Food: ☆☆☆☆

Service: ☆☆☆☆

Ambiance: ☆☆☆

Cost: $$$

I was invited to review Thalassa at a press dinner a few months ago and then invited for a tasting this past week.

Thalassa is located in a large, modern, nautical themed space in a historic Tribeca building. The restaurant spreads over three levels, which comprise of the Main Dining Room which is the restaurant part, the Wine Room which features over 5,000 bottles of international wines and the Gallery Loft which is used for private parties.

The Makris family of Fantis Foods, one the country’s leading Greek-food importers, are the owners of Thalassa where there is a gorgeous display of fresh seafood flown in daily from the Mediterranean. Items include a variety of Fish, Tiger Shrimp, King Langoustines, Barbounia and much more.

Executive Chef Ralpheal Abrahante is the master behind the Thalassa kitchen. He presents a menu of contemporary and classic Greek dishes with an emphasis on seafood coupled with rare boutique Greek wines.

The meal that was showcased to us had some really knockout dishes. My favorites were the Octapodi – one of the better ones I have ever tried – the octopus was so delicate and tender with perfect flavoring.

I also thought the tartare trio and the grilled Lavraki was excellent – though I have to say that all the seafood we tried was exceptionally fresh. I really loved the zucchini fritters appetizer too. The vegetable was sliced to a perfect thinness and then fried to a delicate crisp. I found this dish paired very well with a nice Greek wine.

The service at Thalassa is really friendly. Everyone from the servers to the Chef have a genuine warmth to them which is very refreshing.

Thalassa offers weekday Happy Hour with $6 Greek wines by the glass and select specialty cocktails to go with a special Meze Menu. Every Wednesday night there is live Greek music with a world-famous Greek guitarist.

Thalassa also offers a lunch menu and are soon to resume Sunday dinners with a special family-style menus and live Greek instrumental music.

Here is some of what we ate: