#PeachysPicks #TerrificTakeout #NewYork #Manhattan @AmmosNewYork @AmmosEstiatorio Invites You to #RestaurantWeek Tuesday, January 17, 2023 to Sunday, February 12, 2023
Ammos Estiatorio Owner Dimitris Nakos cordially invites you to experience Restaurant Week!
The incredible ravishing, robust red by Naked King, hailing from Mount Olympus, is available by the glass for the first time
Drumroll please! The best deal in town that you can eat starts tomorrow, and you know what we are talking about: RESTAURANT WEEK!
It runs in Manhattan from January 17th to February 12 and at Ammos Estiatorio, you can enjoy the spectacular deal of three courses for dinner at $59 or lunch for $45.
Both menus in full are found at the conclusion of this article.
Your stomach is going to want your dinner to exclaim: "Here's Looking at You Kid!"
Baby it is cold outside and fun awaits on the Mediterranean Shores INSIDE of 52 Vanderbilt Avenue.
It has been quite awhile since we visited our good friend, Pikilia. As avid readers remember, this means dips in Greek and the fab five assortment of spreads- tzatziki, taramasalata, melitzanosalata, htipiti, skordalia, is served with fresh, warm pita to rock your palate.
The intoxicatingly addictive, delicious, flavorful concoction of each respectively is wondrous to experience and let us introduce you to each of the five hits. Each of them is super smooth and a winner of a green flag to welcome in dinnertime.
Starting at the front and going sequentially to the back:
When you taste the quintessential essence of the sea, TARAMA, your tastebuds will exclaim: ENCHANTE! That means nice to meet you if you didn't take French.
This exquisite rose-hued luxury is Greek Fish Roe and is the definition of delicious. We might like it the best except for our all time favorite of:
TZATZIKI!!!!
The creamy goodness of this dip cannot be overemphasized.
Yogurt, cucumber, olive oil, dill, and garlic team up to ignite your appetite. The first syllable here is the second syllable of pizza.
Next in the batting order is htipiti. The Red Pepper has quite a kick that will secure a homerun in your stomach. It's bold flavor will wow you but not set you on fire.
A milder concoction is the melitzanosalata, eggplant-based. It is a lovely balance and rounds out the party well. It's the dip that gets along best with everyone else!
Finally, the garlic almond spread is named skordalia on the Ammos menu. It successfully combines these two flavors that you might not see together often.
For a main course for restaurant week, Fresh Catch of the Day is always an inviting choice, especially considering the specialty seafood of Ammos Estiatorio! The day we visited, a lovely Halibut upon couscous graced our presence with Executive Chef Bruno Marino's special preparation of lemon and olive oil which accentuated the flavor perfectly and arrived in style in a silver boat. Your restaurant week ship has come in! Peachy Ahoy indeed. Some Catch of the Day Glamour Shots:
Like peas and carrots and Forrest Gump and Jenny, Food and Wine goes together!
You can't have one without the other, and for restaurant week only, Naked King is being offered by the glass at $22.
This wine has a bit of magic in it.
See, at first it appears to have a pure white label...until you get a drop of wine on it.
More drops of wine reveal the name!
Ammos is proud to present Naked King from the Pieria Eratini Winery! It really is the king of wines and punctuates your Restaurant Week celebration perfectly: you will feel like royalty. It's the flagship wine from this winery and is as rich and concentrated as your next deal you'll close over it. It demonstrates a unique and local terroir-driver expression of Syrah weighing in at an 85 percent ratio rounded out with Kolindrino at 15 percent enhancing its tannic structure. Fifteen years ago the vines that bear this fruit were planted and the altitude and cold southerly winds from Mount Olympus cultivate a long ripening period while maintaining premium freshness in Northern Greece.
The two grape varieties are co-fermented at temperatures that don't exceed 24C/75.2F and the total maceration is at Bordeaux levels of close to 25 days.
Expressive with notes of black cherries and blueberries, vanilla and licorice it translates to a fleshy and rich wine with velvety tannins. It's versatility confirms it goes well with both the fish and meat.
Ammos might be the essence of Greece as Dimitris hails from Athens, but you know his BIRTHDAY IS ON THE 4TH OF JULY and if that doesn't celebrate America, we don't know what does. Apple pie, the All-American dessert, is crafted at Ammos with a greek twist of Halva nuts, honey, sesame seeds and hot semolina and the apples themselves are a fabulous green Granny smith! Accompanied by vanilla gelato, this firework sensation of a sweet is the perfect ending to another winner of a dinner by Ammos Estiatorio.
Ammos Estiatorio continues to earn our Highest Recommendation.
52 Vanderbilt Avenue
New York, NY 10017
Tel: 212.922.9999
https://www.facebook.com/AmmosEstiatorio
DINNER MENU
Appetizers
(Choice of one)
Salata Kipou
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing
DINNER MENU
Appetizers
(Choice of one)
Salata Kipou
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Octapodi ($plus $11)
Sushi quality grilled Mediterranean octopus, fennel, Spring onions, roasted red peppers, sweet balsamic emulsion
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main course
(Choice of one)
Psari Imeras
Fresh catch of the day, chef’s special preparation
Rizi Vegetarian
Arborio rice sautéed with a mix wild mushrooms, seasonal vegetables, diced peppers, infused with truffle oil
Arni yiouvetsi
Traditional slowly cooked lamb shank in
a homemade tomato sauce over greek orzo casserole
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussels sprouts & wild mushrooms, lemon potatoes
Paidakia (plus $14)
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 one)
Baklava
Mixed nuts layered in phylo dough Dipped in honey syrup
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chefs daily specialty ice-cream or sorbet
***
LUNCH MENU
Appetizers
(Choice of one)
Salata Kipou
Baby arugula, fine julienne carrots, mixed peppers, Brussels sprouts, haricot vert, tri-color cauliflower, light lemon garlic dressing
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main course
(Choice of one)
Psari Imeras
Fresh catch of the day, chef’s special preparation
Rizi Vegetarian
Arborio rice sautéed with a mix wild mushrooms, seasonal vegetables, diced peppers, infused with truffle oil
Bifteki Arni
Ground lamb burger, rosemary served with Ammos oregano fries
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussels sprouts & wild mushrooms, lemon potatoes
Dessert
(Choice of one)
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chefs daily specialty ice-cream or sorbet
