Listed below are links to reviews of Onera Restaurant from around the web.
[ more from 10best]
"Artwork adorns the clean, white walls of this upscale Greek restaurant, which attracts a distinctly well-heeled brand of clientele. For dinner, try starting with one or two "raw meze" items – maybe pickled beets or tuna tartar – before moving on to one of..."
[ more from afullbelly]
"Having sold Ecco and taken the deep breath that all first-time Manhattan restaurateurs must, [ Michael Psilakis] opened the felicitously christened Onera, which means dreams in Greek, his ancestral language and ethnic identity. His big gamble turns out to..."
[ more from dinersjournal.blogs.nytimes]
[ more from fodors]
"This intimate town-house restaurant (a foyer-size bar leads to a clean white- and navy-walled dining room) feels like a tastefully appointed home. Chef Michael Psilakis's Greek-inspired but inventive menu goes far beyond grilled fish and lamb chops, with..."
[ more from gastropoda]
"The shameless: Ed"s Lobster Bar, where the knockoffs of Pearl are too close for comfort and where the comfort level is close to hellish. I felt compelled to check it out for comparison"s sake, so I have only myself to blame for calories wasted and hea..."
[ more from gayot]
| "Until Michael Psilakis relocates his pioneering haute Greek restaurant to spacious new Midtown digs (already in the planning stages) you"ll have to make do with a cramped windowless dining room in a townhouse on the Upper West Side. Onera, the self-taug..." |
1 reviews
|
[ more from menupages]
"Our party of four arrived shortly after our 8pm reservation and we were promptly seated. Our appetizers arrived about an hour and a half later and our dessert an hour after that...."
[ more from nyjournal.squarespace]
"I had the sheep milk dumplings ($16), which were plenty of spicy fun, although slightly cloying in an almost main course-sized portion. My friend chose the Greek risotto ($16), which came with shrimp, spinach, onion, tomato, and feta cheese...."
[ more from nymag]
"The walls of the restaurant are painted in vivid shades of white and Mediterranean blue, a Greek motif further highlighted by the chandeliers, which are playful replicas of the kind of spiky gold constellations you see hanging from the ceilings of diners..."
[ more from nysun]
"Psilakis made his name with inventive, modern Greek-inspired preparations involving raw seafood, delicate organ meats, and carefully assembled flavors, little of that is evident at Kefi. These are casual, classically minded dishes, without the modern kiss..."
[ more from pabulum.ext212]
"My friends’ filet mignon were all done the way they preferred. A couple ordered pork tenderloin and they were also delicious, served with fennel and toasted garlic veloute...."
[ more from savorynewyork]
"Specialties: Raw meze of scallops, veal and lamb; crispy baccalao with crushed raw garlic and potato skordalia, tomato and green onion caponata in a plum tomato broth; braised tongue with a ragout of porcini mushrooms and white beans; sheep milk dumplings..."
[ more from timeout]
"Sure, Kefi has been billed as a downscale Greek joint, and all the standard elements of the cuisine—moussaka, souvlaki, spanakopita—are in place. But diners should expect no less from chef Michael Psilakis (Dona, Anthos) at this spot than they did at..."
|
