One of our favorite vegan restaurants, JaJaJa, combines south-of-the-border flavor with NYC flair to create absolutely mouthwatering dishes, and they’ll officially open Bar Nena, a Mexico City-inspired hidden lounge and fermented beverage bar in the West Village in January!
And vegan babes listen up–following in Jajaja’s footsteps, Bar Nena will offer both plant based bites and health forward cocktail options.
Accessed by an unmarked flight of stairs, Bar Nena is the epitome of a hidden NYC secret (so, naturally, we had to share it with you). The intimate space seats 50 people and pairs original stone walls with curved velvet banquettes, terracotta tiles, and vintage metallic-foiled wallpaper with a copper bar as the pièce de résistance.
Plus, tons of cozy seating along with warm, flickering candles lend a cinematic glow, making for the perfect date night spot.
“This is a place for unique cocktails, fun music and great company,” said owner Nima Garos.
As NYC’s first Mexican fermented beverage bar, Bar Nena’s focus will be on innovative and balanced fermented drinks that can either be sipped on their own or ordered along with tequila and mezcal.
Standouts include Pulque, an ancient alcoholic beverage produced by the sap of the agave and native to Mexico, Tepache, made using pineapple peels, piloncillo, and spices and offering a myriad of health benefits, probiotics, and essential vitamins, and Tejuino, made from masa combined with water and piloncillo to help reduce gastrointestinal disorders and counteract the effects of alcohol.
Additional drinks include beer, wine, and cocktails made with Mexican gin, agave-based rum, and other native spirits.
Cocktail highlights include the Besame (“Kiss Me”) made with beets, cinnamon piloncillo, lime, tepache, prickly pear, and gin and the Cemita (“Classic Mexican street food”) made with papalo, chipotle, taco seasoned mezcal, piña, lime juice, and agave.
To eat, a curated lineup of healthy, snackable bar bites will be offered, inspired by Mexico City’s bustling food markets.
Highlights include Sandia Ceviche Tostones made with pickled red onion, radish, avocado, marinated watermelon, Worcestershire, nori, agave, and smoked paprika, a Taquito Trio made with chorizo, shredded lettuce, salsa verde, tricolor tortilla, and sour cream, and Huevos Del Diablo made with shiitake bacon, cilantro, and pickled onion.
Nima Garos stated:
There wasn’t a Mexican fermented beverage bar in the city and we wanted to offer delicious options for those who want to enjoy a night out, without compromising on quality and taste.
He added that they’re hoping to “create a sense of what it’s like growing up in Mexico City.”
Bar Nena will open at 63 Carmine Street in the heart of the West Village. They’ll be open 6 p.m. to 2 a.m. You can learn more on their website here.