The National Herald

Transcription

The National Herald

The National Herald
ab
MAY 28, 2011
www.thenationalherald.com
100 Best Greek Restaurants
The National Herald
ARIZONA
A weekly publication of the
NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ),
reporting the news and addressing the issues of paramount interest to the
Greek American community of the United States of America.
ATHENA
Spacious, with Greek columns,
it opened in August 2010. Only
Authentic Greek is on the
menu says co-owner Petros
Kompouras, who arrived via
Chicago from Meteora. Chefs
are Charles Bowman and Peter
Lagios. Lamb chops and whole
grilled sea bass are popular.
7000 E Mayo Blvd #26,
Phoenix, AZ 85054
(480) 502-4466
www.athenagreekcuisine.com
Entrees: $15-$30
Publisher-Editor
Antonis H. Diamataris
Assistant to Publisher, Advertising
Veta H. Diamataris Papadopoulos
Special Section Editor
Angelike Contis
Production Manager
Chrysoula Karametros
37-10 30th Street, LIC, NY 11101-2614
Tel: (718)784-5255, Fax: (718)472-0510,
e-mail: [email protected]
Democritou 1 and Academias Sts, Athens, 10671, Greece
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[email protected]
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From Your Favorite
Tavernas to Haute
Hellenic Cuisine
G
reat food is a great passion in our community. Who isn’t
moved by a beautiful meze, a perfectly-grilled, juicy fish
an oven-baked lamb with potatoes, a glass of ruby wine
or a fragrant slice of pastry?
Food is a passion, a celebration, a cultural expression and even
a storehouse of personal and family memories.
As this list of 100 Best Greek Restaurants and interviews with
restaurant owners and chefs shows, there is a renaissance
underway in Greek food. We include restaurants that have
endured the test of time, as well as new ones - both of which have
benefitted from the Mediterranean Diet publicity blessing.
Yes, it was very difficult to limit our choices to 100. And this is
not even including –due to space – the many wonderful Greekowned restaurants that don’t focus on Greek cuisine. Even
looking at New York/New Jersey – which together make up over
a quarter of the listings, it was hard to narrow things down.
Yet - in what we hope is the start of something new - we’ve
compiled the list from readers’ suggestions (via email), those of
food professionals and from extensive research of
newspapers/magazines throughout the country, cross-referenced
with ZAGAT, yelp.com and Open Table-type websites.
Hungry yet? Dig into this issue to learn more from top chefs
and food/wine experts, to read about some of Greece’s top
restaurants, to enjoy recipes and to find details on favorite diners,
food markets and bakeries we love.
Kali Orexi!
Athena in Phoenix,Arizona
ATHENS ON 4TH
Distinctions include an AAA 3
Diamond Award and 67th Best
Restaurant in the United States
(City Magazine). The Tripoliraised and California-trained
Chef Andreas Delfakis prides
himself on the best ingredients
with an extensive Greek wine
list.
500 North 4th Avenue, #6,
Tucson, AZ 85705
(520) 624-6886
http://athenson4th.com
Entrees: $13-$30
Entrees: $21-$39
LE PETIT GREEK ESTIATORIO
Tom and Dimitri Houndalas
bring their Peloponnese
restaurant roots to this elegant
neighborly spot with fresh
seafood, vegetarian and meat
options in Larchmont Village.
127 N Larchmont Boulevard,
Los Angeles, CA 90004
(323) 464-5160
www.lepetitgreek.com
Entrees: $20-$39
PAPA CRISTO’S
Arms open wide, big
moustache and chef’s hat –
that’s Chrys Chrys, and he’s the
owner. Loukaniko and Feta
Pizza - plus kebabs and gyros
are found in his taverna
offshoot of a 60-year-old
imports business. It’s the real
deal, with “burned butter” on
your Macaronia.
http://papacristos.com
2771 West Pico Blvd.
(323) 737-2970
Entrees: $7-$20
CALIFORNIA
DIO DEKA
One of Silicon Valley's top
places to dine – and named
after their address (which
coincides with Athens area
phone code 210) - it opened in
2007, with five Evvia eatery
managing partners, backed by
then-VeriSign CEO Stratton
Sclavos. The sophisticated
restaurant has won kudos since
– including a Michelin star with signature dishes including
Pastitsada – a concoction with
house-made pasta, pork sauce
and fried egg.
