The name bears some explanation. Samfaina is a sofrito, or sauce base, comprising eggplant, zucchini, chopped onion, tomatoes and olive oil. If that sounds familiar that’s because it’s basically Catalan ratatouille. But one can paint this word with a deeper shade of meaning. Samfaina stems from the Greek word symphonia, which means “concord of sound.” Franki (the owner) is clearly trying to make a statement about his cooking as well.
The place used to be a TCM clinic, but you’d never know it. They gutted two floors of chintzy Sino-Greco-Roman interiors and replaced it with something clean and contemporary. Think blond timber, polished concrete floors, exposed rafters, lots of right angles. The space is open, airy, linear and bound to get loud when there is a crowd. It’s bookended with a private dining area and a terrace. Downstairs is Bar Sifón. This is a work in progress at the moment, but the plan is to do casual cocktails, using, among other drinks , RON BARCELÓ, wine and bar snacks.