It’s Greek (Yogurt) To Me: GRK Opens Tomorrow in Financial District

We have frozen yogurt, we have Pinkberry, we have Tasti D-lite—but, aside from Ronnybrook Farm’s Milk Bar, what New York lacks is a place to get really good yogurt. Thankfully, George Nikas has brought his own version of Greek yogurt to the table at GRK, his restaurant that opens tomorrow in the Financial District.

"My goal with GRK is to introduce the best of Greece’s products, cultural and culinary standards with the community,” said Nikas. “The Financial District was the perfect location to start GRK, as it’s constantly evolving and has a fresh atmosphere that I was drawn to." 

The yogurt GRK offers comes frozen or fresh, and you can get the latter version savory-style with figs, olives, tomato, peppers, basil, cucumber, and pita chips. If you want to go for the sweet side, you can top your selection with flax seeds, almonds, rose petal preserves, honey, and fresh berries. Aside from fresh Greek yogurt, GRK also features the yeero, a wrap stuffed with spit-roasted meat, and in this case includes chicken, pork, or lamb and beef. Pair this Greek sandwich with hand-cut fries or their Aegean slaw, which has red and green cabbage, carrots, onions, and herbs tossed with a lemon dressing.

Nothing costs much more than ten dollars, and even that price is for the lamb and beef platter. Mostly they plan to offer take out, but if you are looking for a cheap, sit-down dinner or lunch, GRK seats about 75 people in their cozy dining room, which is equipped with furniture from Rhodes, Greece. Though we are used to Astoria being the Greek capital of New York, perhaps GRK is bringing cheap Greek where it has never gone before.

F Brunch: Seersucker Takes on All-Day Breakfast

It’s not that chef Rob Newton of Seersucker in Carroll Gardens hates brunch. No, it’s more that he wants to offer the goodness of breakfast everyday. Hence, brunch is of the past, and now the locally sourcing restaurant is serving its southern-style breakfast all day, starting at 8am, and lunch from 11am to 3pm.

“It takes like two days to prepare brunch, and every weekend we would get crushed,” said Newton over an adorable and creamy pot of grits. “It’s risky to take something that is exceeding its expectations and change it, kind of like a time bomb, but this is more efficient.”

The change in menu doesn’t appear to affect the crowds; Seersucker still gets packed on the weekends. The main difference is that now you don’t have to wait for Sunday to have breakfast, and during the week you don’t have to wait in line, though that doesn’t mean people aren’t coming. On a recent Wednesday the eatery was almost completely full by 1pm—yet it never felt crowded.

As for the menu, Newton brought over many of the sandwiches and salads he had been serving at his sister restaurant, Smith Canteen, and added them to Seersucker. These include a bright shaved kale salad with fluffy homemade ricotta, a decadent Berkshire pork dip with red eye gravy, and a grilled pimento cheese sandwich. He also has classic southern brunch with cheddar and chive-laden grits, biscuits with sausage gravy, and breakfast tacos. The only real change to actual menu items is his burger, which, said Newton is now more of a Shake Shack-style patty on a potato roll.

For you die-hard brunch fans, Seersucker might not be serving pancakes and other sweet breakfast staples on the daily menu, but on the weekends, Newton has French toast and flapjack specials.