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Kefi

13 février 2014
Greek Getaway

On the back of the record-breaking polar vortex that swept the Northeast this winter, the arrival of warmer climates has never been so yearned for; the mere thought of sunshine and grass so distant and foreign. For surviving the hard, cold month of February, however, there’s some relief for New Yorkers – Kefi is back in business. All blue mosaic and white stucco, this neighbourhood slice of Santorini has long been beloved for bringing a traditional taste of the Aegean, until early last year when a burst water main put the restaurant out of commission for ten long months. Now re-opened, Kefi is again delighting devoted locals with a new look and, thankfully, its old menu.

From Donatella Arpaia and acclaimed chef Michael Psilakis, Kefi aims to recreate the quintessential bustling Greek taverna, with high, white walls, blue leather banquettes, an expanded wooden bar and most importantly – a menu filled with classics and Psilakis’ own childhood favourites. Think signature dishes like the baccala (dried and salted cod), pillowy sheep’s milk dumplings, grilled European branzino, and of course the chef’s famed Tsoutsoukakia (meatballs with roasted garlic). The wine list sources heavily from the motherland, with regional bottles from the Peloponnese, Ionian, and Crete all featuring standout sommelier’s picks. Take a sip, close your eyes, and forget sub-zero New York… Can you feel the island breeze in your hair? 

505 Columbus Avenue, Upper West Side
+1 212 873 0200
www.kefirestaurant.com

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