The Big Apple is iconic for many reasons. Tourists pour from all ends of the earth to be dazzled by Broadway plays, stroll Central Park, and drool over hotdogs from vendors pushing street carts. With the opening of fleeting pop-up restaurant Peristera on a rooftop on 8th Ave., the New York skyline just got a little more interesting. Peristera is crafted around the striking image of a snow-white dove, as it appears throughout Greek mythology. The creators—four ladies with considerable vision and creativity—have brought a light, Greek-infused springy menu to a New York rooftop location for a limited time only. The pop-up will last for the month of April—the month of Aphrodite—booking exclusive reservations to lovey-dovey couples, and enthusiastic foodies of all kinds. The restaurant’s innovative concept is rooted in Aphrodite’s special relationship—a flock of doves draw her chariot, and a flock of doves will serve your meal. Flip to the next page of the spread to get a sneak-peek of Peristera’s mouth-watering menu. Catch it before it flies!
The Menu Electra: Fried olives: green olives stuffed with blue cheese. Greek style chicken served with Greek style salad: Greens, tomato, cucumber, onion, green pepper, wine vinegar, garlic, feta cheese and black olives.
Chocolate covered Strawberry flower.
Maia: Stuffed olives: black olives with veggies and covered with herbs. Spinach stuffed chicken breasts with Golden carrot soup served Soup: carrots, green onions, garlic, ginger, turmeric root, Greek yogurt and parsley.
Nectarines poached in lavender-honey syrup, served with vanilla ice cream
Merope: Greek salad appetizer Greek style pizza served with Green and garlic soup Soup: greens, wine vinegar and quark. Pizza: cucumber, tomato, olives and Greek seasoning. Lavender crème Brulee Heavy cream, egg, sugar and lavender.
Asterope: vegetarians’ specialty Hummus dip served with crackers Roosted spring veggies with pasta salad. A mix of greens and vegetables to the side of corn, asparagus and radishes freshly roosted.
Chocolate covered Strawberry flower.
Taygete: seafood concentration Grilled shrimp sticks Baked salmon served with Greek salad. Greens, tomato, cucumber, onion, green pepper, wine vinegar, garlic, feta cheese and black olives.
Nectarines poached in lavender-honey syrup, served with vanilla ice cream
Cleaeno Spicy shrimp tapas Golden carrot soup with shrimp salad Soup: carrots, green onions, garlic, ginger, turmeric root, Greek yogurt and parsley. Salad: shrimp, greens, avocado, oranges, jalapeno pepper, onions.
Lavender crème brulee Heavy cream, egg, sugar and lavender.
Alcyone: wine Dominican oaks cabernet NAPA The best and goes great with all types of food.
Maipe Malbec reserve The wine of lovers
Domaine loubejac pinot noir willmette valley Black cherry, raspberry and herbs. Goes best with sea food.
Wildhaaven blazing red Columbia valley Blackberry and lavender, goes with all types of food.