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Anassa Taverna Transcends Patrons From The Upper East Side to the Local Dining Experience of Plaka, Athens

May 29, 2013 By: Nightclub & Bar

The Team Behind “Avra” Opens Up New Greek Restaurant


Tim Pappas (former General Manager of Philippe Chow), and the team behind Avra, are launching a new Greek multi-level restaurant in Midtown East, Anassa Taverna. “Anassa” which in Greek means “breath of fresh air,” will literally be just that. Patrons can transcend to the cobblestone streets of Plaka Greece while dining in the new restaurant. Anassa Taverna’s cuisine will feature fresh fish and authentic Greek home-cooked recipes, made with all natural products and ingredients. The laid back and casual atmosphere will feature food, wine, and live entertainment just like the “Taverna’s” that have been around for 100 years in Greece.

Executive Chef Nikos Karvelas, was born and raised in Greece and is extremely knowledgeable about Greek Mediterranean cuisine and the ingredients and spices used in popular dishes. Classic dishes will be available such as the Greek Salad (Tomato, cucumber, peppers, onions, kalamata olives and feta cheese) and Grilled Lamb chops (grilled and served with roasted potatoes, grilled tomato and topped with tzatziki). The fish dishes are prepared with extra virgin olive oil for a simple yet flavorful taste such as the Swordfish Kebab (with tomato, onion, peppers and swordfish cubes on a skewer with extra virgin olive oil served with split pea mousse) and the Loup De Mer (Mediterranean Seabass “lavarki” grilled with extra virgin olive oil, fresh lemon and capers).The menu will also include raw bar items such as a Lobster Cocktail and Clam and Oysters on the Half Shell. There will be conventional Greek appetizers to start like Shrimp Saganaki (made with tomato sauce, garlic and feta) and spreads such as Tzatziki, Taramosalata, Tirokafteri, Skordaia and Eggplant. In addition to these items, there will be rotated daily specials that include: Braised Veal Shank Stew (with tomatoes, orzo and feta cheese) and slow cooked Pork Shoulder (served with lemon potato). These items will be available in a sharing-type menu just like the “Taverna’s” in Greece and is a great for a social gathering as it brings people together.

The design, much like the cuisine, is intended to transport diners to the Greek isle. The innovative decor starts in the restaurant's entrance, where patrons will find traditional Greek jewelry such as “Evil Eyes,” and “Komboloi beads (Worry Beads),” available for immediate purchase. This display of conventional Greek jewelry conveys the image that you are strolling down the infamous street of Monaspraki, where the “Worry Beads” originate. Continuing to the main dining room, diners are welcomed by warm colors, comfortable seating and a beautiful bar as the focal point. The second floor dining and lounge area will be the perfect fit to meet friends, family, and colleagues for a night out on the town.

Anassa Taverna’s interior was designed and conceptualized by SDS (Skordas Design Studio) the team behind Avra and Kellari Esiatorio. The design of Anassa was inspired by the Greek village and seaside. To accomplish the Patina effect, materials used for the interior finishes were carefully sought out to be genuine, aged, and weathered. The details of construction methods used are true to the customary methods found in Greek culture. They have designed a “Taverna” that gives New Yorkers a sample of the authentic tastes, colors and aromas of Greek home cooking.

Anassa Taverna is located at 200 East 60th Street, Anassa Taverna will be open Monday- Thursday from 5:30-11:30PM and Friday and Saturday from 5:30PM- midnight.


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