Cuisine: Mediterranean , Middle Eastern
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Cleo, with locations in Los Angeles, Miami and Vegas, is rolling the dice on New York City, bringing its concept and expanded Mediterranean menu to the Mondrian Park Avenue. Executive Chef Danny Elmaleh is celebrating the cultures of the eastern and southern Mediterranean with dishes like duck matzo ball soup and harissa tuna tatar. Cleo is also moving awayfrom small plates to larger dishes served family style. They include charcoal-grilled Branzino served with fresh tomato and niçoise olives, hot oil seared snapper with Calabrian chili, olives and barberries, and a Wagyu flat iron steak that are made to be shared. The restaurant says each Cleo location is designed to encourage a social dining experience, while staying true to its Mediterranean roots.
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