Indulge in grilled lavraki, a traditional Greek delicacy

June 19, 2018

The Mediterranean sea bass is a highly elusive and prized fish. Called “Lavraki” by Greeks, this beloved fish is indigenous to the shores of Greece.

The Lavraki figures prominently in Greek culture and cuisine. Ever since the ancient times, Greek fishermen set off every morning in small fishing boats on the Ionian and Aegean Seas in search of the Lavraki. The knowledge of how to catch this fish has been passed down among the coastal fishers for generations.

The Lavraki is prized for its mysteriousness. It is so notoriously difficult to capture the Lavraki that it has become a thing of legend. When Greek journalists find a fantastic story or score an exclusive scoop, they call it “Lavraki.”

Aside from its elusiveness, the Lavraki is also beloved for its distinct flavor. The Mediterranean sea bass has a sweet and delicate flavor, with moist tender flakes and a buttery texture.

Nowadays, the Lavraki is cultivated and farmed for consumption. The Mediterranean sea bass is now the second biggest in production of farmed fish in Europe, next to salmon. As a result, it is no longer difficult to taste this once-elusive fish.

Thanks to its delicious taste and consistent availability throughout the year, the Lavraki has become one of the most popular Mediterranean fish in North America and Great Britain.

Our Lavraki at Nerai is sustainably raised and sourced in Kefalonia, Greece. The Lavraki is grilled, fileted, and served with oregano, ladolemono, and capers.

Make a reservation at Nerai today and try this traditional Greek delicacy for yourself.

in Greek Islands

Discover Naxos, the hidden gem of the Cyclades

June 19, 2018

Despite being the largest island in the Greek Cyclades, Naxos remains a hidden gem. Unlike its more famous island counterparts like Santorini and Mykonos, Naxos doesn’t have much in the way of wild beach bars, pool parties, and luxury hotels.

Instead, what it has is traditional Greek culture and untouched natural beauty. Unlike the other Cycladic islands, with their rocky and barren landscapes, Naxos features an abundance of lush greenery. As a matter of fact, it is often referred to as the “green leaf” of the Aegean Sea because it is the greenest island in the Cyclades, with high mountains and fertile valleys. According to mythology, Naxos is so lush and fertile because it is the place where Dionysus, the god of wine, found his wife Ariadne.

Naxos is also brimming with history. Alongside the cubic whitewashed buildings, there are a number of old churches, monasteries, and Venetian castles that hearken back to the Greek island’s past as the Duchy of Aegean, one of Venice’s many vassals in the 12th century. The Venetian rule of Naxos lasted for about 300 years, and their influence can still be seen today in the architecture.

The most famous landmark in Naxos is the Portara, an enormous marble doorway that is believed to have belonged to a 6th century BC temple of Apollo. The temple was then turned into a church, and when the island was under Ottoman rule, it was torn apart for its marble. However, the doorway — due to its huge size and sheer heaviness — remained standing. Today, it is a popular destination for tourists.

Naxos is also a hub of authentic Greek culture. On the mountain tops, there are many small villages where the locals still wear traditional garb, weave on looms, and live off the fruit of the land. And there are also a variety of religious feasts, festivals, and cultural events on the island where villagers celebrate their patron saints with traditional song and dance as well as local food and drink.

However, you don’t have to buy a plane ticket to experience the rich history and culture of Naxos. By spending an afternoon or evening at Nerai, you can enjoy a taste of authentic Greek culture without even leaving New York.

Make a reservation at Nerai today.

in Greek Food

Fall in love with our newest summer salad

June 14, 2018

Our new, melon & feta salad at Nerai is a modern and refreshing twist on the classic Greek salad that we all know and love. Made with sweet watermelon and honeydew, chunks of feta cheese, over a yogurt avocado puree, and drizzled with a strawberry vinaigrette, this fresh and light salad is perfect for the summertime.

You might be surprised to see avocado in this salad. After all, avocado is not an ingredient that is traditionally grown in Greece, nor incorporated in most Greek dishes.

But these days, avocados are being cultivated in Crete and they are becoming increasingly popular additions in Greek cuisine.

In the late 1980s, Greek farmers started growing avocados because they received grant money from the EU. They were promised a high yield because avocados, unlike other crops, are not as prone to pests and diseases. For Greek farmers, it seemed like there was much potential for profit.

As a result, citrus farmers and families with olive tree groves in Crete started to switch to growing avocados instead. At first, this led to a decline in profits. Avocados were indeed easier to grow — but since they were so new and foreign, it took time for Greek people to develop a taste for avocados.

