I was truly impressed with this large Greek restaurant. Kellari Taverna is warmly lit with tall ceilings, a nice sized bar with oak barrels all around. I was pleasantly surprised by the waitstaff's knowledge of the cuisine and wine menu and the attentive service made me feel like I was attending their Grand Opening event. When I found out that this restaurant had been in NYC for 2 years I was blown away. I recommend the traditional Green wine, Assytiko produced by Boutari Estates in Greece (Vintage: 2002). And definitely start with the Saganaki (translation: flaming cheese) appetizer. Click here to see their menu but I also suggest the Patzaria salad.
Monday, September 24, 2007
Kellari Taverna
I was truly impressed with this large Greek restaurant. Kellari Taverna is warmly lit with tall ceilings, a nice sized bar with oak barrels all around. I was pleasantly surprised by the waitstaff's knowledge of the cuisine and wine menu and the attentive service made me feel like I was attending their Grand Opening event. When I found out that this restaurant had been in NYC for 2 years I was blown away. I recommend the traditional Green wine, Assytiko produced by Boutari Estates in Greece (Vintage: 2002). And definitely start with the Saganaki (translation: flaming cheese) appetizer. Click here to see their menu but I also suggest the Patzaria salad.
Posts
