From Our Editors
The chefs at El Ceviche Grill continue the Latin American tradition of combining the bounties of the sea and jungle by serving savory oysters on the half-shell, four different kinds of ceviche, and a host of other seafood-based dishes. These days, land animals are aplenty, and the menu also features a few terrestrial meats in larger entrees such as steak skewers and chicken enchiladas.
The eatery’s bartenders incorporate a few of the same signature ingredients into drinks, infusing vodka cocktails with the flavors of passion fruit, pineapple, and even avocado. And of course the mix-masters can whip up a mean margarita, which they call the Angry Pepino for its inclusion of muddled jalapenos. The team complements creative beverages and authentic cuisine with live music, preformed frequently on the dining room’s permanent stage on in the kitchen’s walk-in freezer.