Kellari Taverna

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Street Address

19 West 44th Street New York NY 10036
(between 5th and 6th Avenue)

Phone

212-221-0144

Fax

212-221-0188

Hours of Operation:
LUNCH

Monday – Sunday
(11:30 AM – 4:00 PM)

DINNER

Monday – Saturday
(4:00 PM – Midnight)

Sunday
(4:00 PM – 11:00 PM)

BRUNCH

Saturday – Sunday
(11:30 AM – 04:00 PM)

Sunday Jazz Brunch Click Here

Make Online Reservations Here

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Delicately written above the bar, “Enter as Strangers, Leave as Friends” embodies the genuine Greek hospitality that has become a trademark of these two New York gems (the other being the sister restaurant, Kellari Parea Bistro). From the generous staff to the food and decor, a feeling of warmth pervades every element of Kellari Restaurants, where a passion for fine, regional ingredients from the Mediterranean results in fresh cuisine that is both imaginative and traditional. Whole fish, brought in daily from Greece, Portugal, Spain and Latin America, are sold by the pound and proudly displayed for guests, who are encouraged to select their own catch. kellari peppers

With its warm and inviting ambiance and convivial spirit, Kellari Taverna, the Greek word for “cellar,” is reminiscent of a classic Greek taverna with its open kitchen, terracotta walls, and wood-beamed cathedral ceilings. Diners are instantly transported to the “old world” upon viewing the oversized vintner caskets that cap the wrap-around wooden bar and complement the restaurant’s homage to wine. What distinguishes Kellari from other Greek restaurants is the contemporary Hellenic menu, created by Executive Chef Gregory Zapantis, offering a more innovative approach to taverna fare. The menu features traditional Greek ingredients and flavors reinterpreted for the modern palate.

Open for brunch, lunch and dinner, “Kellari offers the best of both worlds,” says owner Stavros Aktipis, “the Greek traditions and flavors that New Yorkers know and love, coupled with innovative and unusual pairings that will set us apart from the competition.”

The knockout Décor: Kellari’s delicacies are graciously served in a setting evocative of a splendid Greek cellar. Innovative Greek architect Yianni Skordas has turned the spacious Kellari interior into a cozy dining environment. 

Kellari’s warm and inviting room seats up to 200, including two semi-private rooms for 50-80 people and is drenched in hues of orange and brown, with large wooden beams rescued from an early 1800s Greek revival building in lower Manhattan. The main dining room is adorned with colorful vases, pitchers and candles, while large crates of fresh lemons and limes top the expansive fish display showcasing the fresh “catches of the day.” Rich chocolate brown banquettes are comfortable and inviting; while the billowing sheer curtains add a breezy feel to the room. A second floor balcony, overlooking the dining room, houses Kellari’s vast wine collection with 300 bottles and labels from every Greek purveyor that imports to the United States. Kellari will also have an extensive wine by the glass program, with two to three dozen selections available daily.

Kellari’s back semi-private rooms are reminiscent of a comfortable living room with oversized banquettes, and it can be used for private events or intimate dinner parties. A large wooden armoire, decorated with delicate candles and a treated mirror sets the stage in this romantic environment complete with a leather couch and free standing lamps illuminating the soft orange lighting in the restaurant. In the center of the dining room is a large communal table designed by Ralph Lauren. This wooden table is made from a solid piece of Zembrano wood from Africa and can seat between 14 and 18 people. There could not be a better seat in the house to check out all the action at Kellari

A focus on fresh seafood is matched with a well-developed wine list. Kellari Taverna is a recipient of the Wine Spectator Excellence Award, and offers 250 wines by the bottle, many of them Greek. In fact, with over 100 Greek wines on hand, Kellari Taverna offers its guests the largest collection of Greek wine in New York City. Kellari also specializes in private dining. A recipient of Manhattan’s Finest Private Dining award in 2009, the restaurant has beautiful semi-private rooms and an event-planning staff that is dedicated to helping its patrons celebrate life’s important moments in style.

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Kellari signature is  thigh-quality, whole-grilled Mediterranean fish, such as the signature Lavraki, a sensational White Snapper, whole Gigantic Shrimp, grilled in their shell and the most tender octopus this side of the Adriatic. There are some slightly more American dishes, like the Maryland Blue Crab cake burger with herbed fries, in an intimate setting that is idyllic for dates and close conversation. Don’t neglect perusing the fresh seafood display before ordering. That’s half the fun and the fish is priced by the pound.

