New York City College of Technology,
CUNY Department or Hospitality Management
Janet Lefler Dining Room
Memorandum
To: Professor Abreu
From: Adijatu Jalloh
Date : September 19, 2019
Re: New York Times Restaurant Review
On September 10th Pete Wells Restaurant review focused on Peruvian food. The review started with Wells introduction chef José Luis Chávez. As said by Wells chef José Luis Chávez is the person that started the trend on salad bowls in fast ceviche bars. The review goes on to point out the first few locations by chef José Luis Chávez. “He began with a counter in the Gansevoort Market food hall called Mission Ceviche”. Wells then goes on to say chef José Luis Chávez opened a second location on canal street market. The food is Peruvian based and chef José Luis Chávez had the idea to serve his ceviche in a clear plastic bowl over salad or rice as said by Wells.
Wells goes on to talk about how the food tests like “real Peruvian food”. He talks about how the fish is neatly cut and firm. Pete Wells seemed to use a lot of positive words to describe the food of these restaurants. He then talks about how he always thought chef José Luis Chávez can run an interesting restaurant if he really put his mind to it and that was just what happened. The review moves on to talk about the first sit down restaurant opened by chef José Luis Chávez. It is located on the upper east side with actual plates says Pete Wells.
The new location added more items to the menu which was more Peruvian style. If I had a chance I would go to one of chef José Luis Chávez locations to try the food because it seems different. I can tell by Pete Wells review that chef José Luis Chávez came a long way in his success and if a food critic like Pete Wells had nothing bad to say about chef José Luis Chávez food and service than I would say that it is something worth trying. It is also very moderate and the prices seem reasonable for a new taste in food.
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