With a welcoming and open storefront overlooking Seventh Avenue and lined with large planters, Molyvos has put the chic in Greek since its 1997 opening. Warm earth tones, long booths and ceramic urns give the dining room a homey vibe, especially if your home happens to be on a Greek island named Lesbos, from where owner John Livanos hails, specifically the small village of Molyvos. From beginnings of grilled baby octopus and flaming cheese (
saganaki) to the sweet finish of baklava or phyllo filled with custard (
bougatsa), a meal at Molyvos is a friendly, fresh and filling experience. Entrées include classics and modern twists alike, featuring a splendid rendition of moussaka, a simply prepared, grilled whole fish of the day, and lamb shanks baked in a clay pot and served with orzo, tomatoes and Kefalotyri cheese. Affordable pre- and post-theater menus are a popular choice for Carnegie Hall attendees. The extensive wine list is predominantly Greek, and multiple varieties of ouzo are available.
"Molyvos remains one of Manhattan's most sophisticated Greek spots."
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Time Out New York"Look for your favorites, but don't expect them to taste the way they do at your local haunt."
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The Village Voice"The window tables up front are ideal for nibbling meze and sipping somethingFrom the Greek wine list, but for a true taste of the isles ... go for something gutsier."
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New York magazine
The New York Times:** (very good)
New York magazine: Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
"The kitchen gives special care to the fresh fish grilled simply over wood. Baby lamb chops are perfect."
-
The New York Times
Reservations suggested. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.
With a welcoming and open storefront overlooking Seventh Avenue and lined with large planters, Molyvos has put the chic in Greek since its 1997 opening. Warm earth tones, long booths and ceramic urns give the dining room a homey vibe, especially if your home happens to be on a Greek island named Lesbos, from where owner John Livanos hails, specifically the small village of Molyvos. From beginnings of grilled baby octopus and flaming cheese (
saganaki) to the sweet finish of baklava or phyllo filled with custard (
bougatsa), a meal at Molyvos is a friendly, fresh and filling experience. Entrées include classics and modern twists alike, featuring a splendid rendition of moussaka, a simply prepared, grilled whole fish of the day, and lamb shanks baked in a clay pot and served with orzo, tomatoes and Kefalotyri cheese. Affordable pre- and post-theater menus are a popular choice for Carnegie Hall attendees. The extensive wine list is predominantly Greek, and multiple varieties of ouzo are available.
"Molyvos remains one of Manhattan's most sophisticated Greek spots."
-
Time Out New York"Look for your favorites, but don't expect them to taste the way they do at your local haunt."
-
The Village Voice"The window tables up front are ideal for nibbling meze and sipping somethingFrom the Greek wine list, but for a true taste of the isles ... go for something gutsier."
-
New York magazine
The New York Times:** (very good)
New York magazine: Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
"The kitchen gives special care to the fresh fish grilled simply over wood. Baby lamb chops are perfect."
-
The New York Times
Reservations suggested. Full bar. Serving lunch and dinner daily. Late-night Fri-Sat.