BWW Preview: KORALI ESTIATORIO for a Taste of the Greek Isles on the UES

Korali Estiatorio is the Greek Island of Mykonos turned into a New York City restaurant where you can enjoy traditional Greek cuisine set in the white-washed Mykonos fashion, with breezy high ceilings, brick walls and gray stone pillars to transport you to the so-called "Island of the Winds."

Owner Gregori Politis is a 20-year veteran of the hospitality industry, and is the founder and former owner of Yefsi Estiatorio. His latest venture, Korali, named after the Greek word for "coral," offers traditional Greek dishes using authentic recipes and ingredients sourced from Greece, and locally sourced produce and sustainably raised organic meat and seafood from Barn Lane Farms, CT.

The Korali interior is designed by Yianni Skordas of Skordas Design Studio, whose past projects include Avra Estiatorio and Anassa Taverna, to evoke the historic seaside island of Mykonos, known for its white buildings and streets that contrast brilliantly with the sparkling Ionian Sea. The Korali space is washed entirely white, from the brick walls to the bamboo and wood design work on the airy high ceilings, complemented by pale gray Grecian marble pillars and stonework.

Begin the journey to the "Island of the Winds," with meze, or small plates made for sharing and interacting with friends. Start with the Selection of Spreads with Taramosalata, a delicate blend of whipped potatoes, caviar and citrus juice, Tzatziki, a fresh-strained, house-made Greek yogurt blended with cucumber and dill, Melitzanosalata, char-grilled eggplant mixed with herbs, garlic and olive oil, and Xtipiti, spicy feta dip whipped with roasted chilies. Other standout small plates are the Cheese Saganaki, a gooey Greek cheese dip, or the fresh filleted Sardines, fork-tender with a squeeze of lemon juice and herbs. Sashimi-grade Grilled Mediterranean Octopus is char-grilled and seasoned with saffron-infused lemon oil served in a pool of yellow pea purée, with cherry tomatoes, scallions and capers.

Refreshing salads are Horiatiki, a classic Greek salad of diced vine-ripened tomatoes, cucumbers, and onions tossed in olive oil, and Patzaria, roasted red beets mixed with fennel, grapefruit, toasted pine nuts, goat cheese and tossed in a garlic vinaigrette.

Entrées from the sea include Grilled Tsipoura, flaky white Gilthead Bream from the Aegian Sea, prepared with olive oil, lemon and fresh herbs, cooked whole and served filleted. Other entrées from the land are exceptional Moussaka, Greek-style lasagna with layers of eggplant, potatoes and ground beef seasoned with garlic, onions, and red wine and covered with a creamy yogurt-béchamel sauce, made with milk, flour and butter and the unique addition of nutmeg and clove for a fragrant and complimentary hint of sweet spice.

A daily selection of specials featuring fresh fish from around the globe is also available, from Greek branzino and dorado to Florida pompano and red snapper. As part of a commitment to traditional family-style Greek culture, guests can also pre-order roasted whole goat sourced from upstate New York every Friday. It is wrapped in foil with simple ingredients of salt, pepper, olive oil and white wine and roasted for three-and-a-half hours to create tender, flavorful meat. Roasted whole roosters occasionally are also available for pre-order.

For dessert, consider standout Galactoboureco, creamy semolina custard wrapped in a delicately crispy shell of filo dough and drizzled with honey, and Baklava, layers of warm filo dough with almonds, walnuts, pistachios, cinnamon and nutmeg coated in a lemon-honey syrup, made fresh daily.

The rotating wine list includes Greek selections like Assyrtiko, a white grape varietal with a crisp minerality from its harvest in the volcanic soil of Santorini, and Agiorgitiko, a full-bodied red with deep fruit notes and a velvety persistent finish.

Korali will also offer a prix fixe lunch Wednesday-Friday and brunch on weekends, with choice of starter, entrée and dessert.

Korali Estiatorio is located at 1662 3rd Ave. and East 93rd Street. Visit KoraliNYC.com and call 646-964-5470. Hours of Operation are Monday and Tuesday dinner only from 5 p.m.-11 p.m., Wednesday, Thursday and Friday lunch and dinner noon-11 p.m., Saturday and Sunday brunch and dinner noon-11 p.m. Available for private events, takeout and delivery and pre-ordered whole meats.

Photo Credit: Korali Estiatorio

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