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Earthy Greek in East Village; Pylos offers careful comfort food under clay ceiling; wine choices all Hellenic.(Business Lives)

Crain's New York Business, December, 2005

The greco-roman war for the hearts and wallets of New York diners is heating up. Italians have numerical supremacy, of course, but the Grecians are multiplying fast. In the past few years, we've seen Milos kick off the format of fresh fish by the pound that found favor with Trata, Avra, Thalassa, Ethos, En Plo and more.

The classicism of Periyali led to Molyvos. The innovations of Onera are resonating in the handsome new Ammos near Grand Central Terminal. And then there is Pylos. Pylos (pronounced PEE-los), is a nice addition to the East Village, which has plenty of culinary excitement. Proprietor Christos Valtzoglou, who managed many of Manhattan's better Greek restaurants for 20 years, has tapped top talent for his vision of rustic home cooking. His...

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