Chef Adam Schop's Nuela Opens Today

A combination of the words nueva and Latina , Nuela, the 200-seat South American restaurant and ceviche bar from Executive Chef/Partner Adam Schop opens today. Located in the Flatiron district [43 West 24th Street, 212.929.1200], both the menu and design are influenced by the cuisine and traditions found throughout South America- Argentina , Brazil , Colombia , Ecuador , Peru and Venezuela . Nuela encapsulates the excitement and energy of South American cuisine with an Urban sabor.
The Menu
At Nuela, Schop offers a ceviche menu that focuses on the bounty of the South American coast. The main menu is divided into eight sections offering a selection of small plates, entrees and items to be shared with the whole table.

Guests are greeted with a selection of items from the house-made bread service, including Pan de Bono, the traditional bread from Colombia, and a variety of Venezuelan arepas. Diners begin exploring the menu with an assortment of small plates [Picos] like Bacalhau Bun?uelos with lemon aioli or Foie Gras Croquetas. Over 15 seasonal ceviches like Lobster with cucumber, lime, ginger, shiso and pink peppercorn and Scallop with charred pineapple, vanilla and mint are offered. Additional starters include empanadas like Chifa with pork and rock shrimp and a curry mustard emulsion; salads [Ensaladas] such as Black Kale with fennel, lemon-honey vinaigrette, soft egg and pork; and Beef Heart, Octopus & Pork Belly and Adobe Tuna on skewers [Anticuchos].

From there, guests can enjoy entr�es [Platos] like Scallops with humitas, parmesan-creamed leeks and tomato vinaigrette or Churrasco with yuca hash browns and chimichurri. And for family-style dining, [Para la Mesa] selections include a whole smoky Peruvian Chicken with papa a la huancaina; Whole Market Fish with hearts of palm, ginger, radish, scallion and rocoto soy dipping sauce; and Roasted Suckling Pig, available as a whole pig (serves 12-15 guests), a half size (six guests) or a quarter (two to three guests).

The dessert menu is overseen by Schop and offers diners playful last bites that nod to traditional South American ingredients. Guests can enjoy dishes like the Choclo, cornmeal financier, dulce de leche ice cream, popcorn; Passion y Coconut, coconut crema, passion fruit curd and sorbet, macaroons; and Piccarones, pumpkin doughnuts, chancaca miel, and whipped crema.

The Chef
With over 15 years of experience, Schop comes to Nuela from the kitchen of DeLaCosta in Chicago where he earned a three-star review from the Chicago Tribune as executive chef under award-winning Nuevo Latino chef Douglas Rodriguez. Schop has a true appreciation and understanding for Latin cuisine and respect for traditional South American flavors and ingredients. Schop brings this understanding of the time-honored flavors and techniques of South American cuisine to Nuela, offering modern twists for his New York audience.

Beverage
Nuela's beverage program features a variety of South American and Spanish wines. The list, designed by Beverage Director Santiago Pesantez, boasts about 40 bottles of white, 70 red, a variety of sparkling offerings as well as a number of sakes that pair perfectly with the restaurant's wide array of ceviches. In addition to classic cocktails like the Mojito, Caipirinha, Pisco Sour and Cuba Libre, the cocktail list, created by Mixologist Aleksy Cisowski, stars original libations such as the Devil Sweat [chile-infused pisco, cio ciaro, citrus and beer], Summer Wind [Farmer's gin, cilantro, verjus and ginger beer] and Perucho [vodka, creole shrub, chichi, lime.]

Design
Outfitted by world-renowned fashion designer Angel Sanchez and interior designer Christopher Coleman, Nuela glows with energetic red hues and industrial accents. The interior features dark woods and clean white walls punctu