New York City College of Technology, CUNY
Department of Hospitality Management
Janet Lefler Dining Room
MEMORANDUM
To: Professor Rosa Abreu, Director of Service
From: Yao, Wang
Date: September 19th, 2019
RE: New York Times Restaurant Review
Last week, Pete Wells exploded a Peruvians restaurant named Mission Ceviche Restaurant &bar. Located in Upper East Side. He mentioned how the young chef José Luis Chávez started his business by leveraging the poke craze and salad-bowl trend into a string of fast-casual ceviche bar. He opened more ceviche bars in different locations such as in Gansevoort Market and Canal Street Market. Until beginning of this year. Chef Chávez opened a sit-down restaurant on Upper East Side. Pete said new place was not particular large or lavish but the menu has a slightly fuller picture of Peruvian cuisine. Chef Chávez used his genius recipes to give his guests a full Peruvian dining experience. Pete also recommen couple food, such as anticucho and grilled beef heart. Pete exploded how the chef created his food by food qualities, seasoning, plating and more. Personally I love seafood and chimichurri. After reading this article, I had made my reservation to Mission Ceviche Restaurant & Bar. We shall see..
“Providing Over 70 Years of Quality Service to the Hospitality Industry
