#Breaking Fabulous Fall Favorites Continue Exclusively at @AmmosNewYork Its Time to GO GREEK for Autumn PART TWO of TWO! By #DimitrisNakos 52 Vanderbilt Avenue #EatRealFood #PeachysPicks

If your octopus doesn't smile at you like that, you must not be going to Ammos Estiatorio!

 

It's not who you know, it's WHOM YOU KNOW and we know Dimitris Nakos, Founder and Owner of Ammos Estiatorio, the leading seafood destination!  Recently, we covered the launch of their fall 2026 menu here, and we're thrilled to continue the story today.  Mediterranean octopus is a showstopping appetizer grilled to perfection!  After it's grilled, it's tossed in a sublime garden of fresh onions, capers and tomato and garnished with watercress.  Yellow split peas, garlic, lemon, evoo, salt and pepper compose an artful Santorini fava which the eight-legged wonder is served upon, ultimately hitting the high notes on deliciousness from the sea and total freshness.  It boasts spectacular tenderness and is presented in diagonal cuts adding to the aesthetic appeal! 

This eight-ounce cut of Salmon at Ammos Estiatorio announces it's not just an entree, it's an entire ballet of flavor with a higher level of nuance.  It outclasses lesser poissons across the city as it is first pan-seared which yields a terrific crispy skin, then it's grilled medium and luxuriates upon a hand-crafted Fall Mediterranean Ratatouille of eggplant, carrots, potatoes, onions and tomatoes all married in basil sauce with Feta Cheese garnish.  A creatively sumptuous dill jasmine rice sings back up with scallion accentuation.  Finally, a warm spinach puree with fabulous consistency serves as the base for both sides to bring the dish into full autumn culmination with its complimentary layer of flavor.

From every angle, the Coconut Cake is a winner.

Someone once told us: Life is short.  Eat dessert first!  If you have a sweet tooth with a taste for the finer things in life, opt for Dimitris Nakos's own specialty recipe Coconut Cake with Greek Honey Syrup inside!  We bet you've never had this before!  Served with strawberries at their peak of ripeness and premium vanilla ice cream, it's topped off with raspberry drizzle and mint to make every day of your life a celebration.

Fall at Ammos is truly spectacular and it's time to enjoy their latest and greatest premium creations for the autumn season created just for you!

Ammos continues to earn our Highest Recommendation.

Don't forget they have breakfast now too!

52 Vanderbilt Avenue

New York, NY 10017

Tel: 212.922.9999

email: info@ammosny.com

https://ammosny.com/

Available for private events

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What Grok by XAI and Elon Musk tells us about Ammos Estiatorio today:

Ammos Estiatorio is an upscale Greek seafood restaurant in Midtown East, Manhattan, at 52 Vanderbilt Avenue, New York, NY 10017—steps from Grand Central Terminal.⁠Opentable

Owned by Dimitris Nakos (an Athens native), it focuses on authentic Greek and Mediterranean cuisine with a strong emphasis on fresh seafood. Whole fish are flown in daily from Mediterranean waters, alongside traditional mezedes (small plates/appetizers), grilled octopus, shellfish, lamb, and other regional dishes. Ingredients such as extra virgin olive oil, barrel-aged feta, strained yogurt, honey, sea salt, oregano, and capers are imported from Greece.⁠Grokipedia

The name “Ammos” means “sand” in Greek. The bright, two-story space uses light woods, weathered stone, and an airy design meant to evoke the Greek islands.⁠Opentable

Starters 

Soup

Chef’s seasonal selection                   16

Ammos Chips (for sharing)          36

Crispy thin-cut mixed vegetables, saganaki bites, served with yogurt garlic sauce

Five Spreads Assortment (for sharing)          39

Five traditional Greek spreads, served with pita or fresh-cut vegetables

Traditional Spreads (choice of one)       18

Tzatziki, Taramosalata, Melitzanosalata, Htipiti, Skordalia, served with pita or fresh-cut vegetables

Saganaki           28

Greek graviera cheese, lightly fried and flambéed with Metaxa brandy

Traditional Spinach Pie              21
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing

Crispy Zucchini croquettes                  24

Graviera & feta cheese, mint olive oil, served with tzatziki

Beets Skordalia                29

Oven roasted golden and blood beets, served with almond garlic purée

Meatballs               26

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

Fresh Sardines            28

Grilled or pan fried, Mediterranean fresh sardines, fresh lemon & Greek herbs

King Shrimp 

Grilled head-on prawns with a lemon-olive oil emulsion, served with dill jasmine rice          M/A

Shrimp Saganaki           38

Jumbo shrimp sautéed with fresh tomatoes, garlic & sweet onion, finished with ouzo, topped with warm creamy feta & parsley, served with pita

Calamari                 28

Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli

Octopus             43

Tender Mediterranean octopus served over Santorini fava

Tuna Tartare          39

Finely diced tuna with taramosalata spread, chopped tomatoes, cilantro & scallions, served with crispy pita

Salads

Sides

·     Chicken Breast 15 /   Grilled Calamari 17   /   Shrimp 21 /   Salmon 25   /   Pan Seared Tuna 29

Greek Salad            31

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

Dimitri’s Salad       36

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing
(choice of feta or goat cheese)

Beets Carpaccio         32

Thin-cut oven roasted golden and blood beets, shallot vinaigrette, pistachio yogurt, crispy garlic

Fresh Whole Fish

Our selection of the freshest fish is flown in daily. Priced per pound

Fish is carefully deboned unless otherwise requested. Some small bones may remain. Please allow additional time for larger fish.

