Desnuda

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In the fall of '07, the Bourgeois Pig moved across East Seventh Street to scope out roomier digs, and now its old, shoebox-size home has been transformed by the BP crew into this 20-seat ceviche bar (its name is Spanish for "naked"—how very...raw. Like...ceviche. Aaaaah.) Co-owner Ravi DeRossi describes the offerings as "New World ceviche," which "takes its cue from Peru but uses different spices from around the world." Translation: softshell crab and uni cured in coconut juice and sprayed with cardamom oil, and salmon with lychee and curry. In keeping with space's intimate feel, the two chefs behind the bar will personally take your order and serve your food, which also includes four types of oysters, as well as caviar. An oxidized copper wall lends the place a bluish-green hue, completing its subtle, sea-and-be-seen vibe.

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East Village restaurants, New York restaurants, East Village bars, New York bars, South american restaurants