ATHLEISURE LIST | PAROS TRIBECA

We always love a BRAVO Top Chef moment and this month's Athleisure List comes from Season 12 Finalist, Chef George Pagonis and his brother, Nicholas. They wanted to bring Greek cuisine to Tribeca since they had looked for the perfect space and finally found the one they fell in love with in this neighborhood.

Paros comes from memories that the brothers enjoyed when their family would visit their home in Paros, Greece as they had a summer home there. It was a no brainer to name the restaurant after the source of these great memories.

The restaurant's ambiance is warm and welcoming. As a family-owned restaurant, they treat their guests as if they are part of that family. The restaurant's interior is a direct reflection of Paros' allure, capturing the essence of Cycladic architecture and the island's streetscapes. Stepping inside, you're immediately transported to Paros' tranquility.

We suggest that 3 appetizers that you should have on your mind are their Grilled Octopus (fava, roasted peppers, onions and capers), Lamb Kleftico (slow-roasted lamb shoulder, shallots, Grecian cheese blend, wrapped in filo), and Kolokithokeftedes (crispy zucchini fritters, lemon yogurt).

For your entree when you're with friends and family, we suggest their whole fish - specifically Fagri (pink snapper from Aegean, with full flavor and firm texture), Lamb Shank Youvetsi (slowly braised lamb shank in tomato sauce, orzo and mlzithra), and Filet Mignon Kebab (marinated and grilled, harissa toast, crispy fingerlings, chimichurri).

We love the idea of pairing these dishes with Gigantes, Brussels Sprouts, and Lemon Potatoes.

To complete this meal, you can't go wrong with sharing a Baklava, Portokalopita, or Cheesecake.

We love a great cocktail and we suggest that you enjoy their Grecian-Tini (Grey Goose Vodka, Skinos Mastiha, mint, cucumber), Hellas Word (Ford's Gin, Yellow Chartreuse, vyzina cherry syrup), and The Mr Tony (Old Forester Bourbon, fig syrup, walnut bitters). If you want to enjoy Greek spirits, Mastiha, Ouzo, and Tsipouro are on the list!

Although they currently only have dinner service, in a few weeks, brunch will be available and a few weeks after that, they will have a lunch service as well!

For those that are thinking about the holiday season, they plan on being closed for Thanksgiving and Christmas Day. They will have a NYE party!

PAROS TRIBECA

211 W Broadway,

NY, NY 10013

parosnyc.com

IG @parostribeca

PHOTO CREDITS | Paros Tribeca

Read the OCT ISSUE #94 of Athleisure Mag and see ATHLEISURE LIST | Paros Tribeca in mag.

THE ART OF THE SNACK | LIMANI NY

In The Art of the Snack, we always love sharing our favorite places to get a meal and although many may be seen as splurges, there is a perfect union when you have a restaurant that focuses on clean eating and still feels like a splurge with its flavor profiles and assortment. We connected with Executive Chef/Partner, M.J. Alam of Limani New York who shared with us his culinary background, Greek-Mediterranean cuisine and a number of expansions that are taking place with his restaurant!

ATHLEISURE MAG: Tell us about your culinary background and how you came to Limani NYC.

CHEF M.J. ALAM: I am from Bangladesh originally and I used to live in Canada, grew up there and my culinary base is from Canada. So I learned everything there. I started working at a restaurant chain called Au Vieux Duluth in Montreal at one of the franchises with me and my friend. From there, I took the official chef position and then I was running them all. Before then, I used to work in Estiatorio Milos in Montreal for 3 years. I also opened another restaurant briefly in Quebec and I found out that they opened another Milos in NY and the guys were calling me and I took the position here as a sous chef and after a year, I took over.

I ran Milos NY for 18 years. I opened Milos Las Vegas and Milos Miami and then I knew that if there was an opportunity in the city, I would be interested in opening something else. The owners of Limani reached out to me and they were looking to open their second location in Midtown. They wanted me to be the Executive Chef and they made me a partner as well. So, that’s how we started. I love Mediterranean cuisine as this is what I do.

AM: For those that may not be familiar with Greek-Mediterranean cuisine, what flavors and spices are indicative of foods that are cooked in this way?

CHEF MJA: It’s everything and all that I do! It’s the fish and the fresh seafood! It's all about the salt, the pepper and the oregano. It’s about the capers – it’s about the Greek style! My goal is to always search for fresh fish and seafood and to bring this to the people at the table so that they have a modern Greek style for the modern diet I would say. This is my goal to find the fresh ingredients and give it to the people in a healthy way. I don’t do much with the sauce and all that. Everything is the fresh ingredients and the fresh herbs as well as the olive oil. We try to work with everything that is seasonal here.

