Tasty Tuesday: Boukiés

12 Jun

When you’re Greek and you live in such a foodie city as New York, you get the following question posed to you quite often: What’s your favorite Greek restaurant in New York City?  I’ve been asked it enough time that I should have a solid answer, but usually I end up staring off into space and saying something vague about the Greek restaurant scene in New York City.  My issue is that most of the Greek restaurants in New York City fall into three camps:

  1. Gyro carts
  2. Diners
  3. Posh Greek restaurants

As far as the gyro carts go, I don’t care how trendy it is to eat out of food trucks, I won’t eat out of carts or trucks.  Okay, maybe I’d do it for ice cream, but I feel anything that could be dangerous if not refrigerated properly or not cooked long and hot enough should not be created on wheels of any sort.  There, I said it.


I love diners.  I’m from Jersey.  However, I don’t really consider diners Greek in the traditional sense.  I’m more apt to order a grilled cheese than tiropita at a diner—even if it is owned by a Greek.

Now, I love luxurious meals at posh restaurants.  However, I just don’t think most Greek food is meant to be upscale.  It could be, don’t get me wrong.  Most of the time, though, the best Greek food gets made in tiny tavernas.  If you’re in New York, you can find these in Astoria.  Part of my prejudice toward super-posh Greek restaurants is that I personally don’t really enjoy most Greek main meals.

I love all the Greek meze (appetizers) and side dishes.  I’m talking tiganita, Greek salad, tzatziki sauce with warm pita, saganaki, feta, french fries with lemon and oregano….  I fill up on all of that and am too stuffed for the main course.

Christos Valtzoglou might be my new best friend.  I’ve never actually met him, but a while back I read on Grub Street that the man behind Pylos was opening up a restaurant called Boukiés, which means “small bites.”  The plan was to have only be two main courses on the menu, with the rest being all those delicious Greek meze I can never get enough of.  Diane Kochilas, whom I’ve previously had the pleasure of interviewing, and Steffen Sander are also involved in the restaurant.

Boukiés opened in March at 29 East Second Street (Second Avenue), taking over the space of Valtzoglou’s former restaurant, Heartbreak.  I’ve been tracking it for a while, but haven’t made it over yet.

I’m excited about the menu.  It includes such items as:

Flaounes me Feta kai Meli
Feta phyllo flutes, drizzled with Greek honey

Manitaropitakia Nymfaio
Northern Greek mushroom phyllo pies

Revithia, Melitzanes V. Elladitika, Aromatiki Saltsa Domatas
Clay-baked chickpeas and eggplants, Northern Greek style, with cinnamon spiced tomato sauce

Sokolata Krya me Rodakina
Chocolate-Mastiha Ganache, Peach Compote

There’s also an impressive Greek wine list.

More recently, Boukiés began serving brunch.  Some of the items offered on their menu include:

Poached eggs with sauteed spinach, tomato compote and
thyme Hollandaise, served on an English muffin

Smoked salmon-asparagus omelet with manouri cheese, 14
lemon zest, and dill

Citrony tsoureki (brioche) french toast served with mix
berries compote

Can’t wait to try Boukiés out!


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