Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


Avra Madison Estiatorio

14 E. 60th St. (Madison Ave.) Send to Phone
Pick your own fish at TAO Group’s second Greek restaurant-club.

Cuisine
Open
Lunch Mon.-Fri., Dinner nightly, Brunch Sat.-Sun.
Open late Wed.-Sat.
Features

* Click here for rating key


Avra Madison Estiatorio, New York, NY

Avra Madison Estiatorio Restaurant Review

: The second Avra outpost from the TAO Group, Avra Madison, mixes an after-work bar scene with a lively seafood restaurant. This time the theme is Greek, although the tone may remind you more of LAVO or TAO, the group’s other restaurant-clubs. Keeping the familiar Greek venue formula of displaying the fish for diner perusal and selection, Avra Madison prices the fish by the pound. The international array leans to the more exotic, and the server will happily explain the origin of each crustacean and fish. Some to consider: lithrini, a white snapper from Greece; Faroe Islands salmon; and Icelandic char. Seafood can be chosen for sharing or for individual consumption and is usually prepared charcoal grilled with a hint of oregano and lemon. Typical appetizers are available, including the signature Greek salad, crispy calamari, grilled Portuguese octopus and a trio of spreads (tzatziki, scordalia, fava) accompanied by house-made pita. Adding a non-Greek twist, Avra Madison also offers a raw bar and sashimi. Wines comprise a full-bodied Rapsani from Greece as well as other European vintages. The cavernous space, conceived by David Rockwell, fills the entire top floor, with private rooms in the basement. The aforementioned bar scene adds a steady background buzz to the dining area.
Check out hip and new NYC restaurants to try right now
New & Hip NYC Restaurants

Check out what's new and trendy on NYC's dining scene with GAYOT's list of restaurants to try right now.




RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.