CRAVE CEVICHE BAR
A Fresh Take on Ceviche comes to life at Crave Ceviche Bar, where Executive Chef Todd Mitgang introduces a vibrant, playful menu based entirely on ceviche. Inspired by sushi, tapas and noodle bars, Crave breaks the mold, offering such luscious choices as Traditional Shrimp Ceviche with Charred Corn and Hearts of Palm and Calamari Salad with Shanghai Shoots. Sandwich offerings range from the Maine Lobster Roll, with Fresh Avocado Mayo and Brown Butter to the Yellow Fin Tuna BLT with Pancetta, Heirloom Tomatoes and Basil Aioli. True seafood fans will gravitate towards dishes such as Artic Char with Truffles, Strawberries and Caviar and Caper Crusted Wild King Salmon with Oyster Mushrooms and Chorizo. Beer is served with lime juice, salt and Tabasco and there is terrific, fruity sangria.
Crave Ceviche Bar
ADDRESS: 946 2nd Ave New York City
TELEPHONE: 212-355-6565
FASCIMILE: 212-355-9180
OPENING: August 13, 2007
OWNERS: Todd Mitgang, Brian Owens, Dino Andreakos
EXECUTIVE CHEF: Todd Mitgang
CUISINE: Innovative Ceviche
PRICE RANGE: $6-21
HOURS: Dinner: Thursday-Saturday: 5:30pm-12am;
Dinner: Sunday: 5:30pm-10pm;
Bar: Monday-Wednesday: 5:30pm-1am;
Thursday-Saturday: 5:30-2am.
Bar: Monday-Wednesday: 5:30-1am; Bar: Thursday-Saturday: 5:30pm-2am
SEATING: 20
THE SPACE: White stucco and exposed brick walls, white wainscot ceilings and Southern Yellow Pine floors.
A deep green soapstone bar with soft hanging lights and three candlelit corner tables.
THE MENU: Creative ceviche inspired dishes, including salads, sandwiches and meat.
WINE & BEER: Classic Spanish wines, South American and American varietals; 19 wines by the glass. A selection of Latin American beers and sangrias.
HOUSE POLICIES: All major credit cards accepted. Wheelchair accessible. Reservations not accepted.
A Fresh Take on Ceviche
Global interpretations of a traditionally Latin American cuisine come to life at Crave Ceviche Bar [946 2nd Ave, New York City; 212-355-6565; www.craveceviche.com ]. Executive Chef Todd Mitgang and business partners, Brian Owens and Dino Andreakos, introduce a vibrant, playful menu based entirely on ceviche to Manhattan’s dining scene. Inspired by the exploratory and intimate ambiance of sashimi, tapas and noodle bars, Crave promises diners a novel introduction to ceviche.
The Menu
Chef Mitgang channels the spirit of ceviche but breaks the norm. If a typical ceviche recipe is based on seafood selections that are cured with lemons and limes, a Crave ceviche recipe is based on a myriad of selections [think: tuna, calamari, veal, filet mignon, ham] that are cured with pummelos, yuzu, kumquats or champagne. The diverse menu encourages experimentation among midday and evening guests alike. Enticing dishes like Traditional Shrimp Ceviche with Charred Corn and Hearts of Palm are found on the menu’s “To Order Before You Order” section. For a tapas-style experience, order “a little” and pair these items with imaginative side dishes such as Cocoa Blackbeans with Carica Fruit Relish or Pupusa and Chorizo Pizza. Ceviche’s health benefits are taken to new heights with “Sort of Salad” selections like the Calamari Salad with Shanghai Shoots, Shitaki Mushrooms and Crispy Kimchi. “Between Bread” or sandwich offerings range from the Maine Lobster Roll (Crave Style) with Fresh Avocado Mayo and Brown Butter to the Yellow Fin Tuna BLT with Pancetta, Heirloom Tomatoes and Basil Aioli. True seafood fans will gravitate towards “Sashimi Style” dishes such as Artic Char with Truffles, Strawberries and Caviar and Caper Crusted Wild King Salmon with Oyster Mushrooms and Chorizo.
At the “Meat Market” Filet Mignon Sliders with Manchego Cheese, Shallots, and House Made Sour Cream and Chive Potato Chips make for a fun bite to eat while the Black and Blue Veal with Olive Tapenade, Artichoke and Parmigiano Reggiano Salad is a well-balanced meal.
Vino, Sangria y Cerveza
Crave’s approachable wine list focuses on classic Spanish wines but gives a nod to South American and American varietals. With over 45 bottles, 20 of which are served by the glass, guests have the freedom to choose between everything from friendly Chardonnays to esoteric Hondarribi Zuris. Cerveza style beer offerings include Pacifico, Sol, and Dos Equis Lager; when served Mordida style (with lime juice, salt and Tabasco) they become the ultimate spicy companion to ceviche. Crave’s renditions of sangria change according to the season so as to include the freshest produce; in the summer look for Red Sangrias with granny smith apples, watermelon and oranges or White Sangrias with peaches, limes and pineapple. Chef Mitgang also brings his invention to the bar - concocting homemade, non-alcoholic drinks like Red Corn Lemonade and Black Honeydew Ice Tea sweetened with organic cane sugar syrup.
The Design
The rambling beaches and idyllic wineries of South America inspired Crave’s interior and led to its modern take on rustic. The restaurant collaborated with interior designers, Anthony Caputo of Studio 185 and Cory Kessler of Syn-arch. The restaurant’s warm ambiance is reinforced by white stucco and exposed brick walls, white wainscot ceilings and Southern Yellow Pine floors. A deep green soapstone bar with soft hanging lights persuades diners to grab high-top chairs and be transfixed by the chef as he prepares creations. Candlelit tables provide an intimate experience and a five-foot custom-made wooden bench affords cozy banquette seating.
Crave Ceviche Bar is located at 946 2nd Ave (between 50th and 51st) New York City; 212-355-6565; www.craveceviche.com . Lunch service will begin in September.