210 E. Main St., Los Gatos, CA,
95030 (408) 354-7700
www.diodeka.com
Entrees: $25-$44
KOKKARI ESTIATORIO
Named after a Samos village,
there’s a rustic feel and
traditional Greek recipes at
their highest level. Foodies
have taken note of Horiatiki,
Marithes Tiganites, Kotopoulo
Souvlas, Arnisia Paidakia and
other specialties by Executive
Chef Eric Cosselmon. Sister
restaurant Evvia in Palo Alto
also recieves top marks.
200 Jackson Street
San Francisco, CA 94111
(415) 981-0983
www.kokkari.com
THE NATIONAL HERALD, MAY 28, 2011
third in the works for Santa
Barbara.
451 Manhattan Beach Blvd
Manhattan Beach, CA 90266
(310) 545-4100
www.petrosrestaurant.com
Entrees: $23-$36
PETROS
This Manhattan Beach original
offers authentic cuisine within
a setting marked by white
walls and cream linens. It’s
Petros in Manhattan Beach, CA
2
named after founder Petros
Benekos, who was raised in
Athens and Europe, learning
his mother and grandmother’s
authentic dishes. It was a Top
New Restaurant by ZAGAT Los
Angeles in 2007. Hellenic
ingredients are presented in a
SOFI GREEK RESTAURANT
Salonika Shrimp and
Kotopoulo Riganato are a few
of the options at this restaurant
with both indoors and an
outdoors Mediterranean-esque
patio garden.
8030 3/4 West 3rd. Street
(323) 651-0346
www.sofisrestaurant.com
Entrees: $17-$40
ULYSSES VOYAGE
The only Greek restaurant
we’ve come across with a full
menu available in Korean
promises a delicious Odyssey
for all. It’s a restaurant love
Ulysses Voyage in Los Angeles, California
tasteful manner in a menu with
Horiatiki Flatbread Pizza
displayed just opposite
traditional spicy cheese blend
Kafteri. Favorite dishes include
feta-crusted lamb and Chilean
sea bass. A second restaurant
called Petros Los Olivos is
located in wine country, with a
story as food/drink
professionals Panayiotis
Carabatsos and Hana Lavvida
met while traveling and
decided to form their own
establishment and wed. Like
the best Greek restaurants in
Greece, this one is based on
Panayiotis’ mother, Voula’s
recipes, from Baked
Macedonian Red Peppers to
Roasted Leg of Lamb. It’s
highly recommended by
Citysearch and ZAGAT guides.
6333 W. Third St.
Los Angeles, CA
(323) 939-9728
www.ulyssesvoyage.com
Entrees: $16-$30
CONNECTICUT
EOS RESTAURANT
Fresh Greek contemporary
cuisine at this elegant spot
includes an EOS Burger (with
beef-feta-tzatziki sauce-plus
big piece of baklava – taking in
live music and bellydancing.
13575 58th Street North
Clearwater, Fl 33760
(727) 538-4273
http://mythosclearwater.com
Entrees: $12-$24
COLORADO
PETE’S CENTRAL ONE
“Noumero Ouzo since 1981” is
the slogan at this spot that is
part of a 40-year family
tradition and group of eight
casual eateries. The Zorba
Combo has souvlaki, gyros and
loukaniko.
300 S Pearl St
Denver CO 80209
(303) 778-6675
www.petesrestaurants.com
Entrees: $13-$26
EOS Restaurant in Stamford, CT
Costa’s Seafood Feast (fried
calamari, charbroiled octopus,
and fried smelts). There are
also sandwiches, kids’ options
and homemade spinach pie at
former New Yorker Stelios
Migadakis’ establishment.
521 Athens St
Tarpon Springs, FL 346893105
(727) 938-6890
www.costascuisine.com
Entrees: $5-$20
YANNI’S
It’s received lots of Denver
bests, as well as a nod from
magazine Bon Appetit.
Traditional baked dishes,
grilled meat and seafood are
part of Yanni’s Greek taverna
repertoire. Desserts include
Athenean Chocolate Toffee
Mousse Cake with Kahlua.
5425 Landmark Place
Greenwood Village, CO 80111
(303) 692-0404
www.yannisdenver.com
Entrees:$11-$30
GREEK FLAME
The Chrissanthidis family
establishment has won the
Orlando Foodie award for Best
Greek restaurant for the last
six years in a row. Executive
Chef Maria Chrissanthidis puts
the emphasis on freshness and
ensures there are plenty of
traditional items with imported
lamb on the menu – from leg
of lamb to souvlaki. Known in
Orlando for exceptional
seafood, they grill fresh, whole
fish like Lavraki and Tsipoura
as well as Portuguese octopus.
