orget tapas, this year, the cuisine scene will get hit with a new trend: amalgamation dining. Offering contempo Mediterranean fare from a mélange of, um, Mediterranean sources, Brosia has opened in the Design District.

Nothing evokes the Mediterranean like wood and mirrors, and Brosia has both in abundance. The former comes courtesy of both the surrounding oak trees of, um, Oak Plaza, and the heavy-on-the-mahogany interior, while the latter is encapsulated in the massive mirror that gives the space an expansive air.

No literary device portends quality food like alliteration, and Brosia's Chef, Arthur Artiles (Mundo, Chispa), fits the bill. With a fine-food pedigree and a reputation for innovation, Artiles has created a menu that brings together a refreshing tapestry of ingredients. For instance, the Pork Tenderloin comes with Dijon mustard demi and ginger-infused apple chutney while the seared ahi tuna has escalivada sauce and olive oil emulsion. It's like doing a survey course in modern Mediterranean cuisine at a private school near a beach (I don't think that exists, can someone lend me tuition?).

Incidentally, I know I wrote "forget tapas" (if only I could somehow erase that...), but for your neo-nostalgic dining delight, Brosia offers a range of share-ready small bites, from a mezze platter and steak tartare to shrimp and lamb skewers (food is better when you ram a stick through it).