Periyali - "Periyali," located at 35 W 20th St, "is the romantic Greek word for coastline or seashore. This name was chosen for the restaurant because so much of the food originated in the Greek islands, specifically Patmos, the home of Periyali’s first consulting chefs, Irene and Victor Gouras. Their delicious ‘home cooking’ family recipes were simply extensions of their seasonal restaurant, Patmian House, on the island of Patmos. "After many months of preparation with the help of Charlie Palmer, the menu for Periyali was created. Dishes such as fava or pan seared calf’s liver are just two of the many noteworthy entrees on the menu as first being introduced in a Greek restaurant. Charles Bowman, La Cote Basque and The River Café, was now the executive chef in charge of the kitchen. For over a decade he redefined Greek cuisine in New York. Today, Periyali’s executive chef James Henderson, Charle Bowman’s head cook, worked with Nicola and Steve to open Periyali and then a year later helped them with the opening of Aureole. Chef Henderson is passionate about providing each guest with a memorable meal. Using only the freshest and the best organic local produce he creates an authentic Greek culinary experience."
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