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Clark Food & Wine Co. chef-owner Randall Warder is preparing to open a second Lowest Greenville restaurant right next door to the first: C'Viche is a more casual, order-at-the-counter concept slated to debut February 10.
As the name indicates, Warder's second concept will focus mainly on raw seafood dishes. Diners can create their own dish by choosing either "c'viche" (chopped) or crudo (sliced sashimi-style), selecting a protein (a rotating selection of fish, plus scallops, tuna, or shrimp), and choosing one of four different flavor options including an intriguing-sounding "island" style with citrus, coconut water, pineapple, basil, ginger, and serrano peppers.
Those in the mood for something a little more cooked will find plenty of options including brisket bullets — jalapenos that are stuffed with queso and brisket before being breaded and fried — tacos served on corn tortillas, quesadillas, and snacky fare like chips and guac, avocado fries, and the now-ubiquitous street corn.
C'Viche will also have a full bar focusing on tequila, pisco, cachaça, and rum. Cocktails will start at a very reasonable $6 for the entry-level margaritas, caipirinhas, mojitos, and pisco sours.
