Don’t tell your YiaYia because she might open her own Greek restaurant to get rich because the upscaling of Greek food will reach a new high at noted chef Todd English’s Pappas Taverna in New York.
It will be $275 a plate and bottles of wine costing up to $3,500, but you can get a glass for $870 if you’d rather at the taverna that opens Feb. 15 in Greenwich Village, said Side Dish, no word why English decided to try his hand with Greek food.
The wood-fired restaurant, said the site, will provide a modern, playful take on Mediterranean cuisine and an option for just $175 per person if you don’t want lobster and porterhouse steak, which don’t seem to be Greek.
Restaurauteur and partner Stratis Morfogen told the site that, “the chefs will cook until the table gives up,” Morfogen said. “They can have eight courses. Chef English and (chef de cuisine) Pavlos Devaris will consult with the guests and cook based on their preferences, more meat, or fish, or vegetarian.” There’s also torched tuna if you want a twist on tradition.