Chef specialties include diver's
scallops and Canadian black
mussels.
7600 Dr. Phillips Blvd
Orlando, FL 32819
FLORIDA
Greek Flame in Florida
ANISE
“Live bouzouki music, plate
smashing and dancing” is on
the menu every Friday at this
new Miami destination owned
and run on a creek-front spot
by Sydney Greek Liza Meoli
and husband Gigi Meoli. Try
fennel and ouzo-flavored
Mussels or Prawns Anise.
620 NE 78th Street
Upper East Side
Miami, FL 33138
(305) 758-2929
www.anisetaverna.com
Entrees: $8-12
(407) 370-4624
www.greekflametaverna.com
Entrees: $12-$30
GREEK ISLANDS TAVERNA
The Sun-Sentinel raved of Sam
(Sotiri) and George
Kantzavelos’ place last year:
“From the flowers on each
table to the expertly grilled
lamb chops, there's no shirking
on details or quality here.”
330 North Ocean Boulevard
Fort Lauderdale, FL 33308
(954) 568-0008
www.greekislandstaverna.com
Entrees: $13-$36
HELLAS RESTAURANT
A favorite on Tarpon Springs’
sponge docks since 1970 (with
its own bakery next door),
you’ll find all the classic dishes,
including lots of fresh seafood
as well as kebabs.
785 Dodecanese Boulevard
Tarpon Springs, FL 34689
(727) 943-2400
www.hellas-restaurant.com
Entrees: $11-$30
MYTHOS GREEK TAVERNA
Perhaps begin with Dimitri’s
Spanakopita, dig into Corfu
Salmon and finish off with a
GREEK ISLANDS
“America’s Most Popular Greek
Restaurant” reads the logo of
this spacious Greektown spot
established in 1971 – and it
may just be true at the place
brimming with mezedes and
hearty meals.
200 South Halsted St.,
Chicago, Il. 60661
(312) 782-9855
www.greekislands.net
Entrees: $7.95-$43
TAVERNA OPA
The tables see their share of
tsifteteli-ing and few plates
survive– at this fast-growing
restaurant concept. With an
emphasis on family recipes,
Greek native Peter Tsialiamanis
opened the first Taverna Opa
here in 1998 – and there are
now five more locations.
410 N. Ocean Drive
Hollywood, FL 33019
(954) 929-4010
www.tavernaoparestaurant.co
m/hollywood
Entrees: $14-$33
MYKONOS
Items like dandelion greens or
trahana indicate this isn’t your
average Greek American menu.
The Individual Giovetsi a la
Mykonos is the Spartan chef’s
nod to the Cycladic isle.
8660 Golf Rd.
Niles, IL 60714
(847) 296-6777
www.mykonosgreekrestaurant.
com
Entrees: $12-$25
GEORGIA
PARTHENON
Love it when the waiter fires
up the saganaki and brings it
to your table? This Chicago
favorite founded by Chris and
Bill Liakouras in 1968 claims to
have invented the concept.
There’s a cookbook too,
written by Camille Stagg.
314 South Halsted Street
Chicago, 60661
(312) 726-2407
http://www.theparthenon.com
Entrees: $9-$28
KYMA
Pano Karatassos made waves in
1979 with Pano’s and Paul’s
and built the Buckhead Life
Restaurant group to include
this 2001 contemporary Greek
seafood spot.
3085 Piedmont Road
Atlanta, GA 30305-2624
(404) 262-0702
www.buckheadrestaurants.com
Entrees: $19-$38
ILLINOIS
SANTORINI
A Chicago classic with a laidback atmosphere and homestyle cooking. Big baskets and
pans hang on the walls, while
fresh fish from around the
world is delivered to your
plate.
800 W. Adams
ATHENA
Take in a view of the Chicago
skyline on the outdoors patio
as you dig into your Athenian
Chicken or Shrimp Athena. The
Greek godess looks on at this
Greektown spot.
212 S. Halsted Street
Chicago, IL 60661
(312) 655-0000
www.athenarestaurantchicago.
com
Entrees: $10-$20
AVLI ESTIATORIO
With some 130 Greek wines
and an innovative menu, Wine
Spectator gave a 2010 Award
of Excellence to this restaurant.
