back to Pylos

We’ve been back to Pylos a few times.  Going back somewhere is such a treat when the food is just as good if not better than it had been in the past.  Last night the food was delicious. 

I have always loved the earthen pots hanging from the ceiling and the lighting.  Also, in the warmer months they open the front to the street.  Service could be a bit better like cleaning up the plates quicker but otherwise a good find in the East Village.

Last night we split a bunch of appetizers to start.  Grill octopus which is charred and moist, a big Greek salad with large fresh tomatoes, warmed artichoke cheese dip, grilled scallops over beans and greens and roasted beets with olive oil.  Everything was delicious and cooked to perfection.  For the main course two people had the scallops, shrimp with the tomato ouzo sauce over Greek noodles.  I make this at home in my own interpretation and it is always a hit.  I had the whole grilled Dorado which is cooked perfectly.  Moist and tasty.  On the side some sauteed spinach with lots of lemon. 

A simple Greek meal.  Couldn’t be better.  I could go back again tonight. 

Comments (Archived):

  1. Tony Thijssen

    I agree it’s a lovely place with excellent food. I disagree about the service. In Europe they consider it rude if the waiters take your plate away right after you finished eating. Why? Because as a guest you want to feel relaxed and not get the feeling that they want you out again for the next dinner guests. As an European I’m glad to have found a place were they honor that.

  2. Valérie Valtzoglou

    Dear Gotham Gal,
    I love your blog!
    This morning, while sipping a cup of Greek coffee, I read your new review on PYLOS to Christos, my husband and the man behind (and in front of!) PYLOS.
    You made his day and we both want to thank you very much for your nice comments. They warm up our heart!
    We would like to share with you (and your readers) the recipe of Diane Kochilas’s shrimp and scallops with creamy ouzo sauce that we serve at PYLOS.
    Regards and Happy Mother’s Day from all of us at PYLOS!
    Valérie Valtzoglou


    Diane’s Shrimp and Scallops with creamy Ouzo Sauce (over home made egg noodles)
    For 4 persons

    Large sea scallops – 8 pc (2 per portion),
    Large shrimps, heads and tails on – 8 pc (2 per portion),
    Chopped red onion – ½ cup,
    Garlic – 2 teaspoons chopped,
    Chopped canned tomato – 1 ½ cup,
    Feta cheese, crumbled – ½ cup,
    Ouzo – ¼ cup,
    Heavy cream – ½ cup,
    Salt, fresh black pepper,
    Butter – 2 tablespoons,
    Olive oil – 2 tablespoons,

    1.Heat oil and one tablespoon butter in sauté pan. Sweat onions and garlic. DO NOT BROWN. Add shrimps and scallops. Cook for 2 minutes each side to color lightly.
    2.Add tomato and feta.
    3.When feta begins to melt, add cream. Add ouzo. Steam off alcohol. Season with salt and pepper.
    4.Finish it with the last tablespoon of butter and add your favorite already cooked pasta (we prefer egg noodles). Mix the noodles with the sauce. Garnish with black pepper and a little chopped parsley.