The dining room's white stucco walls and windows set a warm and welcoming vibe, and the bar in the front is just right for a drink or two while waiting for a table. A puréed dish of fava kremidaki showcases a terrific blend of textures, colors and flavors that is the heart and soul of this rustic kitchen. Think grilled octopus is boring? Think again, when presented with charcoal-grilled morsels, marinated for two days in red wine and finished with olive oil and parsley sauce. Periyali (Flatiron)Relaxing and stylish for grown-ups, Periyali serves the kind of straightforward Greek cooking that remains blissfully unconcerned with trends.
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The menu also lists a series of fresh-caught fish ready for “your pleasure.” Carnivores though will also get their fill by way of the short rib youvetsi.
Not far behind, find that phyllo-wrapped spanakopita delight with spinach and cheese. Calamari stuffed with four cheeses and served over a Nafpaktos tomato sauce is a winner. Finish with elmek, mountain tea-infused custard crème in shredded phyllo and topped with crumbled pistachio.Īll Hellenic meals begin with a panoply of spreads, so using a warm pita, scoop up the pikilia trio with feta, hummus and taramasalata. Following suit, ingredients are given the spotlight in the likes of htipiti (feta with roasted chili pepper) taramasalata with cured ikura and pickled capers as well as whole grilled tsipoura in a lemon, olive oil, and caper sauce.
Imagine everything from creamy spreads with pita bread to fresh fish to get your taste buds going. Add on the deliciously rustic food and you have a win. The wine list is of particular note, starring some of the city's finest all-Greek vintages.įitted out with whitewashed brick walls, weathered wood beams, and pretty lighting, the bi-level space exudes all the easy-breezy feels. Plush pillows of bougatsa filled with warm semolina custard will have you begging for more. Among a host of delicious sounding (and tasting) items is lamb pie, highlighting flaky, fried phyllo packed with tender shredded shank and a mild cheese sauce. The city has upped its Greek game in recent years, but Molyvos has more than earned its OG status-having served fresh Mediterranean cuisine to a loyal crowd for innumerable years. Gigantes are baked in honey-scented tomato-dill sauce while aginares moussaka is a creamy vegetarian take on the classic, made here with artichokes. Keftedakia are light and texturally exquisite meatballs, pan fried in olive oil and proffered as an appetizer. Pale-green stemware and stark-white crockery are used to serve wines from the homeland as well as a menu of rustic, home-style food. Taking its name from the Greek translation of “made from clay,” this contemporary taverna also features a ceiling canopy of suspended terra-cotta pots, rustic whitewashed walls and lapis-blue insets.
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