Cafecito Bogota

1cafecito

1015 Manhattan Ave. @ Green St.
Greenpoint, Brooklyn 11222
view map
718.569.0077

Cuisine: Colombian
Our Rating:★ ★ ★ Good
Cards: Cash only
Price: Cheap
Hours: Mon 8am-4pm; Tues-Thurs 8am-10pm; Fri & Sat 9am-11pm, Sun 9am-10pm
BOOZE: Full bar
Subway: G to Greenpoint Ave
Menu: Click Here
Delivery: Yes
NY Mag says:

Owners Oscar and Fredy Hernando Varela invigorate this Colombian arepa specialist and wine bar with recipes garnered from their childhoods in South America and frequent trips to Bogotá. Bright-yellow lights shine through wine bottles behind a bar covered by a large Colombian flag; artwork on the beige walls documents historical and political events, but eyes are on a small open kitchen in back. Here, cooks grill the unleavened cornmeal cakes and top them with traditional and more inventive combinations like chimichurri steak, cilantro shrimp, or vegetarian options like eggplant, mushrooms, and sun-dried tomatoes topped with sofrito sauce. The unfortunately named tapas hybrid—“are(ta)pas”—let’s you sample three arepas, miniaturized and paired with mixed greens. An anytime breakfast menu, featuring an array of egg dishes and frequent appearances by chorizo, shares menu space with French-inspired sandwiches on Balthazar Bakery bread. Set meals referred to as “clasico Colombianos” are a filling way to try a range of the authentic dishes. The Bandeja Paisa comes with a small steak, pork chorizo, a fried egg, garlic-and-scallion perfumed rice, plantain-infused beans, a plain arepa, fried sweet plantain, avocado, and a salad. Complete the feast with a voluminous glass of delicious white sangria or any of a variety of South American and European wines.

The Village Voice says:

This novel Greenpoint coffee shop and wine bar translates Colombian cuisine into the tapas bar genre, with some success. If you’re a fan of East Village arepas–– the moist, white–corn flatcakes that are a staple starch in Colombia and Venezuela–– you won’t be disappointed here: most of the two dozen or so evening menu choices are centered on an arepa topped with a salad or meat-bearing assemblage. Many are quite good, although figuring out what these warms lumps contain is a challenge in the dim light. We especially liked the Medellin (beans, plantains, white cheese, hogao sauce) and the cordillera (rice, beans, Colombian chorizo). A handful of toasted sandwiches, salads, and skewers round out the menu, but the real treat here is the off-priced South American wines.

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