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Anthos

<p>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.</p> <p><strong>Tip:</strong> Anthos's prix fixe lunch is one of the city's great culinary bargains; order the lamb burger.</p>

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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>>

– Kate Krader Big City Value Eats: New York

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>>

– Dana Cowin Editor&#8217;s Letter

Last updated February 2008