Avra Estiatorio 33rd & Ninth

Avra Estiatorio on the SE corner of West 33rd Street and Ninth Avenue brings the polished style of the Avra restaurant group into the Hudson Yards and Penn District area. The restaurant has quickly become one of the more glamorous Greek dining destinations on Manhattan’s West Side, attracting theatergoers, business diners, visitors staying nearby, and locals looking for a sophisticated seafood dinner. The atmosphere feels upscale without being stiff, and the restaurant balances modern Manhattan energy with a Mediterranean island sensibility. An added plus is that since they’re located at the back of Moynihan Hall, it’s an ideal location for anyone traveling in from the tristate area.

The decor is one of the first things people notice when they walk inside the Avra 33rd & Ninth location. The dining room combines pale stone tones, greenery, glowing lighting, and natural wood accents that create the feeling of a luxurious coastal retreat. A dramatic central olive tree anchors the space, while high ceilings and sleek contemporary furnishings keep it firmly rooted in modern New York style. The room feels bright and airy during lunch, but at night it shifts into something moodier and more romantic with warm lighting reflecting off marble and glass surfaces.

FISH FRESH FROM THE MEDITERRANEAN
Seafood is the main focus of the menu, and many diners come specifically for the fresh whole fish presentations. Branzino and Lavraki are especially popular, often grilled simply with olive oil, lemon, and herbs so the flavor of the fish remains the centerpiece. The restaurant also offers seafood sold by the pound, reinforcing the market-style Greek tradition where guests choose pristine fish and have it prepared to order. Fried Calamari and Grilled Calamari are among the best-known appetizers and reflect the kitchen’s preference for clean Mediterranean flavors rather than overly heavy sauces.

I asked Avra Group co-owner Nick Tsoulos about his part in the day-to-day business of running a successful Greek restaurant group and he explained, “We are three main partners—one is my cousin Nick (Pashalis) and the other is Marc (Packer) who handles the day-to-day business such as  the design of each restaurant. I have my hand on the culinary and have the lucky job of testing the dishes. But the most fulfilling part has been watching us grow from a single location into a national brand people recognize and tell us they love from all over the world.”

I was curious about Nick’s background in hospitality since the Avra Group has been so wildly successful: “I came to the U.S. in 1960s and got my start by opening a deli. From there, I went on to open a supermarket and then eventually Italian restaurants. In the 1990s, I had multiple spots and eventually partnered with my cousin Nick to open our first Greek restaurant. We’ve scaled up ever since.”

The appetizer selection includes many classic Greek mezze dishes elevated with refined presentation. Diners often begin with spreads such as Tzatziki, Tarama, or Melintzanosalata served with warm pita. Gigantes Beans, Grilled Oyster Mushrooms, and Zucchini Chips also appear on the menu and give the meal a strong traditional Greek identity. Truly authentic Halloumi squeaks when you eat it, and that’s quite a surprise if you weren’t knowing what to expect, LOL! At Avra, even familiar dishes feel more luxurious here because of the careful plating and premium ingredients.

Raw bar offerings add another layer of sophistication to the experience. Shrimp Cocktail, Lobster Cocktail, Crab Cocktail, Sushi selections, and Tuna dishes give the menu a contemporary Manhattan feel while still blending naturally into the Mediterranean concept. My guest and I dove into a dozen oysters—as many regular guests do, we chose six of the oysters from the Eastern US and six from the Western US! The crispy Rice Tuna and Nigiri platters have become especially popular among diners who want lighter seafood options or a more modern fusion element during their meal. (Don’t worry, if you are a landlubber, you can order incredibly juicy Roasted Chicken, Filet Mignon or New York Strip).

SALADS FULL OF GARDEN FRESHNESS
Salads at Avra are large, colorful, and built around premium produce. The Greek Salad is especially striking, loaded with tomatoes, cucumbers, feta, olive oil, and herbs in a presentation that feels far more elegant than the casual tavern version. Beet Salad, Israeli Salad, and Avra Champagne Salad add freshness and brightness to meals that may otherwise center around seafood and grilled dishes. I personally ate the Avra Champagne Salad and the dressing had a beautiful citrusy kick; it was light yet flavorful and you could really taste the champagne! These lighter items help the restaurant appeal equally to wellness-conscious diners and people looking for celebratory dinners.

It probably comes as no surprise that a lot of recipes come straight from Tsoulos’ family and that he’s a stickler for the freshest, finest ingredients. He reveals, “The family recipes go back centuries, and I also travel to Greece and spend several months there every summer sourcing our products. I know the farmers who make our olive oil in the Peloponnese and the farm in the mountains where our oregano is grown.  I have my hand in everything we source, and that’s what keeps our food authentic.”

The restaurant’s overall atmosphere leans towards being glamorous and social rather than quiet or rustic. Tables are often filled with fashion industry guests, professionals from nearby offices, tourists, and groups celebrating birthdays or special occasions. Because of the sleek decor and lively crowd, the room can feel almost like a scene from a luxury hotel in Mykonos transplanted into Manhattan.

The service is friendly and attentive, with servers often presenting fish tableside and guiding guests through the seafood selections. Speaking of seafood, the centerpiece of the main dining room is a giant open-air showcase of all types of fish on ice. It’s a real thing of beauty and if one catches your eye, point it out to your server. These beautiful fish (that include Snapper and Dorado) are sold by the pound and can be custom prepared.

FROM BAKLAVA TO BUTTER CAKE
Desserts continue the upscale tone of the meal while mixing Greek tradition with American steakhouse-style indulgence. Baklava remains a staple, bringing honey, nuts, and flaky pastry to the table in a refined presentation. At the same time, the restaurant also serves dramatic desserts like a towering sixteen-layer Chocolate Cake, Butter Cake, Coconut Cream Pie, and elaborate dessert platters. This combination allows diners to choose between Mediterranean restraint and over-the-top celebratory sweets. I partook of one of the dessert platters with my dining guest, and I would like to point out that not only is the Baklava about the most authentic that you will ever have but the Orange Cake is one of the resto’s “sleeper hits”—this ultra moist orange cake with a hint of a sweet liqueur will have you fantasizing about getting to eat it again for weeks to come!

Cocktails and wine are also central to the Avra experience. Martinis, Mediterranean-inspired drinks, and extensive wine offerings help give the restaurant a nightlife energy after dark. Many guests begin with cocktails at the bar before moving into dinner, and the sophisticated beverage program complements the glamorous interior design. During brunch on weekends, one of the most popular bar offerings is the Bloody Mary cart (I had no idea that Bloody Marys could be made so many different ways)!

Compared with many traditional Greek tavernas in New York, Avra’s 33rd & Ninth Avenue location feels more modern, polished, and fashion-oriented. It keeps classic Greek culinary foundations—olive oil, grilled seafood, fresh vegetables, lemon, herbs, and Mediterranean simplicity—but presents them in a luxurious Manhattan setting. For diners looking for a restaurant that combines elegant decor, impressive seafood displays, lively energy, and beautifully presented Greek cuisine near Hudson Yards and Penn Station, Avra has quickly become one of the area’s standout destinations.

It’s obvious that co-owner Nick Tsoulos and his team know what they’re doing and then some. He says with a smile, “This is a growing neighborhood that had a gap for a restaurant like Avra. There are a lot of restaurants in that area, but none with anything like what we offer.”

For more information on Avra Estiatorio, visit theavragroup.com/avra-9th-avenue