Diane Kochilas is the
consulting chef. Prasopita (leek
pita) is one of the unique items
you’ll find. The Poseidon Plate
includes Octopus, Kalamari
and Shrimp.
566 Chestnut
Winnetka, IL 60093
(847) 446-9300
www.avli.us
Entrees: $11-$28
Chicago, IL 60607
(312) 829-8820
www.santorinichicago.com
Entrees: $10-$40
TAXIM
Launched in 2009 by David
Schneider, there are Pontian
touches in dishes like
Kolokithakia yemista kai
gigantes fournou – and there’s
even Duck Gyro (!) The menu
gives local farmers credit and
the décor is supercool
Byzantine.
1558 N. Milwaukee Ave.
Chicago, IL 60622
(773) 252-1558
http://taximchicago.com
Entrees: $19-$32
VENUS
You can order 14 courses of
mezedes at this Greek Cypriot
restaurant – including Cypriot
pork specialties like Koupepia,
Afelia and Sieftalia.
Owner/Chef is Costas
Stylianou.
820 W Jackson Blvd
Chicago, IL 60607
(312) 714-1001
www.venuschicago.com
Entrees: $13-$30
MASSACHUSSETS
AEGEAN RESTAURANT
“What you see is what you
get,” is the philosophy behind
the home style dishes at
Nicholas and Toula Ntasios’
two restaurants, which started
out in 1980 in Framingham.
257 Cochituate Road, Route 30
Framingham, MA 01701
(508)879-8424
www.aegeanrestaurants.com
Entrees: $9-$25
Continued on page 4
Taxim in Chicago, Illinois
homemade fries), Kotopoulo
me Prassa (chicken with leeks)
and whole fish. There is
flaming cheese, souvlaki sticks
and comfort food classics like
Imam Bayaldi (eggplant). Sip
Santorini Iced Tea or a White
Sangria made with Samos
Muscat.
490 Summer Street
Stamford, CT 06901
(203) 569-6250
eosgreekcuisine.com
Entrees: $12-$46
COSTA’S RESTAURANT
One of Tarpon Spring’s favorite
classic Greek family
restaurants, with a Cretan
touch has been around since
1977. Favorite dishes include
the Greek Combo Platter and
3
Etched on Manhattan’s East River,
Water’s Edge flaunts dramatic views
of Manhattan’s skyline,
Roosevelt Island’s lush greenery
and the Queensborough Bridge all seemingly within arm’s reach.
This unusual spot stands alone
in a sea of similarity.
The perfect locale for all in the tri-state area
and a hideaway for Manhattanites.
4
From Tavernas to Haute Cuisine and Everything Delicious In Between
Continued from page 3
OLYMPIA RESTAURANT
Founded in October 1952, by
Socratis and Kiki Tingas and
relatives Peter and Barbara
Cocalis, this is the oldest
family-run restaurant in town –
and a real favorite with
Lowell’s original Greek settlers.
There’s live entertainment
every Saturday.
453 Market Street
Lowell, MA 01854
(978) 452-8092
www.newolympia.com
Entrees: $9-26
KALI’S COURT
“Impeccable seafood” is the
slogan of this upscale spot
ranked #12 out of the
Baltimore Sun’s 50 Best
Restaurants. The menu
straddles Greece and
international haute cuisine.
You can choose between Caviar
or Grilled Baby Octopus, have
a Salad Nicoise or a Red and
Golden Tomato Feta Salad,
have Grilled Fillet Mignon or
Pan Seared Lemon Fish (with
Kalamata olives). Kali’s
Restaurant Group also owns
Kali’s Court Mezze (#33 on
Baltimore Sun’s Best) and Meli
(#31 on the Sun’s list), a
honey-themed patisserie/bistro
that’s earned kudos.
1606 Thames Street
Historic Fells Point
Christos Greek Restaurant in Minneapolis, MN
from Sparta and his wife is
from Athens, but their
restaurant is named after their
favorite isle. There’s no platebreaking, but plenty of happy,
relaxing Greek background
music. A few weeks ago, they
opened Nostos Restaurant in
Vienna, Virginia, which – as
the owners explain - means:
“The desire to go back to the
place where you were raised.”
That spot is decorated with
black and white photos of
Greece of yesterday.