AM: We are long time fans of Greek-Mediterranean cuisine and it’s such a treat to be able to talk to you as we are long time fans of Estiatorio Milos here in NY as a favorite for lunch and business dinners as well!

In looking at Limani, you have a gorgeous location at Rockefeller Center. Can you tell us about the interiors of this location and set the stage for us for those that have yet to dine here? Do you also have an outdoor option as well?

CHEF MJA: Yes, yes we have an outdoor option. We have an outdoor garden with tables outside, especially with the amazing weather so that people can enjoy it. Being on top of the rock with all of the buildings around it and there is fresh air that you can enjoy on a sunny day. People really enjoy it.

Inside, we have a nice, white Greek marble and interiors that make you feel like you’re in Santorini. We also have a small infinity pool in the middle of the dining area where you can jump in if you get too hot and cool down ha ha.

AM: Ha I’m sure that they don’t but I’m sure it’s pretty tempting!

What are 3 appetizers that you suggest they should eat after taking that metaphorical dip when they’re dining with friends and family?

CHEF MJA: We have our famous Grilled Octopus that we do sashimi style and it’s really good as it’s a Tunisian Octopus. It’s drizzled with some olive oil and a touch of red wine vinegar. Another great dish that we have that we’re famous for is our Greek Salad and our chips which is called Kolokithi which are paper thin sliced zucchini and eggplant chips served with lightly fried kefalograviera (cheese) and tzatziki.

AM: For your main meal, what are 3 dishes that we should have in mind when we’re coming in for our next visit?

CHEF MJA: We always have on display our fish and variety from all over the world from Spain, Portugal, New Zealand, Greece and local. So you come here, and you choose. Your server will take you to the display and will show you the market and whatever is available, that’s what you can choose. I do have some other options for those that may not like fish. We have a Cowboy which is a 26 oz. bone-in ribeye which has been dry aged for 30 days and is served with asparagus or and potatoes or French Fries. We also have Lamb Chops from Colorado that are served with Cauliflower and broccoli. But I mean, we mostly specialize in fish! I mean, people come here –

AM: For fish!

MJA: Yes, they come here to choose from the display, then the guys scale it, gut it out, clean it and we make it!

AM: What cocktails are you excited about as we’re in the thick of the summer where we’re all looking to be refreshed?

MJA: We have a number of options. We have our Lychee Martini, VIP-TINI with vodka and infused pineapple and we have our Mediterranean Mule with Figenza Fig Vodka, pomegranate juice, fresh lime juice, topped with ginger beer and served over ice. We also have an extensive and global wine list.

AM: To end a great meal, it’s always about dessert. What are 3 that we should be thinking about?

MJA: Oh we have a beautiful dessert that is a home made walnut cake Baklava. Another one that we created is the Deconstruction Baklava – it’s an oven baked layered phyllo dough with almonds, walnuts, cinnamon with honey syrup. It’s beautiful – it’s traditional and like everything, it’s made here. We also have a Chocolatina which is a chocolate lava cake and we use our seasonal fruits and Greek yogurt.

AM: In addition to your Rockefeller Center location, you are also in Long Island with your original location in Limani Roslyn as well as Limani Taverna in Woodbury. Can you tell me about these as well? Are the menus the same or are they different?

MJA: It’s 95% the same.

AM: Is there a pool there?

MJA: No ha ha you have to jump into the sea. But in addition to those restaurants, we also have our Boston locations. One will be in South Street and the other is in Chestnut Hill.

AM: How do you navigate having all of these restaurants? Is it difficult to split your time between them?

MJA: This is what I do, yeah. I love doing this. I was in Boston going back and forth hiring people. It’s about training people and then getting service started as well.

AM: Hearing how many locations are opening or will be opened, we definitely appreciate you taking the time!

locations are opening or will be opened, we definitely appreciate you taking the time!

MJA: Well, let me tell you about another one that’s coming – we’re opening in Charlotte, NC too. This will be around August.

IG @limani_nyc

PHOTOGRAPHY CREDIT | Limani NY

Read the JUL ISSUE #79 of Athleisure Mag and see THE ART OF THE SNACK | Limani NY in mag.

THE ART OF THE SNACK | CONCORD HILL

As the summer continues, there are more opportunities to go out and enjoy the long days with friends and family. For this month's The Art of the Snack, we talk with Owner/Chef Guy Kairi to find out about Concord Hill located in Brooklyn. He shares his culinary journey, what we should order on our next visit and what we can expect when we swing by.