Nowadays, avocados have become more popular in Greece. They won’t be found on every Greek table, but they are starting to appear in more and more Greek restaurants.

One of the most popular ways to incorporate avocado in traditional Greek dishes is through salads. Rich in taste and creamy in texture, a ripe avocado is the perfect addition to any simple Greek salad.

Try our new melon & feta salad at Nerai! Make a reservation today.

in Announcements

Explore the timeless beauty of Santorini

June 7, 2018

It’s summertime, which means that it’s time to start dreaming about balmy blue water, seaside lunches, and endless relaxation.

Santorini is the ultimate place for a summer vacation. With its instantly recognizable white architecture and elegant blue domes, this Greek island is a beautiful and serene location to kick back and relax.

Located in the Aegean Sea, Santorini was created by a series of volcanic eruptions that carved out a massive caldera in the sea, leaving towering cliffs along the east side. Once circular, the island is now crescent shaped.

Today, Santorini is considered the most sought-after place for a romantic getaway — and it’s not difficult to see why. Clusters of whitewashed buildings at dizzying heights spill down the steep cliffside, offering stunning views over the vibrant blue Aegean Sea.

And the cliffside hotels — with their private infinity pools and plunge pools overlooking the edge of the caldera — simply exude classic elegance.

Along the streets of the capital town, Fira, there are a number of these luxury hotels, as well as rooftop restaurant terraces from which you can slowly sip a glass of rosé while enjoying the spectacular views before you.

Santorini is renowned not only for its breathtaking views, but also its delicious wines. There are dozens of local wineries that host wine tastings.

Santorini is best known for its crispy dry whites and amber-colored dessert wine called Vinsanto, both of which are made from the indigenous grape variety, Assyrtiko.

A vacation to Santorini should be at the top of everyone’s summer bucket list, and the photos alone are enough to spark wanderlust.

However, even if you are stuck in New York this summer, you can still get a taste of the Santorini experience at Nerai.

Our elegant Mediterranean-inspired decor, light and flavorful traditional Greek fare, and dazzling variety of authentic Greek wine will transport you from the bustling hubbub of New York to the balmy shores of Santorini in no time.

Make a reservation at Nerai today.

in Greek Food

Enjoy some delicious grilled octopus at Nerai

June 5, 2018

Octopus might seem like a strange, exotic, and even frightening dish to many, but for Greeks, it is a simple and unassuming part of their usual cuisine. A staple in many traditional Greek seaside taverns, grilled octopus has been a prominent feature in Greek cuisine ever since the ancient times.

If you were to go to one of the Greek islands today, you’d probably see octopus offered on the menus of these taverns, and you might even see a few octopi hanging out to dry on a clothesline, suspended by their tentacles.

On the islands where the octopus is freshly caught, taverns will often hang their octopus out to dry. It’s important to hang the fresh catch to dry because, according to Greek-Canadian food writer Peter Minakis, octopus are mostly made of water. “If one were to throw an octopus from sea to grill,” he explains, “all that water in the octopus would simply steam it into a rubbery mass.”

The practice of hanging octopus out to dry came from the ancient times. In ancient Greece, when there weren’t freezers, people would sun the octopus for days until it was small and could fit inside a small carafe. Then it would expand to its original size when it was cooked.

Grilled octopus has been described as sweet, succulent, and juicy, with a rich flavor and slightly chewy, slightly crunchy texture. When properly prepared, octopus is fairly similar in texture to lobster. Octopus is even more tender than squid. It has a light taste that some have compared to chicken or pork.

Furthermore, octopus is also incredibly healthy. It is a low-calorie protein source that is both nutritious and filling. It is low in fat, but high in iron. It also contains selenium, an antioxidant that can help you metabolize protein. Octopus also contains vitamin B-12, which aids in the production of red blood cells.

If you’re curious about trying grilled octopus, you don’t need to go all the way to Greece in order to try this traditional Greek delicacy. You can come to Nerai, which is conveniently located in Midtown, where our grilled octopus is sure to please your palate.

At Nerai, our octopus comes from Spain. The octopus is braised with red onion, red wine vinegar, fennel seeds, juniper berries, bay leafs, extra virgin olive oil, and pink, white, and black peppercorns. And then the octopus is grilled gently and served over a fava puree made with yellow split peas, carrots, red onion, garlic, bay leafs, rosemary, and lemon zest.

Our grilled octopus is then topped with a delicious relish made out of capers, lemon, red onion, red bell peppers, chives, and red wine vinegar, and as a finishing touch, it is garnished with watercress, frisee greens, and crispy fava.

