18 | BOROMAG.COM | MARCH 2015 FOOD & DRINK at the Paper Factor y Ho tel The original Mundo opened a decade ago, and maintained a loyal following for over seven years. When it finally closed its doors, many Astorians were devastated. Not only did people miss the whimsical blend of Argentine and Turkish cuisines, but they lost a gathering spot for close friendships, which included owners Guillermo Lucerofabbi and Canalp Caner. “The whole idea about Mundo, in general,” explains Lucerofabbi, “besides just food and drink—was always to do a restaurant with entertainment.” While the old location just off of Broadway catered to the restaurant component, the intimate space made it difficult, if not impossible, to host much performing. In the new space, much of the menu has returned. But now, the seating capacity has more than quadrupled. “We only had thirteen tables before,” smiles Lucerofabbi. Now, between the main floor and lower level they can accommodate over two hundred guests. Plus there is a piano on each floor, as well. Fans of the former space will find familiarity in the stunning Turkish lamps hanging above the bar, hand-carved from gourds like Tiffany lampshades. They can also enjoy many of the same flavors—in particular the ‘red sonjas’—red lentil quenelles of bulgur (cracked wheat), scallion, parsley, and a blend of oriental spices which are served on wraps of lusciously green bibb lettuce with lemon wedges. Flaky baked empanadas are stuffed with braised short ribs or spinach and feta. A generous bowl of Ottoman manti are some of the best dumplings around. Tender, miniature pasta pillows are stuffed with seasoned ground beef, then topped with a blanket of garlic, butter, mint, and creamy yogurt. The flavors are simple and fresh, and served with a ramekin of ground sumac to add by the pinch for a little extra, earthy spice. Peruvian ceviche sings of fluke with lime juice, cuzco corn, sweet potato, and an entire shot glass of leche de tigre. There is even a homemade veal sausage, as well as duck magret.
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