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Introducing the ‘Gastroteca’
Even in the dead of winter, good new things keep happening to New York City. The Underground Gourmet giddily points out a new wine bar, Gottino, that is outpacing its panini-packing rivals. The Insatiable Critic found a new, urbane restaurant in Dovetail and loves the Sunday prix fixe. Among this week's openings, Periyali adds a midtown sister in Persephone, giving the city another blue-chip Greek restaurant. Ah, New York: Even our lean seasons have their harvests.
Posted 01/14/08 in Grub Street : In the Magazine
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Tables Available at Odeon and Shun Lee Palace; Nobu Fully Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favorites
Posted 02/09/07 in Grub Street : Two for Eight
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Tables Available at the Odeon and Periyali; Union Square Cafe Mostly Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favoritesPosted 01/19/07 in Grub Street : Two for Eight
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Tables Available at the Odeon and Periyali; Nobu Fully Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favorites.
Posted 12/21/06 in Grub Street : Two for Eight
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Tables Available at Odeon and Periyali; Union Square Cafe Mostly Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favoritesPosted 11/29/06 in Grub Street : Two for Eight
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Tables Open at Aureole and Odeon; Busy Signal at Union Square Cafe
It's just past 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favorites.Posted 11/07/06 in Grub Street : Two for Eight
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Tables Open at Odeon and Park Bistro; Aureole and Blue Water Grill Mostly Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favorites.Posted 10/20/06 in Grub Street : Two for Eight
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Tables Open at Odeon and Periyali; Blue Water and Gotham Mostly Booked
It's 4 p.m., and that means it's time to play Two for Eight. We just asked ten restaurants the best time they can squeeze a couple in for dinner; you need only make your chosen reservation. (As always, we make the calls but don't guarantee the results.) Today: Clinton-era favorites.Posted 10/06/06 in Grub Street : Two for Eight
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Periyali: New Look, Same Great Taste!
When we heard that Periyali, the much-admired Flatiron Greek restaurant, was closing for a six-week renovation, we wondered if the food would be changing too. After all, the restaurant may have been the final word in high Greek cooking back in the Clinton era, but a wave of superb Greek restaurants including Thalassa, Estiatorio Milos, Molyvos, Onera, and Dona have opened in the intervening years. Would Periyali risk tarnishing their superb menu to adjust? The place reopened this week with new mirrors, a marble bar, and a big mural of Greece, all apparently in hopes of acquiring a younger, hipper crowd. But happily, Periyali is still serving the same very fine, if familiar, moussaka, grilled salmon, grilled lamb chops, and other classics — foods which, as Rob and Robin point out, "can still surprise and beguile with their cultivated polish," even if the restaurant lacks the up-to-the-minute sex appeal of some of the newer places. We honor Jim Botsacos's head-on prawns with hot pepper at Molyvos and Michael Psilakis's sheep's-milk dumplings with spicy lamb sausage and dandelion greens at Onera. But for a simple rabbit stew, we'll first visit Periyali — no matter what the bar is made of.
Posted 10/04/06 in Grub Street : Openings
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