Enjoy this scrumptious and healthy Greek delicacy at Nerai today. Make a reservation here.

in Greek Wine

10 Greek Wines Every Wine Lover Must Try

May 17, 2018

Wine has been an integral part of Greek culture and society for centuries. The Greeks have been making wine since around 2000 BC, and in the ancient world, Greece was one of the foremost producers of wine.

And yet, despite the country’s rich wine heritage, modern Greek wines are frequently overlooked and underrated. Fortunately, Greek wine is starting to gain the recognition that it deserves. These days, Greece offers a variety of high quality wines, many of which can be found in the United States.

Here are the top 10 Greek wines that every wine lover should be sipping right now.

Assyrtiko

Native to the island of Santorini, the Assyrtiko varietal is unique in its ability to maintain its acidity as it ripens. Widely considered one of the top wines in Greece, this bone-dry white wine contains passionfruit, flint, and lemon flavors, as well as a subtle bitterness and saltiness on the finish.

Agiorgitiko

Made in Nemea, a wine region in the Peloponnese, Agiorgitiko wines are full-bodied with flavors of sweet raspberry, blackcurrant, and nutmeg with subtle bitter herbs and smooth tannins. This lush velvety red wine is generous and fruity, similar to a Merlot, but with slightly more spice.

Moschofilero

Grown in central Peloponnese, close to Tripoli, Moschofilero is a dry, crisp, and aromatic white wine with flavors of peach, potpourri, and sweet lemon. And as these wines age, they develop more nectarine and apricot flavors with toasted hazelnut or almond notes.

Malagousia

From Macedonia, Malagousia is a full-bodied white wine with balanced acidity and flavors of peach, lime, orange blossom, and lemon oil tied together with a soft, fruity finish. This melony, jasmine-scented white wine was on the brink of extinction before the winemaker Evangelos Gerovassiliou single-handedly resurrected it.

Xinomavro

The main grape variety of Macedonia, Xinomavro translates as “sour black.” Grown in the limestone-rich clay soils of Naoussa, Xinomavro wines develop bold fruit characteristics. With its dark cherry and licorice notes as well as rich tannic character, this red wine is an excellent addition for the cellar.

Muscat of Samos

The Muscat of Samos comes in many styles, from dry to sweet. One of the most popular styles is Vin Doux, which is a mistelle — a blend of fresh Muscat juice and Muscat grappa — that offers sweet marmalade, lychee, and Turkish Delight flavors, with subtle hay notes on the finish. Another Muscat from Samos is Samos Anthemis, aged in oak for five years, resulting in an amber color and flavors of butterscotch, toffee, and light molasses.

Vinsanto

A sun-dried sweet dessert wine from the island of Santorini, Vinsanto comes in three white grape varieties and contains aromas of raisin, dried apricot, raspberry, and maraschino cherries. Vinsanto is well-known for the alluring contrast between its sweet fruit flavors and noticeably bitter flavors caused by its tannins, which is quite unexpected to find in a white wine.

Savatiano

Also known as the Saturday grape, Savatiano is the main white wine from the Attica region. Under cold fermentation, Savatiano offers flavors of sweet honeydew, green apple, and lime with a tingling acidity. If aged in oak, it is characterized by a more creamy mid-palate with lemon curd, wax, cultured cream, and lemon bread notes.

Retsina

A white wine infused with the sap of the Allepo pine tree, Retsina wines have the aromas of linseed oil and lime peel as well as the flavors of apples and roses, with a subtle piney and saline finish. Retsina wines that are made with Assyrtiko grapes are more angular in their style, while Retsina made with Savatiano grapes have a more generous taste with ripe apple and peach flavors and an oily texture.

Crete Reds

On the southernmost island of Crete, which has one of the warmest wine climates on earth, the native grapes of the island, Kotsifali and Mandilaria, are blended together with Syrah to create a wine that contains sweet red and black fruit, cinnamon, allspice, and soy sauce flavors, with a soft tannin finish. A very smooth and fruity wine, the Crete Reds are one of the most popular red wines to emerge from Greece.

in Greek Food

Delve into the sweet world of Greek dessert

May 17, 2018

For many, the best part of a meal is the last course — the dessert. There is nothing quite like the sweet taste of dessert to finish a delicious dinner, or to accompany an afternoon coffee. And Greek desserts in particular — which are primarily made with honey, nuts, cream, and fruit — are simply the perfect combination of light and airy, rich and decadent. From delicate syrupy pastries to luxurious fluffy cakes, there is something on Nerai’s dessert menu to satisfy every palate.

Saragli

A rich and sweet pastry made out of rolled layers of buttery filo, the saragli at Nerai is filled with chopped walnuts, almonds, pistachios, sugar, cinnamon, and cloves and drenched in a decadent syrup made out of sugar, lemon, and clove. Served with pistachios and pistachio gelato and a tahini parfait, our saragli is guaranteed to please.

Kataifi Ekmek

One of the most lavish of the traditional Greek desserts, kataifi ekmek is delightfully sweet, creamy, and airy with three saccharine layers — syrupy layers of filo pastry, a creamy egg custard on top of the toasted filo layers, and a layer of whipped cream on top. At Nerai, our kataifi ekmek is served with cinnamon powder, pistachio powder, and mastiha gelato.

Greek Yogurt Rosemary Mousse

A light and refreshing way to end a scrumptious meal, our rosemary mousse is made from Greek yogurt with Italian meringue folded into it as well as whipped cream, which is steeped with rosemary and infused with a rich floral flavor. Our rosemary mousse is served along with a smooth and refreshing fig sorbet.

Walnut Cake

A mouthwateringly rich and scrumptious dessert, our walnut cake is made of chopped walnuts, eggs, sugar, and flour, and it is flavored with an aromatic blend of ground nutmeg, cinnamon, and cloves. Bathed in sweet syrup and drizzled with chocolate ganache, this walnut cake is incredibly moist and flavorful. At Nerai, our walnut cake is served with a refreshing scoop of pistachio gelato.

Sokolatina

This beloved and enticingly rich and fluffy chocolate cake is made with chocolate mousse and topped with a rich ganache of caramelized white chocolate. Infused with feuilletine — thin crispy flakes with a delightful milk chocolate flavor — to add a little crunch, this chocolate mousse cake is a perfect combination of flavors and textures. Served with vanilla gelato, our sokolatina is utterly irresistible. Our Sokolatina (pictured below) by Pastry Chef Choya Hodge.

in Greek Food

It’s all about the spreads

May 8, 2018

At Nerai, one of our most popular appetizers consists of grilled pita bread and a choice of three traditional Greek dips and spreads. Greek spreads combine a medley of lush and healthy ingredients like eggplants, chickpeas, and other herbs and vegetables into delicious, flavorful creations that are perfect to pair with pita bread.

From the classic hummus dip to the spicy feta spreads to the light and refreshing tzatziki, Nerai offers a dazzling and extensive selection of authentic Greek dips and spreads that add a Mediterranean flair to any meal. With seven spreads on the menu, it can be hard to decide which ones to choose. Read more to learn about the different kinds of Greek spreads offered at Nerai.

Tzatziki

Arguably one of the most traditional Greek spreads, tzatziki is a light and refreshing dip made of shredded cucumber, yogurt, mascarpone cheese, confit garlic, chopped dill, and sherry vinegar. Tzatziki is a creamy, cold, and tangy spread, making it a perfect choice for the summertime.

Hummus

The perennial favorite across much of the Middle East, hummus is a blend of mashed chickpeas and tahini, cumin, garlic, citric acid. Garnished with red onion in olive oil with paprika and dehydrated chickpeas, the hummus at Nerai is both healthy and delicious.

Skordalia

A garlicky, tangy mashed potato dip, skordalia is a thick and flavorful puree made out of a base of whipped potatoes, combined with almond slivers and saffron. It is flavored with confit garlic, sherry vinaigrette, dried brioche bread, and then garnished with toasted almond slivers, chives, and paprika. At Nerai, our skordalia is blended with a small amount of egg yolk to add a richer texture.

Spicy Feta

This spicy and creamy dip is made of shredded feta, manouri, chili flakes, diced red pepper, yogurt, and cream. Then it is garnished with dried chili and micro greens. The creamy, delicious feta cheese combines with the spicy peppers to create a dip that is at once cool and fiery.

Taramosalata

Made out of tiny pink carp roe, this unique spread is blended with soaked brioche, red onions, lemon juice, and olive oil, and then it is garnished with red tobiko and chopped chives. The dip is creamy, with a texture similar to mayonnaise, and a hearty, salty, and rich taste.

Fava

This is a simple and light dip made out of yellow split peas, carrots, red onion, garlic, bay leaf, red wine vinegar, and rosemary and lemon zest. The fava dip is deceptively basic, but extremely smooth, creamy, and satisfying to eat with pita bread.

