Pylos
128 E. 7th St., East Village, NY
Greek food is great, but it’s just not something I usually find myself going out to eat. Thanks to a rabid following on Yelp and a high Zagat rating I figured it was time to bring my best Greek buddy here to see if this place was worthy of such high praise. It was a nice night, the front of the restaurant was open, and every table was filled with lively groups of friends and family. The decor matches the vibe well. Clay pots appropriately hang from the ceiling (Pylos means ‘made of clay’ in Greek) while Greek wines line the walls. It’s a very cozy, friendly environment inside as the entire restaurant is situated along shared pillow covered benches on either side and also features a communal table in the back. Are you striking out on Agape Online (Greek J-Date)? Maybe try your luck at the Pylos communal table one night. Pylos received the authentic Greek seal of approval and is now immediately going into my buddies Greek eats rotation.
Food Rundown:
Pastitsio
Pylos’ terrine of baked pasta layered with aromatic meat sauce and bechamel sauce. On the same level as Ya-Ya’s home cooked labor of love recipe that the Greeks are known for. This meat sauce was one of the standouts of the evening. Order this.
Anginares Moussaka
Artichoke heart moussaka, layered with caramelized onions, herbs, three Greek cheeses, and bechamel sauce. You dig artichokes? Cheese? Cooked onions? You will absolutely love this.
Saganaki Tou Merakli
Three Greek cheeses melted to perfection in a clay pot. Even total cheese heads will have a hard time finishing this.
Htapothi Scharas
Grilled and marinated octopus with capers and a balsamic reduction sauce. Very enjoyable. The octopus was a refreshing way to balance out the other heavy appetizers.
Horiatiki
Classic village salad with tomatoes, onions, cucumbers, kalamata olives, and feta cheese served with Greek olive oil and red wine vinegar. A nice sized bowl filled with large chunks of veggies, sans lettuce.
Arni Kotsi Me Meli, Gigantes Skordalia Kai Psiti Tomata
Cretan honey braised lamb shank served with giant bean and roasted garlic puree and roasted tomato. This was a little too dry and a tad over cooked. It was a close call between this and the lamb chops, and as soon as we saw the guy at the table next to us get the chops, we knew we made a poor call. The lamb chops were dripping with goodness and looked amazing. There will be a next time.
Krasata Paidakia
Braised short ribs in spicy xinomavro red wine, served with porcini mushroom potato puree. Not your typical short rib – spicy and very Mediterranean. A nice change of pace from the normal French style short rib stew dishes I enjoy eating in the area (The Smith, Tree).
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