Psaraki, meaning little fish in Greek, is a labor of love by hospitality veteran-owner James Paloumbis, who has opened and operated many restaurant concepts for over 28 years in New York City. Upon stumbling on this waterfront property, his vision came to life, for it reflects James’ Greek heritage, revolving around the calm and simplistic lifestyle of the Greek islands.
Situated on the Brooklyn waterfront, Psaraki evokes the charm of seaside tavernas found along the shores of Greece. It offers spectacular views of the Brooklyn Bridge and the Williamsburg Bridge, juxtaposing the tranquility of its ambiance with the vibrant energy of nearby Manhattan. Psaraki is a place to unwind, enjoy a perfect cocktail, and savor traditional homemade Greek dishes meant for sharing while escaping NYC’s hustle and bustle.
The interior, handcrafted by James, is minimalistic and reminiscent of Classic Cycladic Greek architecture. It features wood-beam ceilings covered with bamboo, whitewashed stucco walls, white beach stones along the perimeter, a 35-foot-long white marble bar, and large marble tables built for comfort with expansive port windows that have unbeatable views of the East River and Manhattan.
The menu is inspired by James’ culinary philosophy, which he terms “homemade”, where each dish embodies the essence of family recipes, traditionally prepared and presented as if you were a visitor in James’s seaside home in Greece. He has assembled a team of chefs from Greece’s finest kitchens to complete his vision. The focal point is an open kitchen featuring a custom GRILLWORK wood-burning fire oven, serving as the centerpiece. This grill is dedicated to cooking the finest freshly sourced fish, 100% grass- fed meats and authentic urban Greek cuisine elegantly plated on vibrant ceramic bowls and plates.
The restaurant’s signature presentation is the Fisherman’s Table Experience, where guests can enjoy a sampling of classic Greek dishes and a selection of Greek island favorites. Mezze includes tzatziki, spicy feta, tarama, and hummus araka; Horiatiki, with tomatoes, kalamata olives, feta, onions, peppers, cucumbers, basil, and EVOO; Saganaki, flambeed with rum, tableside by the waiter; and Spanakopita, prepared using a family recipe James inherited from his grandmother. From the grill: Branzino, whole-grilled Octopus, and Calamari.
To begin, an amuse-bouche of Watermelon and Feta Salad with mint drizzled with honey and a balsamic glaze is presented. A-la-carte options begin with a Raw and Cold Bar that includes East and West Coast Oysters; Crudo made with wild branzino, dill, tomato, lemon zest, and EVOO; and Seafood Towers with lobster, lump crab meat, jumbo shrimp, and oysters.
Sharable Appetizers highlight the house’s namesake Psaraki Fish Chips, crispy Atherina (baby fish), fried onion, and lemon presented in a wrapped paper cone; Calamari, with the option of fried (all fried items on the menu are gluten-free) or grilled, garnished with lemon and herbs; Pan-Seared Scallops, served in a seashell atop a chopped buckwheat salad; and Stuffed Meatballs, filled with sundried tomato, feta, and paprika sauce, served with pita.
The Garden features Dacos Cheesecake, a savory salad split into three layers: chopped tomatoes, creamy feta, diced carob barley rusks, topped with oregano, capers, and EVOO; and Marouli salad, a blend of fresh herbs with romaine hearts, feta, dill, scallions, and extra virgin olive oil.
Main courses are split into Land & Sea: Filet Mignon Souvlaki, a prime cut accompanied by spicy feta and pita; grilled Lamb Chops, served with Greek fries; Vegetable Moussaka, with bechamel, eggplant, zucchini, potato, cheese and tomato puree; Wood Grilled King Prawns, seared over an open flame wood oven, paired with saffron rice and ladolemono sauce (olive oil and lemon); Lobster Pasta, with cherry tomatoes and scallions; and Fish Kebabs, a kebab made of white fish, Greek greens, herbs and almond scordalia.
For summer, a well-curated wine list consists of mainly whites, rosés, reds, and natural wines from the Greek island of Santorini and other parts of the Mediterranean. There is a selection of seasonal cocktails, including Santorini Margarita, Tequila, Assyrtiko wine, Greek thyme honey syrup and lime; Sea Paloma, Mezcal, lime, grapefruit and sea salt; YOGO, Lemon Vodka, cucumber vodka, Greek yogurt and lemon; and Greek beer, Mythos and Fix. Non-alcoholic beverages: Sicilian Spritz, grape, ginseng, blood orange, green mandarin and turmeric; and Negroni Sbagliato, pomegranate, gentian, rhodiola and bitter orange.
Psaraki offers a full-coffee program that features two popular Greek coffees, freddo espresso, served in a shorter cup and contains one to two shots of espresso whereas the freddo cappuccino is similar but is topped off with thick layer of cold, frothy milk as well as other popular American brews. Also available is a tea service that is displayed tableside to guests.
The servers will be outfitted in uniforms by the famous Greek brand Twin Black, which exude the Aegean style, a laid-back comfort that one may expect when visiting the islands of Greece.
Psaraki is located next to Domino Park in South Williamsburg, a picturesque ferry ride away from Midtown Manhattan and Wall Street via NYC Ferry. The ferry drops guests off within a one-minute walk from the restaurant.
LOCATION: 420 Kent Ave, Brooklyn, NY 11249
WEBSITE: https://www.psaraki.com/
PHONE: (212) 205-5035
INSTAGRAM: @psarakinyc
HOURS:
Monday – Thursday: 5 p.m. – 10 p.m.
Friday 5 p.m. – 11 p.m.
Saturday 12 p.m. – 11 p.m.
Sunday: 12 p.m. – 9 p.m.
SEATING CAPACITY:
Bar: 16
Dining Room: 59
Outdoor Terrace: 78
