Global interprestaions of a traditionally Latin American cuisine come to life at Crave Cerviche Bar. Executive Chef Todd Mitgang and business partners, Brian Owens and Dino Andreakos, intoruce a vibrant playful menu based entirelt on ceviche to Manhattans's dining scene. Inspired by the exploratory and itimate ambiance of sashimi tapas and noodle bars, Crave promises diners a novel introduction to ceviche.
Crave's approachable wine list encompasses a 45 bottle selection that focuses on classic Spanish wines but gives guests the freedom to choose between everything from friendly Chardonnays to esoteric Hondarribi Zuris. Cerveza style beer offerings include Pacifico, Sol and Dos Equis Lager; when served Mordida style (with lime juice, salt and Tabasasco) they become the ultimate spicy companion to ceviche.