121 Congressional Ln
Rockville, MD 20852
(301) 770-5999
www.mykonosgrill.com
Entrees: $14-28
Baltimore, MD 21231
(410) 276-4700
www.kaliscourt.com,
www.kalisrestaurantgroup.com
Entrees: $28-$36
MYKONOS GRILL
Cycladic blue and white
predominate at this spot that
the Washington Post has
described as “a prescription to
happiness.” Fresh fish,
traditional dishes like lamb
shank and appetizer samplers
reign at this 22 year old
institution. Peter Pagonis is
MARYLAND
Kali’s private room in Baltimore Maryland
BLACK OLIVE RESTAURANT
Savory Bread Pudding –
featuring leeks, mushrooms
and Greek cheese – is one of
the innovations of the Spiladis
family restaurant committed to
organic and local produce.
Entrees also encompass
Lobster Kebob and Greek
Village Pie. Top it all off with
Baklava Ice Cream. The family
has also opened an Inn and
Agora food market.
814 S. Bond Street
Baltimore, MD 21231
(410) 276-7141
www.theblackolive.com
Entrees: $27-$40
Greek Corner’s Pastitsio
Ingredients
• 1/4 cup extra-virgin olive oil
• 1/2 cup chopped onion
• 1 tablespoon chopped fresh garlic
• Freshly ground black pepper
• 2 bay leaves
• 2 cinnamon sticks
• 3 to 4 whole cloves
• 2 pounds ground beef (80/20)
• Salt
• 1/2 cup peeled and chopped
fresh tomatoes
• 1 tablespoon tomato puree
• 1 tablespoon margarine, melted
• 1 pound ziti, cooked
• 1 egg, beaten
• 2 tablespoons grated Parmigiano-Reggiano,
plus more for topping
• Bechamel Sauce, recipe follows
Procedure:
In a large saucepan over medium heat, add
the olive oil, onion, garlic, black pepper, to
taste, the bay leaves, cinnamon sticks, and
cloves and saute for a few minutes. Add the
ground beef, stirring continuously, until all the
meat is cooked and browned. Stir in salt, to
taste, fresh tomato and tomato puree. Let
simmer for about 20 minutes, then remove the
bay leaves, cinnamon sticks and the whole
cloves.
Preheat the oven to 300 degrees F.
Brush a large casserole dish generously with
melted margarine. Add the cooked ziti, beaten
CHRISTOS GREEK
RESTAURANT
The original, in Minneapolis,
with its island taverna
atmosphere, has been around
since Carol and Gus Parpas
opened it in 1988 and been on
the radar of publications like
USA Today. Menu options like
The Illiad (a Greek culinary
sampler) and Oregano Chicken
made it voted Best Greek
Restaurant by Citypages in
2011 and Lake Minnetonka
Magazine in 2010. There are
two more locations, including
an amazing venue for
weddings at Union Depot Place
in St. Paul’s.
2632 Nicollet Ave S
Minneapolis, MN 55408
(612) 871-2111
www.christos.com
Entrees: $13-$30
egg, cheese and the meat mixture. Mix until
well combined. Top with Bechamel Sauce and
sprinkle with more grated Parmigiano. Bake
uncovered for 45 minutes in the preheated
oven. Remove from the oven and serve.
Bechamel Sauce:
• 1 quart milk
• 1 cup (2 sticks) margarine
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 tablespoons grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• Freshly ground nutmeg
Heat the milk in medium saucepan over low
heat. In separate medium saucepan over
medium heat, melt the margarine, then add
the flour and mix well. Stir in the heated milk,
beaten eggs, cheese, salt, pepper and nutmeg,
to taste. Whisk until thickened. Keep warm
until ready to use.
NEW JERSEY
AXIA
Take your taste buds for a tour
of the world with Solomos
Kalamata, Kotopoulo Sparti –
but also Moussaka Tenafly. The
menu was designed by Chef
Alex Gorant and food expert
Diane Kochilas over a onemonth trip throughout Greece,
identifying ingredients from
many regions. Great care is
taken with the seafood as well
as culinary comfort items like
Yiayia’s Patates (Grandma’s
Potatoes). Not only the refined
Greek cuisine, but also the
entertainment – with live
bouzouki/guitar nights- has
made this spot owned by
father/son team Michael and
Alexander Parlamis, that only
opened in 2006, already
popular. It has the Best of
Bergen award under its belt as
well as positive New York
Times and ZAGAT exposure, to
name a few. AXIA’s Tim
Vlahopoulos brings customers
Greece’s finest wines.
