MIKE PSILAKIS
Michael Psilakis, has beenn lauded for both his traditional and reinterpreted Greek menus. Psilakis launched his career with the opening of Onera, a gem in the Upper West Side where he offered unexpected re-visions of Greek classics. The unique upscale Greek inspired cuisine earned him two stars from The New York Times and a reputation as a rising star chef.
Next came Dona restaurant which he opened with celebrated restaurateur, Donatella Arpaia. There he crafted a menu offering food that blended their modern American experiences with the cuisines of their parents homelands (Italy and Greece). The restaurant received a glowing two star review from The New York Times, was named one of Esquire's Best New Restaurants in 2006, and Bon Appetit magazine named its Gnudi Dish of the Year. Unfortunately in early 2007, Dona was forced to close. The building in which Dona was housed was sold to a developer.
Psilakis has since transformed Onera into Kefi, a rustic spot serving the food he ate as a child, and moved his upscale concept to a larger stage, Anthos.
Accolades: Psilakis is surely the Thomas Keller of Greek cuisine, and the confident, ambitious Anthos makes a resounding case that Greek cooking at its highest levels, can compete with the city most sophisticated cuisines, said Tandall Lane, critic for the Time Out New York.
Kate Julian, critic for The New Yorker says: By various accounts, Manhattan is enjoying a Greek food renaissance; in this view of things, Michael Psilakis is the Greek-American Mario Batali. And Gourmet magazine Coleman Andrews say Psilakis is in a class by himself.
