Chef Michael Psilakis puts the "MP" in this taverna, serving his modern interpretation of Greek cuisine. Just steps from the Hudson River, enter through the sleek bar area to arrive inside this 18th-century structure, donning rustic brass chandeliers, mahogany panels, and neutral hues mingled with pops of blue. Whether seated at a booth, banquette or table, diners can count on family-style plates. Start with meze, like grilled octopus or an eggplant dip, before savoring mains like ricotta dumplings enrobed in spicy lamb sausage and sundried tomato. Desserts too flaunt a contemporary twist, as in the apple baklava Napoleon or chocolate halva brownie.Groups looking to feast may get the chef's whole roast animal, but call ahead as it takes time to prep.
- MICHELIN guide inspectors
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