Kellari’s Parea: This Greek bistro, housed in the space that was formerly Michael Symon’s Parea, was created by the same team that runs Kellari Taverna in midtown. This "green" restaurant features an organic menu that includes pizzas fresh from the wood-burning oven, lamb that has been marinated overnight, and eggplant with feta ice cream. 36 E 20th St between Broadway and Park Ave South (212-777-8448) Maxie’s Grill: This casusal offshoot of Angelo & Maxie’s steakhouse... more ›

The New Oxford American Dictionary has selected "locavore" as its 2007 word of the year. According to the OUP blog, "The “locavore” movement encourages consumers to buy from farmers’ markets or even to grow or pick their own food, arguing that fresh, local products are more nutritious and taste better. Locavores also shun supermarket offerings as an environmentally friendly measure, since shipping food over long distances often requires more fuel for transportation." Locavore beat out... more ›

Bruni two-stars Michael Symon's Parea, says "his food speaks clearly and persuasively, articulating a repositioning of Greek cuisine." Gothamist liked it when we visited, too, especially the house-cured meats. more ›

A high-end restaurant row is rapidly emerging on West 20th Street between Broadway and Park Avenue South. Three-star restaurants Gramercy Tavern and Veritas, nearly opposite one another, are now joined by the outstanding Greek newcomer Parea, just a few doors down. Parea, which means “group of friends,” is the creation of Michael Symon, the chef of Lola restaurant in Cleveland. (Many may know Symon from his profile in Michael Ruhlman’s "The Soul of a Chef.") At Parea, small plates outnumber entrees on the menu, and so sharing is encouraged—if not essential. Several long communal tables dominate the cavernous space and heighten the convivial spirit. more ›