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Discover Mediterranean

Lost Gem
Merakia 1 Mediterranean Greek undefined

Merakia

Merakia occupies the space that housed Kat & Theo from 2015-2017 - and while the restaurant maintains the same ownership as before, it also has a different mission. The modern Greek steakhouse prides itself on its meats and classic seafood items, while maintaining a classy, hip atmosphere in its cavernous space on 21st Street. “We built a new team… and a new vision, ” managing partner James Paloumbis shared with the Manhattan Sideways team when he spoke of the switch from Kat & Theo. He then went on to highlight Merakia’s differences from other Greek restaurants. “It’s not white and blue like every other place in New York City. Our menu is not the copy paste of any other place. ” The menu is heavy on steaks and seafood, boasting their signature lamb on the spit ("the only restaurant in the city to do so") while, surprisingly, offering some robust meat-free options as well. “Everything is farm to table, we use fresh ingredients, [and] we make everything from scratch on a daily basis. ” James told us that part of his mission is to bring back the adventure of going out to eat, a phenomenon he has noticed declining over the years. “People don’t like to go out anymore just to eat. You can eat at home, you can eat down the street, you can order your meal online. But to get an experience of nice service, some nice flavors, nice music, nice drinks - it’s worth your while to go out again. ” Husband and wife team behind Kat & Theo - Renee and Andreas Typaldos - seem to have orchestrated a smooth transition from their previous restaurant. As their past executive chef, Paras Shah, believed, "there should be a movie written about the couple's romantic backstory and that he “couldn’t have worked for better folks. ” Andy is originally from Greece, and the restaurant was named after his parents, Katerina and Theodosios. Andy came to New York on a scholarship from Columbia and met Renee, who is from the Bronx. He took her out on a first date “with holes in his shoes and with no winter jacket, ” according to Renee. She added, “The romantic, poetic way people get together. ” Today, they are paying homage to Andy's Greek heritage and according to James, “People have to trust their stomachs and their palates with a restaurant, so that’s what we’re trying to do here. Trust us - our food is fresh, our food is made with care, and we love what we do. ”

Lost Gem
Sopra 1 Mediterranean undefined

Sopra

Sopra, located above Amali and owned by the same restaurant group, is a communal dining concept that creates the feeling of an upscale dinner party. In this elegant, high-ceilinged former apartment, up to twenty people can sit at a long table next to the open kitchen and eat a family-style meal. It allows Rachel Goulet, the chef for both Amali and Sopra, to serve up dishes that are impractical to prepare in single portions for a traditional restaurant. What has quickly become most popular are the porchetta (a classic Italian roast pig) and the Roman lamb, a recipe typically made during the Easter season using the whole animal. Sopra not only provides an unconventional style of dining where strangers are encouraged to socialize both with each other and with the chef, but it also provides an education in sustainable food. The meals served at Sopra are "super local and hyper-seasonal, " Steve Breslawski, the events coordinator for both restaurants, explained. Guests receive an interactive and informative lesson in how food can taste if you pay attention to what is available at different times of the year. The patrons that dine at Sopra are often more adventurous eaters, Steve said, than those who frequent Amali - they are eager to taste the unusual meats that are presented, such as wild boar, beef heart and sweet meats. (Note that vegetarians are welcome to order from Amali's menu if Sopra's offerings are too carnivorous)Sopra is open to the public Wednesday through Saturday, but it is also available for private events. Large rolling bars separate the space from the "Fireplace Room, " a cozy smaller area that can be rented out separately or as part of Sopra. As I was admiring the photographs that line Sopra's walls, Steve told me that they are pictures of the staff's family, which indeed add to the warmth and comfort of this venue.

Lost Gem
Kellari Taverna 1 Brunch Mediterranean Seafood undefined

Kellari Taverna

The stretch between Fifth and Sixth Avenues on 44th has something fascinating, historic and delicious at almost every address. Stepping inside Kellari, however, allowed me to remove myself from the fray for a little while, as I immediately felt transplanted into a Mediterranean setting. From the charming people who greeted me at the door to the far back of the restaurant, Kellari was an exquisite experience. There are high ceilings, ethereal drapes, an abundance of wood, foliage, and candles hanging in chandelier-style candelabras all adding to the je ne sais quoi of the scene. But what is a restaurant without good food? The manager we spoke with, Dimitrios, walked us to the middle of the restaurant where there is an impressive display of fresh fish laid out across a bed of crushed ice for diners to select. The array of fish changes on a daily basis, depending on what is happening in the market, and priced accordingly. A fish can be small enough for one person to enjoy, or at times there are large fish able to serve a party of fifteen. Organic salmon is served simply on a disc of beets with steamed wild grains, alongside potatoes and finished off with a dollop of saffron yogurt. Baked lemon sole came with a cauliflower puree and mixed grilled peppers. The whole grilled branzino was seasoned with just a bit of olive oil, lemon and fresh herbs, thrown on the grill and cooked to perfection, each step visible from the dining area through to the open kitchen. While we waited for Chef Gregory to prepare these few dishes for us to photograph, I observed the endless international business crowd coming in for lunch. By the time we left, the entire restaurant was filled with sophisticated patrons. Kellari means "wine cellar" in Greek, and they live up to the name, with wines stocked like a mosaic piece in the back of the restaurant. There are over 450 varieties carried here, half of which are Greek. The vibes are friendly, the food delicious, and we would be remiss not to mention the well-documented health benefits of a Mediterranean diet!