Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

Greek, New York, Restaurants Comments Off
Apr 162012

Restaurant Loi

208 West 70th Street

212-­‐875-­‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

Loi interior

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John  oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,”  keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at  trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and  fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and  appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

loi DOLMADAKIA Stuffed grape leaves

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

 

Other Appetizer Teasers (Below)

loi SPANAKOTARAMOKEFTEDES

loi KOTOPITAKIA ME LIASTI NTOMATA

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

loi chef loi-left

 

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

As the International Ambassador of the Chef’s Club of Greece, North American Chapter, Maria is a proponent of the healthy Greek breakfast which includes foods rich in protein and calcium and which she believes will help combat the dramatic increase in obesity and diabetes in America. Maria is also involved in a number of philanthropic causes in Greece, specifically, Elpida, a foundation dedicated to helping children with cancer, of which she is a co-­‐ founder.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

GLYKADAKL416
Crispy Sweet Breads With Herbs &
Stone Ground Mustard With Lemon Sauce
KEFFEDAKL4 13
Baked Meat Patties In Caramelized Tomato
Sauce With Feta Mousse Sauce
PITESTISEMERAS 12
Home-Made Phyllo Pies Of The Day
PAPOUTSAKIA 13
Baked Baby Eggplant Stuffed With Tomatoes
Mustard & Caramelized Onions, Topped With
Smoked Feta Mousse
TYROKEDTEDES 15
Cheese Croquettes With Baked Goat &
ManouriCheese On Top 0fFig & Apricot
Compote

MYDIASEKROKO 16
Steamed Mussels With Leeks In Krokos Kozani
(saffron) Sauce
KALAMARI SCHARAS 14
Fresh Calamari julienned, Pan Grilled With
Parsley & Pistachio Sauce
GARIDESKATAIFI 17
Grilled Shrimp Wrapped In Shredded Phyllo (Kataifi)
Topped With Pomegranate Sauce
KA VOUROKEFTES 16
Crabcakc, With Santorini Fava Puree, Preserved
Lemon & Ladolemono (Olive Oil & Lemon Juice)
SARDELES PLAKI 14
Fresh Sardines Baked & Topped With Caramelized
Onion Tomato Sauce

SALATES

HORIATIKI LOI 14
Organic Vine Ripe Tomatoes, Cucumbers,
Peppers,Onions, Kalamata Olives, Feta
Cheese With Maria Loi Greek Herb Vinaigrette
MAROUL/ 12
Romaine Lettuce Hearts, Scallions
Dill, Olive Oil & Vinegar

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PSARISEKROUSTAAIATIOU 58
Fresh Fish, Baked in Sea Salt
“For Two” Accompanied With Charred
Grilled Seasonal Vegetables
LAVRAKI 29
Grilled Bronzino (Seabass) Served With
Charred Grilled Seasonal Vegetables
SOLOMOSMEMARATHO 27
Grilled Wild Salmon With Fennel, Leeks
Citrus Oil Lemon Sauce
ROPHOS PLAKI 28
Filet Of Grouper With Fingerling Potatoes,
Couscous, Onions, Tomatoes & Fish Broth
YIOUVETSI THALASSINON 34 .
Seafood Orzo With Shrimp, Scallops,
Clams, & Mussels In Red Wine Tomato
Sauce
HTENIA 34
Seared Diver Scallops With Asparagus
Served On Dill Trahana, Traditional
Peasant Pasta
GARIDES MICROLIMANO 34
Baked Prawns Head-On With Caramelized
Tomatoes, Peppers & Feta Cheese
ASTAKOMAKARONADA 36
Macaroni Pasta With Lobster Chunks
In A Red Wine Tomato Sauce

MOUSSAKA 23
Maria’s Traditional “Moussaka”, Eggplant
With Minced Meat, Topped With Bechamel Sauce,
Slow Cooked
PASTITSIO 22
Macaroni & Minced Meat Casserole With
Cheese Bechamel Sauce
KOKORASKRASATOS 27
Braised Rooster In Wine Sauce With
Hylopites (Home-Made Pasta)
ARNI28
Braised Lamb Shank With Anthotiro
& Kalabokisio (Corn Puree)
PAIDAKIA 42
Grilled Rack Of Lamb & Loin With
Broken Red Bliss-Lemon Potatoes
BRIZOLA 42
Creek-Stone 18 QZ. Rib-Eye Steak Served
With Baked Greek Fries
FILETO 35
Creek-Stone 8 oz. Filet Mignon With
Caramelized Onions On Mavrodaphne
(Sweet Red Wine) Sauce
KOTOPOULO LEMONATO 26
Bo-Bo Farm Free-Range Roasted Lemon
Chicken With Horta

