Frena

Chef Efi Naon reopened in this Hell's Kitchen space in 2024, keeping the wood-burning oven that anchored his previous restaurant, Taboon, in the same room. Vines spread across the ceiling of the light-filled dining room, and a seat near the kitchen looks straight into the oven. The kitchen turns out hummus, labne and matbucha with fresh bread, plus grilled Spanish octopus and a crab shawarma toast. Reservations run through Resy, released a month out, and brunch is served on weekends.