Time Out New York The TONY 100 - Recently opened November 13th, 2003 - "Instead of the old fresh-fish-by-the-pound shtick , this Greek restaurant has found something else to embrace: clay pots. Hundreds of terra-cotta containers dangle from the ceiling, and the theme continues in the kitchen, where many dishes are baked in clay vessels. Consulting chef Diane Kochilas varies the recipe depending on whether you're having lamb, chicken, pork or fish."

The Village Voice NY Mirror - Counter Culture Robert Sietsema November 12th, 2003 - "In a saturated East Village restaurant environment that puts a premium on novelty and innovation, Pylos is the right thing at the right time….One of the main attractions of Pylos is that it confuses our idea of what Greek food ought to taste like….At bargain prices, the all-Greek wine list is filled with amazing bottles that drink as well as French and Italian varieties you'd pay two or three times as much for in another restaurant."

Newsday, New York City "A la Carter" Sylvia Carter October 15th, 2003 - "Not long ago, Kochilas, who teaches cooking classes in Ikaria each summer and writes a column for Greece's largest daily newspaper, TA NEA, designed the menu for Pylos, an elegant little restaurant with a wonderful all-Greek wine list in the East Village." "If the earthy, rustic and utterly delicious food I sampled at the opening party and during an afternoon with Kochilas is any indication, the consulting role could not be a better fit for the restaurant and for her….Kochilas defers to the folks who run Pylos day to day, saying, 'It's Christos' vision of the place. I'm not a restaurant chef.'"