Mena
Fine dining restaurant · Chinatown
28 Cortlandt Alley, New York, NY 10013
Highlights
Chilean-inspired cuisine featuring seaweed, scallops, and lentils
Chilean-inspired cuisine featuring seaweed, scallops, and lentils
"Mena was a Tribeca restaurant opened by chef Victoria Blamey for a five-month stretch in 2022. It featured a menu that pulled from her Chilean roots. A notable dish from Mena was the scallop chou farci, a variation on a classic French dish, stuffed cabbage. This dish became a point of contention when Danny Garcia, a former employee, allegedly copied it on Top Chef." - Melissa McCart
"Most of the time we encounter seaweed, it’s either wrapped around our legs in the ocean or around some rice in our mouths. But The Independent named seaweed its #1 food trend last year and, indeed, we're seeing it all over NYC right now, notably in the sea vegetable-heavy menu at Mena. Next Monday, the Tribeca restaurant is hosting Tertulias at Mena, Edition 1: Seaweed. The evening will include a discussion about seaweed’s potential as a sustainable crop, and you'll be able to enjoy seaweed-inspired hors d’oeuvres and a signature seaweed-infused cocktail. Make your reservations for the tertulia here. " - neha talreja
"Victoria Blamey’s critically acclaimed, Chilean-influenced restaurant, Mena, closed on Saturday, July 9, due to financial reasons." - Caroline Shin
"Mena serves the kind of elegant comfort food we eat in fantasies where we dine al fresco at sunset overlooking the ocean, draped in cashmere (like we imagine Meryl Streep does on Sunday evenings). A meal at this “globally-inspired” Tribeca spot feels impressive and of-the-moment—but there are zero gimmicks and many delightful surprises. The four-course prix fixe menu changes every few days, but you can expect dishes like Spanish lentils with salty duck cracklings hidden under a chic pile of crispy mushrooms and a plate of scallops with a thin slice of radish camouflaged on top for extra kick. Tribeca is tragically far from the seaside sunset of our dreams, but the feel of the room here is candlelit and cashmere soft, filled almost exclusively with tables for two. Bring someone you’re serious about, and plan a romantic trip to whichever coastline inspired the food you wind up eating." - Neha Talreja
"Chef Victoria Blamey, aided by a small but talented team, impresses diners with a range of unique cuisine that brims with personality." - The MICHELIN Guide
