Toronto’s Top Mediterranean Hotspot REYNA Opens In New York City

The opening of REYNA was one of the most anticipated restaurant openings in New York City this Fall. Widely recognized as one of Toronto’s top hotspots for Mediterranean bites and cocktails, REYNA is the brainchild of restaurant industry veteran Nicki Laborie. She has been in the restaurant industry for over 30 years and currently operates two locations of REYNA in Toronto — Bar REYNA and REYNA on King — in addition to this new Union Square location in New York City.

REYNA, which means “QUEEN” in Spanish, was conceived by Nicki Laborie in Toronto back in 2016. After the brand quickly rose in popularity thanks to its delicious Mediterranean tapas and inventive cocktails, it soon became a Toronto staple and two other locations were opened within three years. After closing one location down due to COVID, Laborie ventured returned to New York City to launch her first REYNA location in the U.S.

“In the last 15 years especially, Toronto has surged in the culinary world, catching up to what New York has been doing for decades,” explains Laborie. “In terms of the REYNA differences in each city, I think if you give people what they want, you will acquire a loyal customer base and we make it our mission to accomplish that through our service style.”

“In both Toronto and NYC we have built a loyal customer base who love to dine with us. While we create a total dining experience with food, drink and vibe, at Reyna we believe that when people want to go out and spend their hard-earned money on a dining experience, they will remember the people that made that experience fun and special more so than anything else.”

REYNA’s Union Square menu features an innovative mix of Spanish, Greek, Italian and Arabic dishes rooted in bold, Mediterranean flavors.

“The food at REYNA is a fusion of the Mediterranean coast from Lebanon to Greece to Spain to Portugal – and more,” explains Laborie. “All the locations we encourage chefs to get creative, think outside the box and no dish is not a possibility on the menu. An example of this is our lamb baklava – 12 hour braised lamb, wrapped in kataifi, baked and served with a burnt honey saffron aioli and pistachios. This is one dish not to miss.”

Signature highlights include: the Lebanese “Tacos” made with housemade flatbreads, REYNA-spiced chicken or falafel, garlic aioli, Lebanese pickles, Turkish salsa and crispy onions; the Lamb Baklava made with kataifi, braised lamb shank, burnt honey saffron aioli and pistachio; and Manchego and Cauliflower Croquettes with Spanish aioli. Alongside REYNA’s signature dishes are new menu items exclusive to New York, including seafood towers, paella and Turkish manti.

REYNA also offers a royal inspired bar program that encourages their mixologists and bartenders to think outside the box — from inception to presentation.

“With cocktails, it’s about a well-balanced menu with various flavor profiles,” says Laborie. “And we generally stay on top of trends. Each location has its own 6-8 Reyna Signature cocktails that we try to update the list at least 1-2 times per year.”

“With the New York menu, our mixologist was very inspired by “liquor washes”. Therefore, we have items like brie-washed bourbon and coconut-washed rum as part of some of our REYNA signature cocktails,” she continues. “And while each location has amazing cocktails, there is 1 cocktail that remains the top seller at each: the Mezcal Smokeshow.”

Cocktail highlights include: Please Sir, Some Meaux made with brie cheese fat washed Woodford bourbon, pear and walnut syrup, lemon, egg white, cabernet sauvignon, chambord and scorched pear bitters; Eleanor’s Mistress made with fig and white mustard infused gin mare, paw paw liqueur, apple thyme syrup, white port, pares balta cava, lemon and fig and fennel bitters; and Bored in Buckingham made with duck fat washed double oaked Woodford bourbon, plum liqueur, confit blueberry syrup, lemon, cardamom bitters, plum bitters and absinthe soaked rosemary.

We chatted with REYNA owner Nicki Laborie on the new opening, being a female entrepreneur and more. Here’s what she had to say.

What prompted your decision to open up REYNA in NYC after starting your career here 30 years ago?

NYC has always been my favorite city in the world and while I left in 2002, I regularly visited to see friends and the city. During Covid Canada was quite strict, so, I came to NYC for 6 weeks. I realized (sadly) that there was a lot of opportunity as many restaurants had shut down due to Covid. I started to look around and in October 2021, I signed the lease for REYNA New York on 13^th street and 5^th Avenue. The restaurant landscape in both Toronto and NYC are actually quite similar in my opinion.

Talk about the vibes and ambiance of the space. Who is behind the design and what do you love about it?

The vibe at Reyna is convivial, sexy, and lively. Lighting and music are my obsession and must be set exactly right to give the Reyna vibe that is reflected in each location. In terms of design, while they all have their individual personalities, I am always very involved in design. When Reyna was first created in Toronto, I felt the restaurant scene was very cold and male-dominated so the main thing I wanted was warmth. The biggest inspiration for the design team at that time was focusing on gold and jewel-toned colours, which I felt would give the room warmth.

It was very well received and so the next few we opened followed suit. The New York location has a very similar design to the original location with a lot of gold, white and feminine colours. But in each location, there is always an inspirational item that I show designers. In New York it was ostrich feather lamps. We worked with Delphine Mauroit of DM Design – and she did an amazing job at capturing exactly the direction we set for Reyna New York.

What are the standouts on the menu?

Every menu has a section called “Reyna Gems” and these are the items that over the years have been created by various chefs in our kitchen. However, each location has its own audience, so the rest of the menu varies. In New York I was particularly excited about the amazing seafood we have access to vs. Toronto, so we have more seafood options.

Over the last 30 years, what are some of the best pieces of career advice you’ve received?

As a female entrepreneur, it’s easy to question if you’re good enough, strong enough, the right person for the job — and fall into a bad spiral of questioning everything, which will in turn, slow you down. One thing that is also very true: while it doesn’t get easier, you get wiser, better at your job, more confident and more resilient. My father, who built a medical company from the ground up with no help from anyone, has always been an integral part of who I am as an entrepreneur and always reminds me that falling on your face will only make you stronger – as long as you learn from each fall. That has always stayed with me.

As a female restauranteur, have you seen the industry change for the better in terms of equality? What are your thoughts?

Personally, if I could hire all women, I would! The whole reason behind REYNA is a celebration of women. And while yes, I do feel we have seen improvements in this male-dominated industry, it’s fascinating that women are still struggling to be respected. Given Reyna means “queen” in Spanish, we honor this and I genuinely try to hire women first. That said, the difference from 20 years ago to now shows that change is happening, slowly, but surely. My dream is to have a female International Executive Chef at the helm of all the Reyna kitchens.

What’s one piece of advice you’d give another woman trying to make it in the restaurant industry?

BELIEVE in yourself, in your dreams and don’t ever let anyone convince you can’t do something. Stay Strong. Stay Resilient. Remember that everything is temporary.

What’s in the pipeline for REYNA?

Not one to sit still, and naturally being a beach baby, I am very drawn the idea of opening REYNA Beach somewhere sunny and beautiful. But I also believe in following your path and opportunities, so I am taking it one day at a time. I never force anything that doesn’t feel right, which seems to have always worked for me.