shishito peppers with ponzu and sesame

Our server Daylon (I apologize if I’m butchering the spelling of your name here, dude), who ROCKED by the way, described these peppers as a Russian roulette of heat. Some are mild, some will blister your sinuses, and like Forrest Gump and his box of chocolates, you never know what you’re gonna get until you bite in. My pepper was mild, and I liked the texture – sort of like a banana pepper or giardinera. It had a little toothsome bite left, and the sesame ponzu was a nice touch.

bison empanadas

bison empanadas with pico de gallo and avocado-jalapeno puree

I like making empanadas at home every now and then, although I bake mine instead of frying, and I’ve never had them filled with bison. Both great ideas. These cute buffalo meat hot pockets had good flavor, but what made the dish for me was the avocado jalapeno puree. I’m an avocado junkie anyway, and the tingly heat from the jalapeno provided a much-appreciated kick. Think spicy pureed smooth guacamole. Only way better.

tuna ceviche

tuna ceviche “Old Fashioned”

Next up was a little glass of tuna ceviche “Old Fashioned.” This was my favorite item of the evening; and a day later, it’s the one I’m still daydreaming about. Sushi fans take note, this was AWESOME. Gorgeous colors and a perfect balance of flavors – chunks of buttery soft tuna, sweet tiny diced pineapple and an orange supreme, a wee splash of bourbon, sesame, salty soy sauce, verdant cilantro, and something addictively spicy that left my lips tingling after I’d dug out every bit with my chopsticks. I very nearly tipped the glass up to drink the few precious last drops of juice in the bottom. I can’t tell you how much I loved this. I wanted to make out with this food.

halibut ceviche

wild halibut ceviche

For comparison, the next dish was a wild halibut ceviche. This fish was chunkier, soft and mild, with a little corn, onion, microgreens and garnishing sauce I couldn’t quite place. Good, but didn’t nearly blow me away to the same degree the tuna ceviche did.

swordfish risotto

grilled swordfish over mushroom risotto with crispy leeks

One member of our group had requested the swordfish, and that’s what showed up next – a small square of perfectly grilled fish over a spoonful of mushroom risotto with crispy almost onion-ringy leeks and a lobster truffle sauce ladled around the plate. This fish was so tender, it practically melted in my mouth, and the risotto was a luscious earthy complement.

scallop fideos

seared scallop over fideos with goat cheese, artichoke and asparagus

As much as I liked the swordfish, I went crazy over the grilled scallop that we received afterward. I’ve been hit or miss with scallops in the past, some too rubbery, gritty or just plain meh. This one was stellar, nicely browned and tender enough to cut with my fork. It sat atop fideos – a nutty tasting, Spanish-style pasta that looks like short strands of angel hair spaghetti — with pine nuts, goat cheese, an asparagus spear and a chunk of artichoke heart. I think the sauce had truffle in it, but I was so distracted by this sexy scallop, I didn’t care.

churrascuro

Churrascos and chimichurri, oh my.

My tummy was starting to reach capacity at this point, but there were still more good things to come. Such as a Churrascos-style bite of grilled skirt steak with garlic mashed potatoes, a dab of demi-glace, and a bold herby chimichurri sauce I had trouble not licking straight off the plate.

desserts

sweet finales

A dessert trio platter ended things on another high note. Liquid nitrogen frozen caramel corn lent a unique crunch factor. The housemade macadamia nut ice cream was rich, creamy and perfect. The bourbon butterscotch pudding smooth and decadent. But I couldn’t get enough of the avocado ice cream, another Chef Lamas trademark dish. Imagine, if you will, avocado flavored ice cream (don’t hate – it is DELICIOUS) that’s prepped to look exactly like an avocado. See the pic below – the ice cream is scooped into a thin chocolate shell with a bourbon ball truffle nestled into the middle just like a real avocado pit. All edible. What else is there to say about this, really? Genius.

avocado ice cream

Seviche’s signature avocado ice cream

Thus, our feast came to a reluctant end. Not a misstep in the whole shebang. Chef Lamas even graciously came out and spoke with us after the meal, politely answering our questions and submitting to our endless photo requests even though I’m sure the kitchen must have been completely slammed behind the scenes.

Chef Lamas

Chef Anthony Lamas himself. Rock. Star.

To stay on our event schedule, we only had about 90 minutes or so to spend at Seviche in total, so everything felt a little rushed. This was the kind of meal I would have liked to savor over three hours or so. Still, I was grateful we got to taste as much as we did, and I have a pretty good idea what I’d order again on my next visit. And bank money on it, there WILL be a next visit. Soon, I hope. I’d drive two hours to Louisville again just to eat here. So should you.

For more information about Seviche, check out www.sevicherestaurant.com.

Seviche on Urbanspoon

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