By Christabelle…
Being Greek (or at least half)…this girl likes to eat! That’s why I was thrilled to find out that there is a new Greek eatery opening in NYC!
Restaurateur Christos Valtzoglou announced today the inauguration of his newest culinary concept Boukiés—a casual restaurant that is based around the Greek and Mediterranean tradition of small-plate dishes, know asmeze. Valtzoglou has enlisted famed chef, Diane Kochilas, as Consulting Chef, along with Chef de Cuisine, Stefan Sanders, to design amenu rooted in delicious, modern variations of authentic Greek fare. Boukiés is slated to open in March of this year, at 29 East Second Street in Manhattan’s East Village.
Culinary offerings at Boukiés, which means “small bites” in Greek, include classics like: Greek taverna mussel saganaki (flaming cheese – awww yeah!) and unique regional dishes such as Thessaloniki eggplant “dolmas” with spiced ground meat, Volos-style shrimp and cauliflower with a twist, feta-filo flutes with Greek honey and more. Boukiés will offer only two main courses: grilled lamb chops and Greek grilled fish. Additionally, Boukiés will house an impressive selection of world-class wines for the clientele to pair with their meals.
“We are excited to bring the essence of Athens to the East Village with Boukiés’ unique offerings and Mediterranean ambiance,” said Boukiés’ proprietor Christos Valtzoglou. “New York’s notoriety is built off of cultural integration. Hopefully city goers will welcome my culture’s intimate style of dinning with open arms.”
Valtzoglou, a thirty-year veteran restaurateur, has lead and relished the successes of several upscale New York eateries. This new concept marks the second partnership with Chef Kochilas. The duo currently works together at Valzoglous’ highly celebrated PYLOS restaurant, where Kochilas also serves as Consulting Chef.
“Dining on meze is fun and friendly. The foods are vibrant, seasonal and healthy the entire menu is designed to reflect the variety inherent in mezedining. Seafood and fish, meats and charcuterie, vegetables, beans are all part of the menu,” says Kochilas. “The palette of flavors includes it all—spice, mildness, hot, cold, crunchy, pureed. This kind of dining is meant to excite the palate. That excitement and a nod to seasonal specialties are our signatures at Boukiés.”
Acclaimed Interior Designer Paul Chi and Echeverria Edwards & CIA were commissioned to conceive Boukiés’ distinct look. Sergio Echeverria, who has lent his design savvy to popular dwellings like the W Hotel, creates a warm, welcoming environment by incorporating classic style furniture in neutral color palettes, large wood tables and pops of the blue-turquoise color popular in Greece, as a modest nod to the culture. A wall of shelves will feature dinnerware and everyday kitchenware to bring a casual, homey feel to the restaurant.
Boukiés will be open daily for lunch and dinner, offering brunch on weekends and expanded outdoor dining when weather permits.
For more information visit boukiesrestaurant.com or follow @BoukiesNYC
Boukies Restaurant
Leave a Reply