Thalassa at Punchin Intl.® & The Walman Report® By Nancy Walman, As Aired on WQXR Radio

Thalassa (Sea)

ADDRESS: 179 Franklin Street
(Between Hudson & Greenwich Streets)
New York, NY 10013

TELEPHONE: (212) 941-7661

HOURS: Lunch: 12:00 Noon - 3:00 PM, Mon.-Fri.
Dinner: 5:30 PM - 11:30 PM, Mon.-Thurs.
5:30 PM - 12:30 AM, Fri.-Sat.
(Closed Sunday.
Open for private events only)

CUISINE: Contemporary Greek Seafood
(Contemporary and classic Greek seafood
dishes. In addition, a unique variety of
imported Mediterranean fish by the pound is
available.)

CREDIT CARDS: All major

PRICE RANGE: Lunch (entrees): $12.95 - $19.95
3-Course Prix Fixe Lunch: $24.07
Dinner (entrees): $28.00 - $46.00

DRESS: Downtown Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Main Dining Room: 130
Wine Room: 60 seated to 120 for cocktails
Gallery Loft: 120 seated to 200 for cocktails

NUMBER OF ROOMS: 3
(2 Dining Rooms)
(1 Gallery Loft)

PARTY FACILITIES: Available upon request
(2 Private Party Rooms:
Downstairs Wine Room and
2nd Floor Gallery Loft)

BAR: Full-service sit-down bar. The 15-foot long curved Greek custom-
made white marble and mosaic bar features an award-winning
selection of international wines including an extensive choice
of Greek and reserve wines. A variety of wines are available
by the glass. There is a 5,000 bottle wine cellar in the Wine Room
downstairs. In addition, a premier selection of spirits, liquors,
after-dinner drinks, dessert wines, grappas, imported beers,
and Thalassa specialty cocktails such as Nectaria (Ripe Nectarine,
Muddled with Rhubarb Compote, Fresh Squeezed Lemon Juice,
and Organic Prairie Vodka, Served Up) and Agave Rock (Mango
Muddled with Organic Agave Nectar and Shaken with Combier,
Cynar, Fresh Squeezed Lime Juice, and Organic 4 Copas
Silver Tequila, Served Over Rocks) are also available. The
Lunch and Dinner Menus are available at the bar.

MAIN DINING ROOM: Dramatic, nautical ambiance. Housed in an historic Tribeca building formerly a warehouse for Greek foods, the stylish, sophisticated Main Dining Room is enhanced by an 18-foot high
ceiling, handsome Italian wood and white leather chairs and
banquettes, sand-blasted glass and open-faced brick walls,
white billowing sails overhead, Greek urns, sheer flowing curtains, hard wood floors, blue mood lighting, and a striking display of imported Mediterranean fresh fish to evoke the feeling of being on a yacht sailing the Aegean Sea.

WINE ROOM: A grand staircase leads to the lower level to the 40-foot long climate-controlled Wine Room. A wine rack spanning the
entire room boasts 5,000 bottles of international wines including
an extensive and exclusive variety of boutique Greek wines.
The room also features a long custom-made wooden dining
table handcrafted by a local Mykonos artist. Two 20-foot long
columns constructed of transparent onyx dominate the
front of the Wine Room and extend to the Main Dining Room.
The Wine Room accommodates 60 people seated and
120 for cocktails. It is frequently used for private parties and
special events.

GALLERY LOFT: Located on the 2nd floor of the building, the Gallery Loft
Is a bright airy space with 18-foot high ceilings and floor-
to-ceiling windows. The Gallery Loft accommodates 120
people seated and 200 for cocktails. It is used exclusively
for private parties and special events.

DESIGNER: Jean Pierre Heim

EXECUTIVE CHEF: Rapheal Abrahante

WINE DIRECTOR: Chris Hallowell

GENERAL MANAGER: Tasso Zapanti
(SPECIAL EVENTS/
MARKETING)

Maitre d’: M Kemal Kurt

OWNERS: The Makris Family

OPENING DATE: November, 2002

_________________________________________________________

Ethereal Greek Food and Wines Accompanied by Service for the Gods

Review By Nancy Walman

Thalassa which means “the sea” in Greek, is the expansive, nautical, modern Greek seafood restaurant in Tribeca, and features the contemporary and classic Greek seafood dishes of Executive Chef Ralpheal. The restaurant opened in November 2002 and is owned by The Makris Family, owners of Fantis Foods, the leading Greek food company which has been importing the freshest, highest quality Greek foods for almost a century.

