Department of FoodieDepartment of FoodieWhat to order: Zucchini chips · Grilled octopus · BranzinoFrom Google Maps reviews.
Paros in Tribeca is my new go-to for modern Greek. The room is bright and stylish, blue-and-white Cycladic vibes that make you feel like you’ve stepped onto a Greek island, but it’s the food that brings me back. The grilled octopus is charred and tender, the seafood is fresh and clearly imported with care, and the Bronzino with lemon hits that perfect sweet-salty note. Chef George Pagonis knows what he’s doing. Add genuine Greek hospitality and a sharp cocktail program, and it’s a standout. Perf
It's a very loud and busy restaurant upon arrival 8:15. The food is delicious we had sea bass and branzino taramasalata and the tuna tartare. I think we counted 11 different people that came to our table. The service worked, it was well-timedbut totally without any joie de vivre. Suddenly it was 9:30 the restaurant was empty we really hadn't gotten any finishing. We weren't being thrown out but the waitresses and waiters started appearing with their backpacks and leaving the restaurant some of t
Went on a Friday night without a reservation, grabbed a drink at the bar, and were seated within 10–15 minutes Food: • Zucchini chips: Thin, crispy, and lightly salted, golden and addictive. Very close to my all-time favorites. • Spicy feta dip: Creamy with a balanced heat; rich but not overwhelming. • Grilled octopus: Surprisingly tender with a subtle char and bright. Not something I usually order, but I’d absolutely get it again. • Branzino: Moist, flaky, and deeply flavorful, super light • R
From the Jul 14, 2025 health inspection. Lower-priority items are listed after the serious ones.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.