NERAI

Whether your next getaway is to the Greek Islands – or Midtown Manhattan – the food is guaranteed to be authentic and Mediterranean fresh, at least when you dine at Nerai, New York’s poshest and most palatable Greek hot spot. With an expansive outdoor dining area featuring a private garden space with carefully curated designs, plus a happening bar scene and intimate dining room, this is one Greek adventure which is sure to please your taste buds.

Their delightful dishes are the vision of Executive Chef Aaron Fitterman, who brings the beauty of the Mediterranean to each bite by using simple yet innovative and flavorful ingredients. His savory plates are also prepared with sustainability in mind, with everything wild caught and freshly sourced.

Start your Greek culinary adventure with their tasty trio of spreads, including tzatziki, hummus, and spicy feta. Continue your tasty tour with the Shrimp Mikrolimano, tiger featuring cresent farm duck breast over beluga lentils and chanterelles fig jus.

Pair each course with a creative cocktail, especially the Persephone, composed of sparkling wine, St. Germain and pomegranate, or the Aphrodite, a beautiful drink featuring gin, strawberry and lime which certainly lives up to its name. Just Don’t forget to order epidorpio – or dessert! Choose from handmade Sokolatina, a flourless chocolate cake with raspberries and vanilla gelato, or Karidopita, a milk and honey glazed walnut cake.

From outdoor seating to private dining in their Wine Library, which is tucked away in their wine cellar, Cava Nerai, where you will find yourself surrounded by dark wood panelling and bottles of wine encased in glass cabinets, you are sure to indulge in sumptuous flavors and settings. They also offer an extensive wine list, prix fix Santorini Sundays and lunch menus – no passport required. P

GET AWAY TO THE GREEK ISLANDS WITHOUT LEAVING MIDTOWN MANHATTAN

BY LAUREN BENS

shrimp in a tomato ragu with feta cheese, and Cretan Meatballs, served with crumbled manouri cheese. Some other flavorful favorites include the Lobster Pasta, made with poached Maine lobster over squid ink linguine in metaxa bisque and their Dover Sole, topped with a brown butter caper sauce. Meat lovers will rejoice with every bite of Baby Lamb Chops, served over melitzanosalata with marinated eggplant, Samos currants, pine nuts and lamb jus and the pan-seared Duck Moussaka, nerainyc.com