Guide to NYC's 10 Best Greek Restaurants and Tavernas
- Gastronomos Jul 16, 2014 07:35 AM
Has anyone found truly delicious Greek food in the five boros?
Plain grilled fish, sure, there's plenty.
Plain grilled meat on a stick, every corner.
Unseasoned greek-like food stuff, every place.
GOOD Greek Food??? Anyone???
Artopolis has good Greek desserts and pitas (not the bread). Other than that I rarely eat Greek out of the house. When I do go somewhere with friends I will order fried smelts and horta. The smelts because they're not always easy to find and my apartment smells for days when I deep fry fish.
I happen to agree with what I think is the thrust of your posts here; that except for fresh fish simply grilled, its hard to find real down home (or upscale) Greek food with solid flavors anymore. The dishes are there, but the cooking seems, well like a light beer compared to beer. It seems to be easier these days to get this in Turkish or Middle Eastern places (I guess the most similar to Greek that can be had). That being said, have you tried MP Taverna on Ditmars? http://michaelpsilakis.com/mp-taverna... I haven't, but Michael Psilikis has a pretty good reputation.
eta: just saw that queenseats already recommended it.
re: Steve R
Thanks. We are on the same page for sure. I've been to Michael Psilakis places, MP Taverna Roslyn & Astoria, Kefi, and his first and best ONERA.
I wish his places now were as good as ONERA was. THAT was the epitome and definition of Great Greek Cuisine!
He got his name, now he too serves food for the masses, albeit infinitely better than anything found elsewhere. Unless someone chimes in with something worthwhile.............
MP Taverna, albeit better than any of the rest, is serving to the masses now. Nothing really going on.
Agnanti is one of the better of the rest, but the pre-cooked and reheated stuff is a huge turnoff. For example, the pastourmali on the menu should be a "à la minute" preparation, but they precook it and reheat it. BLECH!
The steam tables at Stamatis are just as much a turn off.
Molyvos was written off from my list many years back when I endured one of the worst meals of my life at the time in their dining room. And it's menu is only half Greekstyle.
Thanks for the rec though. Agnanti will be seeing me soon. It's about time I Chowhound my way through their menu again.
Thanks for the warning. Luckily I almost never order a plain whole fish at these places. Despite it *may* be the only thing they make to order...
I tend to try the more interesting options on the menu or the steam table... and invariably get disappointed.
Still. Seeking. Greek. Food. In. New York.
I am not a pro when it comes to greek food but i did have a wonderful meal at Kefi not long ago- my dad raved about his grilled octopus and we shared some mezze. Surprisingly their kefi salad was one of the best i have ever had. Nothing needed salt (and i love salt!) but the walnut honey cake stole the show.
Holy crap! I'd never heard of this place & just went on their website. The owner/chef is the long lost (at least to me) guy from my favorite place of 20+ years ago Roumeli Taverna. If he's cooking at anywhere near his place's original level (he sublet Roumeli for the latter years and it went downhill), it's well worth a try. Thanks for the link & recommendation.
Based on your recommendation, I made it out to Loukoumi today.
They serve a basket of pita and bread. On the table is an olive oil that is mild in flavor, with a pleasant bitterness.
Had the mixed appetizers (meiitzanosalata, tzatziki, taramosalata, skordalia) - tzatziki was excellent, fresh, well balanced in flavor, tangy, one of the best I've had. Meiitzanosalata was also very good, excellent texture and fresh, but I would have liked a little smokiness similar to babaghanoush. Skordalia was very mild and could have used more garlic. Taramosalata was a little too fishy for my taste and not balanced.
fried calamari - really great flavor and enjoyed the breading but the calamari was tough. If it had been cooked less, would have been a very strong rendition.
loukaniko - excellent, housemade sausages that had great snap, great char and lovely meat funk. There were also citrus notes, perhaps orange peel. The sausages are a little salty but pair beautifully with tzatziki and pita.
grilled sea bass - Very fresh, a little bit salty. The lemon/olive oil drizzle they give you is delicious with the fish.
fried spearing - the star dish, highly recommended, delicious, lightly fried, fresh and clean fish flavor, delicious with generous squirts of fresh lemon juice.
finished with galaktoboureko, very generous portion, not too sweet, and a nice texture in the custard but the phyllo was a little chewy. It also needed more cinnamon. They dust the plate with cinnamon and you can dredge the custard though it but there wasn't enough.
