Thalassa

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Thalassa (“the sea,” in Greek) seems like another low-key Tribeca charmer, all exposed brick and industrial details, but push open the heavy door of this former warehouse and you’ll swear the Aegean, not the Hudson, is just blocks away. Jean Pierre Heim, the Gallic hotshot behind interiors for Christian Lacroix, has outfitted this soaring space with billowy white curtains and glowing turquoise lighting, which together conspire to transport you to a whitewashed Greek island. Pull up a leather stool at the marble bar and order something sun-kissed and seductive from the prestigious wine list before checking out the daily catch, arrayed fetchingly on crushed ice in an open display. Luxuriating over rustic bread dipped in oil pressed from hand-picked Kalamata olives, you’ll agree that Thalassa celebrates its namesake in style.

menu musts

Portuguese octapodi (octopus) with organic microgreens
Maine diver scallops wrapped in kataifi (phyllo)
Lamb shank braised in wine sauce
Seared turbot fillet over artichokes, leeks and herb fricassee
Greek yogurt cake with fig preserves

sweet seats

Request a table toward the front of the dining room for an optimal view of expense-account couples slinking back to the candlelit tables for two.

chew on this

Heim didn’t stop at the ground floor: The dramatic cellar Wine Room and second-floor Gallery Loft are both available for parties. FYI: The restaurant opened in 2002, when the building’s owners decided to move their imported olives, oils and cheeses to Jersey and convert this warehouse into something sexier.

hours

Mon.–Thurs. 6 PM–11 PM (Fri.–Sat. to 12 midnight)
closed Sun.

price range for dinner entrées

$25 (braised lamb shank) to $35 (filet mignon)