Press Tasting Dinner
Thalassa, which means “the sea” in Greek, is a Modern Greek seafood restaurant located in Tribeca, which features contemporary Greek dishes from Executive Chef Ralpheal Abrahante. The restaurant has been around since 2002 and is owned by the Makris Family. Thalassa is an expansive space with a refined, upscale décor, housed in a three-level historic Tribeca building, which formerly served as a warehouse. The Main Dining Room, where I had dinner, has nautical influences, reinforcing the airy, expansive feel, and ties in well with “the sea” theme.
Throughout the meal I sampled fresh fish and produce prepared in a number of ways – each highlighting the different flavors of light, Modern Greek cuisine. All in all, I recommend Thalassa for its fresh ingredients and sophisticated, chic setting.
Agiorgitiko: This was an incredible red wine from the Tsantali vineyards in Nemea, the most renowned wine region of Peloponnese (Southern Greece). Described as medium body and spicy in flavor – it was everything I look for in a red.
Cod Fritter: There was nothing unusual about this bite, but the fritter was a nice start to the meal.
3 Different Crudo: We were served three different crudo options: fluke, scallops and wild salmon. All three were really fresh, though I think I liked the fluke best.
Eggplant Chips: So simple, and yet, one of my favorite dishes of the evening, these eggplant chips were really addicting. They were cut-thin and fried-up perfectly. If I didn’t know more courses were on the way, I would have eaten this entire appetizer myself.
Spreads: This was composed of four different spreads: fava bean, roasted red pepper, tzatziki, and eggplant and had pita for dipping on the side. These were pretty standard. I liked the tzatziki best.
Salad: This was a really simple and delicious salad composed of fresh tomatoes, cucumbers, onions, peppers and Dodonis feta. I was especially impressed with the tomatoes, which were particularly crisp.
Maine Diver Sea Scallops: One of the highlights of the night, this was a rich and flavorful scallop dish, in which the scallops were wrapped in phyllo – definitely a unique and successful take on scallops.
Branzino: Again, this was just fresh and light, filleted just right. I particularly liked how the skin on the edges was nice and crispy.
Assortment of Desserts
Thalassa: 179 Franklin St New York, NY ($$$)