18 Piermont Road
Tenafly, NJ 07670
(201) 569-5999
www.axiataverna.com
Entrees: $17-$38
SAMOS
Chef/owner Nicholas
Georgalas is known for the
large portions at this popular
Greektown restaurant with
island décor that has expanded
since 1977.
600 Oldham St.
Baltimore, MD 21224
(410) 675-5292
www.samosrestaurant.com
Entrees: $16-$23
ZORBA’S BAR & GRILL
Located in Greektown, this
casual local favorite is best
known for visible roasted spits,
but it also can serve up a mean
bronzini whole fish. John
Kritikos, who hails from
Karpathos, has had the
restaurant for over two
decades. The emphasis is not
on decor but on home cooking
at this grill. “Best grilled
octopus I’ve ever eaten in
America,” says one Yelp.com
reviewer. Others rave about
the lamb chops.
4710 Eastern Ave.
Baltimore, MD, 21224
(410) 276-4484
Entrees: $15-$25
IT’S GREEK TO ME
Three generations of the
Papavasiliou family are
involved with this institution,
which has reached ten
restaurants. Grandmother Ero
Papavasiliou’s recipes reign at
the restaurants known for their
AXIA’s Olive & Orange
Meatballs
Ingredients:
• 1 lb Ground Pork
• 5 oz Ground Beef
• 1 Red Onion, Grated • 1 Large Tomatoes, Coarse
Grated • 4 oz. Milk
• Salt and Pepper to taste
• 2 oz Kalamata Olives
Pitted & chopped
• Flour with Orange dust,
for dredging
• Plain Bread Crumbs as
needed
Procedure:
Coarsely grate onion &
reserve the juice. Coarsely
grate the tomato & drain.
Combine all ingredients
except bread crumbs &
knead.Add enough bread
crumbs to tighten mixture.
Shape into ½ oz. balls.
Dredge & fry.
(To make orange make
orange dust simply peel
oranges with out pith.
Blanch them in water twice
& then a third time with an
ounce of sugar. Dry them
slowly in a warm oven and
grind in a spice grinder.)
Yemista at It’s Greek to Me in Fort Lee, NJ
honest Greek food. The New
York Times called the food:
“fresh, simple and moderately
priced.”
1611 Palisade Avenue
Fort Lee, NJ 07024
(201) 947-2050 – plus nine
more locations.
www.itsgreektome.com
Entrees: $7-$31
LIMANI SEAFOOD GRILL
Born and bred in the New
Jersey Greek restaurant world,
George Vastardis has opened
his own place – and it’s a hit.
Fresh fish from nearly every
continent is grilled and
lovingly dressed with age-old,
simple ingredients – olive oil,
lemon and oregano. There are
also popular lamb chops and –
MICHIGAN
PEGASUS
Located in the heart of
Greektown, Demetrios (Jim)
Papas’ restaurant has fresh
food, great service, and a
clean-cut interior, which is a
large space broken up into
intimate nooks. There’s now a
popular St. Clair Shores-area
spot too.
558 Monroe St.
Greektown
Detroit, MI 48226
(313) 964-6800
http://pegasustavernas.com
Entrees: $10-$30
Axia in Tenafly, NJ
GREEK CORNER
RESTAURANT
Corner’s Special Gyro and
Souvlaki are among the
popular sandwiches at this spot
established in 1989 in college
town Cambridge. There are
lots of appetizers and tons of
vegetarian entrees, but also a
burger if you so desire at
George and Themis Boretos’
award-winning establishment.
2366 Massachusetts Avenue
Cambridge, MA 02140-1852
(617) 661-5655
www.greekcorner.us
Entrees: $4-$15
MINNESOTA
IKAROS
A Baltimore classic since 1969.
The Kohilas family serves up a
whole lot of real, family style
shishkebabs, Hellenic Surf and
Turf, Guvetsi and Kataifi, to
name a few.
4805 Eastern Ave
Baltimore, MD 21224
(410) 633 – 3750
www.ikarosrestaurant.com
Entrees: $13-$30
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Tel.: (718) 993-2020 • Fax: (718) 993-3732
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Tel.: (718) 886-4140 • Fax: (718) 463-5037
5
crabs. Not only was the New
York Times impressed, but
gave them the Best Over All
distinction in Jersey dining in
2009.
