This is nicer inside than most of the Greek Restaurants I have been to. And the food was prepared well. Subtle yet distinct flavors. We had lunch there. Greek salad with chicken, and the shrimp skewers, and the spinach pies as an appy. All delicious. You will need a reservation during busy hours. We were there for a late lunch and had no wait time.

We enjoyed our meal but felt very rushed. We sat down and 45 minutes later we were leaving. The restaurant is very noisy and expensive . With the hurried server I felt like we were eating in a fast food restaurant.

I was here for a business lunch. We sat upstairs, where it seems to be a little less noisy. The food was good, greek salad and falafel reliable starters. I had a mushroom risotto and my colleagues steak, both were very good. Service a bit slow, mostly because every table was full, but friendly. Not overly expensive, especially for the neighborhood.

An excellent environment, with great service and wonderful food! Everything is perfect. Also they have a fantastic wine menu.

Nerai was directly across from our hotel and the previous reviews suggested it was worth visiting. I am very pleased to report that our experience was fabulous.

The food was excellent, we tried the Yellow fin tuna with shallot vinegar and kataifi. The balance of the vinegar cutting through the tuna was perfect, and the crispness of the potato added another dimension to the texture of the dish.
I had the Duck with beluga lentils, fig and chanterel jus, with duck mousaka. The duck was the best I have ever had, real flavour, melt in the mouth tender, the jus and lentils worked beautifully with the duck. I felt that it did not need the mousaka, however, I can understand that the dish needs its Greek identity.
My wife had the Procini, beech, and shitake mushroom risotto, perhaps cooked a fraction more than than perfect, but very good.
Dessert appeared a velvety smooth mix of Vanilla cream ice cream and filo pastry, the dish had brilliant textures and flavours.
Service was unobtrusive, efficient and friendly, what more could you want?

Michael the wine director thought he recognised me, however, I suspect he just wanted to chat to a fellow Scotsman.
Keep up the good work, I know where I will be eating next time I am in NY.