Limani, the Roslyn, NY based Greek fish focused restaurant that has dominated western Long Island's seafood dining scene since 2009, debuted its second location on Nov. 5 in Midtown Manhattan at 45 Rockefeller Plaza on the corner of West 51st Street. The kitchen of the new 8,000 square foot, 200-seat Limani ("seaport" in Greek) is helmed by Chef M.J. Alam, an 18-year veteran of the Milos organization, where he was most recently the executive chef of the Manhattan restaurant. He left that post to join Limani's owners in the orchestration of the opening of the Rockefeller Center venture, which embodies many culinary and atmospheric elements of the original, while imbued with new components created for a New York City audience.
Indeed, much about Chef Alam's menu for the Manhattan Limani will be familiar to the Roslyn restaurant's legions of fans with a large range of highest quality local and Mediterranean seafood, authentic Greek preparations and use of artisanal small-batch items, such as capers from Santorini and Saffron from Kozani. Chef Alam has also added some dishes representative of his gastronomic style, the likes of: Trikilino Bottarga, cured grey mullet served with crostini; Organic Salmon made with Fresno chili, shallots, cilantro, scallions; Big Eye Tuna, sushi quality center cut tuna with skordalia over a bed of Swiss chard and patzaria; Barbouni made with baby red mullet from Greece; and Astakomakaronada, lobster prepared with linguini and tomato sauce. And carnivores can look forward to the Tomahawk, a 36 ounce, bone-in 30-day, dry-aged USDA Prime rib eye steak as one of the menu's meats. Diners can also look forward to "seasonal surprises" throughout the year as Chef Alam explores new arrivals on the market.Videos