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

PRE-THEATRE MENU
AV AJLABLE 5.00-6.30PM
OREKTIKA
Marouli
Romaine Hearts of Lettuce, Scallions, Dill, Olive Oil & Vineg-ar
Horiuiki Loi
Organic Vine Ripe Tomatoes, Cucumbers, Peppers,Onions, Kalamata Olives,
Feta Cheese With Maria Loi Greek Herb Vinaigrette
Kalamari
Fresh Calamari Julienned, Pan Grilled With Parsley & Pistachio Sauce
Spanakopita
Fresh Spinach, Herbs And Feta Cheese in Home-Made Phyllo Layers
KYRIAPIATA
Lavraki
Grilled Bronzino (seabass) Served With Charred Seasonal Grilled Vegetables
Kotopoulo Lemonato
Bo-Bo Farms Free-Range Roasted Lemon Chicken With Horta
Zymarika Tylihta
Fresh Spinach, Herbs And Feta Cheese Wrapped In Phyllo Pasta
And Baked In Tomato Cheese Sauce
Moussaka
Maria’s Traditional “Moussaka”, Eggplant With Minced Meat And Bechemal
Sauce, Slow Cooked
GLYKA
Ekmek Kataifi
Shredded Phyllo Soaked in Honey Topped With Custard, Toasted Nuts and
Light Creme
Sokoiatopita
Maria’s Special Rich Greek Chocolate Flourless Cake
Karidopita
TraditionalW-alnutSpongeCake With Cinnamon Syrup
$40

Desserts and Cocktails

GLYKA
Baklawt-Bak-Ia-va
Layers of Phyllo with Almonds, Walnuts,
Pistacio Nuts, Light Drizzle of Spiced
Honey Syrup
Galaktoboureco- Ga-Iak-to-b6ureco
Semolina VanilIa Bean Custard Between
Layers of Phyllo Topped With A Light
Spiced Honey
Ksridopus- Kari-d6p-ita
Traditional Walnut Sponge Cake with
Cinnamon Syrup
Ekmck KatJifi. Ek-mek Ka-tai-Ifi
Shredded Phyllo Soaked in Honey
Topped with Custard, Toasted Nuts
and Light Creme.
Tyrogliko – Ti-roglik6
Greek Cheese Cake with Crushed Mixed
Nuts with Honey Crust
Sokolatopita-Sok-ola-t6pita
Maria’s Special Rich Chocolate Flourless
Cake
Heliniki Krems- He-Iin-Iki Kre-ms
Greek Parfait V anilIa Bean Mousse over
Coffee Liquor Cake
Yaourti Me Meli- Yia-6urti Me Meli
Yogurt with Attiki Honey and Toasted
Mixed Nuts. Or with GreekSpoon Desserts
Fruta-
Seasonal Fresh Fruit Selected By Maria Loi
Fruit -$10
All Other Desserts -$8

NAFPAKTOS PUNCH
Hendrick’s Gin, Cucumber & Melon, Lime
juice,
Chile Syrup & Splash of Tonic
A TASTE OF GREECE
Ouzo, Watermelon, Mint, St Germaine,
Simple Syrup
UPPER WEST SIDE
Ketel One Citron, Mint, Orange Liquor,
St Germaine, Lemon juice
MASTIHA’S TEARS
Mastiha, Orange, Mint, House-Made
Grenadine, .
Lemon, Champagne
FIRE OF PATRAS
Knob Creek, Canton Ginger Liquor,
Sweet Vermouth, Ginger,
Lemon, Honey Syrup
DARK & STORMY
Dark-Rum. Ginger Beer & Lime juice
$14

________________________________________________________________

loi privatedining-left

Private Dining Room (Above)