We can’t resist enjoying the beautifully made cocktails (great Martinis) with traditional Greek dips. The combination of our including a light yogurt-cucumber spread, taramasalata (salted and cured roe of cod or carp,dip), smoky eggplant puree and a spicy cheese concoction. The house-made pita bread is exceptional, as is the gratis house-made bread assortment and accoutrements. Other not-to-be-missed starters include the best Spanakopita or Phyllo pies with spinach, leeks & feta we’ve ever tasted and Cretan olive oil-infused sashimi-grade Tuna with caviar mousse or the freshest East & West Coast  Oysters imaginable.

With our entrees, the exquisite  Lavraki  "The Greek Pride" loup de mer, a mild Mediterranean bass, superb sautéed Red Mullet and Madagascar Tiger Shrimp that outclasses any shrimp or lobster you will ever eat, we enjoyed a melange of tomatoes, cucumber, onions, feta (never lettuce).

Meat lovers will enjoy such specialties as Kotopoulo, roasted herbed natural chicken and feta-infused; Steak "Brizola", 16 oz. New York strip served with hand-cut fries or Paidakia, rib cut, grilled lamb chops with olive oil & oregano potatoes. All lovely!

Desserts are not to be neglected. A far cry from the soggy, overly sweet renditions seen around town, I have never had better Baklava, the traditional phyllo and walnut pastry with honey and rose-water syrup; Galaktoboureko, vanilla bean semolina custard with a phyllo crust and apple syrup and a terrific Yiaourti me meli or sheep’s milk yogurt with wild thyme honey and toasted walnuts. Other options include Yiaourtopita,Yogurt cake drizzled with Vissino and Rizogalo, Arborio rice pudding with mastic & spiced poached quince. Don’t miss the fabulous Greek cookies and wonderful Greek coffee with an after dinner drink.

We drank a Gaia Estate Assyrtiko Thalassitis 2009 (from Santorini) throughout the meal. It was delicious and worth the $59 price tag. Made from the Varietal Assyrtiko, Thalassitis is a bone-dry wine with a delicate honeysuckle aroma and a crisp, mineral finish. A white wine of a strong personality. Works perfectly with seafood and also be served with lamb.

Dimitris Haronitis, general manager, supervises the service with warmth and style. Kellari Taverna, along with its sister restaurant Kellari Parea Bistro, bring some of the finest  high-end Greek cuisine this side of the Atlantic to New York City. Truly one of Manhattan’s great dining experiences and a personal favorite.It doesn’t get any better than this.

 Click Here for info on the Outstanding Jazz Brunch every Sunday

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Disclosure

Copyright 2010 By Punch In International. All Rights Reserved Disclosure

 

MEZEDES — A Greek tradition of sharing, plates & tastes

 
Oysters

East & West Coast (½ dozen) 15.95

Soupa Imeras

special soup of the day 8.95

Tartare

Cretan olive oil-infused sashimi-grade Tuna with caviar mousse 14.95

Swordfish

Skewered, fire-roasted, over sautéed spinach 13.95

Tzatziki

cucumber, garlic & dill with goat yogurt 8.95

Patzaria Skordalia

roasted beets, coriander & potato-almond garlic puree 9.95

Sardines

Portuguese, grilled with olive oil, herbs 13.95

Kalamari

simly grilled or lightly pan-fried with lemon and oregano 13.95

Garides

simply grilled jumbo Gulf shrimp, with lemon & herbs 16.95

Ravioli

lobster, scallops and shimp in tarragon infused sauce 16.95

Authentic Saganaki

baked Graviera cheese flamed with Metaxa 12.95

Clams

Long Island Littleneck (½ dozen) 14.95

Melitzanosalata

traditional roasted eggplant spread 8.95

Taramasalata

carp roe mousse spread with lemon & olive oil 8.95

Pikilia

housemade assortment of our savory spreads with pita chips 15.95

Keftedes

savory Angus beef meatballs in an Agiorgitiko wine sauce 13.95

Spanakopita

phyllo pies filled with spinach, leeks & feta cheese 12.95

Veggie Chips

crispy eggplant & zucchini chips, with tzatziki spread 15.95

Kellari Octapodi

grilled octopus, olive oil, red wine vinegar, capers, peppers, onions 17.95

Kavourokeftedes

blue crab cakes, pickled vegetables & saffron skordalia 14.95

Plevrakia

slowly-roasted lamb riblets with Taygetos oregano 14.95

CHEF’S SPECIALTY APPETIZERS

Octopus

sushi-grade, from the Mediterranean, charcoal-grilled to perfection 17.95

Mussels Santorini

Ouzo-steamed mussels, fresh herbs, tomato & feta 14.95

Scallops

Diver scallops, lightly grilled, over artichoke fricassee 16.95

Katsikisio Saganaki

goat cheese baked with apricots, almonds & Greek honey

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Freshly caught whole fish, grilled on charcoal — We recommend approximately one pound per person. Fish vary by weight and availability is dependent on market conditions. Our chefs de-bone your fish unless otherwise instructed; allow twenty to thirty minutes to prepare.

