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If you can't make it to the Olympics this summer, a visit to En Plo may be the next things. This bi-level Greek restaurant just west of Columbus Avenue -- the massive downstairs will soon formally open as an ouzerie (aka Greek cocktail lounge) -- serves food that deserves a medal.Review By: Brian Scott Lipton
Appetizers -- here known as orektika -- are quite generously portioned and modestly priced; so why not let them make up the bulk of your meal. You can get going with a platter of traditional dips such as skordalia, tzatziki, taramasolata and the somewhat less known ktipiti (spicy feta spread made with hot peppers) while you sip one of the house's surprisingly satisfying Ouzo-based cocktails. For round number two, choose somewhat more substantial goodies, like perfectly greaseless fried rounds of zucchini and eggplant, the wonderful fried cheese known as saganaki, very tasty gigantes (large baked lima beans) or, if you're feeling rather adventurous, a plate of fried sea smelts or grilled octopus. Or consider the restaurant's lightly-dressed take on Greek salad or a lovely platter of arugula mixed with sliced red onion and goat cheese in a tangy balsamic vinaigrette.
Main dishers here focus almost exclusively on fish -- and chef/co-owner Peter Spyropoulos will be happy to help you select one, fresh as can be, from the display just outside the open kitchen. They are then simply grilled with a few herbs, filleted and brought to the table (complete with head and tail). Do note that the fish is sold by the pound -- at prices between $18-$27 per pound -- and that diners are encouraged to order one pound per person. If you want to try a different preparation, consider the excellent plaki, which is Chilean sea bass that has been baked in a clay pot until it's fork-tender.
I've rarely found reasons to leave room for dessert at Greek restaurants, but I dare you to just eat one of the honey-covered fried dough balls. They are almost as addictive as hot Krispy Kreme donuts.
Neighborhood: West 70s
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