Filed under: Greek, New York, Restaurants Tagged: Greek, New York, Restaurant
Posted by punchin at 4:37 pm Tagged with:

Restaurant Loi Transportes The Sunny Cuisine of The Aegean to The Upper West Side In Style

Greek, New York, Restaurants Comments Off
Apr 162012

Restaurant Loi

208 West 70th Street

212-­‐875-­‐8600,

www.restaurantloi.com

Chef Loi’s Blog

October 2011 opening,

Loi interior

The scent of Spanakopita straight from the oven, freshly wrapped grape leaves and the sweet aroma of Baklava wafts its way onto West 70th Street, as one of Greece’s top chefs, Maria Loi, works her magic in the kitchen at her new restaurant . . . Loi.

Formally Compass, the well reviewed venue with a bevy of revolving chefs and menus, Loi has garnered attention from some of the city’s most well respected foodies and critics alike.Chef Loi aims to offer guests a blend of her warm personal charm combined with her modern approach to authentic Greek cuisine in a casually elegant setting starting with a trendy bar with twinkling votive candles, followed by two glass-enclosed private rooms, leading to the square bi-level main dining room,with its comfortable seating and earthy beige color scheme. The space has subtle lighting and is sectioned with high pillars of beige and purple. Terracotta floors, striped fabric armchairs and walls hung with pictures of sea-scenes complete the picture. Maître d’ John  oversees the operation with obvious professionalism.

At a chef owned and run restaurant (well co-owned in this case with managing partner Don Evans),food is an extension of the cook’s persona, and should be the focus. And so it clearly is at Loi. While perusing the menu, you are served gratis stuffed grape leaves with a zesty yogurt sauce and assorted bread to dip in fragrant olive oil. The breads are addictive (especially the homemade flat bread and a thick, grainy wedge with a hint of sweetness). The Dolmades (grape leaves) are the best we have ever tasted . . . and that includes experiencing them in numerous trips to Greece.

Other small plates that deserve signature acclaim, include Maria’s ahini sea urchin appetizer. Beautifully presented on a series of large porcelain spoon, in a heady lemon-oil sauce, they are divine. More earthy and described as baked meat “patties,”  keftedaika meatballs,In Caramelized Tomato Sauce With Feta Mousse Sauce were honest and delicious.

In the entrée department chef Loi’s “traditional” moussaka, delicately prepared with Eggplant, With Minced Meat, Topped With Bechamel Sauce, and Slow Cooked is a must. It was light and very much like the contemporary Greek food one would have experienced at  trendy, restaurants in Athens.Indeed, much of the food is updated to today’s taste, and  fortunately, flavor is never sacrificed. We also enjoyed Braised Lamb Shank With Anthotiro & Kalabokisio (Corn Puree), which tasted rather like a refined version of grits. Roasted, marinated beets were very good and although we didn’t get a chance to sample the Fresh Fish, Baked in Sea Salt “For Two” Accompanied With Charred Grilled Seasonal Vegetables, the people at the next table ordered it and  appeared delighted.

The formidable wine list of Compass has been replaced with a shorter, mostly Greek version offering well priced bottles, many in the $40 to $60 range. Our waiter suggested a chardonnay from chef Loi’s personal selection: a 2009 Karapidis, from organic grapes and aged 6 months in oak ($75). It was delicate, with subtle fruit and great balance. Probably the best buy on the list. Brothers Lazaros and Pantelis Karipidis began their wine venture as a hobby in 1985. Their decidedly cosmopolitan wines and upmarket image have made them leaders in the industry.

Don’t miss the desserts. Besides the obligatory Baklava, go for the unusual Ekmck KatJifi. Ek-mek Ka-tai-Ifi: Shredded Phyllo Soaked in Honey Topped with Custard, Toasted Nuts and Light Crème. Reminiscent of a Greek tiramisu, we loved it..Finish with wonderful Greek coffee and an ouzo and you have the ideal dinner.

loi DOLMADAKIA Stuffed grape leaves

The Giveaway Stuffed Grape Leaves (Above) Set The Stage

 

Other Appetizer Teasers (Below)

loi SPANAKOTARAMOKEFTEDES

loi KOTOPITAKIA ME LIASTI NTOMATA

Until recently, Maria hosted her very own cooking show, which ran for years, on Greece’s most successful morning program, and the country’s leading TV network, Mega Channel. She is also the author of several cookbooks, including the highly coveted “Ancient Dining,” the official cookbook of the 2004 Olympic Games in Athens. She visits each table, during the evening and stopped at ours briefly.

