Chef Michael Psilakis took Greek food to new creative heights at Onera on the Upper West Side, amping up the vernacular cuisine of his ancestral homeland. But he outdoes himself at Anthos, incorporating all sorts of modern culinary notions into his cooking. The raw meze--a tiny, delectable assortment of five fish infected with flavors that run from grapefruit to saffron to green garlic--recalls the crudo at Esca; while the chilled octopus in fennel soup with candied garlic is like nothing you've ever tasted before. Nearly all entrée center on an honest hunk of fish sparked with unexpected flavor combinations.
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Closed since August for "renovations," Anthos will re-open as a steakhouse. Steve Cuozzo reports that Donatella Arpaia, who became the Midtown restaurant's sole owner following partner Michael Psilakis' departure in March, has sold ...