Steven Matt
Google
We finally made it to Nerina, and it immediately felt like something brand new for Greenpoint. Just a five-minute walk from our apartment, it’s easily one of the most elegant restaurants in the neighborhood—right up there with Ilis, Oxomoco, and maybe Madre. But where those lean into their own vibes, Nerina confidently carves out its own lane: upscale Greek, with a focus on thoughtful detail and a real sense of place.
The first thing you notice walking in is the design. There’s a quiet confidence to the space that feels both sophisticated and laid-back. The stucco walls, the olive tree at the center of the dining room, the warm wood tones, and the exposed concrete flooring immediately reminded me of the kind of spaces you see in Greece—not the touristy tavernas, but the stylish boutique hotels you stumble into in Athens or Paros. It actually reminded me of a hotel we stayed at in Athens years ago—one of those ‘70s apartment buildings turned design-forward hotels, where everything feels nostalgic and new at the same time. The aesthetic is subtle and restrained, but distinctly Greek.
The staff was warm, welcoming, and—importantly—knowledgeable about the food. That matters with Greek cuisine, which is simple at its core but varies a lot from region to region, and from restaurant to restaurant. For example, we were debating ordering the shrimp saganaki, and our server was able to tell us exactly how it’s done here. That kind of detail matters. At Nerina, the shrimp arrives in a shallow skillet, sizzling, laid flat—not stacked—and topped with just the right amount of crumbled feta and a tomato sauce that has a nice little kick to it. It wasn’t overly salty or acidic. Just super well-balanced.
We started with the tzatziki and freshly baked pita, which is probably a requirement at any Greek place—but they nailed it. The pita is sliced into small triangles, which makes it perfect for sharing. The tzatziki is thick and creamy, with dill and cucumber that actually tastes fresh—not just a hint of it, like you sometimes get. Then came the Greek salad, which felt super classic. Big, thick tomato wedges, thin onions, Kalamata olives, and chunks of Greek country bread mixed in. The olive oil they use has a noticeable peppery finish, which is something I remember from the Peloponnese. Again, these little details show someone’s paying attention.
For drinks, I had the Marathos cocktail—a mix of Stray Dog gin, celery and fennel syrup, lime, and egg white. Light, refreshing, and not too sweet or too boozy. It’s the kind of drink that complements the food without overpowering it. I’d absolutely order it again.
For the main course, we shared the Whole Lavraki, which was filleted tableside and came with a little pot of lemon butter sauce on the side and a generous wedge of lemon. The fish was so tender it barely needed a knife, and the caper-lemon combo gave it just enough acidity and richness without being too heavy. It was one of those dishes where you just kind of sit in silence for a minute because it’s that good.
We wrapped the meal with baklava, which was served in a spiral shape. Not drenched in syrup like most versions—just sweet enough with a subtle crunch and a bit of honey. It was restrained, in the best way.
What struck me most about the whole experience is how different Nerina feels from almost everything else in Greenpoint right now. Greenpoint’s had a wave of newer restaurants in the past few years, and while many of them are good, they often lean either super casual or overly trendy. Nerina is doing something more timeless. It doesn’t feel like it’s chasing a concept. It’s just really good food, presented beautifully, in a space that feels both intentional and comfortable.
Until now, Greenpoint didn’t have a great Greek restaurant. We’d always have to go into Manhattan (like Kiki’s or Periyali) or Queens (obviously Astoria) for something remotely authentic. The fact that we can walk here in five minutes feels like an actual luxury.
