The New Yorker "Tables for two" Liesl Schillinger October 13th, 2003 - "In August, Christos Valtzoglou decided to let New Yorkers in on contemporary Greek dining habits. 'I wanted to do home cooking from different regions of Greece.' So he stocked his menu with pork medallions baked in a clay pot, a recipe from Epirus, feta-and-hot-pepper htipiti, from Macedonia, and puréed yellow split peas topped with capers, from Santorini. Pylos is the collaboration of …Valtzoglou; the designer Tony Chi…and the cookbook author Diane Kochilas, who consulted on the menu. Kochilas's meze-centric sensibility shows up in the phyllo pastries stuffed with pastourma and kefalograviera cheese, feta and herbs, or wild mushrooms. She's also responsible for the green-market flourishes among the classic Greek ingredients….Chi has given the restaurant an Aegean color scheme; the cream-and-brick walls are inlaid with the sort of sky-blue shutters you see in Greek hill towns."

New York Magazine "Recent openings" Robin Raisfeld August 25th, 2003 - "…with Athens food authority Diane Kochilas consulting on the menu, an all-Greek wine list, and a worrisome number of clay pots hanging from the ceiling, the owners are keeping things emphatically Hellenic. "...the gently priced menu showcases 'rustic Greek home cooking' from traditional meze to clay-baked lamb and chicken."