I was invited recently to stop by and sample the cuisine of the newly opened Anassa Tavernn upper east side, a restaurant from Tim Pappas and  the team behind Avra.

Having love the food at Avra, I looked forward to the sampling. I started with the refreshing Cool ‘n Calm ($13), a cocktail blend of  lemon-lime Stoli Citros plus cucumber, lime juice and mint.

We started with three tasty “spreads” ($12) served with warm pita. The yellow sweet pea puree (oddly called “fava” on the menu), yogurt garlic and cucumber (tzatziki) and roasted eggplant — and Anassa chips ($13). This stack of crispy paper-thin slices of lightly fried zucchini and eggplant is not to be missed, although my dining companion thinks the ones at Milos (125 W 55th St) are even better. I’ll have to check that out!

The sommelier suggested we try the En Oeno Red, 2008 ($48),  a red he just added to the wine list. It’s one of the best Greek reds I’ve sampled to date — as I found it a fully balanced blend of Cab, Merlot and Cab Franc, with an aroma of red and black fruit and a taste with some minerality.
Next we had their hearty portion of sushi-quality charcoal-broiled tender Spanish octopus ($17). Really hearty, especially compared to the scanty pricy portions served at Carbone.  Also amazingly tender are the shrimp saganaki ($17), in a garlicky tomato sauce with feta.

As expected the Loup de Mer ($26) or Mediterranean sea bass “lavraki” was perfection, sweet and tender drizzled with fresh lemon and extra virgin olive oil, and sprinkled with capers.

For carnivores there is charcoal-broiled black Angus steak ($39).

For sides we tried the broccoli rabe sautéed ($8) with garlic and feta cheese, a stack of oregano-seasoned fries ($6) and tender, braised giant Gigantes ($8) lima beans. Each flawlessly prepared.

I highly recommend a visit to Anassa Taverna as in my experience each dish was recommendable and reminiscent of dining in Greece.

Although we were over-stuffed by dessert, we did indulge in their version of baklava ($ 9) with filo, layered with almonds, walnuts and orange honey syrup served with vanilla ice cream

– bonnie

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Anassa Taverna
Upper East Side
200 East 60th Street
New York, 10022
(212) 371-5200
anassataverna.com/‎

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