Mission Ceviche, a restaurant that offers modern takes on the flavors and dishes of Peru, is opening a second location later this year. Mission Ceviche is led by co-founders Brice Mastroluca and Chef Jose Luis Chavez.
In 2015 Chavez and Mastroluca began working together operating a fast-casual concept, designed to be like a Peruvian poké concept. Over time their popularity flourished and they hosted pop-ups all over the city.
The duo eventually began looking for a larger space where they could have a full-sized prep kitchen on the Upper East Side. While looking at spaces, Chavez realized what he really wanted to get out of running a restaurant had more to do with thoughtly-crafted cuisine that inspired people to gather together over a meal. He wanted to focus more on curating a memorable experience that honored Peruvian flavors than pumping out easy-to-carry bowls people would eat alone in their offices.
So Chavez and Mastroluca hit the brakes with the fast-casual side of Mission Ceviche and took some time to refine the overall concept. While they received glowing reviews about the quality of their food and inventive flavors, Chavez was taken aback by the feedback from some members of the Peruvian community who challenged the authenticity of the food. Chavez and Mastroluca took some time to articulate the mission of Mission Ceviche and decided to create a new genre they call new Peruvian cuisine.
What Now NY connected with Chef Chavez over the phone to learn more about Mission Ceviche and its newest location in Union Square on 17th Street.
“For about five years, this area we are opening in was my neighborhood, and I’ve always wanted to come back,” said Chavez. “For me, I think of this as the heart of Manhattan. This spot is so close to people in downtown, midtown, Chelsea, the Flatiron District, and the trains at 14th Street. It’s a great location to be opening the second location of Mission Ceviche.”
The new Mission Ceviche location will be able to seat approximately 170 people inside. Guests to the restaurant will be able to try the famous ceviche dishes featuring tiger’s milk. Most of the dishes have direct ties to traditional Peruvian cuisine, but the menu as a whole mirrors Chavez’s personal experience traveling and cooking all over the world.
“Mission Ceviche serves new Peruvian cuisine, meaning we take the roots of South American food and combine them with other international influences,” said Chavez. “Mission Ceviche is a place where we have the freedom to be inventive and build something new without fear of judgment.”
Chavez was born in Venezuela, but when he turned 21 he moved to his father’s homeland of Peru.
“Peru gave me a second chance at life,” said Chavez. “I met my wife in Peru, and she brought me to New York where we’ve built a family. I have so much gratitude for Peru, and for me Mission Ceviche is my opportunity to give back to a country that has given me so much. Now, we want this restaurant to be a part of the history of Peruvian cuisine in the United States and in Manhattan.”
Construction has wrapped at 17th Street location of Mission Ceviche. The target opening state is between the first and second week of July.
