We welcome our guests to Times Square to enjoy contemporary mediterannean cuisine, warm hospitality, and refreshing design. Chef Nikola Karvelas’ ever-evolving seasonal menu showcases the restaurant’s relationships with local purveyors alongside pristine products from farms, fishermen and artisanal producers across the mediterannean.
Beloved in Manhattan’s west village, restaurateur Mike Himani brings his cult-favorite to the epicenter of New York.
Executive Chef: Nikola Karvelas
Nikola Karvelas is a Greek chef based in New York. He found his passion for food very early and went on experimenting, which earned him the bronze medal of Young Chef’s Contest in Cyprus in 1999. He gained fame in the Greek cookery industry working at some of the top professional kitchens in Athens alongside the brightest culinary stars of the country.
The year 2009 marked his career as he relocated to Istanbul to overtake the city’s high-society eating destination Michelin Star “Varoulko”, successfully combining the highly contrasting European and Asian eating traditions in the crossroads of the two continents.
Karvelas remained devoted to his South European origin by making use of and promoting Mediterranean food products, renowned for their outstanding quality and taste. He is an active member of Enterprise Greece, the country’s state association for foreign trade. After having created the striking restaurant concept of “Anassa Taverna” in downtown Manhattan, Nicola continued raising the international profile of Mediterranean cooking as a partner executive chef and consultant in Florida, Los Angeles, and Istanbul. Today, he is back in Manhattan, responsible for the neoteric refining of Greek and Mediterranean recipes at Nisi.