Terrific Takeout: Rafina Our Coverage Sponsored by Fresh Origins
The majestic Branzino that befriended our stomach-of course it swam over from Greece's Aegean sea
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website
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You know if we are even including pictures of the warm hot pita bread, that's the sign of a great place! Sometimes we take pictures just to be polite, but when we actually publish pictures of even the bread, it is high time to book your reservation.
It took us far too long to return to Rafina, which we absolutely loved in our 2011 Peachy's Picks review. The time we spent away is absolutely not reflective of how much Rafina impresses us with their stellar Greek cuisine which is among the very best in Manhattan. Dennis Spilios, who's also quite the entertainer we understand (we haven't witnessed it in person), opened Rafina in 2010 and has spent 40 years in the hospitality industry. He takes his clientele extremely seriously and if you like us enjoy top-notch hospitality from a gorgeous setting to phenomenal cuisine, Rafina is well worth the pilgrimage to First Avenue. Every bite would justify a mile traveled! And, as far as the fun factor goes, if you think we're fun, wait until you meet Dennis. Maybe there should be a drink named after him. Hospitality is definitely Dennis's vocation and he makes it his personal mission to ensure each guest is not only happy with their food and service but also has the time of their lives. How often do you hear us say that?
We chose the Traditional Greek Salad for our green salad option. Rafina gets two thumbs up for salad choices-every venue, particularly once you've made it to Manhattan, should offer a wide array of salad options. Rafina's Traditional Greek Salad boasts Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese and Olives. Ms. I Don't Eat Olives does eat RAFINA's olives. And she loves that they remember to put the dressing on the side.
We chose the Traditional Greek Salad for our green salad option. Rafina gets two thumbs up for salad choices-every venue, particularly once you've made it to Manhattan, should offer a wide array of salad options. Rafina's Traditional Greek Salad boasts Romaine Lettuce, Tomatoes, Cucumbers, Feta Cheese and Olives. Ms. I Don't Eat Olives does eat RAFINA's olives. And she loves that they remember to put the dressing on the side.
Oooooh we get extremely excited about Spinach Pie, known professionally as Spanakopita. The homemade spinach pie is made at Rafina daily and it is DELICIOUS, the ultimate in comfort food. The texture, quality and fact that it comes with another salad make this a winner in our book and just as good as the very best in Greek cuisine in Manhattan. Rafina is one of the most underrated restaurants in Manhattan and a very good secret we're sharing with you. Dennis has a beautiful outdoor area as well that he hopes he can keep open until maybe November.
The fish is not served by itself. It is served with amazing yellow and green squash,
rice with Mediterranean Herbs that is a simply exquisite,
...and the best oven-baked lemon potatoes Greek style you've ever had.
Dennis tells us every fish is made to order and we enjoyed ours sauteed in garlic-we have a belief that you cannot get enough garlic-and every day Rafina has fish deliveries.
Rafina even makes a special dressing sauce for the fish. Normally you know what we think of dressing overall, but this dressing is the best we have ever had on a fish. Ever.
The Branzino epitomized the word fresh, and it danced delightfully in the accentuating dressing that is so simple but makes such a difference with the quality fish and the quality dressing ingredients. Less is more.
We love Rafina, and of course it is Terrific Takeout, silly!
We continue to Highly Recommend Rafina and we will not wait this long again to return.
Be there!
Dennis join Twitter please!
You should also know that Rafina is gorgeous:
