All Columns in Alphabetical Order

Thursday, November 10, 2022

#PeachysPicks #TerrificTakeout #NewYork #Manhattan @AmmosNewYork @AmmosEstiatorio Kicks Off New Year's Eve 2023 With A Smashing Menu with Oysters Onassis and Moet to Perfectly Ring in the New Year December 31, 2022

Executive Chef Bruno Marino and Owner Dimitris Nakos have started the countdown to New Year's Eve at the one and only Ammos Estiatorio!
New Year's Eve is just around the corner and it's time to get excited for the Ammos Estiatorio 2023 New Year's Eve Celebration!
There's only one place to be in the world on New Year's Eve and that is Manhattan!
And specifically in these highly celebratory times post-covid, Ammos Estiatorio is where the best party in town is held at 52 Vanderbilt Avenue just west of Grand Central Terminal.  The freshest fish, the crispest champagne and the most festive evening is in store for you and it begins at 6pm on December 31, 2022.
Also, it has never been easier to get to with the Long Island Railroad now always stopping at Grand Central Terminal before Penn Station which is breaking news!
Anticipate the pop of the cork!  The brilliant menu is five courses: Amuse Bouche, Appetizer (five choices), Salad (two choices), Entree (six choices) and Dessert (two choices).
The finalized menu in its entirety is at the conclusion.
Anyone can make Oysters Rockefeller but only Ammos can make OYSTERS ONASSIS!
The succulent Amuse Bouche which are of course named after Ari are baked oysters accentuated swimmingly with nutritious spinach and luxurious Greek kasseri cheese (50/50 goat/cow) divinely dancing to the countdown in your stomach in a rich butter sauce.  You'll revel in the sublime flavor and these memorable morsels will be emblazoned in your memory.  Pictures speak louder than words:
A salad is an essential element of all triumphant meals, and Ammos Estiatorio nails the Mediterranean Diet and puts your nutrition into high gear with fabulous flavors from Greece.  Please befriend the Pantzaria!
And learn a new Greek word: it means BEET.
Both crimson and gold beets punctuate the well-textured watercress bed and if you are also a graduate of the place that teaches #EvertoExcel like Peachy Deegan you are going to start singing For Boston in your stomach because those are the Boston College colors.  We absolutely adore the color combination and the freshness of these vivid vegetables.  Crumbled goat cheese expertly sourced from Greece and toasted pignoli nuts come to the party and Frangelico white balsamic vinaigrette is the ideal finishing touch.  Order this and just beet it!
Vegetarians and Vegans of the world, rejoice!  The Greek Gods of Ammos have shone down upon you and they have risen to the occasion of creating the most gorgeous and delicious vegetarian and vegan entree: Gemisti Pipera!!!
A majestic roasted bell pepper is stuffed with hearty chopped eggplant, choice shiitake mushrooms, zealous zucchini, flavorful Vidalia onions, ripe tomatoes and comforting fingerling potatoes all reclining upon a beaming bed of pesto couscous.  It is as delicious and fabulously flavored as the vivid, nutritious colors indicate!
Ammos Estiatorio continues to earn our Highest Recommendation.
Happy New Year's Eve!

52 Vanderbilt Avenue 
5 course menu - $175

With a New Year’s Toast Glass of Moët & Chandon (Brut or Rosé)


Baked Oysters topped with spinach, Greek kasseri cheese, rich butter sauce

APPETIZER (choice of)

Garides Kataifi

48 hours braised tiger shrimp, wrapped in kataifi phyllo dough served with our signature yogurt parsley sauce


Sushi quality grilled Mediterranean octopus, fennel, spring onions, red wine vinaigrette

Tuna tartare

Finely diced Yellow Fin Tuna, tomatoes, Serrano peppers, cilantro, a touch of garlic, fresh lime juice, avocado paste, soy sauce vinaigrette

Laxanika skaras

Grilled eggplant, zucchini, vine tomatoes, Vidalia onion & jumbo asparagus,
almond garlic purée


Roasted lamb riblets, Greek mountain-grown oregano, lemon sauce

SALAD (choice of)


Roasted tri-colored baby beets, crumbled goat cheese, watercress salad, toasted pignoli nuts, Frangelico balsamic vinaigrette


Beefsteak tomatoes, Kalamata olives, Spring onions, cucumbers,
tri-color peppers, barrel-aged feta, fresh Mount Taygetos oregano, evoo

MAIN DISH (choice of)

Lavraki en papillote

Filet of Lavraki layered with zucchini, cherry tomatoes, fennel and lemon potatoes wrapped in parchment paper.

Psito Psari

Pan-seared Chilean sea bass, sautéed beet greens, tomato beurre blanc sauce


Crusted in fine herbs sushi quality tuna, fingerling potatoes, Brussel sprouts, avocado mousse, soy cider vinaigrette

Gemisti Piperia

Roasted bell pepper stuffed with chopped eggplant, shiitake mushrooms, zucchini, Vidalia onions, tomatoes, fingerling potatoes on top of pesto couscous


Grilled bone-in Ribeye steak served with creamy spinach


Grilled rack of lamb over traditional gigandes, giant baked beans cooked in tomato sauce with Spring onions, dill &sprinkled with feta cheese crumbs

DESSERT (choice of)

Yiaourti Krema

Chilled Greek yogurt flan served with honey & grandmother’s berry coulis


Chocolate cake soufflé, berry coulis served with Ouzo whipped cream

For info & reservations call or text:


T: (917) 833-9120


Back to TOP