Location: 36th East 20th Street, New York NY 10003 (between Park Avenue & Broadway)
Phone: 212.777.8448 Fax: 212.777.3251
General Information : info@kellari-parea.com
Events: events@kellari-parea.com
Hours of Operation: Lunch: Monday – Friday: 11:30am – 3:00pm
Dinner: Monday – Thursday: 5:00pm – 11:00am – Friday – Saturday: 5:00pm – 12:00 Midnight
Sunday Dinner: 5:00pm – 11:00pm
Brunch – Friday-Saturday: 11:00am – 3:00pm
Seating Capacity: 135, with a private rooms for up to 50 people, including A/V capabilities.
Cuisine: Traditional Rustic Greek food
Signature Dishes: Yesterday’s Lamb
Appetizers: Variety of Savory traditional Mezedes (small plates or starters)
Neighborhood: New York City – Gramercy / Flatiron
Owner: Stavros Aktipis
Director of Operations : Stathis Antonakopoulos
Corporate Executive Chef: Gregory Zapantis
Restaurant Interior Design: Kellari Design Group
Graphic Design and Web Design: GiellaDesign
SUBWAY DIRECTIONS
LINE STATION 6
23rd Street 4 & 5
14th Street N & R
23rd ST -Broadway
Parking Directions: Street after 7:00 pm
In door parking: 21st street between park and broadway
http://www.kellari-parea.com/index.php
Kellari means cellar and is a gathering place where the ancient Greeks experimented and aged their wines and their precious foods. Parea is a gathering of friends and strangers.
Kellari Parea Greek Bistro, located at 36 East 20th Street between Park Avenue South and Broadway is a traditional Greek restaurant, a Greek bistro that extends the restaurant group’s reputation for hospitality in a warm, welcoming and relaxed setting. As the name suggests (parea means group of friends in Greek),Kellari Parea Greek Bistro is an ideal place for friends to gather for a casual meal, to share mezedes (small plates) Greek appetizers along with an excellent selection of Greek wines, all in a homey neighborhood place.
In addition,Kellari Parea Greek Bistro is a green restaurant. The interior design makes use of recycled and reclaimed wood, recycled paper is used for the menus and business cards, and the cooking oil is repurposed into biodiesel. Everything in the restaurant, from the physical environment to the food, is natural and organic. 
The Greek Pizza (Above)
The design pays subtle tribute to the Kellari name and wine cellar theme with American oak wine barrels, displays of wine, and wood-beamed ceilings. The rustic design replicates the feeling of a country house on an Ionian island, warm with earth tones of beige and brown, cozy, comfortable, yet still elegant. The honey-toned floors and terracotta red ceiling wrap guests in a warm embrace
The Killer Lamb Shank, Roasted 24 Hours (Above)
Kellari Parea Bistro, located in Downtown Manhattan, is a little sister restaurant with a big personality. The second Greek Mediterranean concept from the Kellari Hospitality Group, the first being the wildly successful, upscale Kellari Taverna in Manhattan’s theater district, has become a favorite of New York locals since it’s opening in November of 2009.
The more casual, yet cozy Kellari offers the same high-quality, whole-grilled Mediterranean fish as its predecessor, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.
We can’t resist enjoying the beautifully made cocktails (great Martinis and a house Mint Julep) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and a lovely Zucchini Kefte (Squash, sage & mint fritters).
With our entrees, the exquisite White Snapper, which was perfectly filleted and served in a delicate lemon-butter-caper sauce and a meat entree, whimsically called Yesterdays Lamb, which was Roasted and marinated over 24 hours and served with oven oregano lemon potatoes, we enjoyed the perfect Greek Salad, a melange of tomatoes, cucumber, onions, feta (never lettuce).
A sturdy white, 2009 Domaine Tselepos Mantinia Moschofilero, was a bargain at $42. It came across with a slight petulance and viognier like fruit and worked beautifully throughout the meal.
Desserts are another surprise. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. There is also a chocolate cake that is worth the short wait.
