The Robola Coop Keffallonais “St. Germasimo” 2007 Cephalonian, a Greek white wine – a crisp white with a with slight mineral tones and a hint of lemon – worked well with all the dishes.
For my entree, I ordered imported Lavraki (also known as “Loup de mer,” Mediterranean seabass, branzino or branzini) a lean white fish with mild moist tender flakes ($33), as I’ve sampled at each of the other Greek-fish-market restaurant in Manhattan, including Anthos and Avra Estiatorio.
My companion orders the entree portion of soft shelled crab with horta (cooked greens: spinach, Swiss chard, dandelion, and chicory) and an unnecessary sauce as the crabs were so flavorful and crisps they needed nothing.
We added creamy mushroom risotto and brussel sprouts ($7 each) to our mix. Each perfection.
Although neither of us had room for dessert, we did sample and enjoyed both a toasted Greek almond and walnut baklava topped with scoop of mango sorbet and sliced fruit and a Galatobounko Citrus, custard layered in filo and drizzled with honey ($10, each).
Thalassa
179 Franklin Street
New York, NY 10013-2857
(212) 941-7661
www.thalassanyc.com
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