Photos: Fandi Mata
Brooklyn-based Mediterranean restaurant Fandi Mata (79 Bayard Street) is thrilled to welcome a new Executive Chef, Sung Park. In addition, the restaurant plans to open Little Oaxaca, an upstairs secluded mezcaleria, later this fall.
Highlights from Chef Park’s menu include bone marrow, served with caramelized onion, pops of pomegranate, and housemade zhoug, a spicy, cilantro-based sauce; oven-roasted branzino, wrapped in baking paper and cooked with artichoke hearts, tomatoes, caperberries, Kalamata olives, and jalapeño; and an apricot-braised lamb-shank tagine, tricked up with fennel, saffron and almonds, and served with textural Israeli couscous. Brunch offerings including Shakshuka and brioche French toast.
A selection of creative cocktails, crafted by bar industry luminary and co-owner Milos Zica, include the Sabrosa, a warming mixture of artisanal mezcal, Ancho Reyes chili tequila, pineapple-cinnamon syrup, fresh lime juice, and dusted with a special salt rim; and a Paloma Picante, mixed with house-made grapefruit cordial, lime juice, mineral water, and a spicy tajin rim.
Set atop a tile-lined staircase, overlooking the restaurant below, the beautifully designed Little Oaxaca will bring a regionally diverse and comprehensive 50-bottle mezcal list. Aficionados will appreciate the selection of La Clandestina, a mezcal distilled exclusively for Fandi Mata, while newcomers can try classics such as Oje de Tigre and Rey Campero Tepeztate.
Dinner at Ci Siamo at Manhattan West