Pylos

The story

Pylos: Traditional Greek Cuisine in the East Village, New York City

Pylos: Honoring Greek Tradition in the East Village

In the heart of the East Village, Pylos brings the breadth of traditional Greek cuisine to an elegant, contemporary, and comfortable setting. The restaurant honors the fresh, wholesome cooking found across all regions of Greece, from the islands to the mainland, and translates it into a refined yet welcoming dining experience.

Proprietor Christos Valtzoglou, a native of Athens, has spent decades in the New York restaurant scene. His vision for Pylos is rooted in respect for tradition: “We maintain the wonderful taste of Greek dishes, at affordable prices, and bring them to the level of what people prefer today – wholesome, lighter fare and variety.” This commitment to quality and authenticity has earned Pylos a place among Michelin’s recommended restaurants.

An Atmosphere Rooted in History

The restaurant’s name, Pylos (pronounced Pee-‘los), refers to the root word for “things of clay.” It celebrates the ancient Greek pottery that now stands as great art—a fitting metaphor for the care given to every plate. The space itself is designed to feel both timeless and modern, a backdrop that lets the food speak.

A Menu of Regional Greek Specialties

Pylos’s dinner menu is a deep dive into Greek culinary traditions. Starters include the poikilia, a trio of Greece’s best dipping sauces: tzatziki, taramosalata, and melitzanosalata. The anginares moussaka offers a fresh artichoke heart take on the classic, while the dolmathes avgolemono—grape leaves stuffed with rice, veal, and herbs—are served with a silky egg-lemon sauce.

Main courses range from arni kotsi me meli, a Cretan-honey braised lamb shank, to paidakia galaktos stin schara, marinated grilled baby lamb chops served with mini stuffed eggplants. For seafood lovers, the psari sta karvouna is a classic grilled whole fresh fish, simply dressed with extra-virgin olive oil and lemon. Greek comfort foods like pastitsio and moussaka are also executed with care, each baked in a clay dish.

A Wine List Devoted to Greece

The wine list is a carefully curated selection of Greek varietals, from the crisp Assyrtiko of Santorini to the bold Xinomavro of Macedonia. It’s a chance to explore the country’s diverse wine regions, with knowledgeable descriptions to guide your choice.

Pylos also offers a full bar, an Early Bird special (a three-course meal Sunday to Thursday, 5 to 6:30 p.m.), and weekend brunch. It’s a place that honors the past while making Greek cuisine feel thoroughly modern—and thoroughly at home in New York.