Openings

First Look at MP Taverna Williamsburg, Opening in Mid-May

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Photo: Kathryn Palmieri/New York Magazine
Grilled calamari with cauliflower, chickpeas, capers, pickled onion, and cured lemon.
Grilled calamari with cauliflower, chickpeas, capers, pickled onion, and cured lemon. Photo: Kathryn Palmieri/New York Magazine

Is there a neighborhood in the civilized world that doesn’t deserve a good Cypriot salad and lamb sausages? Not according to Michael Psilakis, chef-owner of MP Tavernas in Roslyn, Irvington, Astoria, and, as of this month, Williamsburg. The newest location showcases the chef’s characteristic modern-Greek style, a blend of accessibility and authenticity evident in dishes like pasta with stewed goat and red wine, and grilled calamari with cauliflower and chickpeas (pictured above). Everything is meant to be shared — especially grilled whole fish and a selection of dry-aged steaks. The 120-seat rehabbed warehouse space is equipped with a live orange tree and a long quartz bar, which dispenses 20 draft beers, many of them local, plus house wines and sangria also on tap. This summer, Psilakis will open an adjacent live-performance space called the Hall at MP, with its own menu and large-format feasts.

Crispy cod and ricotta with tomato and skordalia.
Crispy cod and ricotta with tomato and skordalia. Photo: Kathryn Palmieri/New York Magazine
Cypriot salad with cracked bulgur wheat, smoked almond, pistachio, Medjool date, pomegranate, peppers, onion, cucumber, and cilantro.
Cypriot salad with cracked bulgur wheat, smoked almond, pistachio, Medjool date, pomegranate, peppers, onion, cucumber, and cilantro. Photo: Kathryn Palmieri/New York Magazine
Spicy Greek paella with merguez, mussel, clam, prawn, scallop, and orzo.
Spicy Greek paella with merguez, mussel, clam, prawn, scallop, and orzo. Photo: Kathryn Palmieri/New York Magazine
Greek village salad with tomato, cucumber, olives, peppers, feta, and oregano.
Greek village salad with tomato, cucumber, olives, peppers, feta, and oregano. Photo: Kathryn Palmieri/New York Magazine
25-day dry-aged beef porterhouse (for three) served sliced, off the bone, with crispy garlic and lemon.
25-day dry-aged beef porterhouse (for three) served sliced, off the bone, with crispy garlic and lemon. Photo: Kathryn Palmieri/New York Magazine
Octopus with Mediterranean bean salad, yogurt, and cured-black-olive puree.
Octopus with Mediterranean bean salad, yogurt, and cured-black-olive puree. Photo: Kathryn Palmieri/New York Magazine
Grilled whole fish lavraki with lemon, extra-virgin olive oil, sea salt, cracked pepper, and herbs.
Grilled whole fish lavraki with lemon, extra-virgin olive oil, sea salt, cracked pepper, and herbs. Photo: Kathryn Palmieri/New York Magazine
Pickled beets, fennel, haricot vert, ruby grapefruit, and yogurt.
Pickled beets, fennel, haricot vert, ruby grapefruit, and yogurt. Photo: Kathryn Palmieri/New York Magazine
Sardines and eggplant with roasted tomato, pine nuts, currants, and lamb jus.
Sardines and eggplant with roasted tomato, pine nuts, currants, and lamb jus. Photo: Kathryn Palmieri/New York Magazine
The dining area.
The dining area. Photo: Kathryn Palmieri/New York Magazine
The bar.
The bar. Photo: Kathryn Palmieri/New York Magazine

Menu [PDF]

MP Taverna Williamsburg, 470 Driggs Ave., nr. N. 10th St., Williamsburg; 929-250-2312

*This article appears in the May 4, 2015 issue of New York Magazine.

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First Look at MP Taverna Williamsburg