When I found out the ill- fated restaurant Heartbreak had closed and was turned into the Greek joint Boukies, I was excited. Not because Heartbreak closed (I had never eaten there), but because the consulting chef Diane Kochilas was consulting on the menu. Chef Kochilas is also the consulting chef for another East Village Greek joint, Pylos, one of NYC's true Greek treasures. Pylos is great, and I recommend everyone dine there. And now I am happy to tell you, Boukies is great too, and everyone is going to love it! I had a meal there last week that was truly fabulous!
Classic Greek caviar dip with smoked trout ($8) is sensational and delicious. The accompanying pita bread is warm and fresh too.
Boukies' Saganaki ($10), a baked medley of Greek cheeses, served with roasted red pepper compote, is a cheese lovers dream come true. It's addictive and fantastic.
Northern Greek phyllo pies ($10) are fresh and wonderful. That mushroom flavor terrific.
The pulled Greek lamb sandwich ($12) is something that needs to be talked about. Why? Because it is unbelievable! Amazing. Awesome. Outstanding.
Pan-seared shrimp ($15), with roasted red pepper-almond sauce, is also absolutely delicious, tasty, and fabulous.
You must end your meal at Boukies with Diane's pineapple Revani ($6), served with grilled fresh pineapple, and vanilla-flavored Greek yogurt. It's light, perfect, and heavenly.
So stop by Boukies in the East Village and be whisked away to Greece. As their website states, "Boukies honors the breadth of traditional Greek meze cuisine by bringing fresh, small plates from all regions of Greece to an elegant, contemporary and comfortable setting in the heart of the East Village." I second that.
29 E. 2nd St (and 2nd Ave)
New York, NY 10003