Thalassa has become one of Manhattan’s three finest upscale Greek restaurants. Besides the knockout space, impeccably prepared food and beautifully selected wine list, service under the direction of Maitre d’ M. Kemal Kurt, is without doubt equal to New York’s Grand Luxe restaurants in any category. From busboys to waiters, it is flawless.

Thalassa had offered many seafood selections by the pound, in addition to its set menu dishes. Recently after 6 years the restaurant decided to evolve even further from other New York City seafood restaurants. They continue to offer the highest quality, fresh fish now at set prices for one or two people. In addition various seafood items such as Tiger Shrimp, Langustines, Barbounia (Rouget) etc. are offered by the piece. Thus creating a simpler menu.

A recent dinner offered such delights as crunchy-yet-moist bakalao cod croquettes with garlic-almond mousse over sliced roasted beets; an inventive tartare trio of royai dorado, salmon and lavraki with taramosalata, tzatziki and garlic almond mousse;

elegant Maine diver scallops wrapped in kataifi with sheep’s milk butter and kalamata balsamic reduction (above) and superb grilled wild langustine and garides (head’s on king shrimp from North Africa). A whole Fagri or Mediterranean pink snapper with lemon, capper and olive oil sauce followed. There is wonderful bread and gratis dips and while all desserts are commendable, the thick sheep’s milk yogurt with candied spoon fruit and a play on the Italian Tartufo, here with the addition of kataifi (shredded filo), were the stars.

Prices remain moderate. Lunch entrees range from $12.95 for Moussaka (Layers of Eggplant, Zucchini, and Ground Lamb Topped with Béchamel and Kasseri Cheese) up to $19.95 for American Snapper Spetsiota (Slow Baked in a Light Tomato Sauce with Onions and Potatoes). There is a 3-Course Prix Fix Lunch Menu available for $24.07. Dinner entrees range from $28.00 for Seafood Thalassina (Orzo with Diver Scallops, Gulf Shrimp, and Prince Edward Island Mussels) up to $42.00 for Dover Sole (Lightly Pan Seared, Broiled or Grilled).

Thalassa features a superior award-winning selection of domestic and international wines (over 12,000 bottles including more than 700 different wine labels to choose from) with an extensive and exclusive variety of boutique Greek wines. A variety of wines by the glass are also available (Champagnes are an especially good buy). A large variety of vertical vintages of each brand is available.

Thalassa occupies three levels of a historic Tribeca building which formerly served as a warehouse. The Main Dining Room recreates the nautical ambiance of sailing across the Ionian Sea. The ambiance reveals itself through a curving 30-foot long Greek custom-made soft ivory marble mosaic bar at the front, an 18-foot high ceiling, handsome Italian wood and soft white leather chairs and banquettes, red oak hardwood floors, sand-blasted glass, open-faced brick walls, white billowing sails overhead, Greek urns, sheer flowing curtains, blue mood lighting, a colorful display of imported and domestic fresh fish and seafood with a grand mahogany staircase leading to the Wine Room on the lower level.

The climate-controlled Wine Room features a wine rack which spans the entire room and contains 5,000 bottles of international wines including an extensive and exclusive variety of boutique Greek wines. Another distinguishing attraction is a long custom-made wooden communal-style dining table handcrafted by a local Mykonian artist. Two 20-foot columns constructed of illuminated onyx dominate the front of the Wine Room and extend upward through the Main Dining Room. The Wine Room accommodates 60 people seated and 120 for cocktails. It is used for regular and private dining and frequently used for special events.

Above the main dining room is the Gallery Loft. This bright airy space with 18-foot high ceilings and floor-to-ceiling windows is used exclusively for private events. The Loft has an incredibly large wine rack in the rear of the room and soft white curtains which creates a beautiful ambiance.

If we had but one night to dine in New York, Thalassa would be one of our recommendations. That’s A Major on The Walman Report.

