Frevo
Modern French · New York · Michelin One Star · Chef Frevo team
One-Michelin-star Contemporary French with Portuguese & Japanese influences in Greenwich Village (star since 2022). Hidden behind art gallery - secret entrance through painting. Chef Franco Sampogna (Brazilian, James Beard Finalist Best Chef NY State 2023, Best Chefs in the World 2024, trained at Guy Savoy, Alain Ducasse, La Chèvre d'Or). Co-owner Bernardo Silva (Portuguese). Sommelier Quentin Vauleon (Best Young Sommelier France 2017, Runner-up Best Sommelier France 2024). NYT 2 Stars, Forbes 4/4 Stars All-Star Eateries. 10-course seasonal tasting menu $245 (changes every 3 months). Wine pairing $135, Premium wine pairing $290, Non-alcoholic pairing $85. Supplements: Black Truffle Agnolotti +$55, Sea Urchin +$70. Corkage $100 (1 bottle max). Sample dishes: Japanese mackerel with shiso/trout roe/nori, Butternut squash doughnut with black truffle & parmesan, Madai grilled over binchotan, 36-month aged Comté cheese with honey ice cream, Spanish Carabinero prawn, Wagyu beef. 16-seat C-shaped counter around open kitchen, 2 private tables (up to 6 guests). Integrated art gallery (new exhibition every 3 months). 2.5-hour dining experience. Reservations exclusively on Tock (exploretock.com/frevo), open 1st of each month at 2pm for following month. Prepaid, non-refundable (transferable to another guest). 15-minute grace period; late arrivals forfeit courses. Cannot accommodate: vegan, lactose-free diets, children under 8. No shorts, flip-flops, laptops, tablets. Inform dietary restrictions 48+ hours advance via Tock. Tuesday-Saturday 5:30-10pm, closed Monday/Sunday.
48 W 8th St, New York, NY 10011, New York
- One Michelin Star (since 2022)
- Two Stars
- 4/4 Stars All-Star Eateries
Menu
Dishes
- Black Truffle Agnolotti (55) — Supplement pasta course with black truffle. Source: frevonyc.com
- Grilled Sweet Potato — With foie gras mousse filling, drizzled with molasses and crunchy bits
- Scallop & Truffle — Seared Hokkaido scallop, melted onions, black truffle, and aged balsamic in whimsical plating
- Butternut Squash Doughnut — Served warm with black truffle and parmesan
- Kampachi (Amberjack) — With jalapeño gazpacho, fried curry leaves, and tomatillo
- Foie Gras — With black garlic and cocoa
- Green Asparagus — With coconut mayo and pistachio cream. Source: Cool Hunting
- Potato & Burrata Cannelloni — With lobster. Source: frevonyc.com
- Honey Sherbet with Honeycomb — Dessert with grated Comté cheese. Source: Cool Hunting
- Brigadeiro — Brazilian chocolate truffle reimagined as dessert - signature sweet
Phone: +1 646-455-0804
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