Anthos: If your idea of going Greek involves snacking on pita chips during a viewing of a certain “Big Fat” movie, you've got a lot to learn. And Donatella Arpaia, New York's celebutante restaurateur, is happy to teach. Midtown Greek eatery Anthos is her culinary currant, but be advised, this ain't your yia-yia's moussaka. The menu at Anthos (blossom in Greek), created by chef Michael Psilakis (Onera, Dona) is a haute version of Hellenic cuisine. Think Tasmanian crab with a sea urchin tzatziki, and hilopita (Greek egg noodles) smeared with rabbit, snails, and black truffles. But the one Greek staple we’re most interested in? Ouzo. It's spiked with lemon juice in their Cypress High Ball, so sip this one slowly or you'll have the inappropriate urge to start breaking plates. |
