Supporting Casts
It Takes An Army
Jeff Leppert
General Manager
Seviche
A restaurant can have the most amazing food with the best presentation, but if the chef doesn’t have someone by his/her side to make sure the guests dining experience matches the quality of the food, it will just be a mediocre restaurant.
Jeff Leppert knows the importance of making the customers dining experience as good as the food, and he does just that. Jeff has been the general manager for Seviche since early 2018. Before coming to Seviche, he spent 5 1/2 years as the GM at Jeff Ruby’s Steakhouse, so he knows how vital it is to cater to his customers.
In addition to making his customers feel like VIP’s, his leadership skills with the entire dining room staff is second to none. Jeff has created a positive friendly environment for everyone. From the bartender’s, to the servers, to the host/hostess’ and food runners, Jeff leads by example. Thus making all of his employees feel like family.
Jeff Leppert has set the standard high and is an integral part of why Seviche is one of the best restaurants in the US.
Wine of The Month
1972 Xavier Vignon
Châteauneuf-du-Pape
Not being a sommelier, I rely on those that know their grapes. While out to dinner with my daughter a couple years ago, a friend sent me a text about this vintage wine. He told me he had access to a limited number of bottles and asked me if I was interested in trying it. He said it pairs well with lamb. Little did he know I was having a delicious lamb entree at one of my favorite restaurants. The rest is history! This is an excellent wine! One of my favorites for special occasions.
Cocktail of the Month
The Mezcal Negroni
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1 ounce Mezcal
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1 ounce Campari
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1 ounce Sweet Vermouth
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orange peel garnish
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Add Mezcal, Campari, and Sweet Vermouth to a mixing glass with ice and stir until chilled.
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Strain into a rocks glass over large ice cube.
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Garnish with orange peel.