My stay in New York wouldn’t be complete without the hospitality of so many New Yorkers who made me feel like one of them for a week, the fine service I received from the bars & restaurants I patronized and the generous friends who made my tour most memorable.
On my final night, my tour guide extraordinaire, Konstantine suggested we pay a visit and enjoy dinner at Pylos, located in Alphabet City.
This neighborhood is located in the East Village and gets it’s name from being having the only Avenues in Manhattan to have single-letter names.
Pylos is a long, narrow restaurant that will WOW you as soon as you enter the premise. One immediately takes notice of the terracotta earthenware ewers that hang row after row from the ceiling.
Coincidentally, Pylos is also a small town and bay located in the southern Greek prefecture of Messinia. Pylos was also the site of an important naval battle during the Greece’s War of Independence (1827) and the Venetians called the area Navarino.
On the night we dined at Pylos, the place was brimming with a young, hip crowd, Greek music faintly heard in the background with the din of diners and dinner service front and center.
The proprietor Christos was particular about photos taken inside his establishment but he offered to send me photos of Pylos but I’m quite happy to invite to have peek at Pylos on their website….you’ll surely make a reservation on your next trip to New York.
With regards to the food, the menu was created with the assistance and consultation of Diane Kochilas, a New York native who splits her time between New York and Greece and has written many cookbooks touching upon Greek and Mediterranean food.
First to arrive was the the baked cuttlefish stuffed with cheese and served with a light tomato sauce.
We then sampled a Moussaka made of artichokes and caramelized onions and a three-cheese Bechamel sauce.
Next came the seared scallops served with a fennel slaw and an orange/saffron mayo.
To satisfy our meat cravings, we shared a big pork shank that was slowly roasted, aromatic from a blend of herbs and fork-tender….no knife required here.
Pylos has a fine selection of all Greek wines and I urge you once again to ask your server for his or her recommendation the next time you decide to dine Greek.
For dessert, we shared a trio of strained yogurt with sour cherry spoon sweets, a custard made of yogurt and cream and aromitized with Mastiha from the island of Chios. Our third dessert was the “Mouzo”…Pylos’ chocolate Mousse spiked with Ouzo.
I couldn’t have ended my stay in New York at a better place. The owner Christos gave us prompt and cordial attention…spiking conversation and wine recommendations between courses.
When you decide to dine at Pylos (I know you will), try and get seated at the long marble table that lines the back part of the restaurant. You’ll be near the action of the bar, you be able to survey the rest of the establishment and make some new friends at your side.
What??? Were you waiting for a recipe? Stay tuned…got a scallop dish coming up later today.
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