Say yes please Dimitris to the succulent selections he has imagined and materialized especially just for you!
It's not who you know, it's WHOM YOU KNOW and you all know we love love love Ammos Estiatorio and have been singing its praises as a Peachy's Pick Since 2011. Starting on January 16th, Ammos Estiatorio will be kicking off the famous New York Restaurant Week which will be celebrated until February 4th! 52 Vanderbilt Avenue is the place to be! And remember, here's how you get there exactly from Grand Central Terminal. Walk there with Peachy...
Carnivores, is your appetite ready to party!!?!?!!!!!!!!!!!
It will be once you see the shining star of the appetizers: Keftedes.
Don't worry, Peachy doesn't speak Greek either but it tells you: ground sirloin meatballs with barrel-aged feta and parsley cooked in tomato.
We tell you:
One hundred percent sensational sirloin in perfectly spherical three-dimensional deliciousness exclusively by Executive Chef Bruno Marino is a wonder in tantalizing tomato.
The feta and parsley accentuation will totally win you over!
As always, you avid readers know we never edit pictures!
The truth is it looks exactly this perfect in real life.
The authenticity of Greece is brought to the stratosphere with the quality Assyrtiko: this one from Wine Art Estate is from a little village in mainland Greece where two wine estates connect through an underground tunnel in a little village near Drama, in Northern Greece. PGI (Protected Government Indication) verifies it's truly authentic, which of course you all know is a universal designation for certifying food and wine.
Full-bodied, this 2022 Assyrtiko boasts a terrific iodinized nose: the salty notes set the stage for successful pairings with all the fine Greek edibles found exclusively at Ammos always, and specifically for this restaurant week.
This winery is owned by two architects which speaks to that design on the bottle, so distinctive and unique.
Everyone knows that a plant-based diet is good for you but when combined with the powerful punch of a Mediterranean diet, which owner Dimitris Nakos knows better than anyone as an Athens, Greece native, it is a surefire winner. Entree Makaronia Manitaria is a smashing vegetarian option: linguini pasta sauteed with evoo, shiitake and cremini mushrooms, garlic, onions, fresh lemon juice, parsley, Santorini wine and seasoned with sea salt, ground pepper and crushed red pepper flakes. The colorful visual is captivating while the tremendous taste will be a delicious time-honored Greek tradition in your stomach.
It's high time you added Yiaourti Krema to your dessert repertoire!
Premium chilled Greek yogurt flan jazzed up with genuine Greek honey and sour cherries strike the right note between healthy and flavorful finalizing your amazing restaurant week experience at Ammos Estiatorio.
From every angle, this sweet wonder will wow you tremendously, closing the deal on the best dinner in town you can have during this fabulous Restaurant Week!
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Ammos Estiatorio continues to earn our Highest Recommendation.
52 Vanderbilt Avenue
New York, NY 10017
Prix-Fixe LUNCH
three course menu
$55
AVAILABLE: Monday to Friday 11:45am - 4:30pm
Prix-Fixe LUNCH
three course menu
$55
AVAILABLE: Monday to Friday 11:45am - 4:30pm
Appetizers
(Choice of one)
Salata a la Dimitri
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing Add cheese for extra $8 (choice of feta, goat or gorgonzola cheese)
Lobster Yogurt Salad ADD $15
Steamed whole lobster pieces, mixed with Greek yogurt, cilantro, lime juice, seasoned with sea salt and ground pepper on top of avocado puree
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main Course
(Choice of one)
Psari Imeras
Fresh catch of the day, chef’s special preparation
Garides Makaronia ADD $15
Linguini pasta, ½ pound Tiger shrimp sauteed with garlic, onions, tomatoes, fresh lemon juice, parsley, butter and seasoned with sea salt and ground pepper
Lahanika Skaras
Grilled eggplant, zucchini, vine tomato, Vidalia onion & jumbo asparagus, almond garlic purée
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussels sprouts & wild mushrooms, lemon potatoes
Bifteki Arni
Ground lamb burger, lettuce, tomatoes, Vidalia onions served in pita with Ammos oregano fries & tzatziki sauce
