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After two years of turning away practically pitch-fork-wielding mobs of souvlaki-starved customers they didn’t have room for, Kefi’s Michael Psilakis and Donatella Arpaia have traded up to a bigger space. Aside from 130 more seats, the new Kefi has much to offer that the old Kefi did not: namely a credit-card machine, a reservationist, brunch, lunch, and some kind of ouzo-dispensing contraption. The rustic Greek dinner menu remains intact, with the addition of several new items including a Kefi burger. And the prices remain shockingly low, with appetizers ranging from $5.95 to $9.95, and pastas and entrées from $9.95 to $17.50. There’s even a new three-course prix fixe for $16.95. Now, that’s a recession special. — Rob Patronite and Robin Raisfeld

As good as the pastas and main courses are, it’s fun to make a meal out of several meze and sample the ouzo selection along the way.

R.P.: Spreads to share, meatball soup, pasta with braised rabbit, or pork souvlaki. R.R.: Warm Feta, crispy cod, walnut cake with walnut ice cream.

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New York Magazine Reviews

• Robin Raisfeld and Rob Patronite's Full Review (3/5/07)

Best of New York Awards

• Best Meatballs (2007)

Featured In

• Adam Platt's Where to Eat 2009 (1/5/09)
• New York Restaurant Openings: Kefi, Brookvin, and Bar Breton (12/15/08)
• Where to Eat 2008 (1/7/08)
• New York's Best Cheap Eats 2007 (7/30/07)