Tim Pappas (former General Manager of Philippe Chow), and the team behind Avra, launched Anassa Taverna, a new Greek multi-level restaurant midtown at 200 East 60th Street (212.371.5200), New York City.

“Anassa” (meaning “breath of fresh air” in Greek) Taverna’s cuisine will feature fresh fish and authentic Greek home-cooked recipes, made with all natural products and ingredients. Just like the Taverna’s in Greece, the restaurant will feature food, wine, and live entertainment/

Greek-born Executive Chef Nikos Karvelas offers the classic Greek salad (tomato, cucumber, peppers, onions, kalamata olives and feta cheese) and grilled lamb chops (grilled and served with roasted potatoes, grilled tomato and topped with tzatziki). Fish is prepared simply, including swordfish kebab (skewered fish, tomato, onion and peppers served with split pea mousse) and the loup de mer (Mediterranean seabass “lavarki” grilled with extra virgin olive oil, fresh lemon and capers). Also offered are fresh lobster cocktail, and clams and oysters on the half shell. Greek appetizers to start include shrimp saganaki (made with tomato sauce, garlic and feta) and spreads such as tzatziki, taramosalata, tirokafteri, skordaia and eggplant.

The design is intended to transport diners to the Greek isles – including Greek jewelry and “komboloi” (worry) beads.

For more information visit  www.anassataverna.com.

– guest contributor