"This small plate gem brightening up Magazine Street with South American and Caribbean flavors may no longer have a dedicated crudo menu at the beautiful upstairs bar, but it’s still a top destination for Colombian ceviche, versions that are on the menu and as a sometimes special. Chef Edgar Caro’s classic ceviche combines Gulf fish, leche de tigre, red onion, sweet potato, avocado, and cancha." - Beth D'Addono
Baru Bistro & Tapas
