After residences at restaurants Blue Hill at Stone Barns and Fulgurances Laundromat earlier this year, Victoria Blamey – formerly of New York’s Gotham Bar & Grill, where she was the first female executive chef in nearly 35 years - is opening her debut restaurant. Expect Blamey to take inspiration from her South American roots with Mena, a restaurant she named after her great aunt. The menu features socially responsible produce – 'a lot of aquaculture: seafood, mussels, clams and also vegetables and grains'.
The neighbourhood concept restaurant in downtown Manhattan is filled with natural light emanating from wall-to-wall windows, and features cobalt blue banquettes that wrap the curves of the room, an intimate bar with seating along the windows that overlook a bustling Tribeca side street.
Open for dinner Tuesday through Saturday.
A celebration of South American cuisine.
Oysters topped with a seaweed gremolata, clams with yuzu sauerkraut, squab with buckwheat honey, pheasant with mole, monkfish marinated in adobo mezcal, wakame seaweed and black quinoa and smoked mussels with a black garlic-chile broth.
Rum with Flor de Caña, house made coconut milk and pineapple; Pisco with Macchu Pisco, pomegranate and citrus; and Mezcal with Yola Mezcal, Velvet Falernum, kiwi and green chartreuse.
A rotating collection of black and white photographs by artists and photographers from the Americas are featured in the main dining area, starting with a photograph by artist Gordon Matta-Clark, along with handcrafted ceramics by Jane Herold.