New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Rosa Abreu, Director of Service
From: Laura C. Fernandez
Date: 9/19/19
RE: New York Times Restaurant Review
Chef Jose Luis Chavez opened Mission Ceviche in several markets in New York City serving authentic Peruvian ceviche in an innovative and still strange way for most New Yorkers. His new restaurant brings more dishes and ingredients that are just as delightful as the classic ceviches.
Mr. Chavez opened the first Mission ceviche in Gansevoort Market followed by the one in Canal street market and most likely opening another one at the end of the year. Mr. Chavez serves the classic Peruvian fish ceviche as well as a mixto ceviche, but he also serves ceviche bowls. You get the same ceviche but over a bed or rice, salad or quinoa for extra charge. Pete Wells mentions in the article that these bowls still contain the Peruvian formula, meaning that the food still has the authentic taste of Peruvian food. On his first visit, Wells thought mr. Chavez was ready to open a restaurant and consequently Mr. Chavez opened his first Mission Ceviche restaurant in the upper east side of Manhattan. The menu offers a wide selection of ceviches but also a more “fuller picture of Peruvian Cuisine” and, as Pete says “there is nothing to avoid” in the menu. Dishes like anticuchos, aji de gallina and peruvian paella are part of the menu as well a variety of artistic ceviches including even a vegetarian option.
Mr. Chavez new restaurant offers classic and delicious peruvian dishes, but ceviches seem to still be still be the star of the show. Like Wells says in the article, ceviches are just like the art of mixology.
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