Overthrow Hospitality has officially unveiled its latest culinary concept, Al-Andalus—an Andalusian tapas bar that reimagines Spanish cuisine through the vibrant lens of Arab-Andalusian history. Located in Manhattan’s East Village, this new plant-based restaurant marks the latest collaboration between acclaimed Executive Chef Amira Gharib and hospitality visionary Ravi DeRossi, a two-time James Beard Award nominee.
A Menu Rooted in Heritage and Hospitality
Inspired by the Arabic proverb “there is salt and bread between us,” Al-Andalus is both a celebration of hospitality and a love letter to Chef Amira’s Egyptian heritage. The menu—crafted with seasonal ingredients like saffron, preserved lemon, harissa, and date vinegar—offers 30 rotating small plates, each priced at $10 or less. Guests can expect elevated yet approachable bites such as Harissa-Spiced Spanish Tortilla, Egyptian Ta’ameya (falafel), and Labneh-Zaatar Baladi Bread. For dessert, saffron custard, orange blossom tarts, and spiced shaved ice add sweet, aromatic depth to the dining experience.
“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 DeRossi. “I have always thought she was a brilliant chef, and I believe this menu is by far the best she has ever created.”
Design That Tells a Story
Chef Amira, known for her work at Soda Club (another Overthrow Hospitality gem), collaborates closely with her sister and interior designer Nora Gharib to shape every detail of the space. Together, they’ve created a 40-seat, jewel-toned sanctuary featuring Moroccan zellige tiles, hand-hammered brass lanterns from Cairo, and Fustat ceramics that transport diners to a different time and place.
“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. “I cannot wait to share the flavors of our background and extended family with guests.”
Sips That Celebrate the MENA Region
The beverage program, led by bartender Joe Masse and wine director Drew Brady, further embraces the MENA region with eight signature cocktails—including a Cezve Martini with Lebanese coffee—and natural wines from Turkey, Lebanon, and Spain.
“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 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.”
Visit Al-Andalus
Al-Andalus blends history, culture, and community into every shared plate and pour. It’s a bold and beautiful addition to NYC’s plant-forward dining scene—one that invites guests to slow down, savor, and connect.
Visit Al-Andalus at 511 E 5th St, New York, NY 10009. The restaurant is open Wednesday through Sunday, and reservations can be made at AlAndalusNYC.com. Be sure to follow @AlAndalusNYC for updates!
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