Lavraki  (Mediterranean Sea Bass)       46

Imported, Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness

Tsipoura  (Greek Sea bream)       46

Imported, delicate, mild and slightly sweet, tender, flaky white flesh, clean flavor

Fagri  (Greek Porgy)        58

Imported, firm, delicate white flesh, mild, slightly sweet flavor, clean finish

Turbot          62

Northeast-Atlantic and Mediterranean regions, delicate white flesh, mild, rich buttery flavor

Red Snapper          56

Atlantic Ocean, firm, flaky white flesh, mild, delicate finish

Black Sea Bass        54

Mid-Atlantic Ocean, tender, flaky white flesh, mild, slightly sweet flavor, delicate texture

Fluke            49

Western Atlantic Ocean, mild, lean, soft tender texture, delicate white fish, slightly sweet flavor

Dover Sole        76

Imported, English Channel, mildly sweet flavor, buttery, small tender flakes

Specialties

Market Fish            48

Fresh catch of the day, chef’s special preparation

Seafood Pasta          54

Linguini pasta tossed with calamari, shrimp, octopus and chopped clams in garlic, basil and tomato sauce, finished with clam broth and butter

Salmon           46

Pan-seared salmon served with spinach purée, Mediterranean ratatouille & dill jasmine rice

Tuna             54

Crusted in fine herbs pan-seared tuna, truffle carrot puree, wild mushrooms, sautéed spinach, baby carrots, red bell peppers with basil oil & ginger soy cider vinaigrette

Mousakas               42

Sautéed ground beef with roasted potatoes, zucchini and eggplant, topped with feta béchamel sauce

Grandma’s Pasta              38

Grandma’s pasta in traditional Greek meat sauce

Half chicken           42

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Ammos Burger          39

Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce

Lamb Shank           58

Traditional slowly cooked lamb shank in a homemade tomato sauce over mashed potatoes

 

Vegetarian

 

Grilled Vegetables            32

Grilled eggplant, zucchini, vine tomatoes, Vidalia onions, bell peppers & carrots, served with almond garlic purée

Mediterranean Pasta          36

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

 

 

Meats

 

Complimentary Side
Choose one: Mashed Potatoes, Ammos Fries, or Crispy Onions

 

 

Lamb Chops

Grilled rack of lamb, Mediterranean herbs, lemon & olive oil emulsion                  79

 

Ribeye Steak 

24oz Prime bone-in Ribeye steak, roasted garlic, rosemary & thyme Butter                 95

 

TOMAHAWK (for sharing)

32 oz. Thick-Cut Bone-In Ribeye Steak, roasted garlic, rosemary & thyme Butter      125

 

Add a Side Sauce      6
Garlic Peppercorn • Creamy Truffle

 

Specialties for Sharing

Surf & Turf              195

Two Prawns & 24oz Prime bone-in Ribeye steak served with mashed potatoes & crispy onions & Ammos truffle fries, side of garlic peppercorn & creamy truffle sauce

Curated selection of fresh seafood or meat specialties    495

Serves four to six people. Please ask your server for details

 Sides 

·     Crispy Onions                         14

·     Fresh cut oregano fries           14

·     Truffle fries                             18

·     Roasted lemon potatoes          16                   

·     Mashed potatoes                     16

·     Wild mushrooms sauté          18      

·     Mediterranean Ratatouille     14

·     Sauteed spinach                      14

·     Roasted baby beets                 15

***

Prix-Fixe LUNCH three course menu $55

AVAILABLE: Monday to Friday 11:00am - 4:00pm

Starter   (Choice of one) 

Soup

Chef’s seasonal selection      

Dimitri’s Salad      

Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, roasted walnuts, cashews, Greek honey & garlic balsamic vinaigrette dressing           (choice of feta or goat cheese)

Traditional Spinach Pie            
Spinach, leeks, Greek feta, scallions, dill, finished with tomato sauce & a mint-olive oil dressing

Calamari

Tender squid, grilled with lemon & olive oil emulsion sauce or crispy with lemon caper aioli

Meatballs              

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

Main Course (Choice of one)

Market Fish           

Fresh catch of the day, chef’s special preparation

Mediterranean Pasta         

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

Half chicken          

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Ammos Burger        

Ground sirloin burger, grilled tomato & onion, mesclun salad, topped with feta cheese, served in warm pita with Ammos oregano fries, tzatziki & aioli sauce

Dessert (Choice of one)

Karidopita

Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream

Pagoto / Granita

Chef’s daily specialty ice-cream or sorbet

***

Pre-Theater  three course menu $55

AVAILABLE: Monday to Friday 4:00pm – 6:30pm - Weekends all day

Starter   (Choice of one) 

Soup

Chef’s seasonal selection

Greek Salad           

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

Meatballs              

Ground sirloin meatballs cooked in tomato & basil sauce, parsley, springled with crumbled feta

Main Course (Choice of one)

Lavraki  (Mediterranean Sea Bass)

Greek Islands, lean fish, mild, delicate and flaky, subtle sweetness, served with roasted vegetables

Mediterranean Pasta         

Linguine, tossed in garlic, fresh tomato & basil sauce with pistachio pesto & goat cheese

(Available without goat cheese and prepared with extra-virgin olive oil)

Half chicken          

Pan-seared tender chicken, finished with fresh lemon & butter, served with golden lemon potatoes & Dijon yogurt sauce

Dessert (Choice of one)

Karidopita

Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream

Pagoto / Granita

Chef’s daily specialty ice-cream or sorbet