"It's Greek to Me!"

No one prepares fish as well as the Greeks.  And no one on the UWS prepares it as well, and as reasonably priced, as Kefi.  No wonder Michael Psilakis' lively Greek restaurant is often packed. 

Start with the Warm Feta, Tomatoes, Capers, Anchovy, Peppers and Olive salad/spread/dip.  It is served with toasted pita bread.  When tomatoes are not in season, you'll find grape tomatoes in this savory meze.  Take care not to stuff yourself with the quartet of Greek spreads--tzatziki, taramosalata, melintzanosalata and revithia, which is also a meze option.

The fish is simply prepared, but so fantastic.  The Grilled Swordfish was cooked as ordered, rare; and served on a slightly al dente portion of fresh Broccoli Rabe.  It was dressed with a little lemon and Greek oregano.  The Pan Seared Striped Bass, while normally served with string beans, was served with asperagus, which are at their seasonal peak, and olives, capers and fingerling potatoes. There are also plenty of options for the non-fish eaters among us.

Save room for some yummy Greek dessert.  As always the Greek Yoghurt and Honey are satisfying, but Galaktobouriko with Orange Spoon Fruit is even better, and not found on every Greek menu.  The rice pudding is definitely on my list for my next visit to this gem.