From the team behind Midtown favorite Nerai comes Nerina, a stunning new Greek restaurant in Greenpoint, Brooklyn. Led by Athens-born General Manager Michael Kasimis, Nerina invites guests on a culinary journey through Greece with a refined mezze-style menu featuring crudos, lobster pasta, grilled octopus, and more. With house-made breads and gelatos, seasonal Mediterranean ingredients, and a standout all-Greek wine program, Nerina is redefining modern Greek dining—one vibrant dish at a time.
taking your taste buds on a trip to the Greek islands this morning without even leaving your house. OK? Joining us this morning as Michael Cassini see the general manager of New Arena, the brand new Greek restaurant in Greenpoint. Michael, good to have you here. Same here. Glad to be here. I love to spread it. Smells amazing. Let’s get into the energy and the vibe co-created at the restaurant. >> mean, we tried to bring Greece. >> And home next to your neighborhood. It’s like few steps from my from the waterfront. Aides said, of course, the footage may provide a nice but it together with the hospitality and the family style concert, though, tried to create. We don’t want you cook, just come plus and we’ll take care of the Yeah, and it’s not just Greek food. >> I hear there’s something very special about your wine little. Yeah, it is correct. That’s why we created the menu as such so person can come in. The wireless is strictly Greek. >> So consider them have a beautiful bar. Have a glass of wine. Take 2, 3, D says makes the flavors try everything that we have to offer without breaking the bank. Okay. I like a good creek wine list. Let’s talk about where people can find you Greenpoint. But what’s the address? 85 commercialism dot of Green Point said its use that from the water from brand new building there. I know the restaurants, beautiful. Thank you. Talk about what you brought here because this is the main attraction, right? There correct. These most times is our best sellers. You can find in every single order we can start off with the spinach pie. Here with some was a Goldberg. You have some spin that some leaks and live a better off. absolutely like, Oh, star arms sort sit spin ish pie. That’s a spinach pie. I’m gonna bet all that different. Spinach pie leaks in debate hall artichoke and a blend cheeses in very Okay. So appetizer you got going on. You guys. Correct? Okay. And then it was a Greek salad. Here is a great sign that delicious with better have some tomatoes has some cucumber, some olives. We also have some right audience came first and some And Trump that she is. It’s like Dutch Reagan Pscs. He’s a feta cheese somewhere. I got on top. I love the feta cheese. You know, some people don’t like it. I love center. I just keep eating. And then what you have? do have our act. The bliss again, one of the best sellers caramelized onions in butter keepers and it comes on the bed all follow what’s basically a Chick pea puree kind. >> I’m in move into the sea right now. We have the lobster risotto comes with lobster orzo. We have our. This clear he’s made with talks. the green Brown did very well time this year, the scallops and that’s a new recipe. It’s not on the menu. Get you the first look into. Yes, it’s going to come on the menu on that Wednesday, creating spices and top with have some sun show puree some crispy csun choke on top and also have, you know, try to go seasonal us as much as we can. Yeah, we have our corn here with some red pepper, some microgreens and Tom deserves to die for occasions. Recruiter again for these season with having here. Correct. A case of cruel for the season. Now we have the flu becomes with grape becomes leave the with cucumber and then better lemon and that a better and simple is a very fresh and very summer. This year presentation is beautiful, right issues like look beautiful. Thank you so to work of art when he got here going a bit heavier. Now the season shouldn’t to show these with a little bit of twist. >> This is a land and he’s graced in wine sauce killing freeze. We with Ralston, lemon potatoes. My what we took the potatoes in. I’m a home own ice. So it’s a nice nice Glenn, traditional with a twist with some degree get a cheese and pop some sharp cheese. Oh, yeah. >> If you’re ready and these are >> She’s a Greek yogurt with some roasted pecans. And the main attraction here. These encounter comfy it straight from Greece. Okay. It’s a nice place. Often lets the ball on the sweet side that’s academy not to care. Yes, OK, OK, you know what? I’m I’m ready. All right. Good. The then last but least exactly exactly what to It’s warm. This is about love about role with college. comes with walnuts, almonds starches and then a bit off simple syrup. Some on you can now go a long killer. second. All were involved. That’s having wow. Wow. Oh, my gosh. The warmth. Oh, my God. That’s good. All things you think about Now. Michael, remind folks where they can as identified Marshall again with a cart of Greenpoint steps from my from the waterfront. Kelly, Milton, we opened 2 new 29th was still. last year this year this year. Congratulate President. Thank you so much. >> I can’t stop in U.S. open Cup. I’m a mouthful, take your time. That’s why we’re Here are recipes are from what? From home? From family from? Yes, it’s and makes our shadows. >> Is from and from Jerusalem. So, you know, it does have the Mediterranean influenza. sure. And that’s why we tried to have more of a smaller plate. So for our guests to be able to actually taste the fruit flavors, yeah, and get the whole the whole trip from Holland. Frost CS, Go to