Nerai: An Innovative Taste of Greece
Hello! Welcome back. Today, we're going to talk about Nerai in Midtown East, NYC. This Greek treasure will bring you straight to the white and blue Cycladic houses overlooking the Sea of Crete, where you will enjoy the most premium of seafood concoctions. While the chefs are well-versed in crafting authentic Greek/Mediterranean cuisine, they are successful in adding a contemporary twist to each of their dishes. Besides the quality of food, the service and ambiance is amazing. The restaurant maintains a light and peaceful atmosphere, where you leave all your stress at the door.
Thanks for reading! Comment below if you have any questions or end up trying this place.
Anyways, let's start talking about the food. Above, you'll notice the Pan Seared Halibut with a fava purée, haricot verts, and red onion balsamic glaze. Yeah, that's basically the most gracious thing you'll see all day. I would do anything to cook like this. The halibut was perfectly seared and cooked throughout despite being a thicker piece. It had just enough charred flavor on the exterior without drying the fish. The fava purée and the mixed vegetables were all simple and tasty. (By the way, haricot verts is just a fancy way of saying green beans).
On another note, I just wanted to point out that the halibut is a weird looking flatfish. FUN FACT: The largest halibut ever caught was 515 pounds and 8.6 feet long. That's like 50 bowling bowls or 6 washing machines!
I ordered the King Salmon with Spinach rice and Crispy Leeks. Just look at it. This deserves to be in a Food and Wine magazine.
If you're observant, you may find true love in this dish. Not just because its photogenic like me but because it tasted spectacular. The spinach rice and the leeks were great but the Salmon was really out of this world. The seasoning was minimal and the taste of the fish was pure quality. I don't know where they got the salmon from (probably Alaska) but I'm sure it was from a legit supplier. Nerai imports their fish from across the world each day. For example, their langoustine is shipped live from Scotland, while their Lavraki (sea bass) comes from Greece.