AMMOS NEW YORK

AMMOS NEW YORKamosinter

Address: Ammos New York
52 Vanderbilt Avenue
New York, NY 10017
(212) 922-9999
www.ammosnewyork.com

Seating: Dining Room-120
Upstairs Mezzanine- 25
Bar Area- 35

Menu Sample: New-age Greek cuisine infused with Mediterranean influences.

Mezedes (Small Plates):
Kavourokeftes- Jumbo Lump Crab Cakes, Herb Salad, Beet, Horseradish, and Capers
Halloumi- Grilled Cypriot Cheese, Arugula, Culatello, and Lemon
Sikoti- Cast Iron Seared Foie Gras, Indian Spices, Popcorn, Pistachio, and Sweet Cherries.

Kiria Piata (Main Plates):
Htenia- Jumbo Scallops, Roasted Cauliflower & Brussel Sprouts, Sultanans, Capers, Olives and Pancetta
Paidakia- Lamb Rack, Indian Spices, Braised Lamb Leg Moussaka, Tomato, Garlic, and Feta
Rizo- Greek Risotto, Spring Peas, Feta, and Mint
Olokliro Psio Psairi- Whole Grilled Fish with Lemon, Olive Oil, and Oregano

Glyka (Dessert):
Trio of Baklava- Chocolate-Hazelnut, Pistachio- Dried Fruit, Walnut-Almond Spiced Syrup, and Mastic Ice Cream
Loukoumades- Rosewater Beignets, Fruit, Honey Yiaourti Me Meli- Goats Milk, Greek Yogurt, Pistachios, Cherries, Cretan Honey.

Executive Chef: David Ogrenamoschef

 

Director of Operations: John Thomas McKee

Owners: Jack Trantides, George Trantides, Charlie Trantides and Nick Neocleous

Décor: Ammos is the Greek word for “sand” and the restaurant’s airy, open design, light woods and leathered stones conjure the sun-drenched atmosphere of the Greek Islands. Sandstone pillars, sweeping ceilings and suspended umbrellas create drama at this Greek refuge. The entryway is lined with tiles made of Thassos, a Greek white marble, as is the handsome bar that lies directly ahead. Leather banquette seating in shades of sand and wood blend organically with the room. A two-story wall of wine stretches to the mezzanine, while an oversized image of a boat drifting on a turquoise sea decorated with ammos transports diners to the isles.

Public Transit: 4,5,6,7 Subway and Metro North to Grand Central Station Shuttle from Times Square.

Music: Live Greek Music every Saturday night from 10pm to 2:00am.

Hours: Lunch: Monday thru Friday 11:30am to 4:00pm
Dinner: Monday thru Saturday 5:00pm to 10:30pm.

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Review By Nancy Walman

AMMOS NEW YORK BRINGS UPSCALE GREEK FUSION CUISINE TO MID-TOWN MANHATTAN

Ammos New York brings the delicacies of Greece to New York City, serving fresh fish, grilled meats and other regional favorites fused with a decidedly Mediterranean flavor. With its flagship location in Midtown Manhattan, near Grand Central Station, Ammos Estiatorio offers diners high quality new-age Greek cuisine with distinct Italian, North African, and Spanish influences.

Executive Chef David Ogren, formerly of Level Bistro in Cape Cod, takes pride in using only the freshest of ingredients to produce foods with clean and exciting flavors. He imports many fine ingredients directly from Greece, such as sea salt, dried oregano from Mount Paygetos, capers and caperberries. In addition, many of the staples used in Ammos dishes — like olive oil, honey and the halloumi cheese are produced on a family farm in Cyprus.

The well-thought out menu designed by chef David Ogren and John Thomas McKee, Director of Operations, features a wide array of Mezedes (Small Plates) which include Kavourokeftes Jumbo Lump Crab Cakes served with Herb Salad, Beets, Horseradish, and Capers; exceptional Halloumi Grilled Cypriot Cheese, Arugula, Culatello, and Lemon; an awesome Sikoti Cast Iron Seared Foie Gras, Indian Spices, Popcorn, Pistachio, and Sweet Cherries.

Kiria Piata (Main Plates) include outstanding Htenia Jumbo Scallops, Roasted Cauliflower & Brussels Sprouts, Sultanans, Capers, Olives and Pancetta; Paidakia Lamb Rack, Indian Spices, Braised Lamb Leg Moussaka, Tomato, Garlic, and Feta; Rizo Braised Beef Oxtail, Greek Risotto, Spring Peas, Feta, and Mint; andamosfish

Olokliro Psio Psairi Whole Grilled Fish with Lemon, Olive Oil, and Oregano. Ammos Estiatorio also offers a daily selection of impeccably fresh Fish Crudo served with Greek Olive Oil, Hand Harvested Salt, Citrus, Capers, Lemon, and Chillies.amosdessert

The Glyka (Dessert) menu (all home-made by the chef) blends tradition with innovation offering a Trio of Baklava Chocolate-Hazelnut, Pistachio-Dried Fruit, Walnut-Almond Spiced Syrup, and Mastic Ice Cream; Loukoumades Rosewater Beignets, Fruit, Honey and Yiaourti Me Meli Goats Milk, Greek Yogurt, Pistachios, Cherries, Cretan Honey.

