Welcome to Seviche
RAW WITH A TWIST
Start with a grand looking space in the heart of Pittsburgh's cultural district and dress it with a warm South Beach Art Deco interior. Season with exciting Nuevo Latino Cuisine and colorful Mojito cocktails. Add a dash of Cuban artwork and mix vigorously with searing hot salsa rhythms.
Winter Kitchen Hours
Monday - Thursday 5pm -11pm
Friday -Saturday 5pm - 12am
Every Tuesday show your 15222 I.D. to receive 22% off food and drinks at
SONOMA | SEVICHE | NOLA
Since seating can be limited at Seviche, we make it easy for you to make a reservation, and provide you with different options to reserve a table.
1. Call us at 412-697-3120 If we are closed, leave a message with the date, time, and number of guests.
2. Use Open Table to guarantee your reservation and view availability in real time. Click the icon below.
930 Penn Avenue
Pittsburgh, PA 15222
Nuevo Latino Bistro
Mon - Thur 5PM - 11PM
Fri - Sat 5PM - Midnight
Visa, MasterCard, AMEX,
Diners Club, Discover
Bar/Lounge Dining, Happy Hour,
Private Room, Late Night,
PRIVATE EVENT INQUIRES CONTACT JACKIE SCANLON
$3 Corona & Corona Light
Join us on Mondays for Salsa nights! We are not talking the "dip your tortilla" kind, but the "dip your partner" kind. Seviche heats up the South Beach atmosphere with Salsa dancing.
Join Bobby D for free Salsa lessons for beginners every Monday starting at 9:30pm. Grab your tortilla, er, partner and head to Seviche for hot food, hot music and hot dancing. Join us every Monday, from 9 pm until close.
Show a 15222 ID and get 22% off of your bill
$20 BOTTLE OF WINE NIGHT
Choose from several varietals
If you work in the Hospitality/Service industry receive
½ off food from 10:00pm-12:00am (Must show current pay stub)
LATE NIGHT HAPPY HOUR
JASON KENDALL ACOUSTIC DUO
Thursday March 26 8:00pm
Thursday April 2 8:00pm
Thursday April 23 8:00pm
Join us for Happy Hour
6 days a week
At Seviche, we can find a reason to celebrate each day of the week. Please join us for our festive Happy Hours. Here is our schedule:
Monday - Friday, 5 p.m. until 7 p.m.
Saturday, 10 p.m. until 12 a.m.
$3 Latin beers
$5 Tapas items
Restaurateur Yves Carreau, owner and proprietor of the Big Y Group, hails from Lyon, France, where he attended and graduated from the highly acclaimed Thonon Les Bains Culinary Institute in 1978. Yves took his apprenticeship in the French West Indies, known for vibrant Caribbean cooking with a strong French influence. Ever the adventurer, Yves came to the United States and established himself in Los Angeles, California, where he worked at the famed “La Serre” restaurant in Studio City.
In 1984, Yves moved to Pittsburgh and was hired to manage the kitchen at the Churchill Valley Country Club. A few years later, he opened his first solo venture, Asiago, a French and Italian restaurant, located in One Oxford Centre downtown.
Today, Yves brings his diverse culinary palate and business savvy to the Pittsburgh and Baltimore restaurant scenes with all of his Big Y Group restaurants. Following the immense critical success of his flagship restaurant Sonoma (a west coast kitchen and wine bar) and its Penn Avenue sister Seviche, he took Seviche’s Nuevo Latino tapas concept east to debut Talara in Baltimore’s bustling inner harbor. Yves opened New Orleans jazz brasserie Nola On The Square in March 2011, and shortly punctuated his Market Square presence with the premiere of Pittsburgh’s sexiest new bar and champagne lounge, Perlé, in the summer of 2012.
After the evident success of Sonoma and Seviche, Yves was named 2007 Restaurateur of the Year by the Western Chapter of the Pennsylvania Restaurant Association. Yves also received the Wilmer S. Lapp Keystone Award in 2012.
Kaylie Mathews is a native of Mt. Washington, Pittsburgh. She began her career at Seviche in October 2010. She started off as a first time server and soon after began to tend bar. However, her customer service experience predates her time with Big Y. She has customer service knowledge based in retail for over 10 years, she also managed at Lucky Brand Jeans in South Hills Village for 2 years. A true Pittsburgher at heart she loves Steelers’ football and Penguins’ hockey, and worked for the Pittsburgh Penguins for 6 years in Public Relations. She finished her time with them when the Pittsburgh Penguins won the Stanley Cup in 2009.
Kaylie’s love for people and outstanding work ethic have been integral parts in her success within Big Y. She was promoted in 2012 to Big Y’s flagship restaurant Sonoma Grille. She then became a part of their management team, a first for her in the restaurant industry.
In January of 2014, she was asked to be the General Manager of Seviche, where she gladly accepted. All of her hard work and dedication to the success of the Big Y Group came full circle when she started running Seviche, which in her own words, “it feels like a second home”.
Chef Jim began his career as a child in front of a stove with a bag of ramen noodles, a pot, and no water! Needless to say his first recipe was incomplete and potentially catastrophic until his mother put out the small fire. This did not stop him from pursuing his dream of becoming a chef. Growing up with a mother and father that developed a weekly menu for dinner that they would cook and eat together as a family is what truly helped Jim develop his love and passion for cooking. He had various cooking jobs throughout his early 20s, which inspired him to take his passion for cooking to the next level.
Jim graduated from Pennsylvania Culinary Institute in 2005. During that time, he started working at Sonoma Grille. One month after Sonoma's opening, Chef Jim got his foot in the door as a dishwasher! He worked for Sonoma grille for 2 years mastering every station in the kitchen. In 2007, he was one of the opening cooks at Seviche until his swift promotion to Sous Chef. Later that same year Chef Jim was promoted to Executive Chef. He then moved on to open Talara in Baltimore (Seviche's twin). He spent 3 years there as Executive Chef before receiving the offer to become Executive Chef at Sonoma Grille in July 2012 which brought him back to the Burgh. He remained there until January of 2014, when he would then return to Seviche as Executive Chef. "I am back home" says chef Jim who has spent over 5 years working with the Modern Latino menu and upbeat environment.