Peachy Picks Nectar Our Coverage Sponsored by Fresh Origins
The tantalizing grilled Calamari by Nectar above, and Owner Spiros Sideris below.
The delicious Wild Salmon:
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It's not who you know, it's Whom You Know and if you like to frequent the stylish Upper East Side, particularly if you are an enthusiast of The Metropolitan Museum of Art (and we are-we have published on every single exhibit they've done since we began in 2009!) you absolutely need to know our new friends George and Spiros!
Nectar was first featured earlier this summer:
We really could not wait to go back because it's that terrific. We believe that Nectar is the first place we went to this summer that we returned to for a second visit and rarely do venues advance so quickly. Nectar is truly refined to perfection! In 1975, George Kyrkostas opened Nectar, and in 1982 Spiros Sideris became his business partner; today they own the two Nectar locations that grace Madison Avenue. The first time we worked with George; this time we worked with Spiros. We visited the 82nd street location; there is another at 79th. Some people might think that Nectar is a diner but we are not putting it in that category. There is not octopus like this one at any other diner we've seen, and they are quite evolved. Nectar opens at 6am and closes at 10pm. Again, we began with an amuse-bouche of tomato and a bit of garlic on a crusty piece of bread.
A convincing wine list is just as important to us as the menu, and we were happy with the choices Nectar offers. Peachy Deegan began with this crisp, refreshing Sancerre, a lovely little vacation from her usual very strong red Italian. Every sip was a breath of fresh air and we imagined everything from France we've seen at The Met while we sipped it.
As an appetizer, she chose Spinach Pie which is one of her most favorite dishes. Nectar is the only place we've had Spinach Pie that is just as good as Taverna Kyclades (and you know she can't stop talking about that place.) The crust was perfectly flaky and the spinach was simply sensational, and it was served piping hot and fresh. We loved it. The flavor was superlative and the blend of spinach and cheese was sublime! Nothing was overcooked.
Since we were so impressed with the Mykonos Salad in our prior experience, we returned to its nutritional glory. We love how they chop their romaine: not too big, not too small for Goldilocks Peachy who wants it all JUST RIGHT. The dill in particular wowed us with its ultimate freshness which flavors this dish so well. Scallions, feta cheese, tomatoes, and olives round out this winning team.
Nectar sources wild salmon for their Broiled King Salmon which is a majestic option for your entree. George and Spiros are committed to quality ingredients that have kept guests returning for four decades, and a butter lemon sauce joins the poisson party on the side if you are so inclined. The resident spinach-monster returned to one of her favorite vegetables as it made its encore appearance at this dinner sauteed with evoo and another of our favorite friends, garlic.
You will be so happy with your dinner and the service and speed of ordering is truly amazing as well if you are inbetween exhibits at The Met. Nectar is definitely the closest restaurant with the best food near The Met. With her entree, Peachy chose this smashing Chianti and as you know, we do not necessarily match wines to courses: Peachy drinks what suits her palate she was born with.
Apple Pie?
A la Mode?
With a drizzle of raspberry?
We'll do an Amy Poehler and say "Yes Please!" It was absolutely perfect with a cappuccino.
Our esteemed panelist adds:
Nectar boasts a cozy “diner” feel but the culinary endeavors did not resemble “diner” food, particularly in regards to freshness. Speaking with the owner Spiro added to the warm feel of the establishment. My favorite thing that he said was that the two main ingredients in a successful restaurant are quality and service. Excellent quality and service are qualities that Nectar possesses.
My appetizer was on the specials menu, grilled calamari, sourced from Long Island, on a bed of orzo. The calamari was grilled to perfection! As I had not yet been to Nectar, I was concerned about it being a bit tough but in actuality the Nectar calamari was nothing but tender and tasty. It sat on a bed of warm orzo with capers, chopped tomatoes, roasted red peppers and parsley. The capers added a tangy flavor that gave the dish an extra kick. Spiro said that they use small calamari for tenderness. The dish was very visually appealing and it made me want to dive in right away. It was my favorite dish of the night. I enjoyed this Malbec during the evening.
I ordered the Greek salad to keep with my Mediterranean-themed meal. The very friendly waitress asked if I wanted it chopped and when I began to eat it I understood why it was an option for the customers.
What a great idea! The salad was very colorful and visually appealing as well. The vibrant lettuce, tomatoes, cucumbers really popped off the plate. The vegetables were fresh and crisp. The fresh and creamy feta cheese added something special to the salad as well. My favorite part of the salad was the Greek house dressing. It was creamy and tangy and paired well with the fresh vegetables.
For the entree I ordered the Broiled Chicken, sourced from Bell and Evans. The waitress notified us that it would take 30-45 minutes to make because it was made to order. I appreciated the heads up and appreciated that it was made fresh for me. I don’t usually order chicken when I eat at a restaurant because chicken is a dish I can make at home.
I like to be adventurous when I go out. Since Spiro said that they buy the whole chickens from a small local organic farm, I couldn’t pass up to taste it and it did not disappoint. The chicken was fresh, flavorful, tender and juicy. It was served with string potatoes which was a unique and delicious addition to the dish. They were fun to eat and very flavorful adding some crunch and texture to the meal. The skin of the chicken was my favorite part as it was wonderfully marinated and seasoned.
For dessert, I ordered the rice pudding and a decaf macchiato espresso coffee. The rice pudding portion was very generous and could not finish it because the entire meal left me very satisfied. The rice was cooked al dente, the dessert was creamy, and the cinnamon gave the dish an extra layer of flavor. It tasted like home.
Peachy Picks Nectar!
Nectar is Highly Recommended by Whom You Know.
