About Yefsi Estiatorio
Vegetables straight from the garden. Homemade cheese and yogurt. Fresh meats from the family farm. These were the ingredients that Christos Christou learned how to cook while growing up on the island of Cyprus. Although he developed his deep appreciation for Mediterranean cuisine by watching his grandmother in the kitchen, Chef Christou refined the classic flavors with the techniques he practiced at the French Culinary Institute of New York. He further honed his skills in the kitchens of prominent New York eateries; however, the New York Daily News noted that, "at Yefsi, Christou seems to have hit his stride."
The fundamentals of Mediterranean family-style dining continue to inspire Chef Christou, and Yefsi Estiatorio's menu includes small plates that encourage sharing and tableside conversation. These small plates—mezedes—feature seafood options, including grilled octopus in a red-wine vinaigrette and jumbo lump crab cakes with mustard aioli. Imported fish, presented whole, appear in the entrée section, and the chefs also braise lamb shanks and roast servings of classic moussaka.
The restaurant’s rustically designed dining room manages to complement the spirit of its cuisine. Exposed ceiling beams and wooden floorboards match the warm, sand-hued walls and linen-free tables. Wall sconces, pendant lamps, and a solitary chandelier gently light the long, narrow room, although each table also features a flickering candle.
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