Set the Scene.
You walk east on West 8th Street in Greenwich Village, not thinking much of anything, when you
pass a small art gallery. What you don’t realize is that behind its unassuming façade lies one of the city’s most transportive dining experiences: Frevo NYC. Hidden behind the gallery, this Michelin-starred gem serves a multi-course menu that blurs the line between food and fine art.
Currently synced with the season, the exhibition features the vibrant work of Brooklyn-raised artist David “Mr. Star City” White. Titled “When We Bloom,” a blend of acrylic paint and sand is used to craft vibrant, textured portraits that explore the act of giving flowers, both literal and symbolic, as a gesture of love. Bold hues and gritty surfaces evoke beauty, resilience, and renewal.
Unassumingly tucked behind the wall, one of the paintings conceals the entrance to the chef’s counter—where the culinary journey begins. The ambient space centers around a brightly lit open kitchen, with leather stools offering front-row seats to the action. Two cozy corner booths in the back provide a more intimate setting.
It’s white-glove service here: coats are checked, chairs are gently pulled out, and staff discreetly follow you to the restroom to open the door. As the meal transitions from savory to sweet, the cutlery shifts from silver to gold. All around, Mr. Star City’s vibrant works hang thoughtfully, blurring the line between dining room and gallery. It all comes full circle, reinforcing why this hidden gem continues to earn its Michelin stripes.
Break Down the Courses.
At Frevo, Brazilian-born Executive Chef and co-owner Franco Sampogna fuses contemporary French cuisine with Portuguese influences. Trained in elite kitchens across Europe and New York, Sampogna’s refined, visually striking concoctions have earned him industry acclaim, including a James Beard semifinalist nod and a spot on Brazil’s Forbes 30 Under 30 list.
“The menu is always inspired by the produce. We are a produce-driven restaurant, and at this time of year, we try to cook light, green, subtle, and elegant dishes with lots of mixtures of nuts and vegetables,” said Chef Franco. This philosophy came to life in plates like the thinly sliced amberjack submerged in a jalapeño and vibrant green curry leaf sauce.
While the tasting menu changes seasonally, here’s a springtime glimpse to whet your appetite for summer: Dinner began with a petite rectangle of Japanese mackerel, topped with shiso, trout roe, and nori, followed by a shelled Spanish Carabinero served in a delicate glass cup with a creamy white pepper sauce. Pretzel buns adorned with sesame seeds were paired with bottarga, a type of salted, cured fish roe.
Next came the white asparagus, one of Chef Franco’s favorites: “We are grilling and serving them with a mixture of cashew nuts and coconut. It reflects the beginning of spring and is an extremely light and delicate dish. It embodies our philosophy.” A glass of Spanish Rueda Majuelo del Chiviritero 2023 paired beautifully, enhancing the nutty flavors.
The bold hues continued with the sea bream entrée, where a perfectly cooked filet rested atop a jus of Shimeji mushrooms, Guajillo chili, and Swarnadwipa—a golden curry spice blend inspired by an ancient legend.
Franco also noted the menu’s connection to the current art exhibit: “The artist always influences our perspective in the kitchen. In this case, Mr. Star City used roses in his paintings, which inspired us, and we added similar edible flowers to our starter. We also incorporate his use of color into our plates, for example, jalapeño is used in one of our dishes, which mimics the green that Mr. Star City uses a lot in this collection.”
Dessert proved unforgettable: a light honey sherbet with honeycomb crisps atop a bed of grated 36-month Comté cheese. The unlikely salty-sweet pairing recalled the nostalgic Ratatouille moment when Remy bites into a strawberry and cheese, setting off fireworks of flavor.
What You’ll Sip On.
At Frevo, the wine pairings, curated by Beverage Director Quentin Vauleon, are as intentional as the food. Every pour comes with a story, as Quentin explains the grape, region, and reason behind each selection—vinophiles, take note.
The evening starts with a Fumey-Chatelain Crémant Blanc de Blancs—a sparkling white wine made from Chardonnay grapes, offering a celebratory lift. To accompany the pretzel buns, you’ll taste a crisp Greek Asprouda of Serres 2022, made from a rare indigenous grape. Spring plates like the grilled white asparagus are paired with Rueda Majuelo del Chiviritero 2023, an airy Spanish white known for its bright Verdejo character. For the Wagyu finale, a rich Pormenor Douro Trilho Vinho Tinto 2019 from Portugal’s Douro Valley brings the meal home with silky depth.
Final Thoughts.
Frevo proves that food and art are deeply intertwined. The restaurant’s tasting menu showcases culinary creativity with the same reverence given to fine art—an ethos that shines through every dish and detail.
As for what’s next, Chef Franco shared, “As creative individuals, we are constantly trying to evolve. Quentin Vauleon is launching a new non-alcoholic wine pairing, Bernardo Silva is leading brand development and the gallery, and Emiliano Biscotti and I are creating new dishes. The restaurant never stops; there’s always something creative happening. Many new collaborations are on the way.”
Top Takeaways
Location: Greenwich Village, New York City
Address: 48 W 8th St, New York, NY 10011
Cuisine: Contemporary French with Portuguese Influences
The vibe: An intimate, artful hideaway where white-glove service, vibrant gallery walls, and a front-row chef’s counter come to life.
Pricing: Tasting menu at $245 per person; Wine pairing at $135 or Premium pairing at $290
Takes reservations? Yes – Tock
Our favorite dish on the menu: The 36-month Comté cheese with honey ice cream and the Spanish Carabinero prawn are standout plates.
The attire: Smart casual to elegant
Hours: Tuesday–Saturday, 5:30 PM – 10:00 PM
