Mediterranean – Rays Picks NYC

Ethos Gallery 51

Ethos Gallery 51
905 1st Ave
New York, NY 10022
(212) 888-4060
Website

Situated in the corner of 51^st and First Avenue, is a Greek restaurant that specializes in seafood and Mediterranean fare called, Ethos Gallery 51. With its close proximity to the United Nation headquarters, the restaurant is frequented by foreign dignitaries. The UN patrons are most likely to be found bustling in around the lunch hour.

Ethos Gallery 51 occupies a sizeable space on the ground floor of an apartment building. The restaurant interior is clean and bright. The dining room has exposed beam ceiling, and its walls, along with uncovered tables and chairs are all awash in whites. The floors on the other hand are made from weathered wood. For additional seating, the front part of the bar can accommodate several guests right by the entrance.

The lunch and dinner menu is extensive, and divided in different categories. For starters, the Keftedes-Traditional Greek Style Meatballs, Tomato Sauce was filled with comforting flavors. The Octapodi Sharas-Sushi Grade Mediterranean Grilled Octopus, Onions, Capers, Fava Purée, Lemon & Herbs was beautifully done. The octopus meat was tender with a nice charred texture. Fava puree and its creaminess were a wonderful complement. Providing the pleasant citric acidity to the octopus were the capers and lemon. Another good dish was the Patzaria-Roasted Beets Served with Skordalia Sauce, Extra Virgin Olive Oil. The roasted beets sweet earthiness went extremely well with the sauce distinct garlicky taste.

Entrée like the Lavraki-(Imported – Whole) “Bronzini” Lean White Fish, Mild Moist Tender Flakes and the Tsipoura – (Imported – Whole) Royal Dorado. Mediterranean Fish with a Mild Flavor and Firm Flakes were served as a whole and prepared in the simplest form. Both fish were seasoned with herbs and olive oil then skillfully grilled to allow their natural flavors to shine. Served as the perfect side to these dishes, was the tasty spinach rice. The Solomos-Grilled Scottish Salmon, Leek Rice Pilaf was a plate of a properly cooked fish. The salmon here was moist and extremely juicy.

Though the restaurant specializes in seafood, the kitchen did a fantastic job with the Arni Youvetsi-Baby Lamb Shank Oven-Baked with Orzo, Fresh Tomato Sauce and Feta Cheese. The lamb meat was extra tender. So much so that it gently comes off the bone. In this hearty dish, the tomato sauce provided the right amount of saltiness, while the orzo helps cut down the lamb’s fattiness.

At Ethos Gallery 51, my meals started with toasted bread and hummus spread that are so good that you can easily fill up if you’re not careful. The meal was sealed by a complimentary custard dessert at the end. The custard’s milky sweetness was particularly delightful.

The food at this restaurant is simple, light and pricey. But the $31 lunch prefix is a great value since it includes most items that are on the a la carte menu. The ingredients are fresh, especially the fish which are delivered daily and are displayed on ice in the restaurant for guest to see.

There are plenty of restaurant out there that specializes in seafood and justifies charging high prices but will leave you disappointed after a meal. Ethos Gallery 51 is not one of them. They are as good as advertised. They stand by their specialty and their execution of each meal reflects their expertise

Ilili

Ilili
236 5th Ave
New York,NY 10001
(212)683-2929
Official Site

Lebanese cuisine is rarely mentioned in the same sentence as high-end dining in New York City. It’s mostly associated with small falafel shops and food carts. Up to this day there are still only a handful of venues, such as Al Bustan and Almayass. So in 2007, when Lebanese born chef, Phillipe Massoud opened the restaurant Ilili steps away from Madison Square Park, in the Flatirion District, it was an ambitious undertaking that was eventually followed by success and consequently was embraced by the dining public.

Visible along Fifth Avenue passerby’s can’t help but notice the bustling dining room of Ilili, occupying a huge space that can seat at least 200 diners. Guests are greeted by a spacious lounge with wood panel walls, suede benches, and long bar in back with a thick stone top. The main dining room is designed with an abundance of wood and dominated by uncovered large round tables with cherry red armless chairs. The room’s high ceilings create an echo that can get loud on busy nights but that’s what gives Ilili its fun atmosphere. Tucked in the corner of the room is chamber that has more of an intimate settings and much quieter compared to the main dining room, the tables are covered in white cloth are setup for two people.

Leading the kitchen at Ilili is Chef Massoud. He left Beirut for New York at a young age to escape the civil war and after college; his love for Lebanese cuisine led him back to Lebanon cooking with some of the country’s best chefs. He returned to the US in the late 90’s to head the kitchen at Neyla in Washington D.C. before settling in New York.

