Chef Spotlight
A GIFT FROM
FERRARA, SINCE 1892, HAS BEEN
AMERICA’S FAVORITE PLACE TO ORDER
PASTRIES, CHEESECAKE, COOKIE TRAYS AND
OUR WORLD FAMOUS CANOLIS.
FOR YOURSELF OR SOMEONE SPECIAL,
MAKE IT FERRARA THIS HOLIDAY SEASON.
RECEIVE $10
OFF YOUR NEXT ORDER
WITH A PURCHASE OF 40 DOLLARS OR MORE.
VALID WITH COUPON ONLY. OFFER EXPIRES 7-15-08
CODE- ar08
195 GRAND S TREET
NEW YORK, NY 10013
212.226.6150
WWW.FERRARACAFE.COM
Kellari by Starlight
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Upon entering Kellari Taverna, visitors are greeted with a placard
that reads “Enter as Strangers, Leave as Friends.” That’s about as
succinct a mission statement as one can find for owner Stavros
Aktipis’ burgeoning empire of restaurants, which began with
Taverna (specializing in fresh seafood) in 2006 and has now ex-
panded to a bistro, Kellari’s Parea, situated near Union Square in
the Gramercy district and offering classic and rustic Greek fare.
Both locations provide what Aktipis describes as an “elegant, com-
fortable and timeless” atmosphere as well as a blend of traditional
and modern takes on Hellenic cuisine.
Conveniently on 44th Street, just a few blocks from both Grand
Central Station and the Theater District, every element of Taverna
radiates Aktipis’ brand of inclusive hospitality, from its attentive and
knowledgeable staff to its romantic design, which takes inspiration
from the wine cellars of Greece. Aktipis is quick to point out, however,
that the design draws on elements of all the Mediterranean cultures.
“The idea that I had was that even though the concept behind
them is Greek, I wanted them to relate to more than just the Greek
culture,” he says. “There are elements that remind of home to the
Italians, the Spanish, the south of France and even beyond that.”
Oak barrels frame the soft room, which rises to tall, wood-
beamed cathedral ceilings adorned with candlelit chandeliers.
