#InauguralReview #Anatoli56 Since November 2024 by #ExecutiveChef #PaulSagos #AnthonySagos #TedSagos 1066 Second Avenue at East 56th Street Manhattan
Say yes please to the Shrimp Saganaki!
It's not who you know, it's WHOM YOU KNOW and if you can remember back to when we went to Nighthawks, you remember Chef Edi. The truth is, one day Peachy was walking down Second Avenue and someone asked her if she was Peachy. It was Chef Edi, and he had just opened The Shadmoor. We wound up really loving it and went back many times until covid and then we never went back. We've done this now for nearly 16 years so there are a number of places that we have reviewed the venue itself with more than one restaurant incarnation. This is the latest.
On November 20, 2024 Anatoli 56 opened where the Shadmoor used to be, and it's owned by four brothers including Executive Chef Paul Sagos and Anthony Sagos, and their dad, Ted Sagos, all of whom we were delighted to personally meet. With 46 seats, Anatoli 56 pays homage to their Greek heritage and their 100 percent Greek parents with Chios roots met in elementary school in Queens. We like the Sinatra music that welcomed us and avid readers know Peachy did a term paper on Frank Sinatra at MPS under the late great Mr. McQuilkin. (Are you following Nancy? You should! We follow each other.) This team of owners of Anatoli 56 own three other places...so stay tuned.
We began with assorted spreads: Tzatziki, spicy feta, melitzanosalata, skordalia (garlic) and taramasalata all served with piping hot fresh pita. Of course this is a great way to start a Greek meal and everyone knows we regularly write on Peachy's favorite Ammos, and we have been going there since 2011! All of these spreads are made fresh on premises at Anatoli 56 twice a week we're told.
Next, we tried the Marouli Salad with Romaine, Scallions, halved Cherry Tomatoes, Dill and Feta. They listened and put the dressing on the side. It was fresh and well-cut.
Even better was the Beets and Burrata Salad, because obviously you know Peachy's favorite vegetable is burrata. It teamed up with mixed greens, roasted beets, toasted almonds and we found the combination inventive without being over-the-top shocking trendy ridiculous. Hazelnut vinaigrette is the dressing.
The side of roasted beets were one of our favorite items of the entire review and the simplicity really wowed us. Both the red and yellow varieties were delicious and the presentation was excellent. They might be the best beets we have had in 2024 and Peachy does not see enough beets done well everywhere. Of course you know we are huge advocates of The Produce Show, which was done so well by the talented Jodean and team again this year.
The Spanakopita appetizer is mostly what you would expect until you encounter the fennel, which is a secret weapon of paternal Grandmother Litza. Layered phyllo dough, baby spinach, leeks, fennel, dill and Hotos feta make this a desirable spinach pie. Partly because of her towering height, Peachy personally relates to shrimp and also finds them most delicious; the Shrimp Saganaki was her favorite of this meal. Shrimp, pappardelle pasta, spicy marinara sauce and feta are wonderful and they might add spinach to it in the future.
If you have a restaurant in America, particularly in New York and especially in Manhattan, you better have a solid burger and we liked the Wagyu Burger of 8oz. It was delivered medium as ordered, and the caramelized onions were commendable along with white cheddar and garlic kasseri fries. The side of sauteed spinach was brilliant in quality and flavor.
A 2009 graduate of the CIA (of course Culinary Institute of America, not like the FBI!!!) Chef Paul suggested we try their Dorado, and seafood we are told is delivered three times a week by Monarch Seafood and meat is delivered by North American Meats, grass-fed and grain-finished. This Dorado is from Greece and was well-executed with capers, lemon, olive oil, salt, pepper, oregano and grilled whole. This is exactly how we want fish: a whole fish. Not a slice the size of our finger. It was fileted/deboned and was the Chef's Choice. We adored the juicy Grilled Skirt Steak which was perfectly medium rare and joined by chimichurri sauce and grilled vegetables of onions, peppers, zucchini and eggplant.
Of course, pictures are unedited and everything does look this great in real life.
The last item we tried was the Galaktoboureko: Orange and Vanilla semolina custard wrapped in phyllo dough, another secret from their talented Grandmother (and note we are all about Peachy's Grammy. We might work with The Recording Academy, but we know we got the Best Grammy...)
We were impressed on our initial visit and we look forward to seeing what they do next.
1066 2nd Ave, New York, NY 10022
