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Fresh artichoke heart moussaka, layered with caramelized onions, herbs and 3 Greek cheeses bechamel sauce (meatless).
Savory phyllo pastries filled with the spiced, cured beef pasturma, fresh tomatoes and mild kasseri cheese.
Crisp, fried zucchini and eggplant rounds served with tzatziki.
Greek giant beans baked to perfection in a honey-scented tomato-dill sauce.
Grape leaves stuffed with rice, ground veal, herbs, golden raisins and pine nuts, served with egg-lemon sauce.
Thick slices of saut?ed haloumi cheese finished with Greek grappa and served with grapes.
3 Greek cheeses melted in a clay pot.
Pylos light-as-air meatballs, pan-fried in olive oil.
Crisp fresh fried squid.
Large shrimp cooked in a light ouzo and tomato cream sauce.
Classic grilled fresh sardines served with chopped parsley, garlic and extra-virgin olive oil.
A trio of greece?s 3 best dipping sauces tzatziki, the thick, tangy yogurt dip; taramosalata, the robust and lemony fish roe dip; and melitzanosalata, a luscious eggplant condiment made with char-grilled eggplants and extra-virgin Greek olive oil.
Thin slices of spicy Greek cured beef with fresh arugula, pear and shaved aged Greek-mountain sheep?s milk cheese.
Roasted red pepper filled with spicy feta whipped with sweet and hot peppers.
Napoleon of olive-oil-rubbed roasted beets filled with mint-andfeta mousse.
Grilled wild sea scallops tossed with white beans and arugula and served with a dressing of extra-virgin Greek olive oil and fresh lemon juice.
Yogurt garlic sauce
Roasted Eggplant Sauce
Greek Style Caviar
Champagne avgolemono, pylos? smooth as silk classic egg-lemon soup with chicken stock and orzo.
Chick pea soup served with roasted tomatoes, caramelized onions and pastourma (spicy, cured loin of beef).
The classic Greek village salad, with fresh tomatoes, onions, cucumbers, capers, kalamata olives, feta and a simple dressing of extra-virgin Greek olive oil and red wine vinegar.
Roasted beets served with extra-virgin Greek olive oil and beet greens.
Tender lettuces, dill, scallions and feta served with extra-virgin olive oil and fresh lemon dressing.
Cool pear and arugula salad with mild sheep?s milk cheese, roasted pistachios and balsamic-honey vinaigrette.
Greek Salad with lettuce, fresh tomatoes, cucumbers, peppers, onions, stuffed grape leaves, feta and kalamata olives
Pylos? terrine of baked pasta layered with aromatic meat sauce and b?chamel.
Layers of lightly sauteed eggplant, zucchini and potato baked in a clay dish with aromatic ground meat sauce and bechamel.
Grilled salmon served with spinach-rice pilaf and sun-dried tomato and olive sauce.
Classic grilled whole fresh fish, dressed with extra-virgin olive oil and fresh lemon juice.
Pistachio crusted filet of wild stripe bass served with vegetable napoleon
Shrimp and sea scallops in a creamy ouzo-flavored tomato sauce. served over Greek egg noodles.
Grilled Shrimp with spinach and rice pilaf
Cretan-honey braised lamb shank served with baby vegetables
16 oz. aged prime new York cut sirloin steak, served with Greek yiayia?s fried potatoes and saut?ed spinach.
Marinated grilled baby lamb chops, served with mini stuffed eggplants and fingerling potatoes.
Organic boned chicken farci with raisins, rosemary, thyme and Greek kasseri cheese, served with briam (zucchini, eggplant, potato).
Braised pork shank with lemon and herbs, served with fingerling potatoes and leeks.
Grilled Chicken breast with spinach and rice pilaf
Wedges of hand-cut fried potatoes served with grated Greek sheep?s milk cheese and oregano.
Roasted potatoes seasoned with lemon, oregano, garlic and extra-virgin olive oil.
Wild field greens with feta seasoned with lemon, garlic and extra-virgin olive oil.
Chard and spinach cooked with celery, fennel, onions, tomatoes and crumbled feta.
Classic spinach-rice pilaf served with crumbled feta, lemon and cracked black pepper.
Giant beans pureed with roasted garlic, extra virgin Greek olive oil and charred tomato.
Mashed Potato with Roasted Garlic
Phyllo pastries filled with custard drizzled with honey, cinnamon and powdered sugar
Greek Yogurt with sour cherries, honey and walnuts
Acorn and butternut squash soup with honey, nutmeg and greek yogurt *please note we cannot make any modifications
Large shrimp cooked in a light ouzo and tomato cream sauce *please note we cannot make any modifications
Baby arugula salad with olive oil and toasted pumpkin seeds, pomegranate and shaved graviera cheese *please note we cannot make any modifications
Roasted turkey breast stuffed with classic Greek chestnut-pine-nut raisin-ground meat, glazed with pomegranate, ouzo and orange *please note we cannot make any modifications
Honey-orange marinated grilled salmon *please note we cannot make any modifications
Crisp phyllo Napoleon layered with Greek yogurt and sour-cherry mousse
Pylos chocolate mousse spiked with ouzo
Artichoke heart moussaka or shrimp tomato ouzo sauce (please choose one) -- Baby lamb chops served with porcini garlic flavored mashed potatoes or Pistachio crusted filet of wild striped bass served with vegetable napoleon(please choose one)
Menu for Pylos provided by Allmenus.com
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