Wednesday, February 23, 2011

Sea you at Thalassa

We were invited to try out Thalassa, an upscale Greek seafood restaurant in Tribeca. The Mr was busy, so it wound up being a lovely ladies night out. As soon as I walked in, I immediately felt the vibe- chic and modern, yet also very warm and welcoming.



Amuse Bouche: smoked salmon, wasabe, saffron sauce, and roe on cucumber

Appetizers: Calamari, Dolmas, Octapadi, & Maine Diver Scallops
So far, amazing. Of the appetizers, the table favorite was hands down the Maine Diver Scallops wrapped in crispy Filo wisps. It added a delightful texture to the buttery scallops within. We were then all equally impressed with the freshness of the tomato and feta used in the salad course. It's such a simple dish, yet when made with quality ingredients, can't be beat.

Tomato Salad
Main Course: Lavraki
For my main dish I went with the Lavraki since it is a traditional Mediterranean fish that you don't find on menus often. I really love a mild fish prepared with a light buttery, lemon sauce, herbs & capers and this fit the bill perfectly. With our mains we also were treated to sides of brussels sprouts, asparagus, and spinach. All simply prepared, fresh and light. At this point in the evening we were all very content, but then this appeared on our table:

Dessert Platter: Ravani, Mastiha Panna Cotta, Walnut Chocolate Karydopita, Greek Yogurt Cake, Baklava, and Gelatos
A dessert smorgasbord! I honestly can't pick a favorite, but we all appreciated the generous use of fresh fruit throughout which helped balance the richness.

Between all the good food, beautiful surroundings, live acoustic guitar, and Greek wine we all left feeling relaxed and contented. A wonderful evening out with anyone you'd like to impress whether it be a friend, associate, or date. They also have a third floor (not pictured) for private events- I could easily picture a swanky, intimate wedding celebration here.


*My meal was provided by the restaurant as part of a Press Dinner.

Thalassa on Urbanspoon

No comments:

Post a Comment