Recognized by the James Beard Foundation
Chef Anthony Lamas put his culinary talents on display at the renowned James Beard House in New York August 22, 2002 and October 16, 2004. Selected by the culinary center as a "Rising Star of American Cuisine," Lamas and his staff brought his "nuevo Latino" cuisine to the house which showcases the talents of chefs from across the United States. The playful, exotic 6 course meal featured bocaditos or little bites, such as "Crab Cigars" served in decorative glass ashtrays. Lamas also recreated the dinner in Louisville to thank locals for their support and offer Louisville patrons the opportunity to experience the prestigious event without traveling to New York.
Louisville Magazine Best of Louisville Awards, 2006: Favorite Restaurant, Favorite New Restaurant, Best Appetizers
LEO Reader's Choice Awards, 2006: Best Restaurant and Best New Restaurant
Bon Appetit (January 2006)
The Courier-Journal (July 2005)
The Courier-Journal (November 2005)
If authentic Latin cuisine is your cup of tea, Seviche should be at the top of your list of places to check out. Many hail Seviche as not only the best Latin restaurant in town, but also as one of the best -– period. Louisville Metromix article here
One of my very favorite places, very romantic, service and food always to the nines. Trip Advisor article here
The chef at Seviche will have you speaking Spanish by the time you're done with your shrimp ceviche. Follow up with a famous Brazilian dish, Feijoada, which is a combination of black beans, sausage, and other smoked meats served over rice. (from Southern Living)
Louisville has few Latin-inspired restaurants, but Seviche all by itself counts as several. Proprietor-chef Anthony Lamas' menu features dishes from nearly every Latin cuisine from Mexico south to Argentina, as well as from the Caribbean islands. (An occasional Asian or Continental accent sneaks into dishes, too.) Classic Brazilian feijoada is a fixture. If you don't need that much meat, order Lamas' signature macadamia-crusted sea bass. But you may not even make it to the entrée portion of the menu because the variety of appetizers and ceviches offers so many tempting flavors that you'll graze away your appetite on multiple little plates. Gayot article here