The restaurant’s extensive wine list features 90 bottles of wine and 24 wines by the glass representing vineyards of Greece, Spain, Portugal, and Italy (the Italian selection by the glass are noteworthy). Specialty regional, domestic and imported bottled beers along with boutique domestic and European spirits and liquors are also offered. Ammos Estiatorio showcases innovative signature cocktails such as the McKopolis, made with Stoli Blueberry, Lime, Lemon, Berries, Cranberry, Sweet Yogurt, Rocks and the Greek Bubbles composed of Sparking Moschofilero Wine, Pear St. Germain, and Elderflower Liqueur.

Ammos is the Greek word for “sand” and the restaurant’s airy, open design, light woods and leathered stones conjure the sun-drenched atmosphere of the Greek Islands. Sandstone pillars, sweeping ceilings and suspended umbrellas create drama at this Greek refuge. The entryway is lined with tiles made of Thassos, a Greek white marble, as is the handsome bar that lies directly ahead. Leather banquette seating in shades of sand and wood blend organically with the room. A two-story wall of wine stretches to the mezzanine, while an oversized image of a boat drifting on a turquoise sea decorated with ammos transports diners to the isles.amosfood-3

Whether looking for a satisfying lunch, three-course dinner, or a late night snack, Ammos New York, located at 52 Vanderbilt Avenue near Grand Central Station, provides customers with the highest quality cuisine in an aesthetically stunning atmosphere. The menu, created by Executive Chef David Ogren and Director of Operations John Thomas McKee, includes an eclectic mix of refined Greek cuisine with distinct Mediterranean influences. Ammos New York is open for lunch Monday thru Friday 11:30am to 4:00pm and dinner Monday thru Saturday from 5:00pm to 10:30pm. Ammos Estiatorio features live music every Saturday and has evolved into one of Manhattan’s top Greek restaurants. Truly food for the Gods.

Copyright 2008 By Punchin International. All Rights Reserved.

Dinner Menu

MEZEDES
KAVOUROKEFTES
Jumbo Lump Crab Cakes, Herb Salad, Beet, Horseradish, Capers 17
FETA
Baked Epirus Feta Cheese, Toasted Filberts, Frisée, Cranberries, Ciabatta 12
KOUPES
Ground Beef & Lamb, BulgurWheat, Lemon, Yogurt 10
KOLOKITHOKEFTEDES
Fried Zucchini Cakes ,Myzithra Cheese, Mint, Tzatziki 11
HALLOUMI
Grilled Cypriot Cheese, Arugula, Culatello, Lemon 14
LOUKANIKO
Lamb & Pork Sausage, Fennel-Orange Salad 14
LAHANIKA XIDATA
Four VegetableMezes of Chick Peas, Beets, Carrots, and Cucumbers 8
SPANAKOPITA
Indian Spices, Spinach Pie, Phyllo, Tomato,Mezuna 12
SIKOTI
Cast Iron Seared Foie Gras, Indian Spices, Popcorn, Pistachio, Sweet Cherries 19
KALAMARI
Crispy Atlantic Squid, Chick Peas, Lemon, Caper-Tomato Aioli 12
OCTAPODI
Grilled Octopus, Fennel, Onion, Red Wine Vinegar, Olive Oil 17
HORIATIKI
Salad of Beefsteak Tomatoes, Cucumber, Peppers, Onion & Feta 16
KRYA OREKTIKA
House Made Spreads and Grilled Pita
Kalamata-Chick Pea, Garlic-Ground Almond, Greek Yogurt, Roasted Pepper-Feta, Eggplant
5 per person
CRUDO
Daily Selection of Raw Fish
Greek Olive Oil , Hand Harvested Salt, Citrus, Capers, Lemon, Chilies

KIRIA PIATA
HTENIA
Jumbo Scallops, Cauliflower, Brussel Sprouts, Sultanas, Capers, Olives, Pancetta 32
BRIZOLA
Grilled Prime NY Strip, Potato, Bagna Cauda 42
PSARI
Cast Iron Tile Fish, Sweet Potato, Guanciale , Blue Crab, Lemon, Poblano 36
PAIDAKIA
Lamb Rack, Indian Spices, Braised Lamb LegMoussaka, Tomato, Garlic, Feta 38
TONOS
Tuna, Herb Crust, Fava Beans, Cauliflower Puree, Yellow Tomato, Black Salt 37
RIZO
Greek Risotto, Spring Peas, Feta,,Mint, Tomato 22
OLOKLIRO PSITO PSARI
LAVRAKI – Mediterranean Sea Bass 36
DORADO – Mediterranean Sea Bream 32
FAGRI FOR TWO – Grecian Pink Snapper 35 per person
NEW ENGLAND BLACK FISH FOR TWO 24 per person
SPANISH MACKEREL 29
FLORIDA HOG SNAPPER 48
Bitter Greens with Olive Oil & Lemon 8
Lemon Roasted Red Bliss Potatoes with Oregano and Pepper 8
Roasted Cauliflower & Brussel Sprouts 9
Tomatoes, Feta, Red Onion, Vinegar, Oregano, Cucumbers 10
Grilled Broccoli Rabe with Lemon 8
Marinated Greek Olives 6
Executive Chef – David Ogren