Terrific Takeout: Nighthawks Our Coverage Sponsored by Fresh Origins
Our friend Fiko Uslu, Owner of Nighthawks, holding the Mediterranean Branzino
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It's not who you know, it's WHOM YOU KNOW. We were born too late to know Edward Hopper, but everyone knows NIGHTHAWKS, one of his most famous paintings of New York, now literally in Chicago along with another of our favorite Hawks, THE BLACKHAWKS! (To see what assistant Coach Kevin Dineen has to say click here and for Jonathan Toews click here.)
Though we don't know Edward Hopper, we do know Fiko Uslu, owner of Nighthawks, a wonderful Mediterranean bistro at 679 Greenwich Street. Open since October 2014, Nighthawks (the restaurant) is believed to have been in the location that inspired Hopper's Nighthawks (the painting.) We were impressed from the opening crabcake, which was suggested by Fiko. Fiko came to New York in 2007 after a career in hospitality on water; he worked on a cruise line.
Garnished with olives, this Maryland Crab Cake is grilled with colorful squash-both green and yellow, cashew pesto and also orange olive pesto that team up for a unique healthy flavor not found in lesser, overly breaded crabcakes. A lovely opening.
Nighthawks earns high points for their beaucoup de salad options- we count six on the menu which is more than most places. We opted for the classic: Mediterranean. Arugula, chickpeas, cannellini beans, scallions, tomatoes, roasted red bell peppers and incredible homemade balsamic vinaigrette remind you that if you go to the right restaurants, salads are incredible way past summer. Fiko tells us all ingredients are organic and we like how neatly chopped it arrived. It was exactly what we are looking for in a salad.
Look at how they put a little salad with this appetizer we ordered. We like that. Please meet our appetizer of choice: Ktzitzot. Don't worry, you won't have to spell it or pronounce it; all you need to know is that these meatballs are delicious! Their succulence is composed of mediterranean spices including cumin, roasted green pepper, garlic, sea salt, sumak and organic meats and they arrive in style on a bed of caramelized onions tahini. We commend the consistency of these meatballs.
Not all meatballs are created equally!
To be clear, the meatballs are 50% ground organic lamb and 50% organic rib eye, but their behavior in front of the camera lens showed us they are totally hams. Figuratively!
With zero hesitation, Peachy Deegan would say her favorite starter on this inaugural Nighthawks experience was the Stuffed Mushrooms because of the delicious warm crab inside of them. The aioli sauce is to-die-for as well and these were just perfect in presentation and taste. We would recommend NOT sharing as you won't want to! We can't wait to eat these again, and our stomach is prepared to clap for their encore.
Since we were so impressed with the salad starting lineup (can you tell who has soccer withdrawl), we decided to try two. This one is called Forbidden, which will make you want to order it even more. Grilled plum tomatoes, raw red bell peppers, scallions, parsley, radish, Kalamata olives, feta cheese, fresh mint and olive oil and fresh lemon juice send your tastebuds on a nutritious vacation that will wow you.
Don't hate it because it's beautiful.
Every day the Mediterranean Branzino arrives from Turkey we were told. Fragrant and fresh, it was expertly prepared in their bespoke char-grilled method, which you absolutely must try. We will have to check out their seven-foot grill the next time! It gives this fresh fish tantalizing flavor that we have not tasted anywhere else.
Peachy do you like dessert? Peachy does like dessert as long as it is not cheesecake. Believe it or not, dessert can actually be healthy. Meet the Yogurt Meli from Greece! Dancing in Thyme Honey, this winner is made with both goat and cow milk and is enhanced with a black cherry preserve and toasted walnuts and almonds.
Nighthawks is Terrific Takeout!
We look forward to telling you what they do next.
