I’m not a huge fan of chain-restaurants, that being said, I do like TGI Friday’s… the food is always fresh, and most importantly, you always know what you’re going to get.
Thursday evening I ventured out into the brisk evening with my friends, Amy and Jesse. We parked in a nearby lot, and trudged our shivering bodies down the lifeless, gray, downtown streets to Seviche.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
