Limani New York, which boasts another location in Roslyn on Long Island, is the stunning Greek-Mediterranean dining destination located in the heart of Rockefeller Center, where diners can immerse themselves in Greek cuisine and seafood. Helmed by Executive Chef/ Partner M.J. Alam, Limani creates a truly exceptional experience for its guests, highlighting clean Mediterranean flavors that never distract from the profiles of the local healthy ingredients Chef Alam carefully selects to plate.
INTERIOR & EXTERIOR
Upon entering, guests will find themselves whisked away to the islands of Greece. Marked by beautiful white marble, one will find an expansive dining room with high ceilings and white leather seating perfectly spaced out to ensure the safety of all patrons. A long marble bar is flanked on the right side of the restaurant and a beautiful blue infinity pool, where a fish mobile gives the illusion of twirling overhead. Guests can enjoy all the action in both open kitchens, which can be found at the back of the dining room where the hot dishes are prepared and adjacent from the bar where the cold dishes are prepared. Outdoor dining offers a great view of Rockefeller Center and spacious seating.
As the safety of their patrons and their staff is the number one priority, UV lighting for the HVAC system has been installed, all temperatures are checked at the door upon arrival, sanitation towers can be found at the front of the restaurant and masks are worn by staff at all times.
Executive Chef M.J. Alam, who is originally from Bangladesh, began his culinary career, which spans three decades, sharpening his skills at culinary school in Canada before a stint at Au Vieux Duluth restaurant where he began to hone his talents, falling in love with Greek cuisine. From there he started working at the famous Greek seafood restaurant Estiatorio Milos in Montreal and worked his way up the ladder. He briefly also owned a French Steakhouse in Montreal but came back to the Milos family, ultimately moving to New York and taking over the helm as the Executive Chef at Milos in New York City. He served the Milos family faithfully for 18 years after helping to open their restaurants in Miami and Vegas before landing at Limani New York in 2014.
Chef Alam’s menu commences with a raw bar selection featuring Blue Point Oysters, Big-Eye Tuna Tartare with micro basil, serrano chili, and orange slice; Mediterranean Ceviche, Lavraki infused with lime and fresh herbs, paired with gigantes beans and feta cheese.
Limani Specialties spotlight Stuffed Calamari, that is expertly grilled and filled with feta, manouri and kefalograviera cheeses. A Greek Meze features four dips including Tzatziki, Tarama, Ktipiti and Skordalia, all flavorful and incredibly creamy served with grilled pita bread. A staple on every Greek menu, guests can enjoy Tunisian Octopus, which could arguably be the best octopus served in the city, grilled and piled high, dressed with virgin olive oil and red wine vinegar. Kolokithi is razor thin stacks of zucchini and eggplant crispy chips placed upon tzatziki, served with lightly fried kefalograviera cheese.
The restaurant’s signature salad is the Classic Greek Salad, prepared with the freshest and juiciest tomatoes with red onions, green peppers, cucumbers and blocks of feta cheese.
From the sea, Limani offers whole fish, but they need to be ordered ahead of time. A showstopping offering is the irresistibly flaky and buttery Branzino, which is encased in salt and served tableside. Shellfish can be enjoyed with dishes such as Head-On Carabineiros from Spain and the 2.5-pound Lobster from Nova Scotia, which is charcoal grilled with their homemade olive oil and lemon sauce.
For Meat lovers, guests can enjoy the Cowboy 26 oz. bone-in ribeye, which has been dry aged for 30 days served with asparagus and potatoes or French fries; or the Lamb Chops from Colorado, served with cauliflower and broccoli.
A lunch prix-fixe is served daily at the restaurant with a choice of appetizer, main course and dessert. Appetizers include options such as Scallops, grilled and adorned with citrus and olive oil, and Lentil Soup with Beluga lentils, celery, carrots and onions. Main selections come in the form of Loup De Mer, Mediterranean Sea Bass served with steamed broccoli; and Lobster Pasta, a 1¼ lb. lobster over linguini with tomato sauce. Finish the prix fixe with Karidopita, walnut cake complemented by a scoop of ice cream.
A beautiful ending to the Greek feast is completed with their selection of sweets like the deconstructed Baklava with layers of phyllo, almonds, walnuts, cinnamon and pistachio cream, drizzled in honey syrup or the Yiaourti, authentic Greek yogurt with thyme honey and walnuts.
At Limani one will find an impeccably curated selection of specialty cocktails including the VIP-TINI, vodka with infused fresh pineapple; and the Mediterranean Mule with Figenza Fig vodka, pomegranate juice, fresh lime juice, topped with
ginger beer, and served over ice. A global wine list with offerings by the glass and by the bottle are also available as well as a selection of beers by the bottle.
The space boasts two large private event spaces. One is located on the main floor and one can be found on the lower level. Each provides a perfect venue for holiday parties, birthdays, business lunches as one of the spaces has full A/V capabilities and engagement parties.