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Reviews + Photos from nymag.com
Posted by JLD on 08/31/2005
I don't mind paying a decent amount of money for good food but the food wasn't even all that spectacular. Average at best. I've had way better Greek/Mediterranean food for half the price. The decor was nice and so was the display of fresh seafood but that was about it. The hosts and the waiters also have this air about them, almost as if my friends and I should have felt privileged to be able to eat there. Please! The worst part was after my friend signed the credit card receipt, one waiter picked up the billfold and stood right behind my friend to look at the tip amount before he handed it over to our head waiter who stood there also and looked at it. That's just rude.
Posted by sc on 08/17/2005
The food was just OK, and we tried EVERYTHING! Went with a group of 15 & ordered so much variety of stuff, but wasn't overly impressed with anything I had. It was good, but not amazing, but I guess living in nyc will turn you into a food snob.. Went with out-of towners for a medical convention, and they all loved it, luckily their company paid for it because it definitely would not have been worth my $$... but the space/decor is great!
Posted by cilantro lover on 06/25/2005
I wanted to try this restaurant for a while. It more than beat my expectations. It was by far the best greek food I've had in this country (let alone, NYC). Everything was amazing from the olive oil to dip your bread in, the salads, to the amazing swordfish, desserts and of course greek coffee. The service was spot on, and friendly enough. It is a very pretty restaurant on top of it. I wish this boat could sail and I'd stay on and eat their food for weeks!
Posted by Pat on 05/29/2005
Very attentive service; excellent fish; very good wine; and a pleasant, uncrowded, and reasonably quiet atmosphere. It's a little too expensive to go very often, and I couldn't say whether the food is "authentically" Greek or not, but I enjoyed it very much.
Posted by Anonymous on 05/08/2005
Good olives and bread (usually a good sign) were followed by pretty good first courses (stuffed calamari were fairly good if a little rubbery, mussels were good, salad looked nice.) Main courses were all poor. Halibut cheeks were overcooked and oversalted but otherwise bland. The langoustine (which as I recall was advertised as a pound for $35) was small and tough. The St. Pierre was overcooked and served on a blob of fibrous artichokes. How do they manage to overcook it and then serve it tepid? The Greek wine (#103 I think it was, listed as sauv. blanc) had overtones of cooking sherry. Service was pompous and disorganized. Even at half the price I would have been disappointed. If you're going to ignore my advice and eat here anyhow (the place is attractive even if the food and service are poor), reserve a table downstairs if you like it quiet, upstairs if you prefer to have to shout to be heard.
Posted by Mauritsio on 05/06/2005
I read the title to the review before so it gave me the idea of this title. First of all when you walk in you are instantly treated as royalty. The Matre'd is very professional & the same for the wine director. You are greeted at the end of the bar by the finest, freshest fish that are flown in by Thalassa directly. The apps are prepared to perfection. Try the octopus, the tenderness, tasty, ever. also the scallop app a winner. Fish is grilled and prepared with Extra Virgin Olive Oil & Fine capers. The wine list is also a real winner many hard to find diamonds. The crowd is very attractive, good eye candy. Did not eat desserts but they looked really good at the table next to us. Will be back soon.
Posted by Kristina on 02/10/2005
It didn't remind me of Greece at all. This is basically a "kseno" (anyone who isn't Greek) trap. If you want real Greek food go to Greece....unfortunately nothing compares from my experience. Maybe one or two places in Astoria. Try finding a taverna by the water with the freshest fish for 1 hundreth of the price in New York. I don't understand what they are charging the scenery or is it the design of the plate?