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Read what others are saying about AXIA Taverna!
The New York Times - May, 2007
"...So imagine their surprise in October 2006 when Axia Taverna burst on the scene, transforming the old place inside and out. The curb appeal was instantaneous: massive (and conspicuously expensive) dark-walnut entry doors, high-contrast outdoor lighting and, in an audacious touch, glass-paneled retractable garage doors that open onto a stone patio for warm-weather dining. The surprises continue inside..."
Crain's New York - February, 2007
"The strikingly handsome duplex is the work of ace designer Tony Chi. Its 130 seats radiate around and above an unusual conical fireplace resembling retro rockets on a spaceship. A roomy bar is screened from the dining areas by racks of horizontally displayed wine bottles. The setting comfortably blends modernity and ethnicity, with smooth white walls displaying clay pots on shelves near the ceiling."
"Chef Gorant's kitchen crew presents each dish with flair and skill."
"Savvy locals who know a good thing throng this Tenafly treat on weekends."
Hospitality Design - April, 2007
"Like the menus focus on shareable plates, Axia ultimately draws on the idea of a group of people coming together in a convivial environment and sharing meze."
Gourmet Magazine - June, 2007
"Diane Kochilas has lent her experience to Axia, a suburban outpost of fine Greek cooking in Tenafly, New Jersey. At Axia, there are modern touches: taramosalata is enriched with flakes of lobster, which works surprisingly well; house-smoked mackerel is shredded and mixed with finely chopped arugula, then topped with fried baby artichoke; and skate wing comes in a light crust of dried peas."
Better Living - November, 2007
Chef Gorant isn't re-creating his grandmother's Greek cooking at this hugely popular Tenafly restaurant, located in a wonderfully redesigned old home. The ingredients are Greek, but the combinations of taste and texture are unique – and will stop conversation with their flavorful surprises.
Garden Plate- October/November, 2007
Alexander Gorant...has mastered the art of mezedes, Greek dishes akin to Spanish tapas. These "small plates" afford diners the chance to eschew the appetizer/entrée scenario and do a good bit of gastronomic grazing, should they so desire."
ReNew Magazine- December, 2007
"Axia, from the Greek axios, means "worthy," and the owner of Axia Taverna has created a restaurant worthy of our attention. The notable design includes a fireplace hearth, prominently displayed and temperature-controlled wine racks, and a chic outdoor patio."
Off the Broiler Press - May, 2007
"Axia also has a good amount of seafood as well as whole fish in its main course section (Megala Plata) and its menu has a large selection of small plates (Mezedes) as well as charcoal grilled meats and features traditional Greek items such as roasted leg of lamb, mousaka (albeit in a unique clay pot presentation), pastichio (with a phyllo pastry shell)..."
AXIA supports Blessed Celebration, a NJ based company specializing in Greek wedding and baptismal products. Blessed Celebration offers the finest religious hand-crafted items. To view their products, please visit BlessedCelebration.com
The New York Times - May, 2007
"...So imagine their surprise in October 2006 when Axia Taverna burst on the scene, transforming the old place inside and out. The curb appeal was instantaneous: massive (and conspicuously expensive) dark-walnut entry doors, high-contrast outdoor lighting and, in an audacious touch, glass-paneled retractable garage doors that open onto a stone patio for warm-weather dining. The surprises continue inside..."
Crain's New York - February, 2007
"The strikingly handsome duplex is the work of ace designer Tony Chi. Its 130 seats radiate around and above an unusual conical fireplace resembling retro rockets on a spaceship. A roomy bar is screened from the dining areas by racks of horizontally displayed wine bottles. The setting comfortably blends modernity and ethnicity, with smooth white walls displaying clay pots on shelves near the ceiling."
"Chef Gorant's kitchen crew presents each dish with flair and skill."
"Savvy locals who know a good thing throng this Tenafly treat on weekends."
Hospitality Design - April, 2007
"Like the menus focus on shareable plates, Axia ultimately draws on the idea of a group of people coming together in a convivial environment and sharing meze."
Gourmet Magazine - June, 2007
"Diane Kochilas has lent her experience to Axia, a suburban outpost of fine Greek cooking in Tenafly, New Jersey. At Axia, there are modern touches: taramosalata is enriched with flakes of lobster, which works surprisingly well; house-smoked mackerel is shredded and mixed with finely chopped arugula, then topped with fried baby artichoke; and skate wing comes in a light crust of dried peas."
Better Living - November, 2007
Chef Gorant isn't re-creating his grandmother's Greek cooking at this hugely popular Tenafly restaurant, located in a wonderfully redesigned old home. The ingredients are Greek, but the combinations of taste and texture are unique – and will stop conversation with their flavorful surprises.
Garden Plate- October/November, 2007
Alexander Gorant...has mastered the art of mezedes, Greek dishes akin to Spanish tapas. These "small plates" afford diners the chance to eschew the appetizer/entrée scenario and do a good bit of gastronomic grazing, should they so desire."
Coming Soon
NorthJersey.com - November, 2006
Father-and-son owners Michael and Alexander Parlamis and design firm Tony Chi and Associates took great care in giving the longtime restaurant space the comforting characteristics of the home it was generations ago. The second-floor balcony is more like a loft, with small, ornate rugs hanging over the railings. The glass facade is actually two large garage doors, which separate the front dining room from the patio. In another dining room, an entire wall is flanked by a banquette with throw pillows.
Father-and-son owners Michael and Alexander Parlamis and design firm Tony Chi and Associates took great care in giving the longtime restaurant space the comforting characteristics of the home it was generations ago. The second-floor balcony is more like a loft, with small, ornate rugs hanging over the railings. The glass facade is actually two large garage doors, which separate the front dining room from the patio. In another dining room, an entire wall is flanked by a banquette with throw pillows.
ReNew Magazine- December, 2007
"Axia, from the Greek axios, means "worthy," and the owner of Axia Taverna has created a restaurant worthy of our attention. The notable design includes a fireplace hearth, prominently displayed and temperature-controlled wine racks, and a chic outdoor patio."
Off the Broiler Press - May, 2007
"Axia also has a good amount of seafood as well as whole fish in its main course section (Megala Plata) and its menu has a large selection of small plates (Mezedes) as well as charcoal grilled meats and features traditional Greek items such as roasted leg of lamb, mousaka (albeit in a unique clay pot presentation), pastichio (with a phyllo pastry shell)..."
AXIA supports Blessed Celebration, a NJ based company specializing in Greek wedding and baptismal products. Blessed Celebration offers the finest religious hand-crafted items. To view their products, please visit BlessedCelebration.com