Melitzanosalata

A tasty and delicious spread, melitzanosalata is made from baby eggplants roasted over an open fire. The eggplants are then peeled and blended with Greek yogurt, lemon juice, shallots, garlic, and parsley. The smokiness of the roasted eggplants combines with the pungent flavor of garlic, the rich creaminess of the Greek yogurt, and freshness of the lemon juice and parsley to create a spread that is guaranteed to please.

in Events

Greco Persian Dinner: How the Ancient Greeks Ate

May 2, 2018

The ancient Greeks had a very different diet and eating style than most of us have today. In general, they were light eaters, believing that the goal of the meal was to please the palate rather than to fill the stomach. Ancient Greeks would typically start their day with a light breakfast of barley bread dipped in wine, or simply a boiled barley drink flavored with peppermint or thyme. In the middle of the day, they would eat a lunch that consisted of small snacks such as salted fish, legumes, bread, cheese, olives, eggs, nuts, and figs.

Dinner, however, was a much more sumptuous affair for the ancient Greeks. They would consume all kinds of dishes, such as quail eggs, fish, legumes, olives, cheese, bread, and fruit. If they were particularly wealthy, they would also eat meat and seafood. Dinner was typically a very rich meal, and also often accompanied with dessert. Cheese, figs, and olives drizzled with honey typically served as the ending to an evening meal.

It was extremely important for ancient Greeks to eat dinner with company. In this way, dinner was not only a meal but also a social activity. Dinner was the time when everyone would gather around with their friends and discuss things like current events, politics, and philosophy.

For the wealthy and elite members of ancient Greek society, dinner parties were particularly luxurious soirees. At dinner parties, guests would recline on three large couches placed in a U-shape in a dining room called a triclinium. There, they would recline and prop themselves on pillows in order to eat, drink wine, and converse with one another.

The ancient Greeks drank wine at every meal. However, unlike us, the ancient Greeks did not drink their wine straight—it was considered barbaric to do so. Instead, they diluted their wine with water. They would also consume a drink called kykeon—a combination of barley gruel, wine or water, herbs, and goat cheese in an almost shake-like consistency.

If you are interested in eating the way the ancient Greeks ate, sign up here for our Greco-Persian War-themed dinner party on Friday, May 18th. We will be offering two seatings at 6:00 PM & 8:30 PM.

With the help of historians, we have painstakingly reconstructed realistic dishes that would have been eaten by the ancient Greeks and ancient Persians, and we will serve the food in a historically accurate way that transports you from modern-day New York City to the ancient worlds of Greece and Persia.

By enjoying our historically accurate meal and a fascinating talk from ancient history expert Andrew Coletti, you can experience ancient history as never before.

in Announcements

Experience our Weekend Theater Menu

April 15, 2018

Get excited, theater enthusiasts: we are introducing a brand new Weekend Theater Menu that will make sure you never enter or leave a show hungry. On Friday and Saturday, stop by Nerai before your show from 5:00 PM to 6:00 pm, or after your show from 9:00 PM to 10:30 PM, to enjoy this incredible three-course menu that we have prepared specially for you.

At the highly affordable price of $49, you can enjoy a sumptuous three-course meal that features a dazzling variety of mouth-watering starters, mains, and desserts. From our deliciously flaky spanakopita to our savory mushroom risotto to our delicately sweet baklava, you are sure to find something to enjoy from our Weekend Theater Menu.

Come to Nerai before or after your show to take advantage of this incredible deal. At Nerai, we make sure that you don’t have to sacrifice a delicious and sophisticated meal in order to catch your favorite performance.

See the full menu here, and make a reservation here.

We welcome you to experience our impeccable attention to service and genuine hospitality. We look forward to hosting you and your guests soon.

Hours of Operation
	Days	First & Last Seating
Breakfast	Monday - Friday	7:30 AM – 10:00 AM
Lunch	Monday - Friday	11:45 AM – 3:30 PM
Dinner	Monday - Thursday	5:00 PM – 10:00 PM
	Friday & Saturday	5:00 PM – 10:30 PM

Indulge in grilled lavraki, a traditional Greek delicacy

Discover Naxos, the hidden gem of the Cyclades

Fall in love with our newest summer salad

Explore the timeless beauty of Santorini

Enjoy some delicious grilled octopus at Nerai

10 Greek Wines Every Wine Lover Must Try

Delve into the sweet world of Greek dessert

It’s all about the spreads

Greco Persian Dinner: How the Ancient Greeks Ate

Experience our Weekend Theater Menu

Haute Greek Cuisine

Nerai Blog