ATHLEISURE MAG: Tell us about your culinary background.

CHEF GUY KAIRI: I grew up in Tel Aviv in a family of Greek and Egyptian immigrants and food was always a big part of my life. I went to culinary school in New York and when I graduated, I kept thinking about working in Europe even though New York had a great culinary scene. I just wanted a more classic setting where I could perfect my skills. I spent some time in France, about six months since I could not afford to work for free for very long! I apprenticed in a few restaurants in Paris and a butcher shop in Normandy, absorbing whatever knowledge I could along the way. When I returned home to Israel, I wanted to put my classic training to use. My first five years were spent at a super busy bistro at a boutique hotel. I learned to work very fast in the kitchen while still maintaining the quality of food. This was a good first part of my career and made it easier to take a step up to fine dining. Then I heard about a Japanese chef coming from the UK to open a restaurant in Tel Aviv, also in a boutique hotel. It was a very interesting project as it took 13 years to renovate the building. A real passion project from a guy from London who wanted to have his favorite London restaurant, Dinings, in the hotel. [I actually was connected with him through some friends in the art world, his art dealer was my friend.] It was a complete switch from French to Japanese, like starting from scratch. The whole approach to the experience was completely different so I immersed myself fully into the process. Usually, to be a sushi chef, you need 7 – 10 years of training but the chef said I would be ready in 3 years. By the end of my time there, I was able to execute the menu at a very high level. I did learn that you can make amazing things in a small space. All it takes is to be adaptable, creative and have a skillful hand. By the time I was in my mid-thirties, I knew sushi was not my passion. My real passion is more connected to cooking with wood and live fire with a clear connection to nature and what’s going on around us. I was always drawn to the sea and seafood. My focus became more about cooking simple preparations but using the best ingredients. I’ve also worked in San Sebastian and was very inspired by my time there.

AM: How would you define your style of cooking?

CHEF GK: For me, it all starts with the ingredients, which is then backed up with Japanese techniques and classic French preparation.

AM: What led you to become the chef/owner of Concord Hill located in the Brooklyn?

CHEF GK: While I was in cooking school, I bartended in the West Village. Over the years, I kept in touch with the owner and whenever I came back to see what was happening in NYC, we’d meet up. I was scoping out what it would take for me to open in the city. He co-owned this restaurant with two people I used to work with but it wasn’t really working out. He was torn between closing or selling, really whatever came first. For me, coming from a foreign country, having a place that was plug and play was the best option. I had already lived in Williamsburg and it was natural for me to come back. Concord Hill provided me with a good platform to do what I wanted without having to build a restaurant first.

AM: When did you launch and what can guests expect when they come to dine at Concord Hill?

CHEF GK: I bought the restaurant in April 2019 and then spent several months slowly changing the menu.

Guests can expect a warm welcome, we’re sort of “fine casual.” I’m committed to sourcing high-quality ingredients, at the peak of the season and at peak quality. The menu evolves with the seasons and always features different types of seafood and flavors. Diners have the option for a lighter meal or more sophisticated multi-course dinner. I look for healthy ingredients, grown and harvested responsibly.

AM: Can you talk about the aesthetics of your restaurant for those that will be dining inside?

CHEF GK: The dining room is intimate, about 36 seats, but we nearly double the seating in the warmer months with the outdoors. We have touches of marble-like our bar countertop and some ledges but generally, the décor is simple and color palette muted. It’s really about what’s on the plate.

AM: When creating this menu, can you tell us about where the inspiration for your dishes came from?

CHEF GK: It always starts with the ingredients. I love talking with my purveyors about what they’re bringing in. From there, it’s all about how to prepare them in the simplest way.

AM: What are 3 signature dishes that you suggest that we should enjoy?

CHEF GK: Hay Roasted Chicken – if you like chicken that’s a great one to try.

Yuzu-miso Glazed Grilled Shrimp – it’s just a delicious combination of flavors.

Wild Caught Fish - I always have a wild caught fish on the menu. They’re caught off Long Island and brought to the restaurant whole. I butcher them here.

AM: What are 3 appetizers and/or desserts that we should try at Concord Hill?

CHEF GK: Mushrooms with Egg Yolk - our mushrooms are foraged and I only use free-range eggs.

Jamon Iberico on a mini baguette from Balthazar shows off one of the world’s greatest hams. It really brings me back to my time in San Sebastian in Spain.

