A clever and addictive snack that highlights the restaurant's nose-to-tail seafood philosophy. The shrimp heads are coated in a light batter and fried until they are as airy and crunchy as a chip. They are seasoned with a touch of chili and served with a bright aioli. It is a cult favorite among LES regulars.
The restaurant's most iconic dish. Large, high-quality prawns are grilled on a hot plate (plancha) until the shells are slightly charred and the meat is tender and sweet. They are served simply with sea salt and a mildly tomatoey sauce that enhances the oceanic flavor. Reviewers consistently praise the freshness and perfect timing of the grill.
Tips from diners
Eat the heads. That's where all the flavor is. If you're squeamish, this might not be the dish for you, but it's the best part of the Cervo's experience.
A bold and savory burger that uses white anchovies to provide a salty, umami kick to the rich lamb meat. The lamb is grilled to a perfect medium-rare and topped with a bright, herbal salsa verde on a toasted bun. It's an unusual combination that has gained a dedicated following for its unique flavor profile.
A rare non-seafood standout. A half chicken is flattened and roasted until the skin is golden and crispy, glazed in a vibrant, spicy piri piri sauce. It's served with a mountain of thin, salty French fries. The meat is remarkably juicy, providing a substantial alternative for those wanting something heartier than small seafood plates.
Tips from diners
The fries soak up the piri piri juices from the chicken. Make sure to get a bite of both together—it's the best flavor combination on the plate.
Cervo's is a small, high-energy restaurant from the team behind Hart's and The Fly. It focuses on the seafood traditions of Spain and Portugal, utilizing sustainable North Atlantic ingredients. The space is narrow and often packed, with a lively bar that has become a neighborhood favorite for solo diners and seafood enthusiasts.
The bar is held for walk-ins and is arguably the best place to sit. It has a great view of the kitchen and the LES street scene through the windows.
Don't ignore the wine list. They specialize in natural wines from coastal regions, particularly Spain and Portugal, which pair excellently with the briny seafood.
The restaurant is very small and tables are tight. It's best for pairs or solo diners. Larger groups (4+) will find it difficult to get a table without a reservation weeks in advance.
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