Horiatiki Salata at Periyali Courtesy of Jahleah Santiago

Nicola Kotsoni, owner of Periyali, a beloved Greek restaurant in New York City is revamping the menu after an epic redesign right in time for Summer. With a menu full of classic dishes for lovers of Greek cuisine and a gorgeous new interior, Periyali shines as a symbol of genuine Greek cuisine. During a chat with Nicola, we delved into the rich culinary heritage and unique atmosphere that make Periyali a standout destination in the vibrant heart of Manhattan’s Flatiron District.

Periyali’s cuisine is deeply rooted in the flavors and traditions of the Greek Islands, particularly Patmos. Although the focus spans beyond Patmian dishes, the original chef hailed from Patmos, bringing a general Greek culinary influence to the restaurant. "Some of our dishes are inspired by Crete because our original chef lived there growing up," Nicola shared. This blend of influences has created a menu that captures the essence of Greek food in a unique and authentic way. Among the many delights on Periyali's menu, the octopus stands out as a signature dish. "It’s a collaboration from the many different chefs we’ve had over the 37 years," Nicola explained. This dish is particularly special because it showcases a unique preparation method that sets it apart from typical octopus dishes, making it a favorite among regulars and new visitors alike. 

Oktapodi Sharas at Periyali Courtesy of Jahleah Santiago

Periyali's atmosphere is a testament to Greek culture and the romantic notion of the seashore. Nicola described how the fabric on the ceiling mimics the sails of sailboats, and the white and blue colors, along with fish artwork on the walls, represent the sea. These elements collectively create an immersive dining experience that transports guests to the Greek Islands.The recent renovation and expansion of Periyali introduced a dedicated private dining area, inspired by the need for a more spacious and bright dining environment. "The upstairs space was the parlor floor of a townhouse, so it’s got very high ceilings with bright lighting," Nicola noted. Initially intended for private dining only, the space is now occasionally used during busy times, offering an enhanced dining experience with its elegant decor. 

Periyali has stayed true to its roots by preserving the original homestyle recipes from its first chefs, Irene and Victor Gouras. Nicola emphasized the importance of balancing tradition with innovation. "We’re planning a major menu change with some of the more traditional items," she revealed. By bringing in new chefs with fresh ideas, Periyali continues to evolve while honoring its rich culinary heritage. Greek wine has become an integral part of Periyali's identity. "We were the first to have a large Greek Wine list on a menu," Nicola proudly stated. Over the years, Greek wine has gained popularity, with regions like Santorini producing exceptional white wines. Periyali has played a significant role in this journey, introducing New Yorkers to the diverse and exquisite flavors of Greek wine. 

Paidakia Thedrolivano at Periyali Courtesy of Jahleah Santiago

One of the secrets to Periyali's success is the long-term bonds Nicola has cultivated with her staff. "Keeping people happy – that means customers and, of course, our staff," she explained. This commitment to a positive and supportive work environment has resulted in team members staying with Periyali for over a decade. While many restaurants change their menu with trends, Periyali has kept certain staples since opening. "We’re old fashioned," Nicola admitted. However, with plans to hire a younger, innovative chef, Periyali is poised to bring fresh ideas while maintaining its beloved classics.

Periyali's menu features lesser-known traditional Greek dishes that Nicola believes deserve more recognition. One such dish is the rabbit stew, prepared with pearl onions, cinnamon, bay leaf, and other aromatic ingredients. This dish offers a taste of authentic Greek cuisine that is both unique and flavorful. Maintaining authenticity in Greek cuisine requires sourcing quality ingredients. Periyali buys certain products from Astoria, originally sourced from Greece. For fish, meat, and perishables, they prioritize local farms, with fish coming from Montauk. 

Walnut Cake and Vanilla Ice Cream at Periyali Courtesy of Jahleah Santiago

Diners at Periyali should look out for seasonal specialties like Stuffed Zucchini and Stuffed Tomatoes. "The zucchini is done with ground lamb and a lemon egg sauce, and the tomatoes are mostly rice with lots of herbs," Nicola shared. These dishes highlight the vibrant flavors and traditions of Greek cuisine, offering a delightful seasonal twist. Periyali continues to be a culinary gem in New York City, blending tradition with innovation and offering an authentic Greek dining experience. For more information or to make reservations visit https://www.periyali.com/ or call (212) 463-7890