Thalassa Restaurant makes its location in an historic building located at 179 Franklin Street, New York City in the heart of Tribeca. The design by Jean Pierre Heim recreates the memories of his luxurious travels through the Greek islands in Thalassa's décor. For decades fine Greek olives and cheeses were warehoused in this now ultra-chic location.

From the moment you enter the bar and lounge area you realize that the word "Thalassa" in Greek means the sea. Blue lighting and elegant sails suggest that you are sailing the Greek Islands. The horizon is the beginning of a forty-foot long wine room leading into a climate-controlled wine and cheese cave. Here you will find over 2,500 wines including rare boutique wines from Greece-potentially one of the best collections in the country.
At the helm of your dining experience is Executive Chef Gregory Zapantis. The Cephalonian native presents treasures of the Ionian Sea in a ceremony that marries traditional recipes with contemporary flair. Your first taste comes visually. Visible from the dining room, is a handsome display of imported fresh fish. At the forefront of an open kitchen is a display of Pink Snapper, Saint Pierre, Loup de Mer, Fagri and Dover Sole, among many others lie over a bed of crushed ice lined with blue and white glass tiles.
Your table welcomes you with a charming authentic Mediterranean indulgence: rustic country bread and estate-grown extra virgin olive oil made from hand-picked Calamata olives pressed especially for Thalassa. Appetizers feature Dolmas, veal-stuffed vine leaves; Sardeles: fresh sardines imported from Portugal and grilled with fresh herbs; a creative signature dish, Anthos: zucchini blossoms filed with crabmeat; and a trilogy of Greek pies: Spanakopita with spinach, Tyropita with cheese and Prasopita with leeks.
Main courses include Spetsiota: oven-baked whole fish steamed with tomatoes, onions, fresh herbs and white wine in a clay pot; Seafood Pilafe: creamy fluffy risotto with shrimp, scallops and mussels finished with extra virgin olive oil; Lobster Youvetsi: cold water lobster slowly braised with brandy, cheese, garlic and thyme over hilopites pasta; Grilled Venison Chop with stifado sauce; Black Angus Steak flavored with oregano from Mount Olympus; Lamb Shanks over stuffed baby eggplant; or a grilled whole fish drizzled with ladolemono: extra virgin olive oil with lemon juice. . Include further with a taste of one of the many imported Greek cheeses - before, during or after your meal.
Desserts are prepared by Chef Zapantis with the same care used by his own mother in his youth. A few of his favorites are Fig-Stuffed Crepes, Galaktoboureko. Lemon custard wrapped in fillo; Sheep's Milk Yogurt Sundae with mountain honey and toasted nuts; Seasonal Fruit Platters and Frozen Whipped Greek Coffee. "Kali Orexi!"

RESERVATIONS - Suggested
ALL MAJOR CRIDIT CARDS
HOURS
Mon-Thu 12pm-3pm, 6pm-11pm;
Fri 12pm-3pm, 6pm-12am; - Sat 6pm-12am;
Sun 5pm-10pm