Photos: Pappas Taverna
Restaurateur Stratis Morfogen is going back to his roots with Pappas Taverna. It’s the name of the Greek restaurant opened in New York by his grandfather in 1910. The restaurant is located on a busy strip of MacDougal Street in the former Panchitos space, just steps away from Minetta Tavern. Morfogen’s partner in the project is star chef Todd English.
Adding to the ambiance are authentic Greek wood burning ovens covered in iridescent blue tiles where much of the food is prepared. The menu is divided into different categories like “Mini Clay Pots” where diners are offered a choice of three items ranging from Edamame Feta and Carrot Hummus to Lentil Spread Whipped Tahini and Toasted Corn Raita.
Small plates meant for sharing include Lobster Roll Spanakopita with spinach dip and crispy kataifi; Zucchini Kebabs with feta and crushed pepper; and Charred Octopus Souvlaki with red wine and spicy tzatziki. Greek Style “Pappas” Originals include Lamb & Lemony Potato Pot Pie with filo crust, and Dad’s Stuffed Sole Rolls with spinach, feta, citrus beurre blanc, and fried caper berries
From the oak wood burning oven emerge whole fish (branzino, halibut, barbounia, dover sole and more) and prime meats (porterhouse, NY strip, bone in filet mignon, Colorado lamb chops and a 40oz “Pappas” tomahawk). Also on the menu, Duck Shawarma carved tableside and Orzo King “Crab O’Nara” for two. For dessert, there is Baklava & Galaktoboureko “filo” Spring Rolls, and Dried Cherry Loukoumades; among others.
Cocktails also draw inspiration from Greece like the Athena’s Bramble with Bombay Sapphire, lemon juice, strawberry purée & lemongrass syrup; and Mykonosca with Greygoose, simple syrup, lemon juice & club soda.
Sculptures, some depicting Greek Gods, like snake-filled Medusa line the walls of this manicured dining space with blue banquettes and white tablecloths adding to this fine dining experience you will find at Pappas Taverna.
For more information, visit theoriginalpappas.com