All in all, a very solid experience, highlights were the tzatziki, loukaniko and the fried spearing.
My initial impression is that I'd place it above Taverna Kyclades (which I really dislike), Telly, Stamatis, and about the same as Agnanti with an edge to MP Taverna (even though it's not standard), because their bulgur salad and grandma's meatballs are so good.
As per the article in my OP, recently we visited Eliá in Bayridge with friends. Peak dining hour on a weekend.
This was a sad meal.
The entire place was a joke.
Service is horrible. I will not elaborate further on the worthless service.
Two bottles of Domaine Karydas Xinomavro 2010 $46each
kept us happy enough to be spending time together despite the poor choice of restaurant.
We ordered a Large
Beefsteak tomatoes, cucumbers, red onion, feta, kalamata olives, caperberries
Small 12.95 Large 15.95
What we got was a small bowl of small refrigerator cold "heirloom" tomatoes, and some other stuff thrown in. It was not dressed. I guess they are catering to a picky crowd of non-Greeks? Luckily no lettuce. And perhaps just as fortunate, and it's only saving grace, the bowl was room temperature. Unlike the salad bowls served in every other Greek joint around that are PIPING HOT!
Tiganita Kalamarakia 14
Fried calamari & fried cauliflower, lemon tomato sauce, house made tartar sauce
I don't ever bother with fried calamari. It means nothing to me. But with company that ordered it, I tried it. Whatever. As usual.
We were rushed to clear the table because the entrees were ready, but we were not. Half of each of the appetizers went untouched.
The place was about half full, or half empty. What? Why? Rush?
The place emptied completely by the time we left.
For entrees we noticed the beauty of only a single line item described as:
Psari Stin Skara Market
Chefs selection whole fish, grilled vegetables, lemon potatoes
Nobody at our table bothered to order whatever the fish was that day. It bores me and so I avoid. It is beautiful to see that this place isn't a simple grilled fish place with some sides thrown about. The beauty ends there.
The disasters continue, though, with the rest of the entrees.
As per the article in my OP I tried the overly expensive
Thalasino Youvetsi $34
Shrimp, scallops, mussels & clams, baked in clay pot, saffron orzo, fennel
At $34 I would have expected something worth eating. I took a few bites. I would have asked the waiter to take it back to the kitchen where the unskilled day laborer assembling this crap could *place it where it belongs*, but in pleasant company, I just looked at the precooked and reheated disaster of overcooked dry Grilled scallops atop a flavorless (saffron???) orzo accompanied by two dry and tough shrimp, mussels that were fresh a few weeks ago (they were tiny mussel shells housing shriveled up tiny remnants of mussel meat), clams that were tiny and bland. A true disaster in every sense of the word.
Our dining companions ordered, but never finished:
Arni Youvetsi $29
Slow braised lamb shank, baked in clay pot, orzo, tomato & kefalotyri cheese
A local souvlaki/gyro joint on Long Island serves a better rendition for $10.
Frescos Bakaliaros Mai Skordolia $27
Chatham Cod pan fried, feta potato skordolia, roasted beets
He was trying to be polite, as we all were, and tried to eat it. He did not look pleased. The majority of it remained untouched.
And a special of the day of "Tile fish" with whatever accompaniments and whatever $35+ price tag.
We were cleared of our unfinished plates without question as to why we didn't eat the "food" and given dessert menus.
We declined and went to Omonia for some real Greek desserts and coffees etc.
Hmmmmmm, looks like the second vague recommendation for Yefsi in two days.
Glad you enjoyed dinner "2 nites ago"
What Chowhound worthy dishes do you recommend? One of the only things I see on the online menu you and DrBey2003 supplied is the
"THALASINO YOUVETSI $28.00
Greek Orzo with Shrimp, Mussels & Scallops in Tomato Sauce Topped with Melted Feta Cheese"
Other than that, what is prepared To Order from Scratch à la minute?
Please no plain grilled fish or steak. YAWN! Or plain fried anything. Thanks.
