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Cervo's


MitchW

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We certainly don't get to Cervo's as much as we did "in the old days." 

Not located as it is...as the locus of dimes square.

Not populated as it is...with a million GenZers (half of whom are probably NYU students, and if they can afford NYU...).

But on a hunch last night (with the weather being so nice, I figured many would be sitting outside in the middle of gorgeous Canal Street), we walked over at 7:30 and found ourselves immediately seated at a table (for once, I was right).  At 8 PM, however, there wasn't a seat to be had inside - place was rocking, and they sure appear to be fully staffed up, though most were new faces to us.

The food - as likable and well prepared as ever, which I take as a good sign if they're ever really going to open the place on Broome St.

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Described on the menu as sliced beef with charred cabbage and aged sherry, this is a fine dish.  Well seasoned, lots of pepper, tender beef - very good and the only picture I could take while I could still see.

Piri Piri chicken was had, peppers stuffed with Bomba rice and jamon was had, and both were fine. And the fries, of course, which are still some of the better fries around town, and one of the ways I can get Sig Eater to leave the apartment on a Monday night.

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  • 1 year later...

Friday night, went to Cervo's Feast of the Seven Fishes (there were more), held at Platform by James Beard Foundation, which is at Pier 57 (which is ginormous).

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One picture, too busy schmoozing.

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The fried shrimp heads with the peel and eat shrimp in the background.   Everything was very nicely done - good choices on the wines.  My favorites were the skate fritters, the stuffed crab, shrimp heads and bodies, and the bacalao with clams.  Nice choices on the wines.

On 10/3/2023 at 7:58 AM, MitchW said:

if they're ever really going to open the place on Broome St.

Of course, they've opened the place on Broome St.: Eel Bar, and I find more to my liking at this point. Because I find it more comfortable, and the food leans slightly more Basque-ish.

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