Murray Hill’s newest eatery, Meli, honey in Greek, serves Manhattan diners authentic cuisines using the cultivated Greek flavors, traditions, and ingredients that have made the Greek-Mediterranean diet so popular among health nuts and foodies alike. The Konstantinos family, who has run multiple restaurants across the Aegean for decades, partnered with Greek Chef John Pilouras (formerly of Nisi and Molivos) to bring diners an authentic Greek dining experience by using the finest Greek imports available. An example of Meli’s penchant for authenticity is the Goges ($12). This traditional Greek pasta dish is made of hand-made pasta shells in a creamy sauce made of vlahotiri cheese and imported goat and lamb’s butter. If we know anything about Greek cuisine, we know this dish has got to be delish. According to my source of all things Greek, the best combination to make anything dairy-related of the Greek variety uses both goat and lamb’s milk.

Diners should also expect sophisticated twists on the traditional home-style dishes found at many Greek restaurants around New York City. Look out for traditional dishes found throughout the various regions of Greece such as, assorted Greek spreads (Tzatziki, Taramosalata, and Melintzanosalta), Dolmades (stuffed cabbage leaves), Moussaka (lamb and beef casserole), and of course, lamb, prepared in two different ways. Meli’s also has an impressive list of Greek wines and a fabulous assortment of classic Greek desserts. We, for one, cannot wait to try the Fig Dolmades and Ouzo flavored ice cream!

Check back for a more in depth look into Meli where we will discuss our favorite dishes, the wine list, and an overview of the atmosphere and décor of Meli.