Katerina Liakos

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos has been turning heads in NYC with her eponymous Greek-American pop-up, ‘Katerina’.

A nod to name days, the project owes as much to formative stretches at New York favourites, King and Wildair, as her grandma’s generous home cooking. And that’s where it gets interesting.

Like her almae maters, Katerina has a knack for pairing the unexpected and invariably landing on the delicious. Think ‘Grilled Halloumi, Dates, Chicory, Carob Rusks, Sumac, Dijon Vinaigrette’; ‘Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo’; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’.

A graduate of the University of Gastronomic Sciences in Pollenzo, Katerina certainly knows her alliums, but she wears her education lightly. Confident, irreverant and above all *fun*, this is food that implores you to pull up a chair and uncork the retsina.

Katerina’s goal is to feed you, and to feed you well. Get some.