Kellari Parea Bistro doesn’t rest on its unique cuisine and décor alone. The restaurant delivers spectacular entertainment to its guests every Saturday night with Jazz performances in their underground Cava Room. This private space emulates the intimate feel of the main dining room with cabernet colored walls, plenty of wine on display and limited seating for around forty-five people.
The Bistro maintains its air of authentic Greek hospitality by celebrating guests’ most cherished events with complimentary champagne. The Kellari Friends and Family program provides a free bottle of champagne to registered members on their anniversary, birthday and Greek name day, every year. Guests simply provide their email and, like clockwork, two weeks before the big day, Kellari sends a reminder to let them know their champagne awaits them.
Seafood Entrees (Above)
In addition to free-flowing champagne, Kellari Parea Bistro and Kellari Taverna boast the largest Greek Wine lists in New York City and is a proud recipient of the prestigious Wine Spectator Award of Excellence for a well-balanced list that compliments the food and the Mediterranean region effortlessly.
Add to this warm, hospitable service and the feeling that you are really wanted as a customer and the commendable democratic practice of giving deuces the larger tables, until the restaurant gets too packed as it inevitably by 8 PM, because it is one of the best Greek restaurants in America. No mean feat.
No Dinner Is Complete Without a Great Dessert (Above)
Copyright 2010 Punchin International. All Rights Reserved.
Dinner Menu
MEZE
Dolmades
Rissoto, pignoli nuts & herbs wrapped grape leaves 6.95
Haloumi
Cypriot cheese & rasberry wine sauce 6.95
Spanakopita
Phyllo pies with spinach, leeks & feta 6.95
Keftedes
Angus beef & lamb meatballs, agiorgitiko wine sauce 6.95
Loukaniko
Lightly spiced house made sausage 6.95
Gigades
Fire roasted giant beans 6.95
APPPETIZERS
Avgolemono
Egg-lemon chicken soup 8.95
Saganaki Authentick
Flamed kefalograviera cheese 9.95
Sardines
Grilled, olive oil, lemon & herbs & scordalia 10.95
Lobster Cake
with marinated beans 16.95
Mussels
Ouzo, fresh herbs, tomato & feta 15.95
Octapodi
Grilled sushi quality octopus 16.95
Calamari
Grilled or lightly pan fried 13.95
Plevrakia
Slow-roasted lamb riblets, Taygetos oregano 12.95
Katsikisio
Goat cheese, baked, apricots, almonds & honey 11.95
Chios Shrimp
Tomatoes, feta & mastiha 12.95
Zucchini Kefte
Squash, sage & mint fritters 10.95
SALADS
Roka Salad
Arugula, fennel olives, kefalograviera cheese 8.95
Prasini Salad
Hearts of romaine, scallions, feta 8.95
Greek Salad
tomatoes, cucumber, onions, feta13.95
WHOLE FISH
Line caught whole fish, grilled – priced per pound. We recommend approximately one pound per person. Fish vary by weight, availability & dependent on market conditions. Our chefs de-bone your fish unless otherwise instructed; Allow thirty minutes to prepare.
