.jpg)
Peachy Picks #Anatoli56 Since November 2024 by #ExecutiveChef #PaulSagos #PeterSagos #AnthonySagos #TedSagos #NicholasOConnor #Greek #Taverna 1066 Second Avenue at East 56th Street Manhattan
The Grilled Skirt Steak is a Carnivore's Delight at Anatoli 56
It's not who you know, it's WHOM YOU KNOW!
And we are thrilled to announce the newest Peachy's Pick: Anatoli 56!
They were first featured in late 2024, advanced in the summer of 2025 and today we announce they are in it to win it. They are not a one-hit wonder like some of their competition is that will invariably come and go, and their consistency in high quality taverna cuisine served with care will win you over too. The salads are spectacular and there are five choices. We chose the Marouli Salad: Romaine lettuce, scallions, cherry tomatoes, FRESH DILL (Peachy loves it!), and Feta team up with a refreshing lemon vinaigrette that they put on the side for Ms. Superpicky. They listen and have great hospitality skills with depth at Anatoli 56. ALL OF THEM. This is a team of brothers, a father, and the newest secret weapon: Nicholas O'Connor, who has joined the ownership team. Another winner is the beets and burrata. We see so much goat chese and burrata. We believe burrata knocks out goat cheese any day and also this is a more unusual pairing that to us is far more delicious. Mixed greens, high-level creamy burrata cheese, roasted beets and toasted almonds are a beacon of freshness with hazelnut vinaigrette.
The Spanakopita appetizer is still a triumph! It is not our first encounter with this dish here. The spinach pie is mostly what you would expect until you encounter the fennel, which is a secret weapon of paternal Grandmother Litza. Layered phyllo dough, baby spinach, leeks, fennel, dill and Hotos feta make this a desirable spinach pie.
The appetizers are sensational and as we head into chilly weather we would especially encourage the healthful Gigantes Plaki that tastes like a warm hug: stewed giant beans in tomato, dill, onions and crumbled feta cheese. We make no nutritional claims but this sounds like great protein to us.
Also, pictures as always are unedited.
And, we asked Grok to teach you more about the differentiation between Estiatorio and Taverna.
Anatoli 56 is a Taverna.
Grok says:
Estiatorio (εστιατόριο) is the Greek word for “restaurant” and generally refers to a more formal or upscale place, while a taverna (ταβέρνα) is the classic casual, often family-run Greek eatery focused on shared, traditional meals.
A taverna is rooted in traditional Greek social dining (the word comes from the Latin taberna). It feels like an extension of the home table: you often share dishes in the middle of the table, the meal can last hours with no rush, house wine is common, and the focus is on hearty, unpretentious food based on what’s fresh or available that day. Paper tablecloths, simple décor, and a welcoming (sometimes noisy) vibe are typical. Variants include fish tavernas (psarotaverna).Greektriplanner
An estiatorio is literally a restaurant. It signals a step up in formality—better service, nicer table settings, a more extensive wine list, and often more polished or varied cooking while still being authentically Greek. It can range from modest to quite elegant.Eathealthy365
In practice the lines can blur (especially in tourist areas or modern places), but the core distinction is formality and style of experience: taverna for relaxed, communal Greek living-room dining; estiatorio for a more conventional restaurant meal. Other related spots include the ouzeri (meze with ouzo) and magirio (simple cooked-food places, often for lunch).
Anatoli Chips are amazing and of course made to order like everything else. Fried eggplant and zucchini chips with Peachy's close friend Tzatziki are truly outstanding here. The arrangement is fun and attractive as well, and they achieve the correct crispness. Finally in appetizers, you must get the Assorted Greek spreads as they are among the best we've had and we believe they know what they are doing with them: Tzatziki, Taramasalata (fish eggs, Peachy's second favorite), Melitzanosalata (eggplant), Spicy Feta and Skordalia (garlic) are all exciting endeavors that will ignite your appetite.
It is amazing to us when we call an unfamiliar place that someone that answers the phone might think Peachy's last name is vegan. It is not. We love meat. And we think Anatoli 56 is talented in this territory from the Wagyu Burger of eight ounces on a brioche bun with American cheddar, delicious garlic aioli and normally with fries (they substituted a small Greek Salad at our request) to the Grilled Skirt Steak. This steak in particular was our favorite entree this visit: the succulent steak itself medium rare as ordered is a revelation in chimichurri sauce and grilled vegetables. Also, they give you the correct knife, which you cannot count on everywhere.
Note we have had different favorite entrees every visit which is testament to the array of talents here.
Nicholas chose this amazing red and they said YAMAS!
Finally, in case you are reading Matthew Schaefer (he has been published on here), you should know you are Nicholas's favorite Islander and we hope all readers are enjoying our hockey coverage as much as our Greek restaurant coverage!
The final hit was Branzini: a whole fish, butterflied, deboned and served with head and tail with capers and olive oil.
Peachy Deegan and Owner Nicholas O'Connor
Founder, Owner and Executive Chef Paul Sagos
Peachy Picks Anatoli 56!
We see a bright future for this talented, ambitious team of excellence and we look forward to telling you what they do next.
We see a bright future for this talented, ambitious team of excellence and we look forward to telling you what they do next.
1066 2nd Ave, New York, NY 10022
