Anthos
Cuisine New Greek
Address 36 West 52nd St, NYC 10019
between 5th and 6th Avenues
Telephone 212.582.6900
Fax 212.245.5211
Date Established March 2007
Owners Donatella Arpaia and Michael Psilakis
Press Contact See WHO DOES PR
Executive Chef Michael Psilakis
Hours Lunch: Monday-Friday; noon - 2:45pm
Dinner: Monday-Thursday 5 -10:30pm
Friday & Saturday 5 - 11pm
Menu Appetizers $15 - $20
Entrees $28 - $44
Dessert $9 - $12
Wine Program: Greek, French, American, Italian
$35 - $2000
The Space Designed by Matthew Sudock of M Design
Dining Room: 95 seats
Lounge: 10 seats
Bar: 10 seats
Private Events Semi Private Room Upstairs seats 12
Full Private Room Upstairs seats 20
House Policies Corkage Fee, No Delivery, Pre-Fixe Lunch, Pre-Theatre Pre-Fixe
Business Casual, All Major Credit Cards are Accepted
Chef and restaurateur, Michael Psilakis, has opened Anthos, which means blossoming in Greek, [36 West 52nd Street, 212-582-6900]-a consummate step in Psilakis’ campaign to put Greek food on the haute cuisine map. Teaming once again with dynamic restaurateur, Donatella Arpaia, Psilakis is continuing the tradition begun at Onera and Dona restaurants of reinterpreting the execution, but staying true to the flavor profile that defines Greek cuisine.
Using his palate as a springboard for new expressions of his native cuisine. At Anthos, Psilakis has created a menu that soars from raw offerings like Hamachi with the flavors of fennel, orange zest, coriander, ouzo and macerated tart cherries to Rabbit Hilopetes braised in black truffle juice with burgundy snails in dry vermouth. The iconic condiment Skordalia is unraveled and woven into an elegant potato and garlic soup, flanked by crispy fried cod, pickled red beets and a drizzle of extra virgin olive oil, while Sardine Esabeche stunningly sits in a champagne vinegar and verjus marinade and served with cucumber, thassos olive oil and fresh mint.
Psilakis shows his colors with entrees like Roasted Aged Sirloin with spanakopita, fried potato and bone marrow htipiti and Pork Chop, Belly & Lahanodolma with fennel and avgolemono. Drawing on the Greek tradition of fresh fish, guests can expect plates like Olive Oil Poached John Dory served with blackeyed pea salad, baby calamari, dandelion and a puree of parsley and garlic as well as Shellfish Yiouvesti with orzo and saffron.
Renowned for his ability to create a seamless transition from savory to sweet foods, pastry chef Bill Corbett’s menu at Anthos adheres to a traditional Greek flavor profile articulated in an elegant format. His Deconstructed Baklava is a prime example of this concept. This dessert breaks down the classic Greek treat into three mini versions on one plate. Corbett (formerly of Dona and WD-50) uses his desserts to speak to the restaurant’s underlying philosophy of establishing a Greek identity while pushing into new, experimental territory.
Anthos is close to Donatella’s heart as well. The space, an airy midtown temple of expansive glass, was first home to Acqua Pazza, owned by her brother. Teaming again with designer Matthew Sudock who designed Dona, Onera, davidburke & donatella and Acqua Pazza, Donatella established a palette of delicate pinks and chocolate brown that softens the cool, clean lines of Sudock’s original design. The result is an artful balance of masculine and feminine elements that speaks to the professional union of Donatella and Psilakis and to the needs of the area’s clientele. Art work featuring cherry blossoms abounds and the bar will feature a back-lit mural soft-focus pink blossoms. Donatella’s presence in the dining room adds a level of sophistication and glamour to the service.
Supported by a team of restaurant veterans with a keen appreciation for the flavors of the Mediterranean, Anthos promises to bring a wealth of ancient flavors to a modern midtown locale. “At Onera, Psilakis opened people’s eyes to what Greek food could be. Now, Anthos brings the same theme in elegant, grownup surroundings.
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