Má Pêche - A Caribbean Respite in Midtown

When we heard that the executive chef at Má Pêche is from Barbados, we knew we had to try it.  We decided to hang out at the bar for their Happy Hour one Friday afternoon just to sample a few items instead of committing to a whole dinner.  Plus, we heard their cocktails are pretty amazing.

We arrived extremely early, so we didn't have to fight a crowd.  (When we left the bar was pretty packed, so it looks like going on the earlier end is a good bet.)  The restaurant, located in the Chambers Hotel, is split into two levels with a balcony bar overlooking the main dining area.  The decor is very simplistic: muted walls and ceiling draped with white fabric.  DJ didn't enjoy the fact that the fabric seemed to just be a cover for long fluorescent lightbulbs, but Mel found it to be quite ethereal and relaxing.

But let's be honest, we weren't there for interior design.  Let's get to the cocktails and food!

Mel was in the mood for mezcal so she started out with a Last Boord (mezcal, muscat, chartreuse, and pineapple).  It was a beautiful blend to highlight that trademark smokiness of the mezcal.  Just what the doctor ordered at the end of a long week.  DJ went from the Friday Happy Hour special, which was rum-based and strong.

Friday Happy Hour Special and Last Boord

Then, based on other reviews we'd read, we knew to go for two signature dishes: the pork buns and the jerk chicken wings.  Excellent move.

Pork Buns
(extremely juicy because they used fattier cuts of pork [Mel loves the fatty bits; DJ not so much]; the pieces of cucumber and generous dash of sauce balance out the heavy nature of the meat nicely)

Jerk Chicken Wings

(absolutely fabulous!  the hint of brown sugar is a perfect complement to the spice, and they achieve that amazing char that you find at legit Caribbean places using an authentic open drum grill; could have eaten plates of these)

We had intended to only try the buns and wings, but DJ was still a little snacky so he asked the bartender what he would recommend.  He suggested the Cheese Toast because it's tasty and satisfying but not too filling.  It's served with bonito flakes on top to add a bit of seafood flavor.  It was fun to try it, but we agreed that we couldn't detect much of the cheese which is what we were really looking forward to based on the name of the dish.  It was pretty much toast with sauce and bonito flakes.  Not terrible, but we'll sooner order another dish of the wings.

Before we took off, Mel wanted to try one more cocktail and the bartender recommended another one of the Happy Hour Specials - the Seven Spice Sour (sake, lime, yuzu, togarashi).  With every sip, the crisp and fruity taste transported Mel to the Caribbean in her mind; she could almost begin to imagine an ocean breeze wafting through the fabric along the walls.  We both agreed - it would be the perfect drink to sip all day with sand on your feet and sun beaming down.

Though Má Pêche is technically a "New American" restaurant, fusing the flavor profiles of many different cuisines, we felt like it was a Caribbean respite in Midtown.  Perhaps it's because we knew the chef is Bajan.  Perhaps it's because we have the beach on our minds while trying to get through this brutal winter.  Or perhaps it's because the flavors we experienced really reminded us of that island spirit.  No matter how you slice it, the Happy Hour deals at Má Pêche are a great way to enjoy some amazing cocktails and sample some of the chef's best dishes.  Just be sure to get there on the early side so you can snag a seat at the bar and really enjoy the relaxation.