Chef Javier Vazquez Marino, who honed his craft in Barcelona and more recently at The Aviary in New York City, is now bringing his passion for food to Williamsburg at Fandi Mata. Chef Javier's focus is on sustainability and using the fresh that "feed the soul."
The menu runs the gamut from Spanish classics like Croquetas stuffed with bacon, date and manchego to Grilled Octopus with potatoes, mojo picon and hibiscus pickled onions. Diners will also find the flavors of the Mediterranean with traditional dips like Muhammara made with roasted peppers and walnuts to lively Tzatziki and Black Hummus.
There’s also pizze and breads. The Bufalina is topped with buffalo mozzarella, cherry tomato and basil, while the Bresaola brings arugula, parmigiano, olive oil and lemon. A Fandimata Calzone gets a filling of octopus and chorizo. Flatbreads include one with roasted lamb as well as focaccia with tomato, garlic, oregano and rosemary. Larger plates include a 22-ounce Bone-In Ribeye, Lobster Tortellini in saffron sauce and Black Garlic Risotto with bay scallops and parmesan crisps.
Photos: Fandi Mata
Fandi Mata - 74 Bayard Street, Brooklyn, NY (718) 388-8877 Menu