Feel like Greece @ Nerai, a Greek restaurant in New York, USA!
“Greek hospitality has an ancient history: one that is inextricably linked with friendship, cuisine and libations. Thanks to the teamwork of four Modern Greek men, a contemporary version of that tradition is thriving in Manhattan. Lifelong friends Constantine Youssis and Spiro Menegatos joined with 47-year industry-veteran, Dinos Gourmos, and Executive Chef Chris Christou. They have combined their diverse talents and experiences to create a modern, sophisticated Greek restaurant in the townhouse Oceana previously resided.
The team is doing much more than extending the familiar customs of their country. In the kitchen, the Executive Chef is working to capture the nostalgia of Grandma’s cooking, but elevate it with their extensive training and creative insight. His synergy leads to an authentic Greek dining experience refined by their cosmopolitan experiences.
Our hospitality begins at the door as you are welcomed into the light and airy multi-level space by a well-educated staff trained in the fine art of personalized attention. Upstairs, the two elegant dining rooms are comfortable and inviting. One with 25′ vaulted ceilings, draped with a billowing white canopy, whitewashed walls, and accents of Mediterranean blue, in an interior that evokes the feeling of dining outdoors on Mykonos. The Midnight room is flanked by white-pillowed banquets, pressed sea grass lit from below, dark wood, all beneath a white washed bamboo ceiling, surrounding you with warmth and a peaceful tranquility. The main dining room has a nautical feel and a casual spirit that make it perfect for business lunches, informal meetings, or meeting for wonderful cocktails and interesting mezzes at the bar.
In the best Greek tradition, NERAI offers the freshest seafood flown in daily — Lavraki from Greece, Mediterranean Dorado, Black Tiger shrimp from the Pacific, Live Langoustine from Scotland, Fagri from Greece and Live Lobster from Maine. All of the seafood is prepared to the guest’s specifications, any of which can be accompanied by a choice of interesting sides. Highlights of the composed mains, are carefully thought out entrées. Our Norwegian Cod is a delicious and lighter spin on “Bakaliaros.” It is pan-seared for a crisp skin, topped with orange-ouzo glaze, and served with delicate skordalia wrapped in beets, to resemble sushi rolls. Our Short Rib Youvetsi is masterfully long-braised beef, slow cooked orzo blended with a graceful tomato confit, offering a refined version of the traditional stew. The Lobster Orzotto is one pound of butter poached lobster, paired with slowly simmered orzo in a saffron lobster bisque, a sophisticated version of traditional “Lobster Kritharotto”. Our menu honors the recipes, while raising the bar with craftily contemporary versions of the traditional.”