Basque Cheesecake with fermented blackberry sauce has become a signature dessert at the restaurant. It’s also inspired by my time in the Basque country in Spain. The crustless cheesecake is baked at high temperatures to create a singed outer layer that gives it a burnt look on the outside yet it is airy and velvety on the inside.

AM: What are 3 cocktails that you suggest we should have when visiting?

CHEF GK: There’s a fun story with one of our signature drinks, the MandarAnna. It was a bespoke cocktail we created for the birthday of Anna, one of our great friends and loyal customers. It’s made with mezcal, mandarin, morita chile. St. Germain, thyme. She loved it and asked us to put it on the menu, which we were happy to do.

The Goose is Loose with pear vodka, lemon, ginger, jalapeño, pear puree – it has a little kick from the ginger and jalapeño tamed by the fruit. It’s light and easy to drink.

You've Gotta Be Kiwiing Me is made with gin infused with kiwi, cucumber and basil, boomsma bitter, aquavit and lemon. Our bar team loves to infuse spirits with other ingredients to create uniquely flavored, delicious cocktails that you can’t find anywhere else. The cocktails change seasonally and this one is perfect for summer.

AM: What vegan, vegetarian and gluten-free friendly items do you have?

CHEF GK: Fresh Herbs & White Beans and Grilled Mixed Cauliflower are both vegan dishes. For vegetarian options we have Mixed Lettuce, Almond & Pear Salad; Mixed Organic Mushrooms & Egg Yolk; Grilled Kale & Parmigiano Reggiano, and Truffle Fingerling Potatoes.

AM: During COVID-19, many restaurants have had to pivot on how they serve the guests and neighborhoods with pickups, delivery, reduce indoor dining, outdoor dining etc. – what have you been doing during this time?

CHEF GK: When the pandemic started, we pivoted immediately to pickup and delivery. It was just me and my GM working every day. I was cooking alone in the kitchen and it was incredibly stressful. We didn’t know how long we would have to do that. Thankfully, we had been doing some delivery beforehand so we didn’t have to start from zero. It grew pretty rapidly and introduced us to a lot of new customers. Our delivery volume today is actually still higher than before the pandemic so that’s a win. Now that everything is reopening and New Yorkers are dining out again, we are meeting people for the first time even though they have been delivery customers for over a year. That’s very cool. Outdoor dining has been amazing. Previously we only had a couple of tables outside but once the city loosened regulations, we were able to build a curbside structure and add several more tables on the sidewalk. We’re also part of Open Streets so in the summer we have a lot more seats.

IG @Guy.Kairi

@ConcordHillBK

PHOTOGRAPHY COURTESY | Concord Hill

Read the JUN ISSUE #66 of Athleisure Mag and see The Art of the Snack | Concord Hill in mag.

THE ART OF THE SNACK | A GREEK FEAST FOR THE TASTEBUDS

We head back to Las Vegas and swing by Greek Sneek, a festive restaurant and bar serving fresh, authentic Mediterranean cuisine and cocktails at MGM Grand Hotel & Casino. We sat down with Executive Chef William DeMarco to talk about his culinary background, restaurants that he has worked at and their signature dishes.

ATHLEISURE MAG: You’re the Executive Chef of Greek Sneek. We also know that you are the Corporate Executive Chef for all of Morton Group, which includes Greek Sneek, CRUSH, La Cave, La Comida and MB Steak, which are all located in Las Vegas. Tell us what your culinary background was prior to coming to the group as well as what your role as a Corporate Executive Chef is with so many restaurants under your belt?

CHEF WILLIAM DEMARCO: I was introduced to the restaurant industry at an early age, as my family owned a neighborhood pizzeria in Long Island, New York. I spent some time in the kitchen, which sparked my love for the culinary field. I began my culinary career in Brooklyn working for renowned chef, Sam DeMarco, and eventually worked my way up to executive chef for several of his restaurants. In 2005, I relocated to Las Vegas, and worked for a few different restaurants on The Strip including Aureole, inside Mandalay Bay Hotel & Casino, and The Buffet at Wynn Las Vegas, before becoming Corporate Executive Chef for Morton Group.

I now oversee the food programs at Greek Sneek and CRUSH at MGM Grand; MB Steak at Hard Rock Hotel & Casino; La Cave Wine & Food Hideaway at Wynn Las Vegas; and La Comida located in Downtown Las Vegas. My day-to-day responsibilities include maintaining the highest of standards in servicing guests, overseeing the restaurants’ chefs and food preparation, scheduling and staffing, as well as menu development, using my culinary expertise to craft new, inventive dishes with fresh ingredients.

