"While Hell’s Kitchen is definitely not one of New York’s most notable culinary hotspots, Frena is a Mediterranean haven that begs to differ. Chef Efi Naon opened the restaurant this past spring to pay homage to “the smells, spices, and recipes of [his] Moroccan-Israeli upbringing.” Naon was notably executive chef at the ever-popular Taboon, which tragically shut down after a fire a few years ago. He brought back its signature clay oven to Frena, which is integral in baking their fluffy homemade Frena Bread, brushed with olive oil, Maldon salt, wild dry za’atar, as well as their decadent Sambusak stuffed with feta cheese. Our meal kicked off with classic Israeli dips like baba ganoush and hummus, complemented by the crisp baby gem salad with root vegetables, and Jerusalem stone yogurt. As per our attentive waitress’s recommendation (the service was top notch), we ordered the butterflied branzino for our main, which was incredibly fresh and so simply delicious. Food aside, Frena’s florally-decorated interior paired with its impressive drinks program will transport you to a special place, and lends itself well to an aesthetically-pleasing girls' dinner or date night. The restaurant was buzzing on a Monday night, seemingly with plenty of locals and regulars, and we were more than glad to absorb some of that wholesome NYC energy. —E.A." - CNT Editors
