Gus and Marty's
Greek restaurant · Greenpoint ·
Modern Greek dishes like moussaka, lamb gyro, baklava sundae
Modern Greek dishes like moussaka, lamb gyro, baklava sundae
"Made-to-order pita arrives still puffed from the oven and might ruin all other pita for me; I swipe it through taramasalata crowned with trout caviar that evokes the Jewish deli whitefish spread my dad goes nuts over. Delicate fluke crudo, cured with ouzo and finished with fennel pollen, takes beautifully to those anisette notes and a lemon caper vinaigrette, and the horiatiki comes with thick slabs of briny feta and, somehow in November, deeply red, juicy tomatoes. The wine list leans Greek natural and is rife with gems, like a Brousko from the Ionian Islands—inky yet medium-bodied, tasting of forest herbs and blackberry—that pairs as well with the slow-cooked lamb shoulder as with the lemon chicken. In summer, the front wall of windows opens to waft McCarren Park’s energy indoors; in colder months, the high-ceilinged, cozy-lit back dining room is where I want to tuck into moussaka a la eggplant parm with Vlahotiri cheese. I’d throw a buyout party here just as quickly as I’d stop in for date night, and I love that they sell a proprietary single-estate olive oil—cold-pressed kalamatas from the cofounder’s family groves just outside Athens—even if I’m still wishing they could package that perfect pita to take home." - Nat Belkov
"At Gus and Marty’s, the dips—like taramasalata with trout roe, and tzatziki with fresh-grated cucumber—are great, and come with bubbly, charred pita. Plus this place is large and loud (thanks to its concrete walls), so you don’t have to worry about who might overhear you. Finish your final analysis of your new boo's horoscope over a baklava sundae." - will hartman, willa moore, ciera velarde, sonal shah
"Ring in 2025 with a champagne toast, a dance party, and feta saganaki at Williamsburg’s Gus and Marty’s—a loud restaurant perfect for a loud and festive evening. The Greek restaurant is doing a $200 prix fixe feast, complete with natural wine, select cocktails, and crispy shrimp—and if you’re feeling particularly spendy, you can add on caviar service for an upcharge. (And come on, it’s New Year’s Eve, you should add the caviar.) They’re only doing one seating at 9:30pm, and you can secure your table here." - willa moore
"I stumbled upon Gus and Marty’s, the new Greek spot in Williamsburg, a few Friday nights ago. The floor-to-ceiling glass entrance, right off McCarren Park, drew me in. As I approached, I asked a super-hip, local-looking guy sipping orange wine what the place was. Over the lively chatter of the dinner crowd, he giggled and echoed my overly-excited curiosity: “Right?” It turns out he was Demetri, a co-owner, and he graciously scored me two seats at the bar as others were leaving (rare luck at a place this swanky in NYC.) Curated by, and co-owned with, wife Sarah, both with Greek-American roots, the restaurant serves delectable and elevated traditional dishes. To start: the mezza, a velvety Taramasalata with trout caviar and the freshest fire-roasted lavraki as one of the dinner mains (of course, plated with perfect execution). It’s not your average blue-and-white taverna; the space has a cozy, lounge-like vibe with candlelight and framed family photos from the couple’s family in Greece from the ‘70s. Sarah and Demetri work together on the floor—chatting with local friends or new faces alike, all as if they’re family, making sure everyone has a smile on their face. At night, shadows from the tree leaves outside dance on the floor through the large window. Gus and Marty’s is exactly what this corner of Brooklyn needed—elevated yet un-fussy, an essence of real warmth, and genuinely great food. After three visits since its brand-new opening—no notes. —Jessica Chapel, commerce writer" - CNT Editors
"Gus and Marty’s, a Greek spot in northern Williamsburg, right off McCarren Park, fits very neatly into a category of restaurants that include places like Shukette and Frena. Excellent fresh bread coming out of a very visible oven, dips that make that bread even more exceptional, plenty of options for wine by the glass (in this case natural wines from Greece), and mains that you’re a bit too full to care about by the time you’re done with the dips. photo credit: Jovani Demetri photo credit: Jovani Demetri photo credit: Jovani Demetri Pause Unmute From the founders of brunch spot Egg Shop, Gus & Marty’s is also a loud restaurant—the kind of large, cement-walled, smoke-filled space where you’ll have to yell to be heard by your group of friends (see also: Theodora). All this can be helpful to get the energy up if you’re pregaming for a night out in Williamsburg. Use this spot for that, as well as for eating whole, fried anchovies with slices of battered lemon. Seriously. Besides the pita and dips, the crunchy, salty morsels of fish are our favorite thing here. Food Rundown Dips The taramasalata with trout roe that pop like candy is the dip to focus on, though we like the tzatziki as well. But the real reason to order the dips is for the hot pita dotted with leopard-like black spots. It comes out of the big oven in the open kitchen (the main reason for all the smoke). A trio of dips is $32, and comes with as many pitas as you need. If you’re with more than two people, get the trio. photo credit: Jovani Demetri Fried Anchovies You must order the anchovies. Please, for your sake, order at least one plate of these for every three people. Make sure you get one of those slices of fried lemon for yourself—they make the dish. Feta Saganaki A nice shareable add-on to your dips, the filo-wrapped hot cheese arrives sizzling with thyme-infused honey to your table. It's sweet and salty and pretty filling. PlayMute video credit: Sonal Shah Crispy Whole Shrimp While there’s nothing wrong with these six well-fried, shell-on shrimp, it does feel like a dish we’d prefer to eat with our toes covered in white sand, and not steps away from McCarren Park. Eat while hot. photo credit: Will Hartman Petit Gyro When they say petit, they mean it. Each of these gyros consists of about 1/3rd of what you might get from a more casual Greek deli, and there are two of them, plus a mound of fries and some spiced tzatziki. We like the version with pork souvlaki and sweet peppers. photo credit: Sonal Shah Minced Meat Pie This is the kind of dish that feels a little better suited towards picking up from a bakery than eating in a restaurant, but we would order it again—except this time at the end of the meal to take home and eat the next morning. The beef ragu inside is nice and bright with tomato paste, and the pastry is flaky and crunchy. photo credit: Will Hartman Lemon Chicken The jus of this half chicken is nice and lemony, but overall, this isn’t the roast of our dreams. The breast was a bit dry, and we wish that the lemon potatoes had more of a crunch. photo credit: Will Hartman Baklava Sundae Excellent vanilla ice cream, a few squares of nutty baklava, honey, and luxardo cherries. Get it. photo credit: Will Hartman" - Will Hartman