90 Grand Avenue
Englewood, NJ 07631
(201) 567-4700
www.nisirestaurant.com
Entrees: $19-$42
to start things off a poikilia
(sampler) of mezedes
including dips, salad, olives,
beets and more. The house
baklava features pistachios – or
there’s always the Chocolate
Renaissance mini souffle. A
short visit to Open Table
reveals some of the Westfield
spot’s passionate foodie fans.
235 North Ave
Westfield, NJ 07090
(908) 233-0052
www.limaniwestfieldnj.com
Entrees: $18-$39
NIKO’S TRAPEZI
Kota Trapezi – or chicken
stuffed with spinach, feta
cheese and herbs- is one of the
offerings at this relatively new
arrival at Ursula Plaza on the
hopping Long Branch coast.
444 Ocean Blvd North
Long Branch, NJ 07740
(732) 222 4600
www.nikostrapezi.com
Entrees: $10-$27
NISI RESTAURANT
Chef/Partner John Piliouras
brings Greek cuisine to a new
level at this restaurant opened
by Peter and Othon Mourkakos
(of The Plant Shed fame) in
2009. The presentation is neat
and Chef Piliouras revisits
comfort food classics like
Shrimp Saganaki, adding his
own touch. The menu focuses
on what’s fresh and available
with each season, with seafood
options range from whole fish
to seasonal items like soft shell
T h e
Varka in Ramsey, NJ
www.oceanosrestaurant.com
Entrees: $24-$49 (or $75)
STAMNA GREEK TAVERNA
Diner owners Alex and Angela
Nissirios launched this frillfree, hearty taverna. Their
Karpathos roots show in plenty
of fish options, but also in
pasta dish Makarounes.
1045 Broad Street
Varka’s Athenian Oven
Baked Wild Salmon With
Eggplant & Zucchini Briam
(Serves 8)
Ingredients:
• 3 lb Wild Salmon
• 6 oz Extra Virgin Olive Oil
• 3 lemons
• 10 oz White wine
• Sea salt or regular salt
• tsp. Oregano
Briam mixture:
• 3 medium eggplants
• 12 red bliss potatoes
• 2 zucchini
• ½ medium sweet onion
• 10 plum tomatoes
• 3 cloves of garlic
• 4 stalks of fresh dill
• Sea Salt or regular salt
• Fresh ground pepper
Chef George Georgiades
Procedure:
Preheat oven to 375 degrees.
First make the briam by
cutting the eggplants, the
zucchinis, peppers and
tomatoes to half inch cubes.
Place mixture in bowl. Dice
onions and garlic and add to
mixture. Cut potatoes in
quarters pieces and mix all
together with dill, salt,
pepper and 3 oz olive oil.
Bake in the oven for 35-45
minutes until tender and salt
to taste if needed.
Cut salmon into 6 to 7 oz
pieces. Drizzle with 3 olive
oil, white wine, salt, pepper,
oregano and lemon juice of 1
lemon. Cover with foil so
that steam does not comea
out of the baking pan. Bake
for 20-25 minutes, put in the
oven 10 minutes after the
briam.
Cut 1 lemon into wedges for
garnish. For plating place
briam in center plate and
salmon on top. Garnish with
lemon and sprig of dill.
c o m p a n i e s
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Fax: 718-828-3135
Ask for Tommy Metropoulos
Bloomfield, NJ 07003-2845
(973) 338-5151
www.stamnataverna.com
Entrees: $9-$50
VARKA
From Arctic Char to King Crab
Legs and Langoustines, diners
are in for seafood sensations at
this spot launched in 2005 by
Stavros Angelakos. Executive
Chef George Georgiades’
innovations include appetizer
Lobster Gyros, which is served
with cucumber tomato relish
and mint tzatziki.
30 North Spruce Street
Ramsey, NJ 07446
(201) 995-9333
www.varkarestaurant.com
Entrees: $27-$40
VASILI’S TAVERNA
This small, bright spot of
Hellenic cuisine is named after
Vasili Mastrokostas, who hails
from Greece’s Messolongi. He’s
the chef taking care to hit the
mark each time with all the
classic Greek items. “Clean,
good service tasty food and
priced just right,” says one
TNH reader.