Small wonder Loi has quickly become a neighborhood favorite and is a destination worth seeking, out, for those seeking elevated, Greek cuisine with a personal touch. Our visit preceded Easter and there was a lamb on a spit, cooking in front of the restaurant. It was a Saturday evening and business was booming. The fragrant lamb must have been a metaphor for the sweet smell of success.

Interestingly, of all Manhattan’s luxury Greek restaurants, Loi offers attractive value. There is even a pre fixe dinner (5 to 6:30 PM) for $40. Reserve well in advance. It’s standing room only.

 

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

loi chef loi-left

 

Maria Loi’s BIO

Additionally, she developed a line of dinnerware, flatware and small kitchen appliances and has been a spokesperson for Kraft, Unilever, Tupperware and Electrolux products in Greece.

As the International Ambassador of the Chef’s Club of Greece, North American Chapter, Maria is a proponent of the healthy Greek breakfast which includes foods rich in protein and calcium and which she believes will help combat the dramatic increase in obesity and diabetes in America. Maria is also involved in a number of philanthropic causes in Greece, specifically, Elpida, a foundation dedicated to helping children with cancer, of which she is a co-­‐ founder.

Sample Dinner Menu (Subject To Change)

Appetizers

TYRI FOURNISTO 12
Baked Greek Cheese With
Tomatoes, Peppers & Fresh Herbs
GIGANTESMESPANAKI 12
Oven Baked Gigante Beans With
Spinach and Tomato Served with
Feta Cheese Topped with
Cipollini Onions

OREKTlKA
ANINI 12
Sea Urchins Accompanied With Olive Oil &
Crispy Pita Chips
HTAPODAKISTINSHARA 19
Grilled Octopus Served With Onion, Olive Oil,
Capers, Chick Peas, Almonds, Fresh Herbs &
Lemon Juice

GLYKADAKL416
Crispy Sweet Breads With Herbs &
Stone Ground Mustard With Lemon Sauce
KEFFEDAKL4 13
Baked Meat Patties In Caramelized Tomato
Sauce With Feta Mousse Sauce
PITESTISEMERAS 12
Home-Made Phyllo Pies Of The Day
PAPOUTSAKIA 13
Baked Baby Eggplant Stuffed With Tomatoes
Mustard & Caramelized Onions, Topped With
Smoked Feta Mousse
TYROKEDTEDES 15
Cheese Croquettes With Baked Goat &
ManouriCheese On Top 0fFig & Apricot
Compote

MYDIASEKROKO 16
Steamed Mussels With Leeks In Krokos Kozani
(saffron) Sauce
KALAMARI SCHARAS 14
Fresh Calamari julienned, Pan Grilled With
Parsley & Pistachio Sauce
GARIDESKATAIFI 17
Grilled Shrimp Wrapped In Shredded Phyllo (Kataifi)
Topped With Pomegranate Sauce
KA VOUROKEFTES 16
Crabcakc, With Santorini Fava Puree, Preserved
Lemon & Ladolemono (Olive Oil & Lemon Juice)
SARDELES PLAKI 14
Fresh Sardines Baked & Topped With Caramelized
Onion Tomato Sauce

SALATES

HORIATIKI LOI 14
Organic Vine Ripe Tomatoes, Cucumbers,
Peppers,Onions, Kalamata Olives, Feta
Cheese With Maria Loi Greek Herb Vinaigrette
MAROUL/ 12
Romaine Lettuce Hearts, Scallions
Dill, Olive Oil & Vinegar

ROKA 15
Baby Arugula, Hazelnut, Smoked
Metzovone Cheese With Fig Balsamic
Vinaigrette
ASTAKOSALATA 19
Lobster Meat, Bibb Lettuce, Green
Beans, Baby Potatoes, Tomatoes & Egg
With Tarragon Vinaigrette

