Downtown Greek fine-dining concept, Simi Estiatorio, is located near the corner of 6th Street and Congress on the first floor of the historic Littlefield Building. Executive Chef Diego Sanchez brings his Peruvian roots, culinary training from the Art Institute of New York, and global experience to the helm of the Simi kitchen.

Chef is Diego is the former head chef of Bahamian resort, Baha Mar. Diego spent much of his childhood and teenage years in his birthplace, Lima, Peru. He received his Culinary Arts and Restaurant Management training from the Art Institute of New York City. Growing up, food was always the centerpiece of his family and he’s incorporated some of the flavors and customs of his childhood into his ever-evolving style – which is all about making fresh, sustainable ingredients and sumptuous flavors the star of each dish.

Menu

Theodosiou wanted abundant, fresh seafood and modern interpretations of Greek and Mediterranean flavors on the Simi menu and a wine and cocktail offering selected to perfectly complement the food.  In the name of creating an authentic experience, fresh fish from the Mediterranean will be flown in weekly, salads will be served in their traditional form and guests can choose from one of the thirteen Greek wines in Simi’s selection. The menu features a wide variety of mezethes, raw bar choices, and entrees for carnivores and seafood lovers alike.

 

The Bar

When it comes to wine, guests will have the choice between select domestic labels and Greek wines, based on region and type like Palivou’s Agiorgitiko ($15) of Nemea and Domaine Porto Carras’s Assyrtiko ($18) of Halkidiki.  Full bar service is available, including bottled beers and a crafted cocktail list.

 

Appetizers

The appetizers are meant to be shared with small plate portions perfect for filling the table with a sampling spread. Highlights include:  The Spreads ($23) with tzatziki, tirokafteri, melitzanosalata, hummus, and artisanal pita; Scallops ($23) with black beluga lentil salad, caramelized roasted peppers & onions, and ladolemono; and Octopus ($26) with Santorini fava puree, red onions, roasted peppers, capers, and red wine vinegar.

 

Salads

For something light and fresh, Simi offers the Greek ($21) with vine-ripened tomatoes, cucumbers, green peppers, sweet white onions, kalamata olives, feta cheese, and Greek vinaigrette; the Pligouri ($16) with toasted bulgur wheat, pistachios, vegetable medley, crumble feta cheese, pomegranate, fig, extra virgin olive oil and citrus vinaigrette; and the Marouli ($14) romaine hearts, fresh scallions, feta cheese, and creamy dill vinaigrette.

 

Raw Bar

Small groups can enjoy highlights such as: Oysters of the Day by the half dozen ($21) and dozen ($42) or Lobster Cocktail ($36); the Acropolis Platter ($165) including oysters, giant shrimp, full lobster, and colossal crab meat is better suited for large groups and Crudo connoisseurs.

 

 

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From the Boat

Seafood entree highlights include: kebab style Swordfish Souvlaki ($39) spanakorizo; and the Crab Cake Burger ($28) roasted pepper caper relish, bibb lettuce, easy-bun, Greek fries.

 

Land

For those seeking a hardier meat selection, Simi offers entrees such as: Paidakia ($46) 48-hour herb-marinated lamb chops, greek fries; the Lobster & Burger ($42) half Maine lobster in the shell, Black Angus beef, swiss & feta cheese, romaine lettuce, tomato, Simi aioli and Greek fries; and the Spicy Pork Chop ($42) double cut chop, rainbow peppers, and roasted potatoes.

 

Whole Fish

The restaurant features a fresh fish display with seasonal offerings. Guests can choose from grilled whole fish available at market price (per pound). Highlights include: Lavraki branzino – lean white fish, mild and sweet, moist tender flakes; Fangri “the Aegean King”, Mediterranean white snapper; and Black Sea Bass mid-Atlantic Wild Bass.

Sides

Whether you’re looking to fill the table or add a little to your dish, sides will be available a la carte for $12 each: Roasted Lemon Potatoes, Greek Oregano Fries, Grilled Asparagus, Steamed Horta, and Spanakorizo.

Theodosiou strives to create a sophisticated summer feel with his stark white interiors and live DJ. The space was designed by Joel Nolan of Nolan Studio Architecture, an Austin-based residential and commercial architecture firm. Inside, you’ll find original deep-sea murals by Color Cartel,  a large mosaic mati (evil eye) and steel fish conceptualized by Fotini Theodosiou, with metalwork by Daniel Galan, and a handcrafted architectural lace piece reminiscent of winding mast stays created by Matzalin. Guests can relax in one of the grand, white upholstered booths, find a seat at the marble bar top, which opens out to the Littlefield building foyer or host a private dinner in the 2nd level lofted wine cellar.

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