Paros Tribeca
Greek restaurant · Tribeca ·
Authentic Greek cuisine with fresh seafood, diverse dips, and vibrant atmosphere
Authentic Greek cuisine with fresh seafood, diverse dips, and vibrant atmosphere
"Paros, the Greek island, is, at the very least, a 12-hour journey from JFK. Factor in a business class seat and a hotel with an infinity pool, and you’re looking at a schlep that’ll run you five figures. So you can see why the citizens of Tribeca might occasionally prefer to cosplay at home. Paros, the restaurant, has Cycladic white walls decorated with artificial vines, and it offers a classic luxury experience: thumping EDM, people wearing too much jewelry, and a pricey menu that just barely skates by. The filet mignon kebab could use more salt, and every single dip (even the taramasalata) tastes like it had its flavor surgically removed, but other than that, most things are fine. Try a whole fish, and bring your leather blazer if you want to fit in. photo credit: Melissa Gutierez photo credit: Melissa Gutierez photo credit: Melissa Gutierez Pause Unmute" - Bryan Kim
"We don’t have the exact numbers, but New York City has a lot of really small restaurants where you can’t use your fork without bumping elbows with your neighbor. For that reason, when a particularly large restaurant opens, we take note. Paros is a 3,500 square foot Greek restaurant in Tribeca, where you can drink something called a Grecian-tini, and eat filet mignon kebabs or fresh fish flown in from Greece at a safe distance from the next table." - Will Hartman, Willa Moore
"Top Chef George Pagonis’s newish Greek restaurant was a destination for Swift, Jack Antonoff, and a friend, as they sat in a booth by the bar. It was after a visit to visit Travis Kelce in Kansas City, as well as Beyonce in London, apparently. She wore a pretty great tweed coat and matching mini from Stella McCartney." - Melissa McCart
"Opened by Top Chef contestant George Pagonis and his brother Nicholas, Paros is a Greek fine-dining restaurant in Tribeca." - Emma Orlow
"A bright Tribeca Greek spot that excels at vegetable- and protein-forward lunches, especially when sunlight streams through tall windows. The Big-Ass Salad—halved baby gems with Greek goddess dressing, grated mizithra and crunchy fried kefalograviera ‘croutons’—is a lunch favorite, easily upgraded with freshly seared, juicy chicken breast. Complement it with spanakorizo (rice-and-spinach stew), fat lemon-potato wedges and kolokithokeftedes (thick zucchini pancakes), then finish with sticky portokalopita cake and a scoop of frozen yogurt, ideally alongside strong black coffee or a shot of ouzo." - Edward Hart