MICHELIN Guide’s Point Of View
Restaurateur Christos Valtzoglou has found the winning formula with this longstanding hideaway in the vibrant East Village. Pylos continues to sparkle as brightly as the Aegean Sea on a summer day. And, taking its name from the Greek translation of “made from clay,” this contemporary taverna also features a ceiling canopy of suspended terra-cotta pots, dressing up a room with rustic whitewashed walls and lapis-blue insets. Pale-green stemware and stark white crockery are used to serve Greek wines and a menu of rustic home-style cooking. Gigantes are baked in honey-scented tomato-dill sauce; grilled marinated octopus is drizzled with balsamic reduction; and aginares moussaka is a creamy vegetarian take on the classic, made here with artichokes.