Astakos

(Maine) grilled lobster with lemon & olive oil 28.95 lb

Sinagrida

(Atlantic) American red snapper, moist, lean mild flavor 27.95 lb

Barbounia

(imported) pan fried red mullet with a rich, sweet flavor 26.95 lb

Tsipoura

(Mediterranean) sea bream, lean with a mild flavor 28.95 lb

Lavraki

(imported) "The Greek Pride" loup de mer, a mild Mediterranean bass 28.95 lb

Turbot

(imported) rich, mild flavor, similar texture to Dover 27.95 lb

Arctic Char

(Icelandic) pink, moist and a very distinctive flavor 27.95 lb

Fagri

(imported) firm, tasty, Mediterranean white snapper (Limited) 38.95 lb

Pompano

(Atlantic), "Florida’s Pride", firm, flavorful fish with a tender texture 28.95 lb

Lithrini

(imported) red sea bream from Zakynthos, Greece 37.95 lb

Black Sea Bass

(mid-Atlantic) wild bass, mild flavor, and flaky 28.95 lb

Dover Sole

(imported) "America’s favorite" delicate with a firm texture 38.95 lb

 

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Salmon

fire-roasted with pumpkin puree, spinach and organic beets 27.95

Corfu Shrimp

pan seared over asparagus and oyster mushroom risotto 26.95

Halibut

steak cut, over slowly-braised seasonal vegetables 27.95

Plaki

Chilean sea bass, tomato-braised with caper berries & potatoes 28.95

Snapper Pligouri

olive oil-poached fillet of snapper over tomatoe sage 28.95

Seafood Yiouvetsi

orzo with shrimp, scallops, mussels, clams 28.95

___________________________________________________________

Kotopoulo

roasted herbed natural chicken and feta-infused 25.95

Steak "Brizola"

16 oz. New York strip served with hand-cut fries 37.95

Paidakia

rib cut, grilled lamb chops with olive oil & oregano potatoes 35.95

 

__________________________________________________________

Traditional Greek seafood. Salmon
fire-roasted with pumpkin puree, spinach and organic beets
Mussels Santorini
Ouzo-steamed mussels, fresh herbs, tomato & feta 14.95
Scallops
Diver scallops, lightly grilled, over artichoke fricassee 16.95
Katsikisio Saganaki
goat cheese baked with apricots, almonds & Greek honey

Signature Dishes
Fresh whole imported grilled fish.
Appetizers
Variety of Savory traditional Mezedes (small plates or starters) and raw and marinated assorted Saganaki dishes prepared with Greek cheeses.
Main Courses
Grilled whole fish, lamb, steak and other specialty entrees. The menu starts with dips like melitzana, smoked eggplant with black sesame, and skordalia, and is followed by a unique selection of raw and marinated fish like the signature Greek barbouni, a red mullet soaked in vinegar, rosemary and olive oil. Traditional whole fish is sold by the pound and grilled with lemon and olive oil, but the kitchen also offers more ambitious dishes like sinagrida, a red snapper grilled in grape leaves with pumpkin, almonds garlic and greens.
Wine
Greek for “cellar,” Kellari offers 250 wines by the bottle and dozens by the glass – ample choice for pairing up with an extensive menu of contemporary Hellenic fare.

Catering-Events
Seating Capacity 220, with semi private rooms for up to 50-80 people, including A/V capabilities

Desserts

Yiaourtopita

yogurt cake drizzled with Vissino 7.95

Rizogalo

Arborio rice pudding with mastic & spiced poached quince 7.95

Bougatsa

semolina & ricotta custard in cinnamon phyllo with fig ice cream 8.95

Baklava

traditional phyllo and walnut pastry with honey and rose-water syrup 8.95

Galaktoboureko

vanilla bean semolina custard with a phyllo crust and apple syrup 8.95

Yiaourti me meli

sheep’s milk yogurt with wild thyme honey and toasted walnuts 8.95

Pagoto

housemade ice cream or sorbet 8.95

Sokolata

chocolate soufflé cake with halva mousse and spiced chocolate sauce 9.95

Frouta Epohis (for 2)

seasonal market fruit with yogurt 15.95

THEATRE PRIX FIXE
THREE COURSE 32.95
Seven days a week, before and after theatre
THREE COURSE 32.95
4-7pm & 10pm-12am

2 Courses: $29.95

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