{"id":922,"date":"2024-07-23T04:28:42","date_gmt":"2024-07-23T04:28:42","guid":{"rendered":"https:\/\/multi.nycnewsnetwork.com\/clintonhill\/?p=922"},"modified":"2024-07-23T04:28:42","modified_gmt":"2024-07-23T04:28:42","slug":"brooklyns-waterfront-welcomes-stunning-gluten-free-greek-eatery","status":"publish","type":"post","link":"https:\/\/nycnewsnetwork.com\/clintonhill\/brooklyns-waterfront-welcomes-stunning-gluten-free-greek-eatery\/","title":{"rendered":"Brooklyn’s Waterfront Welcomes Stunning Gluten-Free Greek Eatery"},"content":{"rendered":"

By: Hannah Berman<\/a><\/p>\n

James Paloumbis prefers that customers arrive to his new restaurant in South Williamsburg by boat.<\/p>\n

\u201cYou can come via ferry,\u201d he told BK Reader. \u201cThen you feel like Odysseus \u2014\u00a0you feel like an Ancient Greek that used to travel on a boat to go for dinner when cars were not an option, just horses.\u201d<\/p>\n

Feeling like an Ancient Greek is appropriate: Paloumbis\u2019s new restaurant\u00a0PSARAKI<\/a>, named after the Greek word for \u201clittle fish,\u201d is not just serving up traditional Greek food. It\u2019s also situated perfectly to approximate the experience of being on a Greek island right here\u00a0in Brooklyn, only yards from the South Williamsburg ferry stop.<\/p>\n

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Chef James Paloumbis at the counter at PSARAKI. Photo by Hannah Berman<\/em><\/figcaption><\/figure>\n

\u201cI think it’s very rustic,\u201d Paloumbis said.<\/p>\n

Paloumbis is originally from New York, but he spent his childhood in Athens; his father is from Kefalonia and his mother is from Kozani, and he moved back and forth between the U.S. and Greece while growing up.<\/p>\n

Paloumbis has been in the New York hospitality scene for the last 28 years. Up until recently, he was mostly doing consulting, disenchanted by the daily grind of restaurant work; but when he happened across the waterfront location, he knew it was time to try to mobilize.<\/p>\n

\u201cI always said, if I ever found a space that’s on the water, I would do an authentic Greek seafood place, [with] recipes through generations of my family,” he said.<\/p>\n

Reinvigorated by the beauty of the location, Paloumbis is all in. He says he has been on location for up to 22 hours a day over\u00a0the past five months, readying his restaurant for the July 17 opening.<\/p>\n

A major twist on the menu is the use of rice flour for his fried food dishes, making\u00a0PSARAKI an early adopter of gluten-free Greek food.<\/p>\n

\u201cI believe I’m the first person to do this in New York,\u201d Paloumbis said. \u201cI think a lot of people are gonna’ show up afterward saying, \u2018Oh no, I did it first.\u2019 Nah, I did it.\u201d<\/p>\n

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The resulting fried fare is light and crunchy, more tempura-style than traditional greasy fried zucchini.<\/div>\n<\/div>\n<\/div>\n

The menu will rotate with the seasons, but right now, it\u2019s geared mostly toward seafood. The Fisherman\u2019s Table Experience ($74\/person) exemplifies PSARAKI\u2019s range. It starts with a veritable onslaught of appetizers, including four very tasty greek spreads, which includes the must-try\u00a0tarama, a fluffy Greek mousse made from blended caviar.<\/p>\n

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Fisherman’s table experience: Four Greek dips, Greek salad and pita. Photo by Hannah Berman<\/em><\/figcaption><\/figure>\n

There\u2019s some flair to table presentation: PSARAKI\u2019s classic Greek salad is made more exciting by a dusting of oregano crushed in front of you, and the saganaki cheese course is covered in rum, then blowtorched tableside. (Left to their own devices, the flames would continue to burn, so they are extinguished by a liberal squeeze of lemon, leaving a cheese that is sugar-encrusted, with surprising depth of flavor.)<\/p>\n

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Saganaki cheese, on fire. Photo by Hannah Berman\u00a0<\/em><\/figcaption><\/figure>\n

The spanakopita, which the menu stipulates is made with grandmother\u2019s pride, is another menu standout, made with layers of delicate filo pastry and delectable feta. After the sides have all arrived,\u00a0the Fisherman’s Experience concludes\u00a0with three types of seafood: branzino, octopus\u00a0and squid, all simply grilled over a wood fire.<\/p>\n

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Dessert is baklava, cinnamon-y and sweet, or sour cherries in their own juice atop authentic Greek yogurt, best enjoyed as the sun sets over Manhattan.<\/div>\n<\/div>\n<\/div>\n

And to top it all off, at\u00a0the end of the meal, servers bring over a postcard that you can fill out\u00a0to a loved one of your choice that they will mail for you \u2014 a perfect opportunity to\u00a0gloat about the thoroughly-Greek experience you had, right\u00a0on the edge\u00a0of Brooklyn.<\/p>\n

PSARAKI is located at 420 Kent Ave, and open Mon\u2013Thurs from 5\u201310pm, Fri from 5\u201311pm, Sat from 12am\u201311pm, and Sun from 12am\u20139pm.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

By: Hannah Berman James Paloumbis prefers that customers arrive to his new restaurant in South Williamsburg by boat. \u201cYou can come via ferry,\u201d he told BK Reader. \u201cThen you feel like Odysseus \u2014\u00a0you feel like an Ancient Greek that used to travel on a boat to go for dinner when cars were not an option, […]<\/p>\n","protected":false},"author":5757,"featured_media":923,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[50],"tags":[],"class_list":["post-922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drinks"],"yoast_head":"\nBrooklyn's Waterfront Welcomes Stunning Gluten-Free Greek Eatery - 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