Mamey’s menu combines ideas from the cuisines of island nations with an emphasis on the Caribbean. Named for the tropical fruit native to Cuba and Central America - Mamey is a departure from Patel's other establishments, including the award-winning Ghee.
The concept is inspired by Patel's travels throughout Asia, Polynesia, Thailand, and the Caribbean and features an eclectic array of dishes with inspiration from Asia, Polynesia, and the Caribbean - with plenty of produce from Patel’s own two-acre Homestead farm, Rancho Patel. Expect playful, bright-flavored food with dishes such as Bahamian conch fritters, corn and callaloo empanadas, Creole mahi and Brussels sprout pad Thai. The restaurant offers ample outdoor dining and takeout nightly.
Yellowfin tuna tostones with a tomato sofrito, scallion, and piquillo pepper aioli; Bahamian-style conch fritters served with a cilantro tartar sauce and roasted peppers; and corn and callaloo empanadas; a crispy chicken sandwich with plantain barbecue sauce, and Trini-style roti with curried chickpeas, spinach, red onion, and tamarind chutney.
The Mamey Swizzle - a blend of light rum, the chef's own chai tea blend, coconut milk, and mamey fruit and the Jerk Sandia, a mixture of Mezcal, watermelon, lemon balm, pomegranate, and jerk spices.