Molyvos

Specialties

From classic regional Greek cuisine to charcoal-​grilled, fresh local fish to modern interpretations of authentic Aegean dishes — Molyvos features delicious, shareable mezedes and Greek spreads, home-​made sausages, and a wonderful selection of lamb dishes. The perfect spot for a pre-​theater meal before Broadway, or lunch after a trip to Central Park or shopping on 5^th Avenue.

Collaborating Chef Diane Kochilas is an award-​winning cookbook author, host of Greece’s most popular cooking show «Ti Tha Fame Simera Mama?/What Are We Going to Eat Today Mom?» and chef, whose recipes have been featured in Food & Wine, and The New York Times, among others. Kochilas’ frequent trips to Greece are the inspiration, informing the menus at Molyvos. Executive Chef Carlos Carreto, has been an essential part of the Molyvos team for 16 years, is responsible for executing the menu at the restaurant daily.

History

Established in 1997.

Nestled in Manhattan’s Midtown West neighborhood, just a block away from the esteemed Carnegie Hall, Molyvos is known for serving soulful Greek cuisine since 1997. Named for the traditional seaside village on the Greek island of Lesvos, Molyvos takes its guests on a multi-​sensory journey to the Aegean Sea and all of its bounty and beauty via soulful menus and the largest all-​Greek wine list in the US.

Molyvos underwent an extensive renovation in January 2012 unveiling a new design that recalls the islands of Greece. With its clean blue, gray, and white palette, it pays homage to the rocky coast lines with sandy beaches, charming villages, white-​washed houses, and bright blue skies that are emblematic of Greece. The owning Livanos family also added a personal touch with a wall of family photos displayed in the «Family Corner.» Adding to the seaside Mediterranean feel is a beautiful fish display that showcases the restaurant’s fresh daily offerings.