#PeachysPicks #AmmosEstiatorio @AmmosNewYork by #DimitrisNakos NYC Restaurant Week January 21 to February 9, 2025 at 52 Vanderbilt Avenue Just West of Grand Central Terminal
Baby, it may be cold outside but the warmth of the Mediterranean awaits you in its shining authenticity at Ammos Estiatorio located at 52 Vanderbilt Avenue, just West of Grand Central Terminal. A native of Athens, Greece, Founder and Owner Dimitris Nakos has imagined up the most healthful, delicious edible creations to brighten up your winter and light up your life for this Winter Restaurant Week, starting January 21, 2025 and going until February 9th. Of course the regular menu is also available during this time, and we are honored to share with you readers a sneak preview and unveil the whole Restaurant Week menu at the conclusion as well.
Above, meet the Octapodi and the Spanakopita.
Octapodi is perfectly grilled Mediterranean octopus ready to ravish your palate joined by fennel, capers, onions, roasted red peppers, all of which gloriously rejoice in a luxurious honey balsamic emulsion.
Spanakopita, which is spinach pie, has recently been innovated to include dill inside much to the delight of Peachy in particular who love love loves dill and it is further embellished with more produce including leeks and scallions which reflect the true Mediterranean character of the dish. Barrel-aged feta, tomato sauce, mint evoo and a dill garnish make this a tremendous winner.
Makaronia Manitaria is a captivating main course: an amalgamation of bell peppers with the right accent of serrano peppers, shiitake and crimini mushrooms, garlic, onions, fresh lemon juice, parsley and Santorini wine all elevate perfectly al dente linguini pasta which is sauteed with those festive ingredients reflective of the Mediterranean diet. Of course if you are like Peachy and like to say CHEESE for dinner as well as the picture, a wonderful silver boat comes in style with Graviera Cheese, a delicacy of Sheep and Cow's milk grated fresh from Greece to dust on top. Yiaourti Krema concludes in style: chilled Greek yogurt flan served with Greek honey and sour cherries seals the deal on a fabulous Restaurant Week meal.
The Full Menu:
Appetizers
SALATA A LA DIMITRI
Baby arugula and mixed greens, mixed berries, strawberries, dry Kalamata figs, Macadamia nuts, cashews, Greek honey & garlic balsamic vinaigrette dressing.
SPANAKOPITA
Traditional spinach pie, barrel-aged feta, tomato sauce, mint evoo
OCTAPODI (PLUS $15)
Grilled Mediterranean octopus, fennel, capers, onions, roasted red peppers, honey balsamic emulsion
LOBSTER YOGURT SALAD (PLUS $15)
Steamed whole lobster pieces, mixed with Greek yogurt, cilantro, lime juice, seasoned with sea salt and ground pepper on top of avocado puree
KALAMARI
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 Courses
PSARI IMERAS
Fresh catch of the day, chef’s special preparation
KOTOPOULO
Roasted organic half cut chicken marinated in fresh lemon & fine herbs, served with Sautéed Brussel sprouts & wild mushrooms, lemon potatoes
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
BRIZOLA (PLUS $19)
16oz Bone-in Ribeye Steak, fine herbed compound butter, served with garlic mashed potatoes, served with creamy garlic peppercorn
Desserts
YIAOURTI KREMA
Chilled Greek yogurt flan served with Greek honey & sour cherries
KARIDOPITA
Walnut cake dipped in honey cinnamon syrup served with vanilla ice-cream
PAGOTO / GRANITA
Chefs daily specialty ice-cream or sorbet
Ammos continues to earn our Highest Recommendation!
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