AM: For those who have yet to attend Greek Sneek, what can one expect in terms of the ambiance, dishes, etc?

CHEF WD: Greek Sneek is tucked away down a hallway reminiscent of the maze of narrow streets in the old country. The entryway passes through the wine room before opening into a 2,000-square-foot white brick barrel-vaulted dining room. The main dining room features an open kitchen with a wood-burning oven for baking fresh pita bread and Saganaki. The dining room is flanked by a full bar which accommodates ten guests for dining or toasting “Opa!” with a glass of Ouzo. A private dining room on the opposite end comfortably seats parties of up to forty people. Greek Sneek’s menu is inspired by authentic, traditional Mediterranean and Greek cuisine, including hummus, Mykonos salad, gyros and more.

AM: What are signature dishes that we should know about at Greek Sneek?

CHEF WD: For starters, the Mykonos Salad and baked feta are some of our most popular dishes. The Mykonos salad is our rendition of a Greek salad, made with heirloom tomatoes, cucumbers, red onions, green peppers, barrel aged feta and Greek olives. The baked feta is a reimagined caprese salad with a Greek twist, made with roasted heirloom tomatoes baked with fresh feta cheese.

Our lamb gyro is also one of our most popular items, made with fresh pita, red onion, tomato and tzatziki. End the meal with our house made Greek yogurt, served with huckleberry compote and honey.

AM: Greek Sneek is located at the MGM Grand can you tell us the meaning behind the name?

CHEF WD: CRUSH (neighboring Greek Sneek) always had a “hidden” ramp located on the side, which served as an alternative entrance to the restaurant. When the concept of opening a Greek restaurant adjacent to CRUSH was forming, we decided to use the long, narrow ramp as the main entrance to the restaurant, and played on the “sneaky” aspect, deciding to call it Greek Sneek.

AM: What are 3 signature cocktails available at Greek Sneek?

CHEF WD: In addition to our signature Greek and Mediterranean dishes, we also offer a selection of specialty cocktails, Greek wines, beers and Ouzos. Three of our signature cocktails, all made with Greek spirits, include the Greek Freek, made with Don Julio Blanco, Skinos Mastiha Liqueur, fresh lime juice and middle cucumber; the Mediterranean Mule made with Ouzo 12, Shrub & Co. Peach, coldpressed watermelon juice and Fever Tree ginger beer; and the Adonis, made with Metaxa 5 Star, Om Meyer Lemon & Ginger Liqueur, fresh lemon juice and Aromatic Tonic.

AM: If there is anything else that we should know about Greek Sneek, let me know!

CHEF WD: Greek Sneek is great for any occasion, including private parties and special events. Available for full or partial restaurant buyouts, Greek Sneek seats 120 guests or up to 40 guests in Greek Sneek’s private dining room. Greek Sneek offers happy hour Monday through Thursday from 5 to 7 p.m., and includes wines by the glass, sangria and select beers, priced at $6; and flatbreads, priced at $11.

IG @GreekSneek

Read the May Issue of Athleisure Mag and see The Art of the Snack | A Greek Feast for the Tastebuds in mag.

Athleisure Mag May Playlist by DJ Xenia Ghali

Xenia Ghali is a Greek DJ, producer, songwriter, and classically trained musician. She continues to  shake up the dance music scene with her debut single ‘Broken’ featuring Katt Rockell (released on Pitbull’s Mr. 305 Records), and her follow up ‘Get Dirty,’ a collaboration with Grammy winning rapper Wyclef Jean. With performances in the US and in Europe, she's always on the go! We caught up with her between sets to share a playlist for our Summer rotation (including  'Under These Lights').

ATHLEISURE MAG: We all have our go to workouts, what sets are in your routine?

XENIA GHALI: I’ll start with 20 minutes of cardio, specifically I love the elliptical machine. Then I do a full-body circuit routine consisting of squats, lunges, crunches and arm exercises using light weights and many reps. 

AM: How do you maintain balance with such a busy schedule?

XG: I work both in the US and in Europe so I travel a lot. Being on the road regularly means that it can be very challenging to maintain a balanced lifestyle. I do my best to see my family and friends any chance I get. When I am physically unable to spend time with them, I always make sure to keep in communication with them. In addition to this, exercising really helps me with being physically and mentally balanced. 

AM: When you're not DJing a set, what's your personal style?

XG: My personal style is what I call ‘chill but edgy.’ I love fashion so I incorporate it even when I am casual. I love jeans (specifically G-Star), drop-crotch pants, oversized t-shirts, and of course accessories such as hats!

Read more from the May Issue