PROFILE: Midtown Lunch’er “Michael Psilakis” PLUS a Lamb Cookbook Giveaway
Every Tuesday I turn over the site to a different Midtown Lunch’er for his or her recommendations for the best lunch in Midtown. In addition to being a long time fan of Kefi (on the Upper West Side), it’s no secret that I’m also a huge fan of the lamb burger at Anthos on 52nd btw. 5+6th. So I’m incredibly honored to welcome this week’s Profiled Midtown Lunch’er, Chef Michael Psilakis… PLUS we have a copy of his new cookbook “How To Roast a Lamb” to give away at the end of the profile.
Name: Michael
Age: 41
Occupation: Chef/Owner of Anthos, Kefi, Gus & Gabriel and Eos in Miami, FL.
Where in Midtown do you Work?: I float around to all of my restaurants constantly, but am mostly on the Upper West Side at Kefi in our offices up there.
Favorite Kind of Food: I appreciate any and all types of food, but if I had to pick one it would definitely have to be Greek food… or pizza.
Least Favorite Kind of Food: That’s impossible! I do not have one, does not exist.
Favorite Place(s) to Eat Lunch in Midtown: I love the cheeseburger at the Burger Joint (on 56th btw. 6+7th.) That place is like an oasis with neon signage. Another place I really enjoy, that is out of ML’s price range but worth a splurge, is Esca (on 43rd and 9th) for the whole grilled fish. It doesn’t matter what type of fish, you know when you go there it’s always fresh and doused with really, really good olive oil.
“Go-To” Lunch Place You and Your Coworkers Eat at Too Often? The basket of hot bread waiting to be taken out by our waiters for bread service. What? We’re busy!
Place(s) you discovered thanks to Midtown Lunch? I can’t say that I have, unfortunately. I am always keeping an eye on Greek spots though and think I might check out this Uncle Nick’s and Poseidon Bakery over on 9th Avenue.
If you could work anywhere (just because of the lunch) where would it be and why? Greece, no question. The produce that is grown under that sun is just superb. I would sauté up some vegetables in a little extra virgin olive oil from Crete with some roasted whole fish or lamb. That’s heaven.
Is there anything you’d like to ask the Midtown Lunch readers? Wow man that’s a great question. Thank you. I don’t think anyone’s ever asked me that before. I think I am most curious about your readers’ mentality when it comes to their own definition of value in these tough times. Is value a casual meal from a Michelin-starred chef for $50 as opposed to $250? Or is it spending $2.50 on a souvlaki from a street vendor? And are they willing to travel that extra five or ten blocks, or take that subway ride for something cheaper than what’s around the corner, or are they traveling for the higher quality meal at the same price point? I’m really looking forward to reading what you all have to say.
All of the above as far as I’m concerned. This site is all about value! And traveling distances to find the best meal, as long as it’s under $10. I feel like nobody should have to pay more for a decent lunch (dinner is a different story!)
Alright on to business… want to win a copy of Michael’s new cookbook “How to Roast a Lamb: New Greek Classic Cooking”? Just make a comment below and you’re entered to win. Either answer Michael’s question about what your idea of value is, or comment about something else (say, your favorite Greek dish in New York City) and you’re automatically entered to win. A winner will be drawn a week from today at Noon (on 11/30.)
And as always if you would like to be next week’s Profiled: Midtown Lunch’er (or know somebody you’d like to nominate), email me at zach@midtownlunch.com.
Posted by Zach Brooks at 11:45 am, November 24th, 2009 under PROFILE: Midtown Lunch'er.
85 Comments | RSS comments feed for this post
85 Comments
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i just saw a picture of grilled octopus from kefi’s website. Looks amazing. I love grilled octopus..tender, sweet, crunch…yummmm
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Got to see and photograph Chef Psilakis at the Astor Center a couple weeks ago (plug: http://bit.ly/1rw4FA ).
He seemed like a great guy and the food looked and smelled delicious. Kefi’s on my must try list.
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I so dig the Greek love – and he’s totally right about the produce there. It’s really what separates the Greek food in Greece vs. the Greek food here.
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I just had Greek food over the weekend and I really enjoyed tzatziki with warm pita bread. I love Greek yogurt and horta very much as well. Mezes is the way to go for Greek cuisine I think.
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My favorite Greek dish in NYC is one of the simplest ones: the taramosalata at Uncle Nick’s.
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In my opinion, having to take a walk or hop on the subway is always worth it to get what you want. Finding a good deal has a lot to do with what you want, whether it means spending 50 dollars on something you think is worth much more or finding great food for under ten dollars.
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value would be chef psilakis selling $2.50 souvlaki on the street in front of any of his restaurants. ;)
like many other ml’ers, i agree that value can be found at various price points. being unemployed, i’m more apt to search for deep value these days, but am still willing to splurge for quality on special occasions.
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i’d travel by subway or out of my area for a value and deliscious meal. Quality food but at value is always a destination place. that’s why we all go out to eat.
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Value is enjoying your meal no matter what the price point is. If I’m going to spend the money then I want to enjoy my meal, too often I don’t. However I don’t like spending a lot of money and I don’t think you have to spend a lot of money to get a great meal. I’d rather have an amazing $6 falafel then a $70 fancy dinner.
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Value for me is more about the item’s availability. I think someone mentioned this already, but the meal with the most value for me is the one that’s available when I want it. I hate coming home from work/the gym at 11pm on a weeknight and not having good dinner choices because everything good is closed or far away. So for me, it’s really about availability, including late hours and close proximity. As for price, fast and cheap is what I look for in a good value. An expensive dinner that might normally be more expensive is still an expensive dinner and it’s hard for me to consider that a value. But then again, I’m real cheap, soo….
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I will 100% travel for a good meal/deal, I love getting food from the best for cheaper, but finding and amazing $2.50 dish makes my day.
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Mmm, now I’m craving Greek-style lamb burgers.
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i’ve been to kellari taverna and it’s delicious
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value would be having what would be standard in most countries with their own food culture not be an extreme luxury here.
Or just convince anyone they’re getting a great deal.
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Value is eating a meal you really enjoy and understanding why it costs what you paid for it, regardless of price. I can savor a great meal even more knowing I wasn’t cheated out of my money for it.
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Value is all about what you receive for the price you pay. That’s not to say it has to be cheap, but is the meal you received worth the price you paid? If so then that’s value. It doesn’t matter if it was $150 or $1.50. If what you get is worth the price of admission then in the end you made out.
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Value isn’t necessarily related to how “cheap” or “expensive” something is. It’s about a number of factors, but mostly the je ne se quoi a restaurant has. I was sold on Trattoria Cinque when they brought complimentary bottles of Limoncello and Grappa at meal’s end – not because it was free, but because of authenticity of such a gesture. I value that over a predicated, rushed meal at other establishments hands down!
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We’re blessed with a few amazing Greek and Greek influenced chef’s in this country. Michael is one of them. I’d love to win that book.
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Value is surprisingly good food, for less than what you would expect, or less than what you think they COULD charge for the meal. One of my favorite “value” dinners is at El Paso Taqueria – there are three of them in Spanish Harlem/ Carnegie Hill. Food is authentic, amazing, and deep down you know they would be charging more if they were located 20 blocks south of where they are.
Hi Chef:
I’m a grad student on a grad student budget, but I think my reply would be the same no matter what the financial circumstances: to me, ‘value’ can be a tasting menu priced less than it should be for the quality of food and chef (the first restaurant that comes to mind is Eleven Madison Park). In terms of street food, though, a $2.50 souvlaki is great- but to have ‘value,’ it must be the best $2.50 souvlaki in the entire neighborhood.