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| | Molyvos | | | “The sprawling midtown taverna is a rustic showcase for chef Jim Botsacos's serious Mediterranean menu.” —nymag | | Cuisine: Greek, Mediterranean |
| |  | | Posts (13) | |
| | | | | | Molyvos - 871 7th Avenue (at 55th Street), New York, NY 10019 212.582.7500N/R/W/Q Train to 57th Streetwww.molyvos.com I heard good things about Molyvos from friends and from various user reviews. And although it's located in overwhelming Midtown, there's nothing mind-boggling about this warm and c... Read More | | | | | | Nowhere is true Mediterranean spirit celebrated more than at Molyvos, where you can find an authentic taste of the Greek isles with just a metrocard. Executive Chef James Botsacos prepares classic dishes like grilled baby octopus, warm lamb sandwiches and "aglaias moussaka," a dense casser... Read More | | | | | | On November 14, 2008, Linda and I dined at Molyvos before a concert at Carnegie Hall, which is just a block north. We were seated at the table in the far back right corner of this large Greek restaurant; it was quiet and gave us a good view of the crowd. We passed up the ... Read More | | | | | | Restaurant Name: Molyvos Special Offer: 10% off food Cuisine & Category: Greek, Mediterranean, Upscale Casual Dining Neighborhood: Midtown West, NYC (7th Ave. bet. 55th & 56th St.) According to Zagat, you can count on the Livanos family’s “reliable favorite” for its “delectable Greek eats,” ... Read More | | | | | | Abbocatto 136 W 55th St., btwn 6th & 7th Aves. New York 10019 (212) 265-4000 www.abbocatto.com This elegant midtown Italian offers a $65, 5-course Easter menu with Tuscan bread soup, followed by ricotta dumplings in a licorice herb sauce. For the main course, lamb chops come encrusted with por... Read More | | | | | | Image by www.nycvisit.com I know, I know...I write about Astorian food! But I simply couldn't pass up one of the best NYC foodie events that only happens twice a year--NYC Restaurant Week. So this week, I bring you coverage from NY's top of the top eateries that I normally couldn't afford on a reg... Read More | | | | | | Time Out New York’s current issue has a feature documenting ingredients used in both restaurant kitchens and industrial settings like labs and factories: The chemical methylcellulose, for instance, is not only used by chefs like Sam Mason at Tailor, but is also very closely related to a key ingredie... Read More | | | | | | Chelsea: Opium Group’s secret weapon to save clubland and launch Mansion: “tables for bottle service on the massive dance floor.” [Down by the Hipster] Greenwich Village: Milos and Molyvos alum Christos Christou is now running the Greek kitchen at Gus’s Place. [NYS] Lower East Side: Neighbors ar... Read More | | | | | | April 28: Food and Wine Pairings: Remarkable Greece Food guru David Rosengarten and guest chef Jim Botsacos of Molyvos, will pair Greek wines with Greek delicacies for a Greek-o-riffic afternoon. De Gustibus 8th Floor Cooking School at Macy's Herald Square, 151 West 34th Street, 1:00 - 4:00PM, $95... Read More | | | | | | NOHO/EAST VILLAGE—From a reliable source, we hear that Bond Street Sushi, forced to close due to a fire, will reopen in two weeks, on April 20th. [EaterWire Inbox] MURRAY HILL/PARK AVE SO—We reported yesterday that Anthony Bourdain's restaurant Les Halles had been shut down by the DOH for flooding,... Read More | | | |
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