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Pylos
Greek
Hundreds of terracotta pots hang from the ceiling, which gives this East Village Greek taverna the feel of a pottery barn that got very good at cooking. Whitewashed walls and lapis-blue accents complete the Aegean mood without overdoing it. The menu runs to the kind of home-style food Greeks actually eat, lamb meatballs, baked gigantes, a vegetarian moussaka built on artichokes. The wine list stays close to the homeland.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Keftedakia
“Keftedakia are light and texturally exquisite meatballs, pan fried in olive oil and proffered as an appetizer.”
Michelin Guide -
Gigantes
“Gigantes are baked in honey-scented tomato-dill sauce”
Michelin Guide -
Aginares moussaka
“while aginares moussaka is a creamy vegetarian take on the classic, made here with artichokes.”
Michelin Guide
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