The Greek Kitchen is a superb eatery on Manhattan's magical West Side, a meal here is an experience worth sharing, particularly for those in search of a fine meal in the Big Apple.
A visit to this cozy corner restaurant is also a walk trough a culinary museum. Greek cookbooks are on display (and for sale) at the host station and encourage diners to experiment with Greek Cuisine at home. The native Greek wines, beers, bottl...

The Greek Kitchen is a superb eatery on Manhattan's magical West Side, a meal here is an experience worth sharing, particularly for those in search of a fine meal in the Big Apple.
A visit to this cozy corner restaurant is also a walk trough a culinary museum. Greek cookbooks are on display (and for sale) at the host station and encourage diners to experiment with Greek Cuisine at home. The native Greek wines, beers, bottled water and even table condiments make a meal here as authentic and memorable as a sunset in Santorini.
Patrons who are new to Greek Cuisine invariably find The Greek Kitchen's list of tzatziki and fish roe dips, grilled meats, whole fish and pasta offerings enticingly exotic. With its tasteful boutique ambience, this casual bistro is more than just an invitation to Hellenic cuisine: it's an opportunity to enjoy it in its finest, most simple form.
Although The Greek Kitchen doesn't attempt to present one regions' culinary offerings over another, there is enough seafood on the menu to connect the place to the Greek Islands.The appetizer menu offers an assortment of grilled shrimp, octopus, scallops and calamari (for two) which is nearly overwhelming. Large succulent prawns grilled over charcoals with their shells intact (to protect the meat from drying out and to add flavor) are inspiring, as are the chunks of tender octopus liberally bathed in lemon and olive oil.
Pan Fried codfish (Bakalarios) with a pungent garlic potato mash (Skordalia) is the best that can be found in New York. Palm-sized portions of tender flaky Prince Edward Island cod come lightly battered and fried with a hint of salt (unlike traditional Bakalarios that can be extremely salty).
From the special list, Ortykia (Quail) is delicately grilled over charcoals and served over a bed of mesclun greens and arugula dressed with olive oil and balsamic vinegar. Lightly crisped on the outside and tender and moist on the inside, quail more than makes up in flavor what it lacks in bulk. The contrast of the warm game meat with the chilled greens delights the palate with the intensely contrasting essences of both ingredients.
A specialty of the house Spanakopita (Spinach Pie) is a perfect balance of spinach and feta, light as air phyllo dough and seasonings.
As with the rest of the menu the dessert list is 100% Greek. Along with the customary baked sweets and Rice Pudding,Crème Caramel and authentic Greek Yogurt and honey with walnuts is offered thicker than soft-serve ice cream and richer than the most potent custard. Greek Yogurt is bold, intense and extremely flavorful.