A Meeting at Metis, Naples (Na)

Eduardo Estatico:Let's meet at Piazza dei Martiri -Tuesday night what do you think? 

What do I think, well…hmmmm…Let’s see - it’s a weeknight -second of all – it’s a weeknight.  Something that I try to avoid during the winter season.

On a positive note, Piazza dei Martiri is located in downtown Naples, one of hottest neighborhoods in the city.   I’m in!

Estatico led me down Vico Santa Maria Cappella Vecchia. I was very curious about this new adventure that my caro amico Eduardo Estatico was about to embark on. This time, not just as a consultant but also as a partner. After a few minutes, we finally arrived at the end of the Vico.  We arrived to Metis - a play on words - a mix of this and that. 

Estatico lead me to the double glass doors, opened them, and I finally got a chance to see what he had been talking about.  Here - a small comfy chic elegant /cocktail/oyster bar 

Chef Eduardo Estatico

Designed to be the next hotspot for an aperitif, a light dinner or after dinner nightcap. Inside velvety yellow and green seats. Here's a peek at my 'live'...in Italian.

Classy black tables and countertop.   Just enough for 18 people.

There I met Vincenzo Supino - oyster ambassador.

Diners on a journey, oyster voyagers enthusiastic about a tasting, but like me, needing a tour guide.  Supino is one of the best…

Vincenzo Supino

  Oyster tasting with a glass of champagne but this is not just about champagne and oysters.   Let’s add some cocktails!  Cocktails mixed by barman Mirko Lamagna.  

Mirko Lamagna

Lamagna had one one simple question what would I prefer.  I’m not a big cocktail drinker but I did share that I liked gin.  Lamagna went to work right away!

Grilled Pineapple – French gin, homemade pineapple syrup, fresh lemon and champagne…

Tea punch: rum, Clemente Blanc, homemade Tea syrup, and other ‘secrets’

Experience: cognac V.s.o.p, homemade liquor al caffè, homemade sciroppo dì cardamomo, fernet branca, champagne.

And I can't leave out my favorite - Revolution.Can you guess the ingredients?

Champagne oysters and... Metis as I mentioned earlier has 18 seats and a very small 'kitchen' which I place in quotes because there really  isn't any place to cook. That was the challenge that Estatico had - to create a menu to fit the style and vision of this location; such as beef tartare...

Shrimp bon bon filled with ricotta….

And his egg in purgatory…

Dessert?  A Neapolitan treat - la pastieria Estatico style.

It was cold that evening.  And a weeknight.  But for me it was worth it.  I can’t wait to return…maybe in the spring.  When it’s a little warmer.

In bocca a lupo ragazzi!