Tsipoura
(Mediterranean) Sea bream, lean with a mild flavor 19.95 LB
Barbounia
SEAFOOD
Crab Burger
Maryland blue crab cake with fries 17.95
Psari Imeras
Fish of the day 22.95
Solomos
Grilled Alaskan king salmon over artichoke fricassee 21.95
Seafood Giouvetsi
Shrimps, scallops, mussels, tomatoes, orzo pasta 24.95
Plaki
Chilean sea bass in an aromatic tomato broth with onions and fi ngerling potatoes 25.95
Garido-Pilafo
Shrimp rissoto with wild mushrooms drizzled with truffle oil 27.95
Sfirida
Filet of Grouper grilled over asparagus, fingerling potatoes & Lobster sauce 25.95
MEAT
Classic Burger
Beef burger with herbed fries 15.95
Kotopoulo
Amish roasted chicken, hilopites from Argos 19.95
Moussaka
Beef ragout, eggplant potatoes & béchamel 18.95
Paidakia
Grilled lamb chops with oven lemon potatoes 27.95
Brizola
16oz “black angus” sirloin steak with oregano fries 29.95
Filet Mignon
10oz dry aged, Xinomavro sauce, wild mushrooms and lightly fried potatoes 28.95
Yesterdays Lamb™*
Roasted and marinated over 24 hours and served with oven oregano lemon potatoes 26.95
SIDES
Asparagus
Lightly grilled 7.95
Kellari Fries
Hand cut with Greek oregano 4.95
Agginares
Artichokes a la polita 8.95
Patates Fournou
Roasted lemon potatoes 5.95
Horta
Steamed wild mountain greens 6.95
Risotto
With mushrooms 8.95
DESSERTS
Yiaourtopita
yogurt cake drizzled with Vissino 7.95
Rizogalo
Arborio rice pudding with mastic & spiced poached quince 7.95
Bougatsa
semolina & ricotta custard in cinnamon phyllo with fig ice cream 8.95
Baklava
traditional phyllo and walnut pastry with honey and rose-water syrup 8.95
Galaktoboureko
vanilla bean semolina custard with a phyllo crust and apple syrup 8.95
Yiaourti me meli
sheep’s milk yogurt with wild thyme honey and toasted walnuts 8.95
Pagoto
housemade ice cream or sorbet 8.95
Sokolata
chocolate soufflé cake with halva mousse and spiced chocolate sauce 9.95
Frouta Epohis (for 2)
seasonal market fruit with yogurt 15.95
THEATRE PRIX FIXE
THREE COURSE 32.95
Every night of the week before and after theatre
4:00pm to 7:00pm
First Course
(please select one)
Soupa Epohis — the day’s seasonal soup
Prasini — romaine hearts, scallions, dill ,extra virgin olive oil & lemon
Kalamari — grilled squid with olive oil and lemon emulsion
Spanakopita — fillo pies filled with spinach, leeks & feta cheese
Patzaria Skordalia — roasted beets, & garlic almond mousse
Sardines — from the Mediterranean simply grilled with olive oil & herbs
Greek salad — tomatoes, cucumbers, peppers. onions and feta (+$4)
Main Course
(please select one)
Lavraki – Mediterranean bass with steamed wild greens
Salmon – charcoal grilled served with cannellini beans, tomato braised rock shrimp sauce
Paidakia – grilled lamb chops with oregano lemon potatoes (+$5)
Chilean Bass – grape-leaf wrapped, and slowly baked over gigantes beans
Seafood Yiouvetsi – oven roasted orzo, with shrimp, mussels and clams
Kotopoulo – roasted, natural chicken with feta-infused mash potatoes
Dessert
(please select one)
Baklavas — pastry of almonds & walnuts in fillo & clove honey
Karidopita — honey-walnut cake with a house made fig ice cream
Yiaourti meli — goat’s milk yogurt, thyme honey & toasted walnuts
Yiaourtopita — yogurt cake drizzled with vissino reduction
Pan seared Red Mullets from the Mediterranean 26.95 LB
Sinagrida
(Atlantic) American red snapper 24.95 LB
Fagri
(Imported) Firm, tasty Mediterranean white snapper (limited availability) 32.95 LB
Black Sea Bass
(Mid – Atlantic) Wild bass, mild flavor & flaky 23.95 LB
Lavraki
(Imported) Whole grilled mediterranean sea bass 24.95 LB
Astakos
Deep water lobster from Maine (steamed of grilled) 25.95 LB
Turbot
(Imported) Rich, mild flavor, similar texture to Dover 27.95 LB
Pompano
(Atlantic), "Florida’s Pride", firm, flavorful with a tender texture 28.95 LB
Filed under: Flatiron, Greek, Restaurants
http://www.devinyc.com/
Corporate Sommelier Laura Maniec as well as extensive beers including Wildwood Organic Ale and a Pennsylvania beer with an “X” rated name that somehow vanished in our jumble of notes. The menu also features an awesome array of Bourbons and American Rye. If you every thought Cognac was the only finish to a grand dinner, check out the George T. Stagg Bourbon and the Black Maple Hill 23 Year old Rye and you’ll be impressed.
