I was recently invited to a Press Dinner at Thalassa (means “the sea” in Greek) in NYC. While I have been to Thalassa before and have enjoyed the food there almost 9 years ago, this time too, I had a wonderful evening at Thalassa and enjoyed classic Greek and contemporary seafood dishes with Greek ingredients as well.
Thalassa has an impressive global wine list with many wines imported from Greece. Thalassa is open six nights a week for dinner (closed on Sundays) and has a happy hour on weekdays from 5.30 PM to 7 PM when half-priced cocktails are served along with Mezes. Thalassa serves fresh seafood from the Mediterranean Sea and other ingredients imported from Greece by Fantis Foods by the Makris family. Executive Chef Ralpheal Abrahante (also the pastry chef) was the sous chef when the restaurant opened in 2002. The Chef / restaurant is keen to serve fish caught wild rather than farmed fish to ensure that seafood meets the high quality standard that they have set for themselves.