When Ceviche in South Tampa hosted a grand reopening on Aug. 24, the Spanish tapas-style restaurant debuted a new, modern look.
Its menu had shrunk from 82 items to 50 for faster ticket times.
The wall between the bar and dining room disappeared, allowing the energy from the bar and live music to flow into the dining room.
The plates, napkins and silverware had all been upgraded and the ingredients were re-sourced to serve higher-quality dishes.
"We knew that Ceviche has been around for 18 years and had never really undergone an upgrade," said Lee Karlins, Caledon Concepts president. "What we are doing is trying to build more units, and in order to do that we needed a growth and strategic plan of how we want to take the brand in the future moving forward."
The bar furniture was ripped out, Matthew Rainey was promoted to corporate executive chef of Caledon Concepts and a new wine and cocktail list was unveiled.
The only menu items that remain completely untouched are the patatas bravas, Spanish meatballs and the sangria, which is still poured out of a pottery pitcher.
The patio decorated with a fountain also made the cut at 2500 W Azeele St.
"We're going to do the same thing to the other restaurants, they are all getting remodeled," Karlins said. "The idea is to open another one, on the first of the year. We are starting to look for a new location now, possibly in the Tampa Bay-Sarasota area."
For more information, visit ceviche.com/tampa or call (813) 250-0203.
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