Global interpretation of a traditional Latin American cuisine come to life at Carve Ceviche Bar. Executive Chef Todd Mitgang and business partners, Brian Owens and Dino Andreakos, introduce a vibrant, playful menu based entirely on ceviche to Manhattan's dining scene. Inspired by the exploratory and intimate ambiance of sashimi, tapas and noodles bars, Carve promises dinner a novel introduction to ceviche.