Restaurateur Christos Valtzoglou has found a winning formula with this longstanding hideaway in the vibrant East Village. Pylos continues to sparkle as brightly as the Aegean Sea on a summer day. And, taking its name from the Greek translation of “made from clay,” this contemporary taverna also features a ceiling canopy of suspended terra-cotta pots, dressing up a room with rustic whitewashed walls and lapis-blue insets.
Pale-green stemware and stark-white crockery are used to serve Greek wines and a menu of rustic home-style cooking. Gigantes are baked in honey-scented tomato-dill sauce; grilled marinated octopus is drizzled with a balsamic reduction; and aginares moussaka is a creamy vegetarian take on the classic, made here with artichokes.- MICHELIN guide inspectors