Step into Psaraki, a Williamsburg restaurant paying homage to the coastal flavors of Greece. Psaraki, meaning “little fish” in Greek, is the creation of a long-time New York City restaurateur James Paloumbis.
From grilled octopus and flaky spanakopita to tzatziki-soaked gyros, the menu at Psaraki is designed to be a love letter to the traditions of coastal Greece.
INTERIOR
Psaraki’s interior, designed by Mr Paloumbis himself, has a minimalistic, beach-y local design. It aims to give diners the feeling they’re on part of the cast of Mamma Mia, enjoying their best life in the Old Port. As guests explore the restaurant, they are immediately transported to the islands. The design features elements such as stucco-like walls, bamboo-accented chairs and ceilings, a white marble bar, similar to Naxian marble, commonly found in Greece. 
And while the azure beach front is not visible for patrons to see, outside the port windows are views of the Manhattan and Williamsburg skylines, best seen from the terrace which can accommodate 78 guests.
FOOD
If Flatiron’s Greek eatery “Merakia” or the Upper East Side one of a kind upscale Greek restaurant “1633” is any indication, Paloumbis knows a thing or two about deep diving into Greek cuisine. At Psaraki, culinary team goes all-in on the gifts of the sea created in the open kitchen that allows diners to enjoy nice whiffs of the food they are about to devour.
Menu highlights include the “Fisherman’s Table Experience.” This well-thought-out dish encourages everyone at the table to participate and costs $74 per person. The experience includes Greek favorites such as calamari, octopus, and branzino. All prepared and presented beautifully with just olive oil, lemon, and fresh herbs. The experience also comes with traditional sides like spanakopita, horiatiki salad, saganaki (Kasseri cheese flambéed with fresh lemon), and Greek spreads with pita. The dips may include a unique hummus made with green beans, tahini, and mint, as well as the classic tzatziki and spicy feta. These sides are quite filling on their own, but that’s all depending on how hungry you are. For an additional $26 per person, lobster pasta can be added to the experience, a luxury and well worth it add-onn when the crustacean is in season.
Other highlights are the Zucchini Fritters, Dacos cheesecake, and Saganaki. All of which should not be overlooked. The fritters are thin, crisp, and perfect for dipping vessle for the hummus. The Dacos cheesecake looks like a dessert or tuna tartare, and is equally visually appealing as it is delicious. It is made in a mold with a base of barley rusks, layered with creamy feta, topped with tomatoes and oregano, and garnished with capers.
Finally, the Kasseri cheese flambéed with fresh lemon is another standout item on the menu. The presentation is quite impressive – the waiter blowtorches it while guests watch the cheese melt and the lemon start to char, infusing its flavors for a delightful result. It’s best to enjoy this dish right away, as it loses its appeal when it gets cold.
DRINKS
The regional focus continues onto the wine list, which is mostly sourced from the Aegean. Psaraki’s selection has several glasses and bottles such as 101 GWC assyrtiko. Whether you want something that light, dynamic, light red, there’s an option for you. Keep in mind Greeks drink wine to complement food. The cocktails, too, are built to complement the menu, showcasing Aegean flavors; bright, snappy, and refreshing like you’re in the islands. Some include the Psaraki Spritz and the Freddo Espesso Martino. Mocktails from Curios Elixir are also available.
DESSERT
And finally, a traditional meal isn’t complete without dessert. While there isn’t a dedicated menu, Paloumbis surprises guests with a variety of he keeps on rotation. One such dish is Greek yogurt accented with a fresh berry compote and chewy dark and white chocolate pieces. This sweet treat will deepen your taste of the Greek Islands, even if you’re already quite full.
Psaraki
420 Kent Ave,
Brooklyn, NY 11249
