3 February 2013 FISHTAG – It’s All Greek to Me for Brunch

FISHTAG – It’s All Greek to Me for Brunch

February 3, 2013 By
Eggs a La Kosta

Eggs a La Kosta

I love Greek food and as such, I’m a huge fan of New York’s own, Chef Michael Psilakis. I’ve written about his casual place, Kefi, before and this past weekend, I had an opportunity to brunch at one of his newer restaurants, FISHTAG, on the upper west side of Manhattan with some girlfriends. The menu is limited in the number of items it features, but grand in how delicious each of those items sound.

Hair of the Dogfish

Hair of the Dogfish

It may seem unfair, but I find that I often pre-judge brunch by how much care a restaurant puts into brewing a solid cup of coffee. The French-pressed coffee is strong and wonderful. There are typical brunch drinks ($8 each or $16 for unlimited) like mimosas and bloody Marys, but the drink I simply had to have is the cleverly-named Hair of the Dogfish. This outstanding drink features Dogfish Head 90Min IPA infused with house-made pickled vegetables, poured over bloody Mary mix and vodka. That is one fabulous drink I’ll be copying at my next brunch gathering.

Pork Belly and Clam Soup

Pork Belly and Clam Soup

The first dish that caught our eye on the starters’ menu is the Greek “Spoon” Salad ($10). The dish is named that because the chopped ingredients can easily be eaten with a spoon. It’s a combination of Feta, tomatoes, onions, peppers and cucumbers. It’s nicely seasoned, fresh and delicious.

Another starter we had to have is the Clam and Pork Belly Soup ($11). I just love this idea and it really works. The perfectly-fatty pork belly, king oyster mushrooms and clams are served in a bowl where clean, earthy mushroom consommé is poured tableside. The soup is rich and flavorful and I look forward to savoring it again soon.

Croque Monsieur

Croque Monsieur

The rest of the menu is divided into griddle, eggs and lunch options. One dish we had from the griddle menu is the Ricotta Pancakes ($11), Greek pancakes served with honey butter and stone fruit compote. Eggs a la Kosta ($13) features two poached eggs over brioche toast with Guanciale and wilted spinach then topped with lobster avgolemono – how could this dish be anything but fabulous?! The selection we made from the lunch menu is the Short Rib Croque Monsieur ($14), the sandwich is filled with rich short rib meat, smoked Gouda, braised rapini then topped with béchamel sauce. It was simply decadent and delicious.

The space at FISHTAG is cozy but nicely functional. The design team kept many of the ornate turn-of-the-century features of the space like the intricate moldings and the wooden floors with marble tile inserts. The overall feel of the place is of casual elegance. That also describes the well-executed food.

FISHTAG

222 West 79th Street

New York, NY 10024

212-362-7470

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Say Uncle Nicks for casual New York Greek food

September 12, 2009 By

Uncle Nick’s is a crazy little space in Hell’s Kitchen that’s vibrant with patrons and with an energetic staff.  The place consistently puts out unpretentious good Greek food.

Whether visiting as a couple or a group, sharing appetizers is a must at Uncle Nick’s.  Some can’t-miss options are the saganaki, or flamed Greek cheese, the inopikilia sampler platter for two, the combo of four dips and the grilled octopus.  The inopikilia platter is a good option for folks unfamiliar with Greek food or for anyone who wants to try a variety of fresh dishes like the octopus, the Greek sausages, dips and feta cheese.

Entrees are equally delicious, but become somewhat of an afterthought after munching on such tasty starters.  Some favorites are the kebobs – beef, lamb, pork or chicken, the baked mousaka, the pastitsio and the Greek-style halibut.  The fish is fresh and the kebobs are perfectly charcoal-grilled.

Uncle Nick’s offers catering, takeout and delivery and the restaurant is open for both lunch and dinner.  Beware that the place is loud, but not in a bad way.

Uncle Nick’s

(212) 245-7992

747 9TH Ave

New York City, NY 10019-6617

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Opa state of mind and innovative Greek food at Michael Psilakis’ Kefi

August 24, 2009 By

The space at this trendy Upper West Side neighborhood spot co-owned by celebrity chef Michael Psilakis features washed wood, bleached walls and a casual feel.

The front of the house offers a popular bar area ideal for before-dinner drinks and appetizers. The bar staff is personable and eagerly recommends Greek beers such as Mythos or specialty cocktails like the spot-on ouzo sour.

Sheep's Milk Dumplings

Sheep's Milk Dumplings

Psilakis keeps the menu straight-forward and the ingredients ultra fresh, as is typical of casual Greek food. Appetizers, perfect for sharing, range from the spreads platter for two ($9.95) with warm, moist pita bread, the house-made Cypriot sausages ($7.50) and the succulent grilled octopus over bean salad ($9.95).

Entrees feature outstanding options. The lamb shank ($15.95) is particularly tender and flavorful and the orzo it is placed on is perfectly cooked without being mushy as many versions are. The dish of sheep’s milk dumplings with Cypriot sausage and pine nuts ($13.95) is simply heavenly.

 

The wine list at Kefi is somewhat limited but offers a great selection of Greek wines, both by the bottle and the glass. The wait staff is helpful about the menu and its Greek dishes and with Greek wine recommendations.

Note that tables for two are very small, so opting for dinner at the bar is an enjoyable option for patrons.

505 Columbus Avenue
New York, NY 10024
212-873-0200

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