36 W 52nd St, New York, NY | Directions 1001940.760498 -73.977981
Neighborhoods: Midtown, Midtown Center
Dining in NYC – I thought that my wife and I would try something different for a change.Well, we certainly received something different..We were seated up next to the window far from the kitchen.The view was of road construction taking place along 52nd.We started off with Meze',which is a very simple tray of snack food.This was overpriced and presented on chipped plates.The meatballs were too small ,and not even edible.My wife found a hair wrapped around her entree .We left immediately.
great experience! – I had dinner at Anthos on Tuesday, which is during NY Restaurant Week. Have to say, I had a really great time. Food was delicious and they offered a nice selection of items. Tried the "extra" options, which they offer on their regular and the octopus was to die for!
Service was good as well. Staff was knowledgeable and friendly.
Poor service – Very strange place: the restaurant is nice, the food is
good, nice dishes and presentation.
Too bad that the service is vey inconsistent and
careless!! They need good management.
Excellent food and place. Would definitely go back! – I just went to Anthos today for lunch. I had their restaurant week menu and everything looked good and tasted great. It's a very modern looking restaurant. Our wait staff was attentive and courteous. We started off with red wine and olive bread. My appetizer was the fluke, with whipped feta and chili sauce. It was 4 little pieces that were just perfect. Then I the lamb shank with root vegetables. The lamb came right off the bone and was cooked just right. It was like butter. Lastly, I had the chocolate and walnut dessert. THis was so yummy. I asked for regular coffee and the waiter came served it French pressed style. I loved it. My fried had the spiced cake with olive oil ice cream, which was also really good. They have a regular pre fixe menu for $28 that they offer daily. I would definitely go again, as I work in the area, the price was reasonable, food was delish and my whole experience was excellent from beginning to end.
Rude Service.. – While I felt that the value paid for the quality of the food served was appropriate, I was stunned when the staff advised us that we would have to vacate the table by a set time. While this is far too common in American restaurants, this would have never happened in Europe, where we would have enjoyed our meal without feeling rushed. Overall, the meal was delicious and I would return, however, the wine menu is considerably overpriced. The comments by the staff certainly soured what should have been a wonderful experience.
Great place in midtown – Why are there hardly any reviews? We've been there twice, both times for restaurant week. I love the food and drinks here. The cocktails are fabulous although the bar is super tiny and you can't hang out there other than to wait for your table. Once we sat upstairs which is very quiet, once downstairs in front of the window which is more fun for people watching. The food is excellent. When you sit down they give you these wonderful little meze - lamb/pork sausages, olives, taramosalata w/tiny fried potato discs, all delicious (and free). Bread comes w/both cow and goat milk butter which is fun and unexpected - who else gives you 2 kinds of butter? I had the raw fluke app which was refreshing and tasty, my main was arctic char w/some heirloom tomatoes and feta, YUM it was excellent. I've als had the milk fed chicken which is delicous. My boyfriend had the lamb shank which was out of this world. The wine list is mostly Greek which is fun and unique and the waiter will help you choose and steer you the right way. I had an amazing light, sweet red wine with dessert and I loved it. The waiter wrote it down for me so I could go find in a liquor store. Service is efficient and friendly, a little swift. I think they try hard to please here. I would go back again for the regular menu sometime.
Average entrees a disappointment after terrific appetizers – The appetizers were excellent, particularly the smoked octopus, but the main courses were a bit of a disappointment. They weren't bad by any stretch, but neither were they memorable. The crisped turbot was undersauced and ended up as essentially a plate of fried fish. The striped bass was well-prepared, but the sauce didn't do anything to accentuate it. For the price I think there are many restaurants that offer better entrees. The service was very solicitious and courteous in general, but nobody ever told us that there were specials.
Can I Give Anthos Negative Stars? Blech. – Seriously, what a huge waste of time and money. And we had lunch there during Restaurant Week!
First, the service was good - no issues with the service whatsoever. It's the back of the house that needs a complete menu makeover. My beau has the raw meze (fluke) as an appetizer, the roasted sturgeon for his main course, and the honey-poached pear for dessert. I tried the grilled calamari with pork belly as an appetizer, the chicken as my main course,and the chocolate cake with fennel ice cream for dessert. Of everything above, only the pork belly and the fennel ice cream were remotely appetizing or edible. The fluke was brought to the table with minimal presentation. It appeared that it had arrived straight to the kitchen from the fishmonger and was then slapped on a plate and presented as a legitimate appetizer. It was not sliced or even artfully arranged, it was simply a slab of fish on a plate. Worse, the fish itself had no taste whatsoever and the accompaniments did nothing to enhance the lack of flavor. My pork belly was cooked nicely but the two small pieces of calamari did nothing to conceal the fact that Anthos wasn't putting much into it's Restaurant Week menu. The sturgeon arrived and the first bite was delicious! However, only the outer ridges were properly cooked, the remaining inside was still raw and cool to the touch. My chicken didn't have much flavor and was overall bland and forgettable. We were both looking forward to dessert by that time, and when it arrived we were pleasantly surprised by the nice presentation. Alas, the disappointment continued. The pear had an identical twin out there in the city, hanging out in a can that said Del Monte - although it has less taste than a canned pear. My chocolate cake actually looked more like a brownie and has the amusing consistency of a kitchen sponge. It would have been put to better use scrubbing the toilet. For me, the highlight of my meal was the fennel ice cream.
In the restaurant wasteland of midtown, an opulent outpost for haute Greek fare. – Anthos' young chef, Michael Psilakis, aspires to bring Greek food to the three-star level. Specifically, he wants to create a white-tablecloth restaurant that will brook comparison to the likes of Daniel and Del Posto. To a great extent, he has succeeded. Psilakis takes basic Greek flavors like lemon, fennel and lamb, and recombines then in ways so highly abstract, imaginative and intellectual that some Greeks find it unrecognizable. Most diners, however, find it delicious, particularly the big production numbers like a yuvetsi, the clay pot casserole of mixed shellfish in a saffron halibut broth and the open pasta with braised rabbit, escargot, black truffle and Manouri cheese. The room is elegant but sparse and subdued, as a serious eater's restaurant should be.
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