"This pita will ruin other pita. It hits the table still puffed up from the oven it was just pulled from. Swipe it through an order of taramasalata ($14.50). Served with a dollop of trout caviar, it reminded me of the whitefish spread in Jewish deli cases that my dad goes nuts over. You'd think the ouzo-curing and fennel pollen finish might overpower such a delicate fish."
"The wine list is rife with gems, like the Brousko from the Ionian Islands. An inky yet medium-bodied red, its flavors of forest herbs and blackberry get along well with the slow-cooked lamb shoulder and lemon chicken alike. I'd throw a buyout party here just as soon as I'd stop in for date night. In the summer, the entire front wall of windows opens up, wafting the park's energy indoors."
Gus and Marty's on McCarren Park's south edge offers remarkable made-to-order pita that arrives still puffed from the oven and pairs well with taramasalata topped with trout caviar. The fluke crudo is ouzo-cured with a fennel pollen finish and dressed in a lemon caper vinaigrette. The horiatiki salad features thick slabs of briny feta and unexpectedly ripe red tomatoes in November. The wine list emphasizes Greek natural wines, including an inky, medium-bodied Brousko from the Ionian Islands that complements lamb shoulder and lemon chicken. The dining room opens to the park in summer, and the restaurant sells a single-estate cold-pressed kalamata olive oil.
Read at Eater NY
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