Chef Michael Psilakis puts the "MP" in this taverna, serving his modern interpretation of Greek cuisine. Just steps from Hudson River, enter through the sleek bar area to arrive inside this 18th-century structure, with rustic brass chandeliers, mahogany panels, and neutral hues mixed with pops of blue. Whether seated at a booth, banquette or table, diners can count on family-style plates. Start with meze, like tzatziki imbued with fresh dill, before savoring mains like gently roasted chicken sporting perfectly crisp skin or aged grilled sausage with a hint of orange peel. Desserts, too, flaunt a contemporary twist, as in a whopping slice of galaktoboureko. Groups should go for the the chef's whole roast animal, but call ahead as it takes time to prep.
- MICHELIN guide inspectors
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