Based on this thread I happened to stop in yesterday for a quick snack and a glass of wine to test it out. I already ate an early dinner so I ordered the "
GARIDES PASTOURMA $14.00
Shrimp with Onions, Garlic, Cherry Tomatoes and Cure Beef Sauté in a Light Tomato Sauce with Hilopites"
When the plate came I was a little confused as it looked like there were bay scallops instead of shrimp in the dish. Realizing the shrimp were just chopped into smaller portions I was expecting to be disappointed. The flavor was terrific and I actually ended up enjoying the texture of the smaller pieces of shrimp in relation to the other ingredients. Overall it was a very nice blend of sweet, salty, and acidic. The pastourma not only added the nice saltiness to contrast with the sweet and tart tomatoes. It also lent an Indian vibe to the dish from the curing spices.
Pretty sure this was done ala minute. Will be back to try out some other parts of the menu.
Looking to catch the last rays of the day sipping τσικουδιά while nibbling on αμελέτητα with a follow up αχινός?
Guess you're SOL pal.
Here, "horta" is simply dandilion greens ... simply.
Have you tried Pylos in the EV?
What dish are you seeking?
For those interested in "tiny fried fish", ask locally as follows ... (the best 'I've had in nyc are "off menu") :
atherina, gavros, sardeles (in increasing size)
Please don't expect the sardeles to be on the order on Lesvos, OK.
Like grilled octopus ... totally trip them out by asking for thrapsala
LOL!!! THAT is effin FUNNY!!!
Your snide reply has made my day!!! Thanks, but you haven't a clue.
Pylos sucks, at best. I will not return. Sorry, but your best attempt to defend that sad and sorry excuse for a "restaurant" will go in one ear and out the other. I've tried it and it sucks balls.
<<"What dish are you seeking?">>
I'm seeking an entree prepared to order from scratch.
Just like in every other restaurant.
An *example* of a dish that is a made to order is "sofrito" as made in Kerkira/Corfu.
No steam table dishes like a high school cafeteria, no microwaved reheated crap. No plain deep fried calamari or anything else. No plain grilled pieces of plain protein on a cold plate.
Here's some pics of food that is Made to Order from scratch for each order taken. Including two chefs versions of *sofrito* and pan fried red mullet in a traditional *savoro* sauce, NOT just plain fried on a cold plate.
Please feel free to misunderstand and not know what I'm seeking as the pre-made steam table high school cafeterias serve yesterdays food to you and the taverna serves a simple fried or grilled piece of plain protein on a cold plate.
Remember kids, HOT plates are ONLY for salads!!!
Hmm. I've been to many family-style/family-owned tavernas in Greece, where much of the food is prepared well ahead -- in fact, sitting in the pots for you to point at and pick out.
Oh, and it's often served at room temp.
Save for fresh grilled fish/xtapodi/garides/what have you or grilled meat dishes that are done "to order", but you explicitly said you weren't interested in that simple 'crap'.
Perhaps you're looking for something that only exists in your head.
...in the middle of the day, while walking around the streets of Greece, I'll partake of the pots and pans of "home style" cookery that is on offer. in the evening, usually after 10pm, I'll drop by a taverna and order a simple fried or grilled piece of something to eat with my drink...
As for what's served <<"room temperature">>, that's the horio and those that came from the horio to Athens....
my family here and in Athens, where they were born and raised, always serve food HOT and fresh, not cold or <<"room temperature">>.... we're not from or in the horio.
AND, this thread is for the USA, not Greece, and the pics in my post you replied to shows a traditional fish, but NOT plain, but served with a traditional savoro sauce. Is that REALLY that much to ask??? Can NO ONE make food in these kitchens??? there's ONLY dishwashers are frying and grilling/broiling????????
Can the other pics of food that's not <<"in my head">> be prepared to order? like the *sofrito*.
Yeah. I thought so.
lingua, please, the world is MUCH bigger than the horio. It includes Athens and Athenians ;-) of old, that were not doing the farming thing....
sorry that so many have such a small and limited view of Greek cuisine. noodle casserole and stodgy eggplants and simple 'no culinary skill needed' grilled/broiled hunks of plain protein on a cold plate.
there IS a cuisine beyond the street gyros and pots of homecooked specialties... that is what this and some other Chowhounds I know are seeking... and it IS found in Greece and in the US. I'm still searching for the true Greek cusiine in our restaurants.......
(pics courtesy of kalofagas.ca)
And another one seeking good Greek fare in NYC, but fails when they describe some stuff that is obviously not known outside of a Greek farm house, "No idea if that’s a classic Greek thing, but it’s definitely interesting." and, "...people in the world that actually know something about Greek wine." and the one we all seem to know, despite the depressing fact of it, " Don’t even bother with the mains."