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Interview
with Pylos Restaurant

By Maria A. Pardalis

Along the uber trendy and artistic 7th Street in the East Village, nestled between some of Manhattan’s most loved shops such as Porchetta, Butter Lane Cupcakes, and Angelo Lambrou Atelier, lies Pylos, a rustic and quaint Greek restaurant. Its simple wooden exterior and authentic Hellenic interior, complete with Mediterranean blue colored shutters and over 1,000 handmade clay pots packed tightly on the ceiling, instantly differentiates Pylos from all the other shops on the street.

Pylos musters a very homey ambience and with dishes named Greek Yiayia’s fried potatoes and Christos’ towering galaktobourekakia, it’s easy to see that your dining experience will be filled with warm hospitality and comforting food normally found in a traditional Greek household.

The food is fresh and the choices infinite; how can you decide between something like Artichoke Heart Moussaka layered with caramelized onions, herbs and three cheeses and Champagne Avgolemono? The menu seems very unique and that’s because it is! It was inspired by the widely recognized and respected authority on Greek cuisine, Diana Kochilas. Along with Christos Valtzoglou, one of the owners, Diane has created a menu showcasing wholesome and regional Greek dishes, similar to what you can find in any Greek home.

After salivating over the succulent dishes that were being served, as I was interviewing Nikos Karaiskos, the general manager, I had to ask for them to share one of their favorite recipes with us.
Cretan-Honey Braised Lamb Shank served with Gigantes Skordalia
Makes: 12 portions

Ingredients ~for the Lamb Shank~ :

  • 12 lamb shanks
  • 2 fennel bulbs, chopped
  • 3 leeks, chopped
  • 4-5 garlic cloves
  • 3 bay leaves
  • 1 cup all purpose flour
  • White Wine
  • Tsikoudia or Raki
  • Extra Virgin Olive Oil

Preparation:

  1. Preheat oven to 375 degrees. Dredge the lamb shanks in flour. Lightly coat a large skillet with olive oil and place over high heat. Add shanks and pan sear until browned.
  2. Transfer shanks, fennel, garlic, leeks, and bay leaves to a roasting pan to braise. Pour equal parts of white wine and tsikoudia to cover the shanks and vegetables half way. Place a cover over roasting pan and place into the oven to braise for 3 hours.

Ingredients ~for Gigantes Skordalia~ :

  • 1 to 2 pounds giant beans, soaked over night, & then boiled till very soft.
  • 4 fresh garlic cloves, crushed
  • 3 tsp roasted garlic
  • 1 cup olive oil, plus more if needed
  • lemon juice and salt to taste

Preparation:

  • Once the beans are cooked and really soft, drain them and run thru a food processor at high speed. Add in both types of garlic, olive oil, lemon juice and salt.

Ingredients ~for Shank Sauce~ :

  • ½ cup Honey
  • 1 cup White Wine
  • 1 Bay Leaf
  • Thyme & ground pepper to taste
  • Juice of 4 large oranges

Preparation:

  1. Combine all ingredients into a large saucepan and bring to boil. Reduce heat and cook down to a thick liquid.
  2. Glaze cooked shanks with sauce about 10 to 15 minutes before serving.

Kali Orexi!!

If you are yearning for a casual and relaxing atmosphere, with the ability to eat traditional wholesome fare at an almost frugal price, Pylos Restaurant is a phenomenal choice. They have a rich and sensual prix fix menu for Valentine’s Day and seating is still available! Check out their website for more information: www.pylosrestaurant.com
©2011 NEOCORP MEDIA

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