Concierge.com's insider take:

If you haven't heard of Michael Psilakis, stay tuned, you will. The self-taught chef has been racking up national accolades since making his New York debut on the Upper West Side with the now-shuttered Onera, at the time the city's most ambitious Greek restaurant. Several years and restaurant projects later, he unveiled the more upscale Anthos in Midtown—perhaps the most creative Greek restaurant in America. The snug spot, minimally appointed with framed cherry-blossom prints, is warm and inviting with service to match. Still, you'll find the sorts of opulent flourishes that are standard issue in the city's high-end French restaurants but all but unheard of at places serving Hellenic cuisine (a bounty of predinner amuse-bouches, two types of butter with your bread). The rule-breaking menu, meanwhile, takes the traditional fare Psilakis grew up on into Iron Chef territory. You might encounter grilled sweetbreads paired—surprisingly well—with white chocolate and feta, raw and cooked lobster with lush seared foie gras, or fried cod nuggets with a rich, creamy dill-flecked risotto made with orzo rather than rice. Playful desserts like orange-blossom donuts filled with bergamot cream hew more closely to the traditional Greek palette.

Open Mondays through Thursdays noon to 10:30 pm, Fridays noon to 11 pm, and Saturdays 5 to 11 pm.