Frena

"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

"Chef Efi Naon has created a meal that begins with dips and breads, moves on to such starters as Roman-style artichokes, leek and Jerusalem artichoke soup with roasted chestnut, and grilled octopus with rice beans, olives, and labneh. Entrees include turkey with black truffle and veal sausage, or black Angus hanger steak with maitakes and smoked wagyu compote among others. Diners are sent home with turkey shawarma leftovers." - Beth Landman

"In the category of places with great, hot bread, this nice but informal Mediterranean restaurant can compete with the best of 'em. Their frena bread comes to your table so fresh out of the oven that it’ll burn your fingers when you dip it into hummus that has the texture of half-melted ice cream. That dipping experience will be the highlight of your meal, but we also recommend ordering some roasted Spanish octopus or lamb meatballs baked under flatbread the next time you’re looking for a pre-show or date option in the area." - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"We really liked Taboon, a Mediterranean restaurant in Hell’s Kitchen, which sadly closed after a fire in 2022. But they’re back, this time as Frena, with the same chef in the same location. There are large windows looking out, and real tree vines inside the restaurant, and you can pair freshly baked bread and hummus with an extra virgin olive oil martini." - will hartman

"For a little show before your show, ask to sit near the oven at Frena so you can watch the cooks bake bread right in front of you. This stylish Mediterranean restaurant with big picture frame windows makes hot, dimpled bread and hummus with the creamy consistency of health food store brand peanut butter. Fill up on dips and a glass of something like a Turkish pet nat or a Moroccan syrah before trekking to your theater from 10th Avenue." - neha talreja, bryan kim, hannah albertine, sonal shah, will hartman, molly fitzpatrick