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Food and Drink

Going Gaga for Greek at Karvouna Mezze

Going Gaga for Greek at Karvouna Mezze

When it comes to food options in New York City there are a ton. But, one place in town is a making a world of difference.

What feels like a ride across the planet to a beautiful Greece is really just a subway stop away to the Lower East Side to find this hot spot. Karvouna Mezze will make all your foodie and travel dreams come true in one moment.

The large-scale tapas bar and lounge is charming in design and layout. Guests feel sophisticated comfort as they walk into the establishment and are greeted by warm staff smiles.

Once seated a patron Is taken away to a place of delicious bliss. Diners have the option to mix and match their favorite Greek dishes, but also there is an opportunity to try items they may not be familiar with since the master chef is mixing up the way traditional dishes are done. One enters the dining room with stucco walls, mahogany tables, and banquettes with joy. Lining the walls are photographs by Pam Zaremba including atmospheric scenic images of urban Greece. Two large-scale photographs are of the aunt and uncle of partner Dimitris Vlaxakis; it is clear that these notable people worked the land. All in all, over 100 seats and bar stools fill the room that represents a lovely family history.

It is love that makes it happen, like the passion of Chef/Partner Giuseppe Scalco, who helped put Greek Steakhouse Merakia on the map.

Karvouna means charcoal, and represents the many menu items, which are grilled, or cooked on a spit, or open fire. It is a fantastic way to eat. Traditional spreads start the meal with lovely samples of Tzatziki, Melitzanosalata Xtipiti, and Kalamata Hummus all served with warm grilled pita.

After sitting and enjoying with a wonderful cocktail curated by master mixologist Greg Seider, move on to the signature Mezze including Soutzoukakia Smyrna meatballs with rice, manouri cheese, and tomato sauce, Kleftiko slow – cooked lamb stew with two cheeses presented in karveli bread, Bone marrow with mushrooms, caramelized onion, toasted bread, and a Raki shot, Revithada chickpea croquettes with fava bean puree and caramelized onions, and Vegetable Mousaka layered potato, zucchini, eggplant, peppers, onions, and bechamel.

Every taste is an escape to a land of beauty. This may not be a one-way ticket to Greece, but you will feel like you have gone to foodie heaven

For menus and reservations please visit here.

Food and Drink

ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

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