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Thalassa: Poseidon Approved
A Contemporary Greek Seafood Eatery in Tribeca

This time of year when spring is trying desperately to blossom, the thought on the minds of many is when they’ll be able to relax by the ocean, feel the sunshine, and enjoy a dinner of freshly prepared seafood. Greek cuisine relies heavily on the Mediterranean to create their healthy and simple cuisine. Recently, Thalassa in Tribeca, celebrated their ten year anniversary of serving diners contemporary and classic Greek seafood dishes in a glamorous nautical atmosphere. If Poseidon owned an authentic Greek seafood restaurant, Thalassa, meaning sea in Greek, would be it. With handsome leather chairs and banquettes, Greek urns, white billowing sails overhead, and a white marble and mosaic curved bar, Thalassa is fit for the gods of the sea.

Occupying three levels (the Main Dining Room, the Wine Room and Gallery Loft) of an historic former warehouse in Tribeca, Thalassa is able to offer diners a unique variety of Mediterranean seafood that is personally and independently imported by the restaurant’s owners, the Makris family. All of the seafood has been selected by the Makris family’s century-old imports company, Fantis Foods, thus insuring the quality served in the restaurant. Dinners can look forward to starting their meals with the Grilled Octapodi with micro-organic greens tossed with olive oil and red wine vinaigrette and Thalassa’s speciality, Maine Diver Sea Scallops wrapped in katafi filo, sheep’s milk butter with a kalamata balsamic reduction. For a non-seafood choice we recommend the Veal Dolmas, a grape leaf stuffed with veal, rice, and avgolemono (egg-lemon) sauce and the Pikilia Mediterranean Dip assortment served with warm pita. A main course must is the Mediterranean Lavraki served with New Zealand langoustine, a garlic-almond mousse, and okra. The Lavraki is served whole, so be careful for teeny tiny bones! For traditional Greek desserts with a modern twist Thalassa doesn’t disappoint. Try their delicious Ekmek made with katafi and cream with pistachios all wrapped in a Valrhona chocolate dome, the Mastihna Panna Cotta topped with caramelized pears and fresh berries, or the favorite of Greek desserts, Bakalava served with a manouri cheese mousse on layers of almonds, walnuts, and thin fillo.

Besides fresh seafood Thalassa also boasts an award-winning wine list featuring an extensive variety of rare boutqiue Greek wines. Curated by Steve Makris, Thalassa’s wine list has a superior selection of over 12,000 global wines, many of which line the walls of their Wine Room on the lower level. Thalassa also offers interesting Greek-inspired cocktails such as the Ouzo Mojito made with Tsantali Ouzo instead of rum. Ouzo has a particularly strong anise taste and tends to be a Greek-only spirit choice, but give this a chance, it was a truly refreshing spin on a common, sometimes mediocre, cocktail.

 

Thalassa is located in Tribeca at 179 Franklin Street.

For more information on the ocean’s bounty found at Thalassa, check out their website for a full menu.