Jim Botsacos at Consulting Chef in New York

Bio

Jim Botsacos is a chef. He was the chef/partner who got three stars from the New York Times for his Greek restaurant Molyvos before he hit 30. He's been on television, penned a cookbook, opened the equally loved Italian Abboccato, has his own brand of buttery, peppery Greek olive oil, and has been featured in a slew of stories in print.

Accolades

  • Three Stars (Molyvos)
    The New York Times
  • Best Restaurants (Molyvos)
    New York Magazine
  • Top 100 (Molyvos)
    Time Out New York
  • New Greek Cuisine by Chef Jim Botsacos
    New Greek Foods LLC
  • Author
    The New Greek Cuisine cookbook
  • Best in America (Molyvos)
    Esquire magazine

My Restaurants

Where I Eat

Behind the Scenes

Foie gras terrine
"This hip, downtown restaurant is has become a popular hangout for chefs and late-night food lovers. All the food is great, but the foie gras terrine served with warm brioche is fantastic."
Chef Jim Botsacos reviews  at post.venue.name
Square slice
"I take my kids here every chance I get. It’s the closest thing to the pizza of my childhood while growing up in the Bronx. The square slice (Sicilian, as we know it) has a slightly sweet sauce that is the perfect complement to the melted mozzarella cheese, and its lightly pan-fried bottom crust speaks to my soul."
Chef Jim Botsacos reviews  at post.venue.name
Original 5 Napkin Burger
"This is a nice sized burger—10 ounces to be exact. It's juicy and has well-balanced toppings, like caramelized onions, Gruyère cheese, and rosemary aioli, all on a soft white roll. Try a side of housemade pickles, and wash it down with a Stella on top."
Chef Jim Botsacos reviews  at post.venue.name
Shack-cago Dog
"Shake Shack has great burgers, shakes, and dogs. Try the Shack-cago Dog, a Vienna all-beef dog topped with Shake Shack relish, onions, cucumbers, pickles, tomatoes, sport peppers, celery salt, and mustard, all served on a poppy seed bun. The ingredients are all very fresh and work well with the fattiness of the dog."
Chef Jim Botsacos reviews  at post.venue.name
Fried yardbird
"This is a very cool Harlem spot with a really lively bar crowd. The yardbird is an amazing dish: a nice sized portion of succulent fried chicken with crispy, yet tender skin. It also comes with white mace gravy and mashed potatoes, which brings the whole dish together."
Chef Jim Botsacos reviews  at post.venue.name
Sambusak
"Taboon gets its name from the Arabic word for the domed oven used to bake their puffy flatbread. The bread arrives piping-hot with creamy feta, eggs, jalapeños, and onions. How could you not order one? For the ultimate treat, try it with a side of hummus."