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New Neighbor: Merakia: Greek MountainThief Spithouse + Steak

The Flatiron District is excited to be the home of Merakia: Greek MountainThief Spithouse + Steak. Owners Andreas and Renee Typaldos, along with managing partners Taryn Spivack and Andreas Kelemidis, opened Merakia on West 21st Street earlier this month.

Named for the Greek word to describe something with soul, creativity, and love, the restaurant celebrates a rustic style of cooking known in Greece as Psistaria (the P is silent) where meats are grilled or cooked on a spit.

Merakia was designed by interior designer Anna Neidermeyer in an urban-rustic fashion with blue tones, warm neutral colors, natural brick, antique mirrors, and a reclaimed wood floor. The bar features a marble slab top, custom lighting, and unique, hand-made fixtures. The front café includes doors onto the street to create an alfresco atmosphere, and lead into the bar, featuring a marble slab top and custom lighting, to booths with copper tabletops. A glass wine room flanks the open kitchen so guests can view the rotisserie and grill. Finally, in the back of the restaurant, there is a semi-separate dining room complete with a stone fireplace, tufted banquettes, white-washed brick, and custom coffered ceiling.

The menu, designed by Chef Tassos Ballas, is executed by an ensemble of Greek cooks. It is divided into sections, including: MountainThief Spit + Sigs which include Pork Kontosouvli (pork marinated for 24 hours in cholifero wine), Kleftico Karveli (lamb shank slow-cooked with herbs and baked in a round karveli bread), and spit-fire roasted potatoes; America America which includes hangar, porterhouse, bone-in ribeye, petit filet (“for a dainty thief”), lamb chops, and Mixed Grill, served with feta fries; (Not So) Small Plates for appetizers such as octopus, saganaki, and keftedes; and Dip-In which includes traditional Greek staples.

Pescatarians have a section on the menu called No Meat Tonight Please featuring grilled Wild Alaskan Salmon, Mediterranean Sea Bass, and Astakomakaronada, a traditional Greek pasta dish with slow-cooked lobster in tomato gravy. The Rabbit Food section of the menu is veggie-centric. 

Merakia’s dessert menu boasts a ‘Greek-ified’ cheesecake, chocolate soufflé with kaimaki ice cream, and avgofeta (a French toast-like dessert spread with merenda, peanut butter, peanuts, and Oreo crumble).

The restaurant is open Monday through Thursday 5 p.m.-10:30 p.m. and Friday and Saturday 5 p.m.-11 p.m. Closed on Sundays. 

Merakia, 5 West 21st Street, (212) 380-1950


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Spring is in the air at @mangia_nyc_officialand perfect for outdoor dining πŸ’šπŸ’« πŸ“Έ: @cynstahgram Flowers by @floratorium
2 days ago