“In the way of discoveries, anything by Yiannis Economou from Crete,” says Mallios. “We have vintages from 1998, 1999, 2000 and 2006, which all use Liatiko and Mandilaria either alone or in combination. The customer response to these wines exceeds anything I’ve ever seen.”
The Wine Program
“Our wine philosophy is to focus on four items: Greek offerings, sustainable wines, breadth and value, and wine education,” says James Mallios, partner and general manager. With about 400 wines, approximately 20 by-the-glass pours, and more than 100 Greek wines, the list is both deep and unique. It eschews larger houses, like Boutari or Hazimichalis, and opts for wines from small producers like Yiannis Economou of Crete.
“Because we know that many natural-style winemakers don’t have marketing dollars at their disposal, we host lunches, dinners and cocktail parties in one of our private rooms about once a month, largely at our own expense,” says Mallios. “These events are open to a mix of press and the public.”
“I think one of the best items we have is our roasted chicken under the brick,” says Mallios. “It’s simple, but I think that’s why people seem to respond to it so well.”
About the Team
Michael Mendel, the beverage director, “knows how to hotwire a car,” says Mallios, while the sommelier, Frankie Mace, is an accomplished musician. “Frankie’s ﬁrst job was at age 13 as the page turner for the Riverside Piano Quartet,” Mallios says.
The restaurant does not charge corkage so long as guests share a glass of wine that’s either unique or of exceptional quality.