Ilili offers a la carte lunch and dinner menu to go along with their $25 lunch pre fixe special and the lounge offers small bites and drinks. Small plates or Mezzes are separated in hot and cold. For the hot mezzes I had an excellent Octopus-lamb bacon, Piquillo peppers, garbanzo beans, eggplant. Firm but tender octopus meat was flavored beautifully with the intensity of the lamb bacon. Meanwhile the grapes gave it a touch of sweetness along with the vegetables creating a balanced dish. The Riz-Lebanese rice, toasted vermicelli, mixed nuts was more of an accompaniment with the main dish and exuded wonderful aromas. Cold mezzes to dip Ilili’s freshly baked warm pita bread were the Mouhamara- walnuts, sundried peppers, pomegranate molasses and the Hommus-chickpea puree, tahini, lemon and olive oil. The Mouhamara’s has a complexity that includes some tanginess and sweetness while the hommus was slightly refined than a regular one. Presented neatly before being mix by the server the Chankleesh –feta cheese, onions, tomato and zaatar . The assortment of spices and herbs, tomato and onions had the character of a salsa and with the addition of the feta cheese giving it another dimension.

Some of the entrée that I’ve had were the Mixed Grill-chicken shish taok, beef kebab, kafta lamb chops, garlic whip trio, seasonal grilled vegetables, a carnivore delight for two. It’s a plate of nothing but perfectly grilled meats. With both beef kebab and lamb chops that are extremely moist and flavorful and the chicken and lamb sausage was terrific. Chicken Taouk Duo-chicken breast & thigh, sumac, tender juicy chicken skewered and grilled with aromatics seasonings.

Served as a whole from head to tail, Citrus Trout-citrus cells, orange tahini, arugula, smoked almonds, was grilled perfectly and placed on top of a light cream citrus sauce. The orange and grapefruit cells added another level of acidity that went well with the trout. The lone non-meat entrée was the Semolina Gnocchi-yogurt, pine nut, orange zest. It had an excellent hint of orange that paired delightfully with the sourness and thickness of the yogurt used to blanket the gnocchi. A garnish of pine nuts was added for extra texture.

Warm Date Cake with coconut sorbet, carob, chocolate was the one sweet plate that highlighted the dessert. The duo of warm and sweet with refreshing cool sorbet played on the palate in both temperature and flavors without being muddled. Pieces of carob and melted chocolate were brushed on the plate where the cake and sorbet sat on top and added some sweetness.

Chef Massoud reinterpreted classic Lebanese cuisine using non-traditional ingredients and incorporating his creative approach with a Mediterranean twist while keeping the flavor profile. Cooking contains a lot of grilling and searing, yogurt, fruits and vegetables appeared constantly on the plate. Paired wines and drinks are tailor fitted with Ilili’s food. It’s vast list was curated with wines from different parts of the globe while also focusing on local Lebanese wines and “Arak” traditional spirits in the Middle East. Its cocktail program is another strong point. The drinks are creative, one of my all-time favorites “From Beirut with Passion” a refreshing fruitiness that also can be dangerous if you don’t take note on how many you’ve had.

Visiting to dine or to have drinks Ilili’s staff shares an enthusiastic approach to each guest. The front of the house greets everyone that comes through the door with a huge smile while the dining room personnel provides service that is efficient and personable without being too patronizing. With a packed dining room that can get a bit loud, confusion and not being on the same page can occur but the staff is able to handle this without any issues.

This restaurant had polished a humble cuisine with sophistication and with a price tag to go along with it that New Yorkers are willing to pay. For the past eight years they have created a following of locals and celebrities alike. Its kitchens cooking techniques, mixologists artistic libations draw inspiration from Lebanon and the restaurants urbane atmosphere make Ilili one of the finest in the city for haute Lebanese dining places.

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db Brasserie

Dining Room

db Brasserie
at The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 430-1235
Official Website

*This restaurant is now closed

The Venetians and the Palazzo have become the Las Vegas dining mecca, assembling the culinary giants under one roof; like Thomas Keller, Wolfgang Puck, and Mario Batali. In 2013 world renowned New York City chef Daniel Boulud joined the list when he opened db Brasserie. It marked his return to Vegas after a three year hiatus and closing his Michelin starred Daniel Boulud Brasserie at the Wynn in 2010.

For his executive chef, Daniel Boulud tapped David Middleton to design a menu that was French-American with a global influence. Chef Middleton is a veteran of Vegas’s dining scene with an extensive background that includes cooking at the two Michelin starred ALEX by Alex Stratta and at Scarpetta as the Executive Sous Chef.

In addition to prix-fixe options for lunch and dinner, an a la carte is also available where the starters average at $18 and entrees at $30 — on par with other Daniel Boulud’s New York City restaurants. I visited db Brasserie with a group of people from overseas and New York City and was able to sample a wide variety of the dishes on the menu.

For starters there was the terrine of foie gras with fig mostrada, turnip, marcona almonds and balsamic. The flavors were delicate and the foie gras melted in the mouth. Heirloom beet salad made with roasted beets, herb goat cheese, black quinoa, pistachio, and sherry vinaigrette, a vibrant dish with the freshness of ingredients. Thai calamari, crispy beer batter, pickled fresno peppers, kaffir lime and cilantro were a terrific dish. There was also a nicely flavored escargot spätzle, chicken oysters, mushrooms, garlic, parsley coulis and hazelnut. The dish had a number of components that all worked together.