365 Queen Anne Road
Teaneck, NJ 07666
(201) 287-1007
www.vasilistaverna.com
Entrees: $15-$29
ZORBA
My Big Fat Lamb Burger is
among the abundant
straightforward, tasty options
at this restaurant owned by
Vassilis and Angela Xilouris.
There are simple, quick meals
with all the trimmings in a
cheerful setting.
223 Berdan Ave
Wayne, NJ 07470
(973) 628-7777
www.zorbagreekeatery.com
Entrees: $5-$20
YANNI’S MEDITERRANEAN
BAR & GRILL
Featuring the Opa! bar, this
upscale, local bests winner
includes a menu focused on
Greek, with some American
options- so you have Saganaki
or Salmoncake, Moussaka or
USDA 16 oz New York Strip...
or Pizza. The owners also have
Nick & Jimmy’s Bar and Grill.
3109 Central Avenue Northeast
Albuquerque, NM 87106
www.yannisandopabar.com
Entrees: $9-$30
NEW YORK (ASTORIA)
AEGEAN COVE
Wood detailing and refined
nautical themes set the tone at
this restaurant. Authentic is
the word at the restaurant that
focuses on getting traditional
dishes right. The tastes of the
Aegean can be found in dishes
from Yemisto (Stuffed)
Calamari on a bed of Santorini
fava to whole fish that are
popular in Greece, such as
Tsipoura and Lavraki. There’s a
twist on comfort food like
Soutzoukakia, for instance,
which are served in a light leek
and tomato sauce over rice.
With top ratings, it’s on the upand-up.
20-01 Steinway St., Astoria,
NY 11105
(718) 274-9800
http://www.aegeancove.com
Entrees: $18-$30
AGNANTI MEZE
Two spots in Astoria (since
2002) and in Brooklyn (since
2006) consistently scores high
in ZAGAT ratings with its
Shrimps Kataifi, Liopittakia
Vasilis’ Taverna in Teaneck, NJ
George Vastardis of Limani Seafood Grill
in Wesfield, NJ
OCEANOS OYSTER BAR &
SEA GRILL
The Fulton Fish Market. That’s
where the Oceanos day begins
– as Executive Chef Peter
Panteleakis accepts only the
finest seafood into his kitchen.
The menu at this restaurant
has many familiar Greek dips,
but also an Oyster Taster. After
that diners can go either “the
sea route” (with options from
whole Lavraki or Red Snapper
through New Zealand Lobster
Tail) or travel “by land” with
dishes like Filet Mignon or
Stuffed Chicken. Ekmek is
among the sweet finishes to
the meal.
2-27 Saddle River Road
Fair Lawn, NJ 07410
(201) 796-0546
NEW MEXICO
from Cyprus and Santorini
Fava and meat/fish entrees.
There is also a whole menu
section devoted to Tastes of
Constantinople. There’s
outdoors dining in the summer.
19-06 Ditmars Boulevard,
Astoria, NY 11105
(718) 545-4554
7802 5th Avenue
Brooklyn, NY 11209
(718) 833-7033
www.agnantimeze.com
Entrees: $12-$35
BAHARI ESTIATORIO
The staff bustles back and forth
between the displays of the
meat/fish ingredients and
visible kitchen in the entry and
two pleasant, high-ceilinged
dining areas in the back. The
Taramosalata is fluffy, the
grilled eggplant
Melitzanosalata is deliciously
smoky and the fried calamari is
tender. The seafood, meat and
traditional Greek cooking
options are endless.
31-14 Broadway
Astoria, NY 11105
(718) 204-8968
www.bahariestiatorio.com
Entrees: $9-$36
LOUKOUMI TAVERNA
Exposed stone and wooden
shutters put you in the taverna
mood for comfort food like
Stuffed Halmoumi with
eggplant and tomatoes and
Corfian Strapatsada eggs.
There are eight different
saganaki choices. And, yes, it’s
authentic enough to have
sauteed Calf Liver.
45-07 Ditmars Blvd.
Astoria, NY 11105
(718) 626-3200
www.restaurantsgreek.com
Entrees: $10-30
Continued on page 6
6
From Tavernas to Haute Cuisine and Everything Delicious In Between
Thursday to Saturday.
1446 Old Northern Boulevard
Roslyn, NY 11576
(516) 625-2600 and
1020 Montauk Highway
Water Mill, NY 11976
(631) 726-6200
www.trata.com
Entrees: $29 – $37
MEZZO MEZZO
Comedy on Wednesday, Salsa
on Friday