Seviche
Kentucky
At Seviche in Louisville, chef Anthony Lamas brings Latin cooking into contact with Kentucky ingredients and bourbon. Seafood provides a central thread, but the menu also reaches into locally rooted dishes such as Kentucky bison empanadas with avocado-jalapeño purée. The ceviche selection includes Baja-style shrimp in chipotle-lime broth and ahi tuna with coconut, ginger, jalapeño and soy. Larger plates range from mahi-mahi tacos to Argentine skirt steak with chimichurri. Dessert continues the playful presentation: The Avocado combines avocado ice cream, a bourbon-truffle stone and a chocolate shell. Latin cocktails and a substantial bourbon selection carry the same mixture of influences into the drinks list.