For the entrées there was the sea scallops with creamed cabbage, beech mushroom and red wine shallots. On the plate were three perfectly seared scallops that had a beautiful sweet taste and texture that coexisted with the nuttiness of the beech mushroom and the intensity of the shallots braised in red wine. A crispy duck confit with Swiss chard turnip, trumpet royal mushrooms, topped off with onion rings. The duck was cooked perfectly, a nice crispy texture yet moist in the inside. On the other hand the sautéed Swiss chard that the duck sat upon was tasty and went along well with the savory mushroom. Then there was the Tunisia lamb with Marguez sausage, couscous, lemon braised spinach, chickpeas, and red pepper tagine. A tender grilled lamb along with the couscous and spinach braised in lemon for acidity completed this delicious dish.

The wine list consisted of French and American at modest prices. For less than $70 a bottle our group was able to enjoy two bottles of red wine from Loire Valley region with our meal.

Even though it’s a brasserie with a casual settings don’t expect the same with service or the food. Chef Middleton’s food is creative with interesting flavors and textures. The service is that of a fine dining restaurant, the staff are well trained without the pretentiousness and handled our table with ease.

Located in the mouth of “restaurant row” of The Venetian, db Brasserie is housed in a massive space with an open entrance. Set in the front is the lounge with its large black leather sofas and towards the back is the bar area. Adjacent to the bar and lounge is the dining room with dark brown tones, oversize mirrors on the walls and packed with tables covered in white cloths. Globe ceiling lamps gave just the right amount of lighting in the room.

db Brasserie was a great choice in a place with a buffet of stellar dining options. My companions and I agreed that this was an enjoyable meal. Having visited other Daniel Boulud establishments in New York City, db Brasserie lived up to his standard.

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Thalassa

Thalassa
179 Franklin St
(between Greenwich St & Hudson St)
New York, NY 10013
(212) 941-7661
Official Site

Thalassa has always been on my radar as a restaurant to visit; when I did, I was very impressed and returned a few times, for drinks, then lunch and finally dinner. The restaurant, located along Franklin St. in TriBeCa, is among the most beautiful restaurant’s that I’ve seen in New York City.

Thelassa, which means “sea” in Greek, explains the maritime inspired interior and decor. Upon entering this restaurant you are greeted by a sleek mosaic marble bar lit with oceanic colored lights with white cloths hanging above that give the image of a boat’s sails. At the end of the bar and toward the dining room is a marble table with exquisite fresh sea food in ice. This massive bi level restaurant showcases a luxurious main dining room with exposed red brick, white leather chairs and perfect lighting. Diners can witness Executive Chef Raphael Abrahante prepare their dishes from the open kitchen. Thalassa’s downstairs section, “The Wine Room” has a more casual setting. The room is equipped with its own bar and gorgeous custom made dark wooden tables; wine bottles are displayed on the walls from the restaurant’s extensive wine list.

Thalassa serves contemporary Greek cuisine with some of the freshest sea food found in NYC. The last time I was here I came for dinner. I started with one of their signature dishes, the Maine Diver Scallops wrapped in kataifi filo with sheep’s milk butter and a Kalamata balsamic reduction. I’m not a fan of scallops but this was delicious and the balsamic reduction really added to the flavor. My friend and I also order Fried Zucchini and Eggplant chips made with Tzatziki sauce and saganaki graviera cheese, it was recommended by the bartender and boy was he on point. The chips with the sauce melt in your mouth with every bite. For my entrée I had the grilled Mediterranean white fish and New Zealand langustine with lemon potatoes and haricot verts. The fish and langustine were cooked to perfection. To finish off the meal I had the Kataifi with cream, pistachios, and chocolate. The dessert was as good as the rest of the meal. Our server selected for us a bottle of sovignon blanc that superbly complimented our meal. The food at Thalassa is a bit pricey, entrées will run an average of $25-$35 dollars, but it is definitely worth the price.

The restaurant prides itself on its extensive wine list, but their small list of in-house cocktails is equally impressive. Their signature drink, The Agave Rocks, made by their friendly and knowledgeable bartender “Spiro” was amazing. The drink is made with Mango Muddled with Organic Agave Nectar, Combier, Cynar, Lime Juice and Silver Tequila, on the rocks. It’s sweet but not too sweet and very fruity – the combination of mango and agave nectar brings out the natural sweetness.

The service at Thalassa is great and consistent; everyone was friendly and very professional. I received the same service at each of my 3 visits. It’s massive space is ideal for events such weddings and fund raisers. It’s also great for a nice quite dinner . Thalassa has everything that a restaurant should have, great food, amazing service, an extensive wine list and last but not the least, the WOW factor – the incredible ambiance and décor. I truly recommend Thalassa to anyone who loves great sea food or great food in general.

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