Greek native Nikos Karvelas (of Athens fine-dining spot Varoulko) reps his heritage at this bi-level seafood taverna. Exposed-brick walls and white leather banquettes line the 3,000-square-foot corner restaurant, which hawks traditional evil-eye baubles and komboloi worry beads in the front. The menu features grilled dishes, like swordfish kebabs with split-pea mousse, lavraki (sea bass) and capers, and Maine lobster with lemon sauce. Choose from more than 85 wines, including bottles by Hellenic producers Domaine Gerovassiliou and Biblia Chora.
|Venue name:||Anassa Taverna||Contact:|
200 E 60th St
|Cross street:||at Third Ave|
|Opening hours:||Mon–Thu 5:30–11:30pm; Fri, Sat 5:30pm–midnight; Sun 5:30–11pm|
|Transport:||Subway: N, Q, R to Lexington Ave–59th St; 4, 5, 6 to 59th St|
|Price:||Average main course: $24. AmEx, DC, Disc, MC, V|
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