Founded in 2002 and located in a historic building at 179 Franklin Street in TriBeCa, Thalassa Restaurant has become a neighborhood favorite and a New York City staple, known as one of the most authentic Greek eateries in town. Once used as a warehouse for Greek olives and cheeses, the space was re-designed by renowned French architect Jean-Pierre Heim, and has transformed into a popular destination spot for special events from corporate affairs, to small gatherings to weddings and film release parties. Thalassa, which means "the sea" in Greek, features a unique dĂŠcor aimed at transporting guests to the Greek Isles: exposed brick, sheer white flowing curtains, a chic, white marble bar sourced from the island of Thasos, flower-filled urns from Tripoli, and handmade Iroko wooden tables from the island of Mykonos, all add to the elegant and sexy surrounding-+. A forty-foot-long wine room leads to a climate-controlled wine and cheese cave that houses more than 2,500 wines, including rare boutique finds from Greece. For the past 12 years, the family-owned restaurant has been delighting guests by offering a delicious menu of Greek and Mediterranean dishes featuring fresh seafood and organic produce. The traditional dishes are prepared with a modern flair and consist of the freshest ingredients available; the family also owns a Greek importing company, and the majority of the cooking products they use, from herbs, to cheeses, to olive oil, and salt, even glass bottled mineral water come directly from the source: Greece!