Opened in 2007 to rave reviews, this boxy black, brown, and beige Midtown space has rescued Greek cuisine from the greasy clutches of stale moussaka, with the Homer of haute-Hellenic cuisine—the self-taught chef Michael Psilakis—leading the charge. He dresses supernally light ricotta dumplings with seafood, salmon roe, and shards of bottarga-flavored phyllo; sets Burgundy snails on a bed of halloumi cheese fondue; reinvents psarokorizo, a Greek-style risotto with lobster, sea urchin, and crab. Psilakis shows off the earthier side of Aegean cuisine at his affordable no-reservations Kefi on the Upper West Side, but the food is so good, good luck getting a table.
Tip: Anthos's prix fixe lunch is one of the city's great culinary bargains; order the lamb burger.
AS FEATURED IN...
From Food & Wine , JUN 2007
Dug into a stew made with a jumble of spectacular seafood (cockles, razor clams, blue prawns and scallops) in a super-concentrated saffron broth.edito...MORE
From Food & Wine , FEB 2008
At elegant, 11-month-old Anthos, lamb sausage with skate is often part of the terrific $28 three-course lunch. At elegant, 11-month-old Anthos, lamb sausage with skate is often part of the terrific $28 three-course lunch. ...MORE
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