Gaia Is More Than Just a Place to Eat! Inside the Mediterranean Experience

In the heart of Manhattan’s bustling Herald Square, where fast-casual chains and big-box stores dominate the landscape, a quiet revolution is taking place. Enter Gaia, the new Mediterranean restaurant transforming the area’s culinary scene with elevated cuisine, heartfelt hospitality, and a deeply rooted sense of cultural pride. Now, with the arrival of Executive Chef Evangelos Ktistakis and a refreshed menu, Gaia is more than just a place to eat—it’s a destination that invites guests to taste, feel, and live the Mediterranean experience.

Chef Ktistakis, whose culinary résumé includes stints at Elea, David Burke’s Townhouse, and Okeanos, brings over two decades of experience to Gaia. He describes his cooking philosophy in simple, honest terms: “Quality and consistency,” he says. “We don’t use butter or flour. We rely on olive oil, fresh vegetables, seasonal herbs. It’s a healthier, cleaner way of cooking that lets the ingredients shine.”

The menu at Gaia is a masterclass in Mediterranean restraint and balance. For lunch, guests can enjoy small plates like Sesame-Crusted Feta with honey-infused fig, or a refreshing Watermelon Salad dressed with spiced lime vinaigrette. Entrées include Lamb Chops with Greek fries, and Lavraki Filet, a grilled Mediterranean sea bass served with wild greens and capers. There’s even a $32 prix fixe menu for those seeking a lighter, curated mid-day escape.

Dinner expands into a robust menu of both land and sea. Signature dishes include Bakaliaros—pan-seared wild cod with fennel purée and thyme emulsion—and Short Rib Youvetsi, a rich, slow-braised masterpiece layered with baked orzo and kefalograviera cheese. Chef Ktistakis is especially proud of the lamb chops and short rib, which are dry-aged, marinated overnight, and cooked at low temperatures to achieve peak tenderness.

But for Chef Ktistakis and General Manager Gianni Tarko, it’s not just about flavor. “We want guests to feel like they’ve stepped into Santorini or Mykonos,” Tarko explains. “We want them to have that full Mediterranean experience—from the food to the wine to the service.”

The wine list reflects that mission. Carefully curated by Tarko and Ktistakis, it features selections from Greece, Italy, Napa, and Latin America, with thoughtful pairings to match each dish. “It’s about balance,” the chef explains. “We’ll pair rich entrées with more acidic wines or bring in a full-bodied Greek cab for something heartier.”

Even the cocktails tell a story. Gaia’s beverage program includes highlights like the Salted Caramel Espresso Martini—made with Stoli Vanilla, espresso, and dark Skinos—and the Midtown Martini, a bold mix of Grey Goose, fig jam, and lime. The drinks are as intentional as the dishes, blending familiar ingredients with Mediterranean flair.

The space itself is a love letter to old New York. Housed in a 1903 building, Gaia preserves original features like century-old glass windows and marble floors. The dual-level layout is accented with custom-made chandeliers, green leather chairs, and a central bar that ties the whole room together. “We wanted to create something timeless,” says Tarko. “A place where history and modern energy can coexist.”

Gaia’s story goes even deeper. The restaurant was founded by a group of Albanian partners who came to New York with little more than ambition and a dream. Their mission was to build something meaningful—something that honored their roots and shared the soul of the Mediterranean with every plate and every guest. That origin story isn’t just a footnote; it’s the heart of Gaia. “We want people to feel the warmth and the strength of our culture,” says Tarko. “We want them to feel like family.”

Dessert is no afterthought either. Guests can end their meals with hand-rolled pistachio baklava served with vanilla or pistachio gelato, a rich chocolate mousse layered with preserved sour cherries, or a cheesecake topped with homemade strawberry coulis.

The restaurant plans to expand with a brunch menu later this year, and seasonal updates are already in the works. “For fall and winter, we’ll bring in more chestnuts, squash, and truffles,” Ktistakis teases. “It’s about keeping it fresh and giving people something to look forward to.”

At a time when fast food and formulaic dining still dominate Midtown, Gaia stands out for its sincerity, its vision, and its undeniable flavor. It’s more than a restaurant—it’s a heartfelt invitation to slow down, savor, and be transported.

As Chef Ktistakis puts it, “We’re just trying to be as authentic as possible. Simple ingredients, simple techniques, but with a lot of heart.” www.gaiarestaurant.com