STAMFORD, CT — The food scene in Stamford will welcome a new restaurant on Thursday in the form of BarVera Modern Mediterranean, an original concept from acclaimed chef, restaurateur and “Top Chef” winner Charbel Hayek.
Located at 148 Bedford St., BarVera will feature modern Mediterranean cuisine with Middle Eastern offerings, reminiscent of some of Charbel’s favorite dishes from his childhood and growing up in Lebanon.
“I think the market needs what we’re doing here at BarVera… We’re keeping the menu small and simple, choosing the best ingredients, and trying to do it in the best way possible,” Hayek told Patch this week ahead of the Feb. 13 opening.
Find out what’s happening in Stamfordfor free with the latest updates from Patch.
Diners can expect a family-style dining experience — “very casual but also uplifted a bit,” Hayek noted.
Menu highlights for Charbel include the house-made za’atar akkawi man’oushe, a Lebanese flatbread made with akkawi cheese and manoushe dough that’s been fermented for 48 hours.
Find out what’s happening in Stamfordfor free with the latest updates from Patch.
“This is a very traditional dish I grew up eating,” Hayek said.
Appetizers include dishes like batata harra french fries, similar to the Spanish dish patatas bravas but with a Middle Eastern flair.
There is also muhammara, a spicy roasted red pepper and walnut spread served with fresh pita; baba ganoush; kofta meatballs; braised beef cheeks; and shish taouk, a yogurt-marinated grilled chicken dish, among other dishes.
Fresh pasta dishes include a spicy rigatoni and pistachio pesto orecchiette.
The duck leg confit is a favorite main course for Hayek. The duck is cooked in aromatic butter and served with poached pears and rose honey. Rose is an ingredient used frequently in Middle Eastern cooking.
“The touch of honey and rose is a perfect balance together,” Hayek said.
Another main course is the grilled 16 ounce New York strip steak, which is covered in a rich red wine jus and topped with chives.
“The menu is a beautiful mix of grilled fish or steak. You can get a burger, you can have a couple different appetizers from hummus to a Caesar salad,” Hayek said.
The dessert menu features homemade riz bi haleeb, which is a Lebanese rice pudding, limoncello syrup cake, and a classic Italian affogato made with vanilla bean ice cream, an espresso bath, topped with brittle.
Hayek said he plans on redeveloping the menu every few months to keep offerings exciting.
The beverage program at BarVera includes a curated wine list of smaller boutique wines and exceptional grape varietals. Seasonal craft cocktails, premium spirits, and local beer offerings are also available.
There are 50 seats inside, including five at the bar, and in the summer months, an additional 30 seats will be available outside.
The interior features dark wood furnishings and ivy green banquette seating, to go along with original artwork and hand-painted murals on the walls.
“One of the main things I really like about BarVera is the size of it. It’s a very small, cozy restaurant,” Hayek said, noting he has two large restaurants in Los Angeles, Calif. — Ladyhawk and Laya. “I always wanted to have something small where you feel like you’re home but also serving uplifted casual food. I have a great team behind me helping me to put my vision together.”
Hayek was born in Beirut, Lebanon, and fell in love with cooking in his family’s kitchen. He focused on culinary studies at the French School of Excellence, and later moved to Los Angeles where he worked under two-star Michelin chef Josiah Citrin at Mélisse.
Hayek competed in and won the fifth season of Bravo TV’s “Top Chef Middle East & North Africa” in 2021, and he appeared on the “Top Chef” World All-Stars season in 2023.
Hayek is also the author of “Lemon & Garlic: Middle Eastern Cuisine,” a cookbook that was published in 2023.
After almost a year preparing the space on Bedford Street, Hayek is finally ready to open his latest venture.
“I’m very excited for everyone to come and try the food,” Hayek added. “I put my heart in it and my team worked so hard for it. I hope we represent the cuisine in the best way possible.”
For now, BarVera will be open Monday through Thursday, 5 p.m. to 10 p.m.; Friday and Saturday, 5 p.m. to 11 p.m.; and Sunday, 5 p.m. to 9 p.m. Hayek plans to add brunch and lunch in the future.
For more information, check out the BarVera website.
Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.