Behind the Pass: Chef Alex Tubero

The Flatiron District in New York City is named for the famous wedge-shaped building dominating a corner since 1902.  Over the past 50 years, the neighborhood has become known for its vibrant dining scene, with everything from legendary, Michelin-starred restaurants to elevated Korean BBQ spots, many of which have made top 10 lists. 

Joining their ranks is OPTO, an upscale Mediterranean restaurant, in the space that was home to the iconic Greek restaurant Periyali, which closed its doors after nearly 40 years.  

OPTO— from the Latin words for “to desire” and “to choose”— is helmed by Chef Alex Tubero, who is the executive chef and co-owner with Nicola Kotsoni, the restaurateur behind Periyali, and a dozen others over the years.  

It’s the perfect combination; she began her career as a Manhattan restaurateur in the late 1970s and is credited with bringing traditional Greek cuisine and an early and expansive Greek wine list to the city. Chef Alex’s creative, youthful energy—along with his passion for Mediterranean cuisine and vision for what a neighborhood restaurant could be—inspired her to partner with him.  

OPTO opened its doors in early 2025 with a stripped-back menu that tastes like a vacation in the sun-drenched Mediterranean with flavors spanning Santorini to Sicily, and Liguria to the Levant, with lots of seafood, citrus, herbs, house-made pasta, and olive oil. 

Sourcing, Sourcing, Sourcing 

If location is everything in real estate, the same could be said about sourcing in the culinary world.  

Chef Alex was turned on to cooking when he read Thomas Keller’s French Laundry Cookbook, and it changed his trajectory in life. He enrolled at the Culinary Institute of America in Napa, which led to a stint at Ad Hoc in Yountville. Working at Keller’s most casual restaurant, he learned to respect ingredients, sourcing, and seasonality, and value good meals served in comfortable, approachable dining rooms.  

His training in fine-dining kitchens continued when he came to New York City and worked at Eleven Madison Park and Union Square Cafe, before becoming executive chef at Amali, where he refined the menu.  

The backbone of OPTO is Chef Alex’s sourcing of high-quality seasonal ingredients, and his simple approach allows them to shine. His detail-oriented techniques build layered flavor (smoke, acid, herbs, fat) while still reading clean, unfussy, and straightforward on the plate. 

The goal at OPTO is to create a space that feels like an extension of home, with a warm and hospitable atmosphere and impeccable service—a place that is an everyday spot, not just for special occasions.  

Chef Alex says that “cooking is the easy part.” The magic—the true craft—comes with sourcing and creating a culture that supports both staff and guests.  

At OPTO, his philosophy is evident throughout. It is the type of place you will find in any Mediterranean city, where people gather, connect, and enjoy the pleasures of a good meal in a relaxed way. OPTO is a splash of that sunny life in the heart of New York City. And locals are eating it up.