Greek restaurant Molyvos launches a juice bar and new veggie dishes

Chef Jim Botsacos is adding healthier options like Mediterranean juices and local, organic vegetables cooked in olive oil.

beet-carrot This Saturday, Midtown West’s Molyvos may become New York’s first Greek restaurant with fresh juices on its menu. And chef Jim Botsacos is also expanding the menu’s vegetarian options, adding new dishes made with local produce cooked in heart-healthy olive oil.

Molyvos (which is part of the Livanos group that owns Abboccato and Oceana) is smart to woo healthy diners with the recent buzz around the health benefits of the Mediterranean Diet, and Chef Botsacos swears by the clean way of eating in his own life.

He’s infused the diet’s fresh ingredients and flavors into the culinary juice blends (which are made with a hydraulic, not cold-pressed juicer)—Beet and Carrot with garlic and parsley, Wild Greens, and Fennel Orange—and each serves a purpose.

“The Beet and Carrot juice with a hint of garlic gives an essential boost to the immune system, the Wild Greens is great for digestion, and I consider the Fennel Orange my morning coffee replacementit’s fresh, vibrant, and gives you a clean boost of energy without the crash,” he says. (The juices will only be served at brunch on Saturday and Sunday, so they may als0 cure a few hangovers.)

The new vegetable-based menu options (most of which will be vegetarian) will be made lathera-style, a traditional Greek method that involves cooking in olive oil slowly at a low heat. Two to three per day will be offered during lunch and dinner, depending on the produce available from the all-organic Blooming Hill Farm. Think Summer Squash with tomatoes, onion, and basil and Sweet Peas with spring onion and and dill.

We’ll just assume the baklava has been given a healthy upgrade, too. —Lisa Elaine Held

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