East Northport Chef Re-Interprets Greek Food In Roslyn Restaurant

After years of operating restaurants in Manhattan, East Northport native and renowned Greek chef Michael Psalikis has returned to Long Island.

He recently opened MP Taverna in Roslyn and said, in doing so, he is hoping to bring Greek food into the mainstream so that when diners are considering where to eat, “let’s eat Greek,” can be a choice.

At MP Taverna there are no white walls nor pictures of the blue Agean; the music is Frank Sinatra.

“I’m trying to break the ethnic barrier,” says Psilakis. His new restaurant has a steakhouse vibe, with wooden floors and a huge oval bar. “It doesn’t have to look Greek to be Greek,” he says.

A recent meal at MP Taverna started with small plates, called mezethes.

For our meze course we had meatballs with olives, onion and tomato sauce; octopus with a Mediterranean chickpea salad; and crispy cod with garlic and potato puree and tomato sauce, served with a thick piece of toast to sop up the delicious gravy. There were spicy pork ribs that had been marinated for eight hours and then slow cooked. They were very meaty, succulent and tender.

Loukaniko, Greek sausage, an intense sausage that they describe as a cross between Italian sausage and cured Italian salami, was dressed with lemon and olive oil.

The lamb burger was served on a good tasting roll with a spicy feta spread and a side of smashed potatoes.

George Pappas, the manager and wine expert, made excellent suggestions for wines to have with the meal – staying with the theme of the restaurant, we chose Greek but there are numerous, well described other choices and a huge beer collection with ten on tap and 30 craft beers and the usual assortment of domestic beers.

Dessert was as interesting as the rest of the meal. Our favorite was baklava Napolen with maple walnut ice cream and metaxa spiced cream. It was capped with French-press coffee and thick Greek coffee. Fresh brewed loose tea is also available.

Psilakis has accrued many food-world accolades including Food & Wine’s Best New Chef, Chef of the Year from Bon Appetit and Esquire and a James Beard Award nomination for Best New Restaurant for Athos, his modern Greek restaurant in Manhattan, since closed.

Athos was one of only two Greek restaurants in the world to receive a Michelin star. Plilakis’ 2009 cookbook, How to Roast a Lamb, won the Gourmand World Cookbook Award for Best Foreign Cuisine.

In 2009, Psilakis cooked a special meal in the White House to mark Greek Independence Day.

Psilakis said that he has fond memories of growing up in East Northport, “To me Northport represents family, church and the pride my parents instilled into us about our heritage.  I have memories of food, fishing, the beach, backyard parties and extended family that just kept getting bigger.” His mother is still in his original home.

MP Taverna
1363 Old Northern Blvd
Roslyn, NY 11576
516-686-6456

Lunch: Mon-Fri from noon to 3 pm

Brunch: Sat & Sun from 11 am to 3 pm

Dinner: Mon-Thu from 3 to 10 pm; Fri & Sat from 3 to 11 pm; Sun from 3 to 9 pm

Meze prices range from $7.50 to $12.00; entrees from $15 to $27.