Gus and Marty's — Restaurant in New York

Thank you Chef!

I cannot say enough about the wonderful dinner we had at Gus and Marty’s Greek Restaurant in Williamsburg, Brooklyn. It all began with the reservation process. It’s a gift to be able to alert the chef when going to a restaurant when a guest (or two) has food allergies. This makes the dining experience better as well as giving the chef time to think about how to adjust ingredients on the menu to client’s food allergies. Our waitress, Ashley was incredible in every way. She was prepared when we entered the restaurant to review not only our food allergies but how the chef could adjust our order to reflect both our food needs and also our culinary experience. Some restaurants would shy away from a client that could not eat dairy, mushrooms, pineapple, meat, or eggs which one of our friends have, as well as my gluten intolerance. The other two in our group had no food problems except deciding what to order from the very exciting menu, Greek food with some twists. Chef Pete made it all happen.Sauces were served on the side when necessary and substitutes were provided so no-one missed out on a course. To begin, we were very impressed with the variety of Greek natural wines. We were not familiar with any of them but at Ashley’s suggestion, we selected the Stiianou Great Mother Amber, Vidiano 2022. It is from Crete, one of our favorite islands and we loved her suggestion for wine. For starters, we ordered the Trio of Meze- including the Taramasalata drizzled with caviar, the tzatziki’s, and the charred eggplants. The 4 of us shared this, but two without allergies enjoyed the gorgeously prepared hot pita bread, made right there in the wood stove. The dairy free person had fagicoio bread, and I was given fresh vegetables for the dips in lieu of bread. Every dip was yummy, a little taste sensation for the mouth. We also shared grilled octopus that melted in our mouths. It was better than the octopus I have had anywhere. We had two orders of grilled Sardines as well, which were delicious. For our main course, we shared the lemon chicken and the charred whole Branzini, also outstanding. Our vegetable side was gorgeous, tasty, blistered peppers. We were so incredibly full that we could not finish the chicken despite everything being perfectly prepared and beautifully presented. Of course, we still managed to save just enough room to taste their traditional Baklava, Olive Cake, as well as their fresh vanilla ice cream with strawberry sauce. Again, telling each of us, which we could eat based on food allergies. We also found out that their olive oil actually came from their family farm in Greece- wonderful! The waitstaff and host were all attentive, knowing when to approach and when to give us space to savor our meal. The four of us were talking about a return booking even before leaving the restaurant.

The restaurant itself is well designed and inviting, with a modern looking open kitchen, featuring a huge wood stove, placed between the indoor seating areas. They also have a number of outside tables. We hear it is already a neighborhood staple, but for us, taking the L train from Manhattan to the first stop in Brooklyn will make it a regular spot for us as well. The staff all seem to love working there, a very high compliment. They shared that the photographs you see on the wall are all several generations of family photos, of the proud owners. Dining here is like being at a grandma’s or aunt’s house for a delicious family meal. You must experience this...

For anyone who has never been to Greece or who hasn't had authentic Greek food, you may not be disappointed. Otherwise, Gus & Marty's is a horrible representation of what Greek food is or can be (as well as a horrible representation of Greek hospitality). I'm shocked this restaurant is purportedly run by someone of Greek heritage.

The food was mediocre at best. The Horiatiki (Greek Salad) had sliced green olives (not traditional), pitted Kalamata olives (not authentically served with whole olives containing pits), maybe two bites of cucumber, barely any tomatoes, thinly sliced red bell pepper that was barely discernible, and very few capers (when a traditional horiatiki has abundant quantities of cucumber, tomato, red bell peppers, red onion, and capers). The predominant ingredient in the salad was two large slabs of feta -- it really should have been called a feta salad. The gyro and grilled sardines were overly seasoned -- extremely salty to the point of not even being enjoyable. The gigantes (a traditional Greek bean dish) were underseasoned and lukewarm -- the beans were overcooked and tasted like they were from a can instead of properly prepared; the entire dish had very little flavor. The dips were just meh; I could buy better at my local bodega.

Our server was absolutely clueless about Greek food. She even pronounced gyro with a long "I" sound (like the shorthand for the word "gyroscope") as opposed to the proper way to pronounce the sandwich ("yeero"). If you're going to pretend to have a Greek restaurant, at least train the staff to properly pronounce the dishes; otherwise, change the name on the menu to "sliced pork pita sandwich." Additionally, the restaurant offers no hot teas of any kind -- let alone traditional Greek mountain tea. Finally, service was rushed. We were the first seating for a table of three at 5pm, and our third guest was going to sit in the chair at the table where it had been placed instead of along the wall on the banquette -- but then a member of the staff came to take the chair away and said they were moving it "to make it easier on the servers." What?! There was no proper firing of our dishes; everything came out rapid fire instead of thoughtfully paced and coursed. Definitely not worth a visit unless the quality of food and staff training...

From the moment we stepped into Gus & Marty’s, we were enveloped in an atmosphere that felt like the warm embrace of a coastal Mediterranean evening—elevated yet effortless. The ambiance alone set the tone, but what followed was an unforgettable symphony of flavors and hospitality that deserves more than just five stars.

Let’s start with the food: Chef’s kiss to the grilled octopus, whole fish branzino, and lemon potatoes—each bite was perfectly balanced and deeply satisfying, especially when paired with the braised wild greens, which added an earthy depth that tied the entire meal together. Every plate felt like a deliberate, thoughtful change of palette—each course building on the last without ever overpowering the senses.

General Manager Andy was the true orchestrator of our evening—her grace, warmth, and attention to detail exceeded every expectation and made our experience deeply memorable. Her presence made us feel not just welcomed, but truly celebrated.

And a special shoutout to Leah, our bartender and flavor guide for the night. She made sure we were never rushed, allowing us to savor each course, each sip, and each recommendation—every one a hit. Her genuine care and enthusiasm made the night feel intimate and curated just for us.

Honorable mentions (and trust me, they’re still showstoppers): the spicy whipped feta with warm, fresh pita that melts in your mouth, grilled head-on shrimp bursting with charred sweetness, and the grilled lamb riblets—succulent, savory, and impossible to forget.

Gus & Marty’s is more than a restaurant—it’s an experience, and one I’ll be chasing again and again. Bravo to the...