Cervo's

"Inspired by the coastal traditions of Spain and Portugal, Cervo's offers a menu packed with flavorful dishes like marinated potatoes and seabream cooked until the skin is crisp." - MICHELIN Guide

"Cervo’s is accepting pick-up orders from noon on Thursday to noon on Friday for things like wine, ham, anchovies, and tons of other stuff you can stock your fridge with. All pick-ups happen on Saturday from 11am-4pm, and you can see their full list of supplies and food here (and put yourself on the pre-order list for their pink Cervo’s hat’s)." - hannah albertine

"Beef burger purists, avert your eyes. The Cervo’s burger is made from ground lamb. The meat itself is soft and luxurious, and the celery-forward slaw and big dollop of aioli do a fantastic job of making cheese seem absolutely unnecessary on a burger. You can add marinated anchovies for $3, and if you’re a little fish freak, you should. Split this with someone on the prime people-watching patio looking out onto Dimes Square, or eat it with some vermouth all by yourself at the bar. And, perhaps best of all—the burger originated at Hart’s, their sister restaurant in Bed-Stuy, which means you can get one of the city's best burgers in two places." - will hartman, bryan kim, neha talreja, willa moore, kenny yang

"Have one bite of Cervo’s prawns a la plancha, shell on, swimming in a pool of paprika-stained olive oil, and we wouldn’t blame you for mistaking Dimes Square for the Mediterranean coast. A few things to know—the restaurant is from the same owners as The Fly, who also own their own fish tinning company, the menu is seasonal, and it's best to reserve a table a week ahead or walk in early. If it’s a nice night, ask to sit outside. Go ahead and order an extra glass of vermouth to go with the creative small and large plates, like crunchy fried shrimp heads, perfectly steamed manila clams, or juicy piri piri chicken with fries and aioli." - will hartman, willa moore, molly fitzpatrick, bryan kim

"Cervo’s is an extremely reliable restaurant. But not in a boring way. In a sexy way. At this Spanish seafood restaurant on the Lower East Side (from the same team as Hart's, The Fly and Eel Bar), you can eat a plate of clams swimming in garlicky white wine, and know that they taste this excellent every single night. So reliable. So sexy. As long as you reserve a week in advance, or snag a walk-in table on the earlier side, you can eat those garlicky bivalves whenever you want. You can also share the perfect roast chicken, an anchovy-draped lamb burger, and seasonal vegetables drenched in olive oil with friends, along with a steady stream of vermouth. Sit in the skylit back dining room, at the long bar up front, or on the prime people-watching patio looking out onto Dimes Square—and always, always start with the delicately fried shrimp heads." - bryan kim, neha talreja, willa moore, will hartman, sonal shah