Thalassa | New York City

My friends, Sheetal and Amrita, and I headed to Thalassa, a fine dining Greek restaurant.  The word thalassa means sea and it comes as no surprise this classy restaurant is most famous for their seafood.

The 3 of us were excited to try out Thalassa’s Restaurant Week Dinner Menu 2012. 
Gorgeous modern decor and lovely ambience.
Downstairs – used for private parties.

I especially loved the bar area with it’s blue uplighting.

Blue and white are the perfect colors for this Greek restaurant.
Until I have the opportunity to visit the breathtaking islands of Greece, Greek restaurants, such as Thalassa, will have to suffice.

LOCATION:
179 Franklin St.
New York, NY 10013
(tribeca)

MENU: Thalassa Menu
COST: $$$$
CUISINE: Greek/Mediterranean
RECOMMENDED TO: Bar Scene, Couples, Fine Dining, Groups, Romantic Dining.
AMBIENCE: classy/romantic/upscale


MY REVIEW
We started off with a bottle of red for the table – Cabernet Sauvignon.  Fruity and medium bodied – exactly how I love my wine. 
For complimentary starters, we were served various flavors of bread, including plain, focaccia, and blueberry bread.  Focaccia was easily the best.  The bread was served alongside hummus and kalamata & green olives.  Delicious starter which went perfectly with a glass of wine.
We were each given another complimentary starter – Fried Lobster Ravioli for the non-vegetarians.  Although I don’t eat lobster, I was blown away by how amazing it tasted.  WOW! 
My vegetarian friend, Sheetal, was served a Flatbread with Veggies.  Loved the presentation.
As my appetizer, I went for the Pan Fried Rock Shrimp Martini served in a martini glass.  I would have much rather preferred grilled shrimp over fried, but hey, anything fried tastes amazing, right?  The tzatziki sauce (Greek Yogurt sauce) was the BEST with hints of lemon and garlic.  The yogurt sauce really complimented the fried shrimp. 
Amrita went for the King Salmon as her appetizer which was essentially honey glazed grilled salmon with herb tomato concasse on top.  The salmon itself was tender and juicy along with a very flavorful Greek tomato concasse.  Excellent and healthy, too!  This was my favorite appetizer.
Sheetal ordered the Watermelon Watercress Salad with Feta which she really seemed to enjoy.  Interesting combination, and one that I’ll have to try at home.  Feta is probably the only pungent cheese I can handle. 
ENTREES!  I went for the Halibut Fillet cooked in a mussel & herb wine sauce.  It was my first time trying halibut and I found the fish to be slightly more firm and dense in comparison to salmon.  Additionally, it didn’t taste too fishy to me and I did find this dish to be a little bland, perhaps some lemon and parsley would have been a great addition.  Furthermore, I tried mussels for the very first time as well… interesting… I didn’t love it or hate it, it was just okay for me.  Overall, a good and healthy meal that could have used a little more flavor.  The fingerling potatoes on the side were really yummy.
Amrita went for the Grilled Lavraki which is essentially sea bass. The fish was soft and flaky and had a bold flavor of lemon.  It was pretty good, but as you can tell, I’m still a novice when it comes to seafood.  
Although there was no vegetarian option on the Restaurant Week Menu, the folks at Thalassa were gracious enough to cater to my vegetarian friend’s needs.  Sheetal opted for the Mushroom Risotto with asparagus and zucchini.  The risotto was good, but I believe it could have been more rich, perhaps more use of butter and a stronger flavor of white wine.  I especially loved the asparagus which was grilled to perfection and flavored with lots of lemon – heavenly!
And finally, no meal is complete without dessert.  Amrita went for the Greek Yogurt Sundae Martini.  I loved the presentation of this dessert in a martini glass, however the yogurt itself was so incredibly bitter, it was impossible for me to have a bite without making a face each time.  Just FYI people… when dining at a fancier Greek restaurant, avoid ordering Greek Yogurt, that’s what Chobani and Fage are for!
 

Sheetal and I went for the Mastic Panna Cotta with Caramelized Pear, and OMG was this SCRUMPTIOUS.  Similar to the texture of flan, the panna cotta was slightly sweet and had a mild custard flavor.  I am 99% positive the strawberries were marinated in balsamic vinegar which really brought out the flavor in this dessert.  Delicious and one of the best “classy” desserts I’ve ever had. 

VERDICT: 4 / 5
Based on decor alone, Thalassa won my heart!  I loved the incandescent romantic lighting and candles all over this exquisite restaurant.  In addition, the bar area is gorgeous, and a great place to mingle after work.  The service here is outstanding.  My friends and I were chatting up a storm for an additional 1/2 an hour after paying our bill, and not once did we feel rushed to leave.

Now let’s talk wine and food.  The wine menu is extensive and Thalassa offers a great selection of Greek wines in addition to the usual Italian ones.  The starters and appetizers were wonderful, but the entrees fell short since I felt each entree was lacking a certain something.  For instance, my halibut could have been more flavored, perhaps some lemon and parsley.  The Risotto was good, but lacked the richness I was looking for.

And for this reason alone, Thalassa falls short of a perfect 5.  Regardless, I will be back at this modern restaurant with my girlfriends for some great wine, kalamata olives, and girl talk.  Thalassa is a classy space that boasts gorgeous decor, excellent service, and great food, additionally, it is one of the very few upscale Greek restaurants in Manhattan, surely we need more of them.

Food: Good
Drinks: Excellent
Decor: Excellent  (classy & romantic)
Service: Excellent
Value: Excellent  (for restaurant week)


TELL ME: Have you been to Thalassa?  What are your thoughts on this classy restaurant?