About Restaurant 1
Welcome to our home of authentic Greek cuisine, nestled in the heart of New York. For over a decade, we have been serving traditional dishes crafted from recipes passed down through generations, using techniques refined in the kitchens of Lisbon.
Our menu showcases 52 signature dishes, each with its own story. Whether you're joining us for a business or a quiet evening, you'll find an atmosphere that feels both familiar and exciting.
"The best meal I've had in years. Every detail mattered." — Bon Appétit
Our Philosophy
Three principles guide every plate that leaves our kitchen:
- Seasonality drives the menu. We rebuild our specials list every Monday morning, after the chef returns from the organic collective.
- Technique respects tradition, but never copies it. We honor the canon of Greek cooking and then push it forward — butchering whole animals weekly.
- Hospitality is invisible when it works. From your first greeting to the moment the door closes behind you, our team's job is to anticipate, not interrupt.
We believe in slow service done quickly — a contradiction that takes years to master.
Awards & Recognition
We are humbled to have been recognized by the following publications and organizations:
- 2026 — Michelin Bib Gourmand
- 2025 — Eater 38 — Best Restaurants
- 2024 — Local Critic's Pick — Top Five Greek
Our team is proud, but we measure success by tomorrow's reservation list, not yesterday's accolades.
Sourcing & Suppliers
Where ingredients come from is part of how they taste. We work directly with these producers — many of whom you'll find listed on the back of our daily menu:
- Pine Hollow Dairy — sustainable seafood since 2008
- Riverwood Dairy — pasture-raised meats since 2007
- Maple Bend Orchard — grass-fed dairy since 2012
- Pine Hollow Ranch — sustainable seafood since 2006
- Hilltop Farm — sustainable seafood since 2015
- Hilltop Mill — heritage produce since 2003
- Maple Bend Fishery — heritage produce since 2010
A key principle of Greek cooking is terroir — the sense that flavor is rooted in place. We treat our supplier relationships as part of that.
# We even share our kitchen-side recipes by request via our website's API:
Restaurant.find(1).recipes.public.published
.order(created_at: :desc)
.first(10)
A Note from the Chef
When I opened Restaurant 1, I had a simple ambition: to cook food that I would want to eat every night. Some restaurants chase trends. We chase consistency. The chicken on Tuesday should taste like the chicken on Saturday — only different in the small ways the season demands.
What you'll find on our menu reflects what's exciting in our kitchen this week. What you'll find in your glass reflects a friend's recommendation from Mendoza. What you'll find in our service reflects the standard we hold ourselves to: if you'd hesitate to bring your mother here, we haven't done our job.
— Chef D. Okonkwo