Al-Andalus, an Andalusian tapas bar from 2022 and 2024 James Beard Nominee Ravi DeRossi and his restaurant group Overthrow Hospitality, opens today in Manhattan’s East Village. Ushering in a bold new chapter in New York’s culinary storytelling surrounding the ancient Arabic proverb “there is salt and bread between us”—reflecting the sharing of bread and salt as a symbol of hospitality and friendship—the new restaurant, helmed by acclaimed Executive Chef Amira Gharib and designed by her sister Nora Gharib of Gharib Studio, is a love letter to their Egyptian roots. The menu is an inspired reimagining of tapas through the lens of Arab-Andalusian history, showcasing ingredients such as house-preserved lemons and olives, za’atar, saffron, harissa, date vinegar, and pomegranate syrup, along with outstanding house-baked Middle Eastern breads featuring nigella seeds, farro, and Emmer flour.

Al-Andalus further defines itself in true Spanish tapas style with everything on the menu priced at $10 or less, including all cocktails, beer, and natural Middle Eastern wines. The large menu consists of a seasonally rotating 30 items with each being 3-4 bites and meant to be shared, passed, and devoured in a fast-paced, spirited setting.

The opening chef for the Michelin Bib Gourmand-winning wine bar Soda Club, also by Overthrow Hospitality, Chef Amira is renowned for her inventive, globally inspired dishes.

“Amira and I have been working together for a very long time, and it has been quite the honor to watch her develop a menu that comes from her roots, her motherland,” said Ravi DeRossi. “I have always thought she was a brilliant chef, and I believe this menu is by far the best she has ever created.”

Drawing from the time when the Arab world shaped Spanish cuisine, Chef Amira infuses MENA—Middle Eastern, North African—flavors to create dishes such as Harissa-spiced Spanish tortilla; Mahshy Koronb, stuffed cabbage with caraway and allspice; Ta’ameya, an Egyptian falafel; Pan con Tomate with Harissa Butter; and Baladi Bread Layered with Za’atar, Labneh, and Emmer Flour.

Desserts are sweet, aromatic indulgences and include Orange Blossom Tart with Pomegranates and Blackberries and Saffron Custard; Cold Rice Pudding with Salted Butter Caramel Ice Cream with Nut Granola and Ras El Hanout; and Saffron and Blood Orange Shaved Ice - Orange Sorbet, Pomegranate Grenadine, Sour Meringue and Trés Leches.

“It’s a dream being able to work side-by-side with my sister on this incredible Overthrow Hospitality project, infusing our heritage into both the design and menu,” said Chef Amira Gharib. “I cannot wait to share the flavors of our background and extended family with guests.”

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Cocktails created by lead bartender Joe Masse further highlight MENA ingredients in eight signature draft cocktails including a Cezve Martini, an espresso martini made with cold brewed Lebanese coffee and infused with cardamom; Na’Na Iced Tea a cold brewed Marrakech mint tea cocktail made with Mijenta tequila and Rockey’s botanicals; Tinto de Verano, a classic Andalusian cocktail made with local red (tinto) wine and lemon lime soda; and Amira Amira, a house made strawberry consumé cocktail named for the chef and meaning “princess” in Arabic.

Rounding out the menu is a list of beer and natural wines from Middle Eastern vintners curated by Drew Brady, Overthrow Hospitality partner and the award-winning wine director of Soda Club. The selection highlights wines from Turkey, Lebanon, Spain and Italy, among others, available by the glass for just $10 each.

“After the success of Soda Club, I’m excited to be working with Chef Amira again on a concept that celebrates movement, flavor, and the rhythm of a bustling tapas bar,” said Drew Brady. “The wine list at Al-Andalus pulls from the Middle East, North Africa, and Spain—bottles made to match the pace of her kitchen with wine regions that tend to be harder to come by in NYC.”

The new 40-seat space is warm and intimate, with the welcoming ambiance of a family home. Rich, jewel tones bring the space to life, the result of designer Nora Gharib’s thoughtful selection of ancient Moroccan zellige tiles, hand-hammered brass lanterns from Cairo’s Khan El Khalili, and remnant fixtures sourced from the souks of Egypt. The ambiance is anchored by a warm material palette with plaster, clay, wood, velvet, and linen, with one-of-a-kind handmade ceramic tableware from Fustat, Egypt further enhancing the experience. The result is a restaurant that feels like a hidden gem—an elegant fusion of MENA and Spanish heritage, where every detail invites guests to linger and connect.