#InauguralReview @ArgoTribeca #Argo #Mediterranean by #RoudolfKalaitchev and #NikolaosNtatidis #Tribeca
You may not pass go and collect $200 on the Peachy Eating Monopoly of Manhattan without trying the Ink Risotto with Seafood at Argo
Owners Roudolf Kalaitchev and Nikolaos Ntatidis
Watermelon Greek Salad
Open since September 2022, Argo Mediterranean in Tribeca is one of Manhattan's newest hits and it exceeded our expectations. It's a family affair owned by cousins Roudolf Kalaitchev and Nikolaos Ntatidis who have thoughtfully created an authentic Mediterranean menu complete with a stellar wine list. Argo is a group of people from Northern Greece by definition and we sipped this spectacular Agiorgitiko Skouras from Nemea, Greece which was notable for its raspberry hints, a touch of aniseed, cinnamon, and fine tannins culminating in a round and velvety mouth. Not only was it just terrific for the season but it also boasted tremendous versatility pairing well with all we tried.
This is our first visit ever there and it's easy to miss so make sure you pay attention to 181 Duane Street: it is classy and unassuming.
Summer is in full swing right now in Manhattan and produce everywhere locally could not be fresher. Argo has capitalized on this opportunity with their four salads, three of which we tried. We chose the Burrata Fruit Salad above, because what could be better than that? Obviously nothing!!! They listened and put the dressing on the side for Ms. Uberpicky and the Burrata itself was creamy and smashing. Seasonal fruits including berries now, arugula, chives and baby spinach round out the party and Honey Lime Olive Oil Dressing is designed for this dish.
They suggested we try the watermelon Greek salad, below and they were quite correct in its supremacy. Feta-olive foam, pickled pearl onions and tricolor tomato along with of course watermelon announced that artistry in salads is important to them. Delicious and refreshing!
There are six appetizers to choose from and we have future appetizer ambitions here. We chose the Greek Bouyiourdi: cooked in a clay pot it's an authentic Greek hit with cheeses, garlic, chilies, virgin olive oil, oregano, tomatoes and bell pepper. Warm, inviting and we surmise healthy, this would be even better on a cold day. We also chose the Caesar Salad with Shrimp and we also tried the Grilled Chicken Version presented to us and each were terrific in their own right. You absolutely cannot go wrong with either and the parmigiano is amazing along with the croutons and greens. Everything we tried was fresh and they showed us they are in it to win it even though they are brand new still.
The entrees are impressive and the choices are extensive at Argo. Of course we know our Greek menus and all Greek places must have a strong presence in fish. We opted for the Sea Bass with Gnocchi, above, which is sourced from the Mediterranean three times a week. It was exactly what we were looking for and the green beans were standout in particular. The Sea Bass was indeed cooked to perfection as indicated by the menu and the skin was ideally crisp. Gnocchi potatoes and tricolor baby tomatoes added to the entree all finished in a glorious lemon butter sauce.
The real star of the show at Argo is with zero doubt the Ink Risotto with Seafood. We cannot wait to eat it again and you better hope they don't run out before you get there! Argo is a small place: be certain to make reservations. Octopus ink risotto is triumphant with octopus sous vide, shrimp, scallops and mussels all of which sing a song of summer which is music to your stomach.
Remember we never edit pictures: it does actually look this fantastic.
Everyone knows Peachy is interested in Carbonara and the Spaghetti Carbonara is not to be ignored. We will warn you it is heavy so if you are looking for a light dish order this instead in the fall or maybe during a thunderstorm when you want a stomach hug. Classic spaghetti carbonara with aged Parmigiano Reggiano (aged two years) teams up with crunch guanciale and eggs to hit the spot. Finally, a terrifically moist Coq au Vin, a classic french dish was the meat entree we tried and it did not disappoint. Pan-fried sous vide tender chicken was a sensation with pancetta and mashed potatoes.
Finally, a wonderful Portokalopita graced our presence for dessert.
A traditional Greek orange pie with Chantilly cream, cinnamon syrup and tossed with orange zest sealed the deal: we are impressed with Argo and their talents. And, real oranges from Florida are used here. It's authentic and not too sweet.
We absolutely cannot wait to see what they do next!
