Note: Click here for a full review of Thalassa.
In Steve Cuozzo’s Menus from Hell piece in yesterday’s Post, he reserved the bulk of his criticism for Megu (cited below) and Mix in New York. But he also mentioned that “Manhattan’s modern Greek seafood places make you order fish by the pound; miscalculate and you’ll go broke on enough livraki to feed the whole room.”
I wondered where on earth that could be, but sure enough I wandered yesterday into Thalassa. Sure enough, its pricey entrees are listed by the pound. I didn’t stay for supper, but I was sufficiently intrigued to take a tour.
Now, Cuozzo’s exaggerating when he says that you could order enough to feed the whole room by mistake, but he nevertheless has a point. Precisely how much Dover Sole are you getting, and how much will it set you back, when you choose that entree?
Thalassa is yet another suave, chic, designed-to-the-hilt newcomer in TriBeCa. Coincidentally, two colleagues were there yesterday sharing pre-dinner drinks and munchies, and they urged me to check out the raw fish on ice, “so fresh, they wink at you.” I was startled when a prawn wiggled its legs. The lobster didn’t seem to move, but the maitre d’ assured me they’re just sleeping. As the real dinner crowd hadn’t arrived yet, he was only too happy to show me around the place and explain every fish on offer that day.
Thalassa has been open fifteen months, but it has yet to earn a mention from the Paper of Record.
Thalassa (179 Franklin Street between Greenwich and Hudson Streets, TriBeCa)