Molyvos

Frommer's Review

When Molyvos opened in 1997, it was heralded as a trailblazer of upscale and innovative Greek cuisine. Now, over 10 years later, upscale and innovative Greek is the current "in vogue" cuisine in Manhattan. Molyvos's longterm success is based on its ability to please those who want simple, unpretentious traditional Greek food as well as exciting, original Greek-accented creations. For those who like their Greek unadulterated, you won't go wrong with cold mezedes, such as the spreads tzatziki, melitzanosalata, and taramosalata, and hot mezedes such as spinach pie or grilled octopus. For Greek food with an edge, there is ouzo cured salmon on a chickpea fritter or the terrific seafood Cretan bread salad. Just a sampling of the mezedes alone should be enough for anyone's hearty appetite, but with entrees as good as grilled garides, wild head-on prawns barbecued souvlaki-style, and the chios pork and gigante bean stew, not ordering one would be a mistake. The knowledgeable sommelier will pair your choices with a comparable Greek wine, of which there are many. Or, skip the wine and sample one or two of the dozens of ouzos available; but don't skip the desserts. Sure you've had baklava before, but have you ever had chocolate baklava? Yes, it's as good as it sounds.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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