Mena, Victoria Blamey’s First Spot, Grand Opening, and more Restaurant News

“It’s unbelievable,” said Victoria Blamey, the chef who, for many years, has earned praise at places like Chumley’s and Gotham Bar & Grill, and is finally opening his own restaurant. Those who closely observe the New York scene will also know the Chilean chef, 42, from her pop-up stores at Blue Hill in Stone Barns, Mayflower Inn in Washington, Conn., and Fulgurance Laundromat in Brooklyn . She describes her new restaurant, named after her great-grandmother, as “airy, bright and very feminine” with white walls, cobalt blue upholstered tables and brass fixtures. It’s not easy to define her cuisine, which would reflect her home country Chile, famous for its seafood, as well as her cooking experience in New York, Spain and Australia. “People may not know what to expect from Chilean food, but there are elements to it,” she said. Cholgas secas, the Chilean dried mussels she made during her time at Blue Hill, is on the menu. Seaweed, popular in Chile, garnishes some preparations, including oysters with gremolata seaweed. She is also producing dishes such as Japanese sardines with potato and chili mayonnaise, mussels with onion yeast, squid with buckwheat honey and fermented radicchio, halibut with wakame and black quinoa, and Pavlova desserts. winter with angel squash, citron confit and citrus curd. Her executive chef, Daniel Garcia, at Crown Shy and NoMad, and the establishment chef, Maggie Paradis, have worked with her at Gotham Bar & Grill. The wine list pays attention to organic and dynamic producers, especially from Chile. (Open on Thursday)

28 Cortlandt Lane (Broadway), 212-466-6428.

Since 2005, Israeli chef Rafael Hasid has been known for Israeli-Mediterranean food, including daily brunch dishes, served at his restaurant Miriam, on Park Slope, Brooklyn. He’s now copied Miriam on the Upper West Side, in a somewhat rustic setting with greenery, and indoor and outdoor seating. The menu simulates the Park Slope location with assorted mezzes; main courses such as the falafel plate, lamb shawarma, braised short ribs and chicken schnitzel; and brunch favorites like shakshuka, French challah toast and Florentine eggs. Mr. Hasid, known as Rafi, is also the owner of 1803 NYC in TriBeCa, as well as two takeout locations, Homemade by Miriam. Beside him, the new Miriam manager, is Jerry Joseph, who some might remember from earlier days at Jerry’s in SoHo (1987 to 2007), an artist’s canteen when SoHo reached the rooms. showcases, not Guccis.

300 Amsterdam Avenue (74th Street),

Chef and restaurateur Marc Forgione successor farmers, a cozy lair known for its wood-fired cooking, by its founder, Frank DeCarlo, who opened it in 1999 and owned it for 20 years. When Mr. DeCarlo retired, he offered to sell it to Mr. Forgione, whose arm didn’t need to be twisted. Now, Mr. Forgione has converted the restaurant’s underground cellar into a wine bar that caters to various regions of Italy, with both well-known and lesser-known selections. Beverage director is Scott Woltz. To accompany the wines, Mr. Forgione is serving homemade kebabs and pasta, with some Roman-style offal. (Wednesday)

194 Elizabeth Street (Prince Street), 212-965-9511,

This tapas spot by Ruben Rodriguez, a native of Galicia in northern Spain, is being installed over two floors in a more spacious location across the street. The menu features more than 20 traditional and innovative tapas (patatas bravas, carrots with greek yogurt and tahini) and the larger plates more or less remain the same. Wine is mainly from Spain. Another restaurant at 174 First Avenue (11th Street) will become Emilia by Nai next month, serving vegetables and seafood. Mena, Victoria Blamey’s First Spot, Grand Opening, and more Restaurant News

Fry Electronics Team

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