The Avra Group’s story begins in the seaside village of Nafpaktos, Greece, where cofounder Nick Tsoulos was born and raised. He moved to New York City in the 1990s and brought with him a tradition of local fish, fresh produce, and coastal sensibilities. After operating a series of restaurants, he teamed up with Marc Packer and Nick Pashalis to open the first Avra Estiatorio in 2000 in Midtown Manhattan.
The concept has since expanded to three more New York locations, with additional restaurants in Los Angeles, Miami, and Dallas.
The newest location opened October 14 in New York at the Moynihan Train Hall in the Farley Building. It was designed by Rockwell Group, the prolific firm that’s also behind the recently opened Cote Las Vegas. The new restaurant is the largest in the group’s portfolio at 20,000 square feet. It seats 400 people and also includes four private dining rooms.
The space is meant to be a light-filled retreat from the city and features lots of white oak, Italian marble, and greenery to evoke the spirit of a Mediterranean courtyard.
The Avra bar serves Greek wines alongside other global labels.
This opening comes hot on the heels of Avra’s Dallas location, which debuted on Sept.19. It’s situated at The Crescent, a mixed-use development with a hotel and other dining outlets, including Nobu and a Shake Shack. The Dallas restaurant covers 14,000 square feet and seats 350 guests across the dining room, bar, and two patios. It was also designed by Rockwell Group.
The space features a coastal aesthetic, with natural stone, 300-year-old planters sourced from Greece, light linens, and lots of vibrant greenery.
“We believe our concept fills a gap in Dallas’ dining scene,” Tsoulos said.
Avra’s menu emphasizes fresh, high-quality ingredients, with many sourced from artisanal producers in Greece and throughout the Mediterranean, and others from local purveyors.
“Our network of fishermen in Southern Europe brings us the best seafood they can get their hands on — most of it wild-caught and flown in to us throughout the week,” Tsoulos said. The branzino comes from southern Spain, while fagri (AKA red porgy) hails from the Aegean Sea, and Dover sole comes from the North Sea.
Avra locations feature seafood displays over ice, where guests can choose their own fish.
The restaurant places a similar focus on its meat. Lamb is sourced from Colorado, and beef cuts are sourced from a few small ranches around the U.S. Olive oil, cheese, and wild oregano come from family farms in Greece’s Peloponnese Peninsula.
The menu includes several salads and appetizers like grilled halloumi, octopus, and spreads served with fresh pita. There’s a raw bar with oysters and shrimp cocktail, and a selection of sashimi and ceviche. Guests can also choose their own fish from an ice display. The fish is charcoal-grilled, deboned, and finished with the restaurant’s lemony ladolemono sauce.
Other options include steak, lamb chops, and a roasted chicken, plus sides like roasted potatoes, gigante beans, and grilled vegetables.
Many of Avra’s recipes have been passed down through Tsoulos’ family over generations.
The restaurants all have full bars serving cocktails and featuring extensive wine lists that highlight Greek producers alongside bottles from well-known regions like Burgundy, Bordeaux, and Tuscany.
