If you’ve been wandering Catskill’s Main Street lately, wondering when—if ever—a new restaurant would rise from the ashes of the dearly departed New York Restaurant, rest easy: Phos is on its way. And with it, chef Stephanie Skiadas is bringing a fresh-yet-familiar take on Greek-American cuisine, steeped in memory, tradition, and a fair bit of culinary moxie.
At 34, Skiadas is no stranger to the Hudson Valley’s food scene. A veteran of Wm. Farmer and Sons, Swoon, Mercato, and Gaskins—where she spent six-and-a-half years turning out the kind of quietly impeccable plates that have made that Germantown institution a perennial favorite—she’s finally stepping into restaurant ownership. And she’s doing it her way.
“I’ve always been drawn to Greek food,” Skiadas says. “My father is Greek, and I grew up surrounded by the flavors and traditions of the cuisine. There’s a lightness to it, a simplicity that highlights the ingredients in a way that feels both comforting and fresh.” That balance—between heritage and innovation—is at the heart of Phos, named for the Greek word meaning both “light” and “spiritual illumination.”
A Taste of Greece, Hudson Valley-Style
Set to open in early May, Phos won’t be some tzatziki-slinging joint serving Americanized gyros and overcooked moussaka. Skiadas is blending Greek flavors with the seasonality of the Hudson Valley, applying the kind of ingredient-driven, detail-obsessed approach she honed at Gaskins.
“A lot of it comes down to working with the best ingredients available here,” Skiadas explains. “The Mediterranean climate isn’t so different from ours, but the seasons are. So, I’m taking traditional Greek flavors and techniques and applying them to what’s freshest and local.”
Some dishes will be mainstays—saganaki, grilled octopus, and calamari, for example. Others will rotate with the seasons, but diners can expect a menu built for sharing. “Our entrees are simple—just a protein with thoughtful accompaniments,” says Skiadas. “But the idea is for people to share, to have a table full of food and experience it together.”
Among the opening menu highlights: a grilled whole branzino with celery root, spinach, olives, and a honey caraway gastrique; a braised lamb shank served with garlicky skordalia and porcini jus; and a Phos gyro, featuring a lamb-and-beef blend swaddled in pita with tzatziki, lettuce, and onion. For the plant-based crowd, a vegan gyro subs in mushroom seitan and coconut tzatziki, while dishes like beets with pistachio skordalia and pomegranate, or matagliati pasta with almond pesto, broccolini, and morels, ensure vegetarians won’t feel like an afterthought.
Greek sweets get their due as well, with baklava, Greek donuts drizzled in honey, and a Greek coffee granita topped with whipped cream and a cinnamon crunch almond cookie.
A Family Affair
Phos is a family operation. Skiadas’s twin sister, Melissa, will be running the bar program, bringing a Brooklyn-honed sensibility to the cocktail list. “She’s been managing bars for years, and she’s ready for this,” Skiadas says. The drinks menu will feature Greek wines, playful seasonal cocktails, and an ouzo crafted in collaboration with C. Cassis, a Rhinebeck-based spirits producer. For those abstaining, a selection of mocktails, including the Mystique Spritz—a nod to Greece’s herbal liqueur culture—offers complex, alcohol-free sips that don’t feel like an afterthought.
Pop-Ups: A Preview Before the Main Event
Before the official opening, Skiadas is giving diners a taste of what’s to come through a series of pop-ups. First up: A Taste of Phos at C. Cassis on March 1 from 4-7pm, a standing cocktail-style event featuring a house-made ouzo welcome sip, hearty snacks, and a chance to sample what Phos has in store. Additional pop-ups are planned for March 19 at Hemlock in Catskill and April 20 (Easter and Greek Orthodox Easter) at Subversive Malting and Brewing in Catskill. “These events are a way for us to connect with the community before we open, to share our vision and get people excited,” Skiadas says.
The Right Spot at the Right Time
Skiadas had been looking for the perfect space when she connected with Natasha Witka, co-owner of the Catskill Chocolate Company. Witka was looking to transition out of the New York Restaurant space, and, as a longtime fan of Gaskins, she was thrilled to hand the keys over to Skiadas.
“Natasha has always been a fan of Gaskins and loved my cooking,” Skiadas says. “It was an immediate fit. I felt so welcomed into the space from the start.” For Skiadas, location mattered. “I have so many friends in Catskill who kept asking me, ‘Where do we go out to eat?’” she says. “There was a real need for something like this, and it felt like the right place to put down roots.”
Phos aims to be more than just another restaurant—it’s a gathering place, where the warmth of Greek hospitality meets the bounty of the Hudson Valley. “It’s about bringing people together around good food,” Skiadas says. “That’s what Greek dining is all about.”
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This article appears in February 2025.
