Limani Hospitality Group, behind such restaurants as Limani New York, Limani Roslyn and Prime 1024 Steakhouse, has launched Limani Taverna in Woodbury, New York. The kitchen is helmed by Executive Chef Peter Spyropoulos (Le Cirque, Bouley and Estiatorio Milos) who is offering inventive and playful dishes along with reimagined Greek classics.
Look for appetizers like Lamb Riblets, char grilled Colorado spareribs seasoned with lemon, oregano, and olive oil; Sesame Feta that wrapped in phyllo dough with mint honey and sour cherry preserve; and Chef Spyropoulos mother’s recipe for Spanakopita made with fresh spinach, leek and feta cheese layered in crispy phyllo dough.
Main dishes showcase The Sea and The Land, including whole fish such as Branzino served with vegetables and lemon potatoes; Sea Bass for Two wild caught from North Carolina; Lamb Chops with lemon potatoes and tzatziki; and Filet Mignon Kebabs served with pita, tzatziki, and fries. Two Makaronades or Greek pastas are showcased - Seafood Pasta and Astakomakaronada, a lobster pasta.
Desserts include Greek-style Baklava with layers of phyllo dough baked with honey, almonds, walnuts, and cinnamon, Chocolate Soufflé and seasonal gelato and sorbet. A three-course Pre-Fixe dinner is priced at $35 per person with the option to add a glass of wine for an additional $6.
Located in the former Oniro Taverna space, the restaurant has been fully remodeled with tables adorned with white tablecloths and seashell-shaped lighting fixtures. A lounge area with an indoor fireplace can be found near a marble bar featuring Greek wines and specialty cocktails. Limani Taverna also has a beautiful tree-lined outdoor patio. >>
