This Is TASTE 656: Real Talk About Cervos and Eel Bar with Aaron Crowder
Sep 17, 2025
Aaron Crowder, the chef-partner at Cervos and Eel Bar in NYC, shares insights into his Florida roots and culinary inspirations. He discusses the joys and challenges of casual dining while celebrating Basque influences at Eel Bar. Gilberto Cetina of Holbox in LA brings his Yucatan flavors to the conversation, sharing the best tacos in town and his favorite kitchen gadgets. They bond over childhood food memories and the art of food preparation, revealing how personal journeys shape their culinary identities.
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Episode notes
Guide Guests To Order Enough Plates
- Do guide guests on quantities and suggest doubling dishes for groups to avoid the 'not enough' tapas myth.
- Encourage trust from diners and recommend ordering strategies to ensure satisfaction.
Pyrenees Skewer Inspired The Gilda
- Aaron recounts eating a massive pickled-skewer in the Pyrenees that inspired his Gilda.
- He used that odd, addictive bite to create Servos' signature pickled anchovy snack.
Nailing The Canelé Took Months
- Aaron describes developing the canelé as a months-long project led by sous chef Chase and prep cook Abel.
- He credits temperature control and practice for nailing texture without waxed molds.
