Barbounia

Barbounia

Owner

Come join us in our beautiful dining room with some the "best seating in the city." We specialize in fresh Mediterranean cuisine with Greek, Turkish and Italian influences. While relaxing on our plush banquettes with a specialty drink from the bar, you will feel as though you are in a Greek palace surround by bulbous white columns. We feature octopus nicoise, souvlaki kebabs served with mint-flavored tahini however out specialty is our fresh-grilled fish including dorado or branzino. Our lamb chops are among the best in the city which go very well our ouzo menthe cocktail (lemonade, ouzo, mint). End your meal by endulging in our signature house panna cotta made with yogurt or the cigar-shaped phyllo filled with spiced apples.

Kara Zuaro

Citysearch

The Scene
In this airy space, with tall columns and an open kitchen, gracious waiters dressed in gold vests and blue ties lead patrons to some of the most comfortable seats on the New York restaurant scene. Greek disco music adds to the festive mood without overpowering conversations, and, overhead, a flirtatious and feathery chandelier sways in the breeze.

The Food
You won't find any gyros on this up-market Greek-leaning menu. Light and flaky barbounia--the signature fish dish--and incredible tender octopus make satisfying starters, but don't miss the souvlaki, delectable skewered chicken and a head-on giant prawn with creamy tzatziki. For the main course, braised duck tops butternut squash risotto and crispy-skinned snapper sizzles on a bed of lentils and kalamata olives. The must-try rabbit is served two ways--half is rolled in crisp phyllo dough and the other half in Serrano ham. Finish with the deeply flavorful Turkish coffee custard with pistachio ice cream.