Comments on: Seviche at Restaurant of Same Name

By: Martha

Martha — Wed, 04 Mar 2009 01:15:20 +0000

You may like all of the ingredients in a thing (fish, cooked or raw, citrus, veggies) but that is no guarantee that you will enjoy the completed dish.
I was reminded of this the other night at our family table when our 8 year old declared, “you took all my favorite foods and made them disgusting!”

By: Fillippelli the (Wannabe) Cook

Fillippelli the (Wannabe) Cook — Wed, 25 Feb 2009 19:39:14 +0000

I have only eaten there once, and that was just for a drink and app. The drink was excellent and the appetizer, Fire & Ice, was, as I recall, quite remarkable. Have always hoped to make it back to try some other things.

Recently ate for a second time at Dinette and next would like to return to Legume.

By: jwsharrard

jwsharrard — Mon, 16 Feb 2009 15:12:47 +0000

It’s the mexican succotash that I was thinking of… and again, I’d probably love it now.

By: Aurora

Aurora — Sat, 14 Feb 2009 15:08:56 +0000

Also, Seviche has 1/2 off mojitos and specialty drinks from 5 - 7 pm on M - R, so if you’re in Downtown Pittsburgh and need a beverage, you’ll at least pay less for a good cocktail there.

By: Troy

Troy — Sat, 14 Feb 2009 09:43:41 +0000

“Sufferin’ Succotash!!!”

I am a big fan of lima peas (beans) and succotash. It’s pretty good when you buy it frozen, but I don’t like the canned version much at all.

By: MIL

MIL — Fri, 13 Feb 2009 23:27:50 +0000

I love succotash, but I don’t think I ever convinced Aurora, Julia and Rob to like it. None were fond of lima beans….probably because we rarely could find them fresh.

By: jim

jim — Fri, 13 Feb 2009 15:27:19 +0000

It’s spelled succotash. In New England it’s traditionally a mixture of corn and lima beans; when they’re both fresh it’s great. Even with frozen, it’s far better than either of them separately. CL makes a version she calls Mexican succotash that has corn, tomatoes, garlic, sweet and hot peppers, and probably some other stuff.