In February, Acqua Pazza, an upscale restaurant in midtown Manhattan featuring creative Italian food, will close for a makeover. It will reopen not as a more casual trattoria, nor as a Tuscan steakhouse, but as Anthos, named for the Greek word for blossom. “Symbolically, it’s a birth, and I’m hoping for it to be the beginning of a new way to look at Greek food,” says the chef, Michael Psilakis, a former T.G.I. Friday’s manager who, by reinterpreting the ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?