If you love Mediterranean fusion food, you will love Frena. Actually some recipes are true to the “classics” but some are a fusion that you would never expect–like Frena’s classic Middle Eastern “Frena Bread” stuffed with chocolate and reinvented as the dessert item Chocolate Calzone.
First of all, when you walk in you will notice the huge windows circling the main dining room that make the atmosphere light and airy. These windows are great for watching the unique characters in the neighborhood pass by, LOL! During the warm weather months, you can sit at one of the tables out front.
There are spectacular signature drinks for brunch and above you can see the super refreshing Back From The Hamptons which is a mix of Espolon Blanco, Miraval Rose, bergamot, rosemary and lemon. I consider this is a sophisticated lemonade for adults–and it makes no difference if they really went to the Hamptons or not, LOL!
Frena’s got the only green Bloody Mary in the city and its name is Green Goddess Mary. It’s advertised as “tangy and herbaceous” and it certainly is! It’s made with your choice of mescal or vodka, Schug, roasted tomatillo, yuzu, fragrant herbs and spicy feta foam. It’s pretty unforgettable and best drunken slowly as you dine (or you might get buzzed too fast)!
The dips are an important part of the Frena menu no matter which meal of the day they’re serving. Pictured here are the most popular and “classic”–Labne (strained yogurt, nigella seeds and sweet pepper chutney), Hummus (warm chickpeas, tadbil, olive oil and parsley), and Tzatziki (Za’atar, yogurt and olive oil).
The Frena Bread made with olive oil, maldon salt and wild dry za’atar and is straight out of the “taboon” and is amazing. You can’t have your dips without it! You will need to get extras because it’s so addicting!
There are very satisfying salads served at Frena’s brunch–my guest and I shared both the Chopped Salad (made with “Lost Bread,” Haloumi cheese and sumac dressing) and the Baby Gem Slad (made with shaved fennel, Basque pear, Parmesan, mint, honey and lemon vinaigrette dressing). Both salads were delightful but it was my first time having Haloumi cheese and I fell in love with it–so I have to say I preferred the Chopped Salad.
Another popular section of the Frena brunch menu is the list of Shakshuka, all served with their housemade Jerusalem bagel stick. This was my first time having Shakshuka which seems to be very fancy egg dishes with exotic sauces and I quickly fell in love with the ones that my guest and I shared: the Carmelized Eggplant (with long hot peppers, feta cheese and cilantro) and the Merguez (with Moroccan spicy sausage, cilantro and tahini).
There are only two desserts served during Frena’s brunch hours but they’re bangin’! The wonderful taboon with its brick lined interior gets put to work yet again in order to make the Chocolate Calzone (made with Frena bread, Hashachar chocolate, olive oil and maldon sea salt) and Moroccan Donuts (doughnuts infused with arak, dusted with powdered sugar and then served alongside a duo of dulche de leche and strawberry dips). These desserts were both served warm and had just the perfect level of sweetness. I am still dreaming about them days later! I must go back for more.
Frena has a gorgeous, modern fully stocked bar and wine cellar and feel free to come pull up, grab a seat and dine or drink. For more info on brunch, dinner, special themed meals and more, go to frena.nyc. By the way, brunch is served both Saturdays and Sundays from 11 to 3. Thanks to pioneering chef and owner Efi Noan for giving his “all” to creating the most exciting new resto in Hell’s Kitchen!
