Dionysia at New York’s Kellari Restaurant

[Denise Mattia]

FOOD IS LOVE. . .ESPECIALLY WHEN ACCOMPANIED BY WINE
by Denise Mattia

"Valentines Day...What better day to open a restaurant and bring the culture and customs of my homeland to New York."

Since opening on February 14, 2006, one of the customs Stathis Antonakopolis has continued is his native tradition of wine celebrations at his restaurant, Kellari, a Greek Seafood Taverna at 19 West 44th Street in Manhattan.  The 1500 year-old Dionysian festival of wine cultivation takes place traditionally three months after the grapes are harvested and is accompanied by a food fest.  

From now until October 8, the prominent, award-winning chef of Kellari, Gregory Zapatis, will prepare a special menu:  The prix fixe dinner (with wine parings) includes Kerasma, a special Greek-style sausage, quail and braised fennel, stuffed cabbage with Lobster risotto, braised rabbit stifado (a Greek casserole stew made with Commandaria wine, garlic and cinnamon) and a dessert of Kataifi (almond walnut pastery) wrapped over Manouri cheese.  The price of the prix fixe menu is $59.95.  
 
Wine pairings change nightly.  On hand on October 3d was importer H. Ronald Jordan of V.O.S. Selections.  Complimentary tastings included two white wines (a fresh, floral Assirtyko, Moraitis Santorini and a blended excellent Malagousia, “Silogi” Tselepos), two red wines (a Xinomavro, “Ramnista,” Kir-Yianni Naoussa and the Mantilaria, “Paros,” Moraitis) and a sweet dessert wine, Gewürztraminer, “Espera,” Semeli.
 
Visit the Kellariny.com/friends and sign up to enjoy free champagne for three yearly events, every year for a lifetime.