Executive Chef Thomas Fotouras
The incredibly flavorful swordfish that literally melts in your mouth!
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 at
As far as Greek restaurants in Manhattan go, there is no one that is better than Taverna Kyclades! As you know, we continue to go back and visit our absolute favorites, and we never give number ratings because we want you to listen to our qualitative commentary. And this review, we spotted an American flag hanging up there so they get even more points from us now. We understand it's been up since the 4th of July and we hope it stays up.
They continue to be dedicated to quality ingredients that triumph in victory on your palate in every course. One of our requirements is always a green salad, and we applaud their salad section with four choices. (Some venues have fewer.) We chose the Horiatiki: Cucumbers, Kalamata Olives, Onions, Tomatoes and Feta.
Every component burst with fresh summer flavor, and in a world where the country of Greece is not earning such stellar press right now, Caterina and Ardian Skenderi, owners of Taverna Kyclades, give Greece something to be really proud of. We first visited them in late 2013 and they were subsequently featured:
and our formal review confirmed what we thought in the first place (this does not always happen!):
and most recently, Taverna Kyclades earned a review this past February:
http://www.whomyouknow.com/2015/02/terrific-takeout-taverna-kyclades-east.html#.VdslLvlViko
http://www.whomyouknow.com/2015/02/terrific-takeout-taverna-kyclades-east.html#.VdslLvlViko
The Kyclades Veggie Chips are superb in their perfectly crisp crunch and even better when they dive into the Tzatziki dip, the best we've had in 2015. This is a prime example of simplicity done well here at Taverna Kyclades. They are highly addictive and will not last long.
Portion size at Taverna Kyclades is generous, and two crab cakes are always served as the crab cake appetizer. Maryland Fresh Crab is the star of the show in this wonderful starter. Remember, for all fish selections, Ardian personally goes to the market and selects each one, ensuring the best quality and top freshness. The crab cake sauce is composed of mayo, smoked paprika, cognac and worcestershire sauce.
This time we worked with Thomas because we've met Ardian every other time.
"Good food is always simple food executed with consistency employing the best ingredients from all around the world," comments Thomas Foutouras, Executive Chef.
We've talked a lot about how great their fish is, and it's even better than some venues that claim to specialize in seafood, but how is their meat?
Paidakia is what Thomas suggested we try for the carnivorous crowd, and the Australian lamb they serve is total top quality (even better than Greek lamb). For someone that doesn't like lamb, Peachy Deegan really loved these! A rare feat accomplished by a venue that delivers hit after hit. Marinated in rosemary and garlic to enhance their divine natural flavor, the Australian lamb chops arrive grilled. You have to try them also!
The fish of Taverna Kyclades is like the David Villa of NYCFC. That means it's captain. And speaking of sports, did you know Ardian played professional basketball in Europe? We have strong roots in sports (watching and writing well, playing ok) and we keep telling our best friend from the Boston College basketball team how his next business trip to New York he has to come here with us since he also played professional basketball in Europe. And he recently said to Peachy "Have you asked them if they know Kostas Maglos?" Oh my goodness we had forgotten about Kostas (Peachy covered all sports at Boston College for Eagle Action and the Observer), so Peachy sent his a friend request on Facebook and they reconnected. And the people at Taverna Kyclades do know of Kostas so it is a very small basketball world.
The proper Greek name for grilled swordfish is Ksifias, and it's joined by carrots and yellow rice fit for a king or queen. It was on par with every other fish we've had here, and by the way, don't let their casual nature fool you: this is pressed white tablecloth food!
No one cuts corners here: everyone is dedicated to quality, even when Ardian is not there personally. They earn high points for consistency.
Finally, we revisited our best friend the Spanakopita! Every bite of the spinach wonder will wow you and you'll agree it's the best you've ever tasted. You may not pass go and collect $200 without trying this! Peachy Deegan dreams about this dish in particular.
Taverna Kyclades never ever disappoints us and keeps on impressing us more.
How many places do we say THAT about?
Our highest recommendation? Of course. We love Taverna Kyclades!
Go visit the good news from Greece!
And P.S. their fish department should definitely still have its own zip code!
