What to Expect

• Three-course dinner for two or four with wine

  • One Appetizer per person (choice of Greek spreads, Haloumi, Spinach Pie, Greek Tomato Salad or Mediterranean Tacos)

  • One entree per person (choice of Vegetarian Linguini, Stuffed Bronzino, Seafood Risotto)

  • One Dessert per person (Choice of Baklava, Chocolate Molten Cake, or Karidopita).

  • One glass of wine or sangria per person.

About Thalassa

• Thalassa is a Greek taverna serving a high-end, seafood-focused menu in a large, chic space with an Aegean feel.

• Thalassa has been featured in the Michelin Guide​, Zagat​ , and Forbes

• New York Times article

  • Greek restaurants in New York have undergone a significant transformation. Previously characterized by clichéd blue-and-white décor and predictable nautical themes, these eateries have evolved in recent years. Establishments like Onera, Snack Taverna, and Estiatorio Milos have redefined the perception of Greek cuisine, emphasizing culinary exploration beyond the usual offerings like flaming cheeses and spinach pies.

  • An interesting trend sparked by Milos is the concept of charging by the pound for fresh fish, allowing patrons to select their choices from a display. Thalassa in TriBeCa, founded by Chef Gregory Zapantis, fits into this genre, offering an elegant dining experience with subtle nods to traditional Greek elements. The restaurant's interior, reminiscent of a sophisticated townhouse with exposed brick and tasteful blue-and-white accents, creates an inviting ambiance.

  • Thalassa's menu showcases the allure of Greek flavors. From perfectly fried borbouni (red mullets) to generously sized sea bream, the emphasis is on fresh ingredients with minimal but effective olive oil and lemon seasoning. Appetizers like scallops wrapped in kataifi pastry and a tender wild boar chop offer a mix of textures and flavors, although some dishes, like the boar chop in honey and retsina sauce, might lean too sweet.

  • While Greek wines dominate the list, Thalassa also caters to those preferring French or American options, enhancing the dining experience. Even in desserts, Greek cuisine surprises, as evidenced by the stuffed kataifi crepes featuring Valhrona chocolate. This contemporary approach to Greek dining in New York reflects a departure from outdated stereotypes and a celebration of elevated flavors and techniques.

Good to Know

• Executive Chef is Chopped-alum Ralpheal Bruce Abrahante

• Click here to see the menu