Seviche A Latin Restaurant

The 18 Best Restaurants in Louisville, Kentucky | Eater

"When chef Anthony Lamas brought his farming background and the flavors of his Mexican and Puerto Rican heritage to Louisville in 2005, there was nothing like Seviche in Derby City. Though the culinary scene has grown exponentially since then, his restaurant remains a standout. Ceviche is a highlight, of course, but there’s also the Churrascos de Argentina, Lamas’s version of a meat-and-potatoes plate: skirt steak with chimichurri, served with red potatoes that have been mashed with sour cream, cheddar, white pepper, salt, and butter. If you drive: Parking around Bardstown Road can be a bear, but Seviche offers valet service. Just pull to the right as you turn onto Stevens Avenue." - Lennie Omalza

Where To Celebrate Old Fashioned Week in Louisville | Eater

"With a menu that combines Latin traditions with Southern ingredients, Seviche offers dishes like Kentucky bison empanadas and “Black” cherry ice cream made with vanilla bean crema, bourbon, and cherry puree. For guests who’d rather drink their bourbon, this well-known Louisville restaurant also offers a bourbon list that includes selections that are only available in limited quantities, such as Elijah Craig Barrel Proof, which can be used in an old fashioned for Old Fashioned Week (and beyond.)" - Vox Creative

‘United Tacos of America’ from Austin’s Taco Experts Premieres Tonight | Eater Austin

"It was my first time in Kentucky, and I loved how that mix of Mexican culture and Southern culture just shines through — at Seviche, for example, they made bourbon carnitas that embodied that surprising, satisfying fusion." - Erin Russell

Pike Place Market’s Southern Brunch Charmer Is Gone | Eater Seattle

"I was disappointed to learn that, after a little more than a year in business, the well-received Southern restaurant Cycene has closed; owner-chef Hassan Chebaro and his wife Patsy Williams decided to move back to Kentucky. They opened in November 2016 serving Southern-inspired breakfast, brunch, and lunch centered around sandwiches and grits bowls, and their fare was received warmly by critics." - Megan Hill

Anthony Lamas’s long-running institution merges Latin technique with Kentucky produce — think pristine ceviches and churrascos. A repeat James Beard semifinalist and newly refreshed on Eater’s 2025 map, it remains a Louisville essential.