Dessert
(Choice of one)
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chefs daily specialty ice-cream or sorbet
AVAILABLE: Monday to Friday 11:45am - 4:30pm
Prix-Fixe DINNER
three course menu
$69
AVAILABLE: Monday to Friday 4:30-6:30pm & Saturday all day
Appetizers
(Choice of one)
Salata a la Dimitri
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing. Add cheese for extra $8 (choice of feta, goat or gorgonzola cheese)
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Lobster Mango Salad ADD $19
Steamed whole lobster pieces, diced mango, diced tomatoes, garlic onions, serrano peppers, fresh lime juice, seasoned with sea salt and ground pepper, avocado puree
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main Course
(Choice of one)
Psari imeras
Fresh catch of the day, chef’s special preparation
Solomos
Pan-seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis
Makaronia Manitaria
Linguini pasta sauteed with evoo, Shiitake & cremini mushrooms, garlic, onions, fresh lemon juice, parsley, Santorini wine, seasoned with sea salt, ground pepper & crushed red pepper flakes
Arni yiouvetsi
Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with sautéed brussels sprouts & wild mushrooms, lemon potatoes
Dessert
(Choice of one)
Baklava
Mixed nuts layered in phylo dough dipped in honey syrup
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / granita
Chefs daily specialty ice-cream or sorbet
AVAILABLE: Monday to Friday 4:30-6:30pm & Saturday all day
(Choice of one)
Salata a la Dimitri
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing Add cheese for extra $8 (choice of feta, goat or gorgonzola cheese)
Lobster Yogurt Salad ADD $15
Steamed whole lobster pieces, mixed with Greek yogurt, cilantro, lime juice, seasoned with sea salt and ground pepper on top of avocado puree
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main Course
(Choice of one)
Psari Imeras
Fresh catch of the day, chef’s special preparation
Garides Makaronia ADD $15
Linguini pasta, ½ pound Tiger shrimp sauteed with garlic, onions, tomatoes, fresh lemon juice, parsley, butter and seasoned with sea salt and ground pepper
Lahanika Skaras
Grilled eggplant, zucchini, vine tomato, Vidalia onion & jumbo asparagus, almond garlic purée
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussels sprouts & wild mushrooms, lemon potatoes
Bifteki Arni
Ground lamb burger, lettuce, tomatoes, Vidalia onions served in pita with Ammos oregano fries & tzatziki sauce
Dessert
(Choice of one)
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / Granita
Chefs daily specialty ice-cream or sorbet
AVAILABLE: Monday to Friday 11:45am - 4:30pm
Prix-Fixe DINNER
three course menu
$69
AVAILABLE: Monday to Friday 4:30-6:30pm & Saturday all day
Appetizers
(Choice of one)
Salata a la Dimitri
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing. Add cheese for extra $8 (choice of feta, goat or gorgonzola cheese)
Spanakopita
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
Lobster Mango Salad ADD $19
Steamed whole lobster pieces, diced mango, diced tomatoes, garlic onions, serrano peppers, fresh lime juice, seasoned with sea salt and ground pepper, avocado puree
Kalamari
Served grilled with ladolemono sauce or crispy with lemon caper aioli
Keftedes
Ground sirloin meatballs with barrel-aged feta & parsley cooked in tomato & basil sauce
Main Course
(Choice of one)
Psari imeras
Fresh catch of the day, chef’s special preparation
Solomos
Pan-seared salmon on top of zucchini pappardelle sautéed with wild mushrooms, served with red pepper coulis
Makaronia Manitaria
Linguini pasta sauteed with evoo, Shiitake & cremini mushrooms, garlic, onions, fresh lemon juice, parsley, Santorini wine, seasoned with sea salt, ground pepper & crushed red pepper flakes
Arni yiouvetsi
Traditional slowly cooked lamb shank in a homemade tomato sauce over Greek orzo casserole
Kotopoulo
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with sautéed brussels sprouts & wild mushrooms, lemon potatoes
Dessert
(Choice of one)
Baklava
Mixed nuts layered in phylo dough dipped in honey syrup
Karidopita
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
Pagoto / granita
Chefs daily specialty ice-cream or sorbet
AVAILABLE: Monday to Friday 4:30-6:30pm & Saturday all day
Tel: 212.922.9999
