An opening date has been set for C’Viche, the Greenville Avenue ceviche and tequila bar from seasoned Dallas chef Randall Warder. It will open February 10, next-door to Warder’s other place, Clark Food & Wine.
According to a colorfully written release, Warder “plans to transport Dallas guests to a beachside experience” with selections of ceviche and crudo — fish, scallop, tuna or shrimp — prepared in one of four ways: Baja (lime, tomato, onion, jalapeño, avocado, cilantro); Peruvian (lime, shaved red onion, corn, aji chile, cilantro); Island (orange, lime, coconut water, mango, ginger, serrano, basil); and Asian (lemon, ginger, tamari, red chili, cucumber, red onion, micro herbs). Diners can make any of those into a salad.
Other specialties include shrimp aguachiles (spicy jalapeño shrimp, cilantro and pomegranate) and Gulf oyster cocktail (lemon, horseradish, tomato, onion and jalapeño). There also will be tacos and quesadillas, with fillings such as brisket or chicken tinga. Sides include street-style sweet corn and “Texas-inspired additions” such as avocado fries and brisket poppers.
As for the bar, expect cocktails made with tequila, artisan rum, pisco, cachaca and fresh ingredients, as well as sangria, Texas craft beers, and Mexican and South American draft beer.
C’Viche will be open daily for 11:30 am-10 pm, Sunday-Thursday, and 11:30 am-midnight, Friday and Saturday. Happy hour is Monday-Friday, 3-7 pm.