Anthos closed for business in August 2010.
Opened in 2007 to rave reviews, this boxy black, brown, and beige Midtown space has rescued Greek cuisine from the greasy clutches of stale moussaka, with the Homer of haute-Hellenic cuisine—the self-taught chef Michael Psilakis—leading the charge. He dresses supernally light ricotta dumplings with seafood, salmon roe, and shards of bottarga-flavored phyllo; sets Burgundy snails on a bed of halloumi cheese fondue; reinvents psarokorizo, a Greek-style risotto with lobster, sea urchin, and crab. Psilakis shows off the earthier side of Aegean cuisine at his affordable no-reservations Kefi on the Upper West Side, but the food is so good, good luck getting a table.
Anthos’s prix fixe lunch is one of the city’s great culinary bargains; order the lamb burger.