After a first visit at Kellari Taverna, a Greek restaurant located two blocks from Bryant Park, I decided to have dinner there again with Jodi on a Friday evening. The first time I went (no photo, sorry), I was really excited as their fish (they serve fresh sustainable fish that is on a beautiful display) was very good: I first was going for the barbounia aka rouget aka red mullet, but that day they did not have any. So I had the filet of sole that they deboned for me perfectly and was the star, not smothered with any sauce So you could really get its delicious taste.

But with Jodi, we decided to share a bunch of vegetarian appetizers: the selection of spread is always one we choose and we went for all their spreads that are in fact 4 of them: Tzatziki (Yogurt), Melitzanosalata (Eggplant), Htipiti (Whipped Feta - supposedly spicy but personally I did not think so), Tarama (Caviar).

Well yes, the caviar was not vegetarian and we did not even check the description; otherwise I would have ask to replace it by another one like the hummus that they give with olives and radishes at the beginning.

Olives, radishes and hummus at Kellari Taverna in NYC

Nevertheless, these spreads, served with pita were very good, and we in fact ate them with the Kellari chips that was our second appetizer. These chips made with fried eggplant and fried zucchini are also a favorite appetizer: crispy and not greasy, it is a good way to get some vegetables in your diet...

The next dish was the saganaki. The kefalograviera cheese came flambé (they use Metaxa brandy): it was good but not the best I ever had for sure and I found that the brandied apricots and hazelnuts on top were not necessary.

I got a non-vegetarian dish all for myself though: the octopodi or grilled octopus that was sitting on hummus, and served with onions, peppers and capers. This is a great dish, with a large portion perfect to share. The octopus was superb: well cooked and not tough at all.

Grilled octopus at Kellari Taverna in NYC

With my meal, I got a glass of ouzo that I did not see on the menu surprisingly but was sure they would have (they do not even try to make a cocktail with it that would be a good idea).

For dessert, I let Jodi picked, knowing that the last time I went I tried their baklava that is superb. She decided to go for the galaktoboureko, a Greek dessert of semolina custard in filo. This was very good: buttery, not too sweet, with the custard having a nice vanilla flavor.

Galaktoboureko at Kellari Taverna in NYC

With it, I decided to go for a Greek coffee that they made medium sweet. Good, but the previous time, I thought it was less watery.

So overall it was good, but the service is a bit inconsistent and I found some of the items overpriced. Not sure I would go back considering the other options in the city like Molyvos.

Enjoy (I still did)!

If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!

Kellari Taverna - 19 W 44th Street, New York 10036

Jean-Philippe Gerbi