Restaurants in Midtown area can be a difficult dilemma. Often they are touristy or a cramped hole-in-the-wall that does not provide the best in taste. But, one legendary spot is still making waves. It is good enough for Greek god and you will love it.
Kellari (19 W 44th Street) is celebrating the the restaurant’s new Executive Chef Themis Papadopoulos. The lovely establishment is honoring the new head by featuring a fabulous fall menu that will have your taste buds applauding with delight from start to finish.
The divine restaurant has a glorious atmosphere to match the splendid selections. Greetings at the door start your night off right with a warm embrace that leads to an epic meal full of wonder.
For starters, the pickled beetroot salmon “gravlax” with fresh turmeric root coulis is tangy and unique in texture. The Cxanellini bean soup with mastiha extract is so good it could be a meal in itself, but don’t let that stop you from indulging in the night. A very special avocado cannelloni with smoked almonds, crab meat, red pepper condiment and squid ink tuille is like nothing else. The refreshing dynamic is exquisite.
For a second course there is splendid seafood dolmades. Each plate is served with smiles and class. In many ways it feels like you are transported to the Greek Islands themselves as you sit in this miraculous room full of happy people and happy stomachs.
The main course of branzino tart is plated with loving care with olive tarte, tomato concasse, yellow zucchini, and watercress pesto. It takes the best of the county and rolls it up with a beautiful creation.
And, leave room for dessert. The special poached fig in Mavrodafni sweet wine with salep cream and walnuts is a perfect end to the night.Wine pairings are also phenomenal, so be sure to leave room on the table all night for glasses of glorious drinks.
Kellari owner, Stavros Aktipis has brought in Themis Papadopoulos as the Greek restaurant’s new Executive Chef. Themis Papadopoulos has over 20 years of experience working in fine-dining restaurants and 5-Star hotels in Paris and Greece. His knowledge from acquired at Ecole Lenôtre and as a visiting chef at the Michelin-starred The Kitchen Gallery in Paris and the 2 Michelin starred Greenhouse in London is phenomenal. Papadopoulos’ worked as a gastronomy consultant at the Athens Was Design Hotel from 2015-2017 and spent the last seven years as the Chef de Cuisine at the Michelin-starred Le Mavromattis in Paris. Prior to that he was the Executive Chef at ANEMI Hotel in Greece from 2007-2011 and for two years during that tenure also was the private head chef for the Ministry of Foreign Affairs in Athens. He also spent seven years at the Executive Chef of Brasserie Valaoritou in Greece from 2000-2007. Papadopoulos is now continuing his journey with a big move to the United States to helm the kitchen as Executive Chef at Kellari in New York City.
With the new menu selection, which will also soon to be highlighted in fixed selections, there is simply no better place to be in Manhattan.