Sample Dinner Menu

First Course-

HORIATIKI
Authentic Greek Peasant salad of tomato, cucumber
& onion with Dodonis feta

ARUGULA
baby arugula with graviera cheese, beets, walnuts
and honey oregano dressing

SAGANAKI
whole shrimp, baby clams and mussels slowly baked
in a fresh tomato, feta and robola wine sauce

COLASSAL CRABMEAT SALAD
with frissee, arugula and truffle vinaigrette

MAINE DIVER SCALLOPS
wrapped in kataifi with sheep’s milk butter
and Kalamata balsamic reduction

CALAMARI
stuffed with Dodonis feta, fresh oregano & pine nuts

PORTUGESE OCTAPODI
grilled with micro organic greens, olive oil
and red wine vinaigrette

LAMB SHANK RAVIOLI
in an Agiorgitiko wine sauce

RAW TUNA
thinly sliced with ouzo and extra virgin olive oil infused
fennel and asparagus

BAKALAO
cod croquettes with garlic-almond mousse
over sliced roasted beets

DOLMAS
grape leaves stuffed with veal and rice in avgolemono sauce

Vegetables each
steamed wild greens - broccoli rabe - asparagus -
mushroom risotto - haricot vert - Thalassa lemon potatoes

Artisanal Cheeses…Selection of three
Metsovoni Graviera Kaseri
Manouri Kefalotiri Haloumi
Feta-Dodonis Kefalograveria Feta–Barrel Aged

CHILLED SHELLFISH PIATO (for 2) / (for 4)
Kumomoto oysters, head-on shrimp, mussels and lobster

TARTARE TRIO
Royal dorado, salmon and lavraki with taramosalata, tzatziki and garlic almond mousse

-Main Course-

DOVER SOLE
lightly pan seared in extra virgin olive oil
with sautéed spinach

TURBOT
pan seared Dory over artichokes and leeks
in a fresh herb fricasse

HAWAIIAN LEMON SNAPPER
grilled with trahana and asparagus

SEAFOOD THALASSINA
orzo with Diver Scallops, Gulf Shrimp
and Prince Edward Island Mussels

FILET MIGNON
grilled and served with roman beans, fingerling potatoes,
and rosemary scented oyster mushrooms
in a demi glaze sauce

LAMB SHANK
slowly braised in a St. George wine sauce

Vegetables $9 Each
Steamed Wild Greens
Broccoli Rabe
Asparagus
Mushroom Risotto
Haricot Vert
Thalassa Lemon Potatoes

Artisanal Cheeses $12

Selection Of Three

Metsoveni
Manouri
Feta - Dodonis
Graviera
Kefalotiri
Kefalograveria
Kaseri
Haloumi
Feta - Barrel Aged

_______________________________________________________
Desserts

Toasted Greek Almond & Walnut Baklava

Galaktobouriko - Citrus Custard
layered in Filo & drizzled with Honey

Molten Chocolate Cake

Thick Sheep’s Milk Yogurt with Toasted Walnuts
& An Assortment of Spoon Sweets

Bougatsa - Custard Cream Layered in Flaky Filo
served with Greek Coffee Ice Cream

Greek Yogurt Cake with Fig Preserve

Ekmek - Kataifi & Creme with Pistacchios
wrapped in Valhrona Chocolate

Pasta Flora
Warm Greek Apricot Tart

Valrhona Chocolate Crepes
with Rice Pudding and Fresh Berries

A Selection of Fresh Fruit

Cheese & Wine Pairing
A selection of Artisanal Greek Cheeses

________________________________________________________

CONTEMPORARY GREEK RESTAURANT IN TRIBECA
CELEBRATES CHEF RAPHEAL ABRAHANTE’S MODERN AND CLASSIC GREEK SEAFOOD DISHES

The cooking of Greece is generally simple, earthy, and healthy. The chef’s philosophy of food is to keep the flavors simple and let the ingredients shine. Thalassa’s seasonal Greek menus are sophisticated and creative, yet simple and earthy. Chef Ralpheal’s menus represent the authentic cooking style of Greece with a particular focus on contemporary and classic Greek Seafood dishes. In addition, a unique variety of imported Mediterranean fish is available at set prices for one or two persons.

Thalassa’s advantage lies in the century-old expertise of the Makris family’s importing business. Thalassa personally and independently imports the absolute freshest fish daily. The fish is freshly caught and packed on ice. It is never frozen and only refrigerated. Chef Ralpheal’s Greek dishes and sauces are enhanced by an impressive selection of fresh, flavorful herbs and spices (dried tarragon, dried bay leaves, dried rosemary, fresh thyme, and fresh oregano, among many others), imported Greek Estate Grown Extra-Virgin Olive Oil and seasonal vegetables. No Preservatives are ever used. This is the foundation of Thalassa’s culinary style.