For this Greene County chef, creating bold dishes steeped in authenticity and tradition is a daily thrill.
Stephanie Skiadas, chef and co-owner of Phōs: My Greek American Kitchen, in the heart of downtown Catskill, considers it kismet that she gets to cook in the space that once housed New York Restaurant, a community mainstay that is as iconic as it is longstanding. “The fact that this was originally a Greek restaurant when it opened in 1905 makes this a beautiful happenstance.”
The 50-seat restaurant, named after the ancient Greek word meaning “light,” instills a vibe that’s not quite a taverna nor a typical Greek diner. “I want everyone to experience the comfort that would come with a meal in the Greek islands, but I also want the food to be fun, creative, and shine with all of the local Hudson Valley ingredients we can access,” says Skiadas, who spent the past six years as a chef at Gaskins in Germantown, which closed in 2024.
Since opening in June, the CIA graduate, who grew up in Pleasant Valley, has been doing just that: sourcing tomatoes from Black Horse Farm (Coxsackie), berries from Greig Farm (Red Hook), carrots from Paffenroth Farms (Warwick), and lamb from Veritas Farms (New Paltz).
The emphasis on mezze (small plates which change seasonally), served with warm homemade pita, is another way Skiadas focuses on authenticity—and forging community. “When you’re in Greece, mezze is all the little stuff that’s always on the table,” she says adding that her current favorite is the grilled artichokes with a simple rosemary and garlic marinade. “Mezze promotes sharing and instills a family feeling.”
Speaking of family, Skiadas’ twin sister, Melissa Bauer, is bar manager/beverage director, and the two work in creative tandem, dreaming up such cocktails as the Naked Mastika spritz. “Mastika is a liquor made from the mastic gum from the cypress tree,” she says. “You find it across Greece. It gives a floral and effervescent flavor with a little piney-ness to it when paired with tonic. It’s an interesting combination.”
Traditional Greek entrées include moussaka, gyro, and spanakopita, as well as dairy-free and gluten-free options, such as a tempeh souvlaki with vegan coconut tzatziki. When asked for the most satisfying reaction to a dish, Skiadas says it was her grilled octopus that made a customer swoon. “He told me my octopus was the best he had ever had, that it was so tender,” she says, adding the secret: oil-braising it for nearly two hours.
“I want diners to experience the breadth and depth of Greek cuisine—along with my spin on it.
Exploring all the ways to add a creative touch to every dish is all part of the plan—and that includes dessert. Look for the sticky bird’s nest: crispy, shredded phyllo with almonds and honey syrup. “Recently, I’ve been making it with poached tangerines and marigold ice cream,” Skiadis says. “I want diners to experience the breadth and depth of Greek cuisine—along with my spin on it.”
353 Main St, Catskill
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