MP Taverna, Chef Michael Psilakis’s modern interpretation of a traditional Greek tavern, is an exciting addition to the Westchester dining scene. Open for lunch and dinner, MP Taverna’s accessible, Greek-inspired menu brings Psilakis’ Greek fare into the American culinary lexicon and is another step towards the chef’s goal of putting Greek cuisine on the culinary main stage.

 

The menu offers mezes (appetizers) and salads like Crispy Cod with garlic, potato puree and tomato sauce; Octopus with a Mediterranean chickpea salad; Tomato Salad with string beans and grilled onions and Bulghar Salad with dates, almonds, pomegranate, olives and pistachios. Chef’s signature dips are also available, including Eggplant with roasted peppers and garlic; Yogurt with cucumber and dill and Feta with spicy chilies and herbs. Entrées offered include Grilled Branzino with fingerling potatoes, cherry tomatoes and olives; Lamb Shank served with orzo and root vegetables in a lamb jus and Greek Paella, comprised of shellfish, spicy lamb sausage and orzo. Simply grilled options have a place on the menu, as well, and include Chicken, Salmon, Swordfish and a “Fish of the Day.”

An abbreviated menu is available during lunch and includes a selection of salads and sandwiches along with a rotating prix-fixe menu, comprised of an appetizer, entrée and dessert which is available for $15. Weekend brunch features sweet and savory items like Ricotta Pancakes with caramelized apple, almonds, raisins and zabaglione and Roasted Tomato skillet baked eggs with sheep’s milk ricotta, Graviera, basil and garlic.

Honoring the Greek tradition of food as a vehicle for gathering friends and family, Psilakis also offers roasted whole animals for large groups. Choices include Whole Fish, Baby Lamb, Suckling Pig, Kid Goat and Rack of Rib Steak.

The value-driven wine list offers more than 50 bottles by the glass and a selection of local and international craft beers are available on draft and by the bottle. The interiors and ambiance of the 18th century building, whose original beams and rafters still stand, have been transformed by Michael David Associates. Guests peer through the mahogany, wall separating the 120-seat main dining room from the bar via different sized rectangular cut-outs. Black and white penny tiles cover the floor in the lounge which is home to a white, marble-topped bar and four larger tables that seat 16. The bar area boasts ten rustic brass chandeliers that hang from an acoustical tiled, 13-foot ceiling, and two LCD television screens. Outdoor seating is available during the warmer months.