KOTOSOUPAAVGOLEMONO 9
The Famous Greek Chicken Egg Lemon
Soup

SOUPES
PSAROSOUPA 12
Fish Soup with Fresh Fish of the Day, Celery,
Carrots, Onions, Olive Oil & Lemon Juice

Entrees

KYRIAPIATA

PSARISEKROUSTAAIATIOU 58
Fresh Fish, Baked in Sea Salt
“For Two” Accompanied With Charred
Grilled Seasonal Vegetables
LAVRAKI 29
Grilled Bronzino (Seabass) Served With
Charred Grilled Seasonal Vegetables
SOLOMOSMEMARATHO 27
Grilled Wild Salmon With Fennel, Leeks
Citrus Oil Lemon Sauce
ROPHOS PLAKI 28
Filet Of Grouper With Fingerling Potatoes,
Couscous, Onions, Tomatoes & Fish Broth
YIOUVETSI THALASSINON 34 .
Seafood Orzo With Shrimp, Scallops,
Clams, & Mussels In Red Wine Tomato
Sauce
HTENIA 34
Seared Diver Scallops With Asparagus
Served On Dill Trahana, Traditional
Peasant Pasta
GARIDES MICROLIMANO 34
Baked Prawns Head-On With Caramelized
Tomatoes, Peppers & Feta Cheese
ASTAKOMAKARONADA 36
Macaroni Pasta With Lobster Chunks
In A Red Wine Tomato Sauce

MOUSSAKA 23
Maria’s Traditional “Moussaka”, Eggplant
With Minced Meat, Topped With Bechamel Sauce,
Slow Cooked
PASTITSIO 22
Macaroni & Minced Meat Casserole With
Cheese Bechamel Sauce
KOKORASKRASATOS 27
Braised Rooster In Wine Sauce With
Hylopites (Home-Made Pasta)
ARNI28
Braised Lamb Shank With Anthotiro
& Kalabokisio (Corn Puree)
PAIDAKIA 42
Grilled Rack Of Lamb & Loin With
Broken Red Bliss-Lemon Potatoes
BRIZOLA 42
Creek-Stone 18 QZ. Rib-Eye Steak Served
With Baked Greek Fries
FILETO 35
Creek-Stone 8 oz. Filet Mignon With
Caramelized Onions On Mavrodaphne
(Sweet Red Wine) Sauce
KOTOPOULO LEMONATO 26
Bo-Bo Farm Free-Range Roasted Lemon
Chicken With Horta

PA7ZARIA
Roasted Marinated Beets
SPARAGIA
Steamed Asparagus
LEMONATES PATATES
Roasted T ~mon Potatoes

SINODEFTIKA 8
HORTA
Wild Steamed Greens
SPANAKORIZO
Spinach & Rice
PSITA LAHANIKA
Se.::tson::t 1 C:rille.n V f>.2″f>.t::t hles

KOUNOUPIDI
Rainbow Cauliflower
PATATES PSITES
Baked Greek Fries
CRETAN POTATOES
Rroke.n red bliss noraroes & herbs

PRE-THEATRE MENU
AV AJLABLE 5.00-6.30PM
OREKTIKA
Marouli
Romaine Hearts of Lettuce, Scallions, Dill, Olive Oil & Vineg-ar
Horiuiki Loi
Organic Vine Ripe Tomatoes, Cucumbers, Peppers,Onions, Kalamata Olives,
Feta Cheese With Maria Loi Greek Herb Vinaigrette
Kalamari
Fresh Calamari Julienned, Pan Grilled With Parsley & Pistachio Sauce
Spanakopita
Fresh Spinach, Herbs And Feta Cheese in Home-Made Phyllo Layers
KYRIAPIATA
Lavraki
Grilled Bronzino (seabass) Served With Charred Seasonal Grilled Vegetables
Kotopoulo Lemonato
Bo-Bo Farms Free-Range Roasted Lemon Chicken With Horta
Zymarika Tylihta
Fresh Spinach, Herbs And Feta Cheese Wrapped In Phyllo Pasta
And Baked In Tomato Cheese Sauce
Moussaka
Maria’s Traditional “Moussaka”, Eggplant With Minced Meat And Bechemal
Sauce, Slow Cooked
GLYKA
Ekmek Kataifi
Shredded Phyllo Soaked in Honey Topped With Custard, Toasted Nuts and
Light Creme
Sokoiatopita
Maria’s Special Rich Greek Chocolate Flourless Cake
Karidopita
TraditionalW-alnutSpongeCake With Cinnamon Syrup
$40

Desserts and Cocktails

GLYKA
Baklawt-Bak-Ia-va
Layers of Phyllo with Almonds, Walnuts,
Pistacio Nuts, Light Drizzle of Spiced
Honey Syrup
Galaktoboureco- Ga-Iak-to-b6ureco
Semolina VanilIa Bean Custard Between
Layers of Phyllo Topped With A Light
Spiced Honey
Ksridopus- Kari-d6p-ita
Traditional Walnut Sponge Cake with
Cinnamon Syrup
Ekmck KatJifi. Ek-mek Ka-tai-Ifi
Shredded Phyllo Soaked in Honey
Topped with Custard, Toasted Nuts
and Light Creme.
Tyrogliko – Ti-roglik6
Greek Cheese Cake with Crushed Mixed
Nuts with Honey Crust
Sokolatopita-Sok-ola-t6pita
Maria’s Special Rich Chocolate Flourless
Cake
Heliniki Krems- He-Iin-Iki Kre-ms
Greek Parfait V anilIa Bean Mousse over
Coffee Liquor Cake
Yaourti Me Meli- Yia-6urti Me Meli
Yogurt with Attiki Honey and Toasted
Mixed Nuts. Or with GreekSpoon Desserts
Fruta-
Seasonal Fresh Fruit Selected By Maria Loi
Fruit -$10
All Other Desserts -$8

NAFPAKTOS PUNCH
Hendrick’s Gin, Cucumber & Melon, Lime
juice,
Chile Syrup & Splash of Tonic
A TASTE OF GREECE
Ouzo, Watermelon, Mint, St Germaine,
Simple Syrup
UPPER WEST SIDE
Ketel One Citron, Mint, Orange Liquor,
St Germaine, Lemon juice
MASTIHA’S TEARS
Mastiha, Orange, Mint, House-Made
Grenadine, .
Lemon, Champagne
FIRE OF PATRAS
Knob Creek, Canton Ginger Liquor,
Sweet Vermouth, Ginger,
Lemon, Honey Syrup
DARK & STORMY
Dark-Rum. Ginger Beer & Lime juice
$14

________________________________________________________________

loi privatedining-left

Private Dining Room (Above)


Filed under: Greek, New York, Restaurants Tagged: Greek, New York, Restaurant
Posted by punchin at 4:37 pm Tagged with:

Thinking of popping the question this Valentine’s Day? Do it at Kellari!

Greek, Holidays, Restaurants Comments Off
Jan 142011

The first five couples who propose marriage this February 14 at one of Kellari’s three romantic establishments in NY or DC will receive LIFETIME FREE DINNER on Valentine’s Day OR their wedding anniversary (lover’s choice). They will also get a free bottle of champagne this Valentine’s Day. All customers need to do is make a reservation for February 14, propose during dinner, and show us the ring!

In classic Greek romantic style, Kellari Tavera, Kellari Parea Bistro & Kellari DC will also offer a special 4-course prix-fixe Valentine’s Day menu ($65 in NY; $75 in DC), including Kerasma, the chef’s raw bar selection of oysters, clams, mussels – and sea urchin (in NY only). Special menus are attached.

Visit Kellari websites/call for additional details & reservations:

Kellari Taverna in Midtown

19 West 44th St. between 5th and 6th Avenue

212-221-0144

http://www.kellari.us/special_menus.php

Kellari Parea Bistro in Gramercy

36 East 20th St. between Broadway & Park Avenue

212-777-8448

http://www.kellari-parea.com/special_menus.php

Kellari Washington DC

1700 K Street NW between 17th and 18th St. NW

202-535-5274

http://kellaridc.com/special_menus.php

The Kellari Hospitality Group has served upscale Mediterranean seafood in New York City since 2005 and Washington D.C. since 2007. Kellari Restaurants are known for their authentic, quality ingredients and genuine hospitality. A proud recipient of the Wine Spectator Excellence Award, Kellari has the largest Greek wine list in both Manhattan and Washington, D.C.

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved Disclosure

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Filed under: Greek, Holidays, Restaurants
Posted by punchin at 5:40 pm

KELLARI PAREA BISTRO

Flatiron, Greek, Restaurants Comments Off
Dec 122010

kelari rotator-01

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

Reserve OnlineKellari-Parea-Bistro-12

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. kelari greek-pizza

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

kellari Lamb_Shank_lr

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.

kellari Seafood_Entre_lr

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.

kelari dessert-lr

 No Dinner Is Complete Without a Great Dessert (Above)

Copyright 2010 Punchin International. All Rights Reserved.

Disclosure

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
Posted by punchin at 7:16 pm

2 major events at Thalassa,

classes, Greek, Restaurants No Responses »
Apr 262010

Thalassa, the upscale contemporary Greek seafood restaurant in Tribeca (179 Franklin Street – between Hudson & Greenwich Streets.

1) Cakebread Cellars Wine Dinner:
On May 17, 6:30PM, Thalassa will hold a special 4-course Wine Dinner hosted by Dennis Cakebread, the co-owner of the acclaimed Cakebread Cellars in Napa Valley.  Cakebread Cellars has developed a reputation for producing world-class wines.  Its success is built on quality, consistency, and continuity; characteristics which apply equally to the grapes, the wines, the people, and the operation of the winery.  Cost: $125 (including tax and gratuity).  Reservations: (212) 941-7661.

2) Summer Cooking Classes:
Back by popular demand, Thalassa will be hosting a 3rd seasonal cooking class series.  This series will celebrate the summer cocktail party.  For 2 Mondays in June, 6:00 PM – 7PM, Executive Chef Ralpheal Abrahante will teach Greek summer cocktail classics in the restaurant’s open kitchen:

June 7: Mini Hors D’oeuvres:
     Tuna tartare with caviar mousse
     Zucchini fritters with yogurt cucumber dip
     Horse radish-crusted filet mignon crostini
     Cherry tomatoes stuffed with kasseri cheese and mushrooms
     Veal kefte in puff pastry

June 14: Mini Desserts:
     Mini halva tarts with fresh fruit
     Mini baklava rolls
Cost: $75 per class.  Reservations: (212) 941-7661.

Posted by punchin at 12:47 pm

Thalassa Island News

Greek, Restaurants No Responses »
Oct 012009

thalassa

Greek Haute Cuisine

Oct.14, 21, 28  5pm  $75 per class

Cooking classes at Thalassa are back by popular demand. 

Participants will learn how to shake and bake in a healthy way! 

From Seafood Saganaki to Lamb Youvetsi to Mini Fillo Tarts.

Thalassa’s Lounge is Now Open

The nautical decor features redesigned

French Doors opening onto a picturesque street.

Enjoy a unique variety of Greek meze. and an extensive selection of Greek wines by the glass, in addition to an award-winning global wine list.

Live Music on Monday and Wednesday

The romantic instrumental music of virtuoso guitar player, Spiros Exaras, adds a touch of elegance to our serene ambiance.

"Wine and Cheese" tasting class

Continue reading »

Posted by punchin at 7:59 pm

Thalassa Lounge

Food, Greek, Restaurants, Side Dish, Wine No Responses »
Jul 262009

Thalassa, the acclaimed contemporary Greek seafood restaurant

located in a landmark building in Tribeca (179 F ranklin Street – between Hudson & Greenwich Streets) just opened Thalassa Lounge in the front of the restaurant for casual dining and a unique variety of Greek meze (all $6.95).

Thalassa Lounge seats 24 people – both at the handsome ivory marble mosaic bar and at the maple tables nearby. The Lounge’s nautical decor features redesigned French doors opening onto a picturesque street in Tribeca, plush pillows, Italian white leather chairs and a banquette, white billowing sails overhead, and blue mood lighting.

In addition, Thalassa Lounge offers an extensive selection of Greek wines by the glass, an award-winning global wine list, and an impressive selection of specialty cocktails.

_____________________________________________________________

Lounge Meze Menu

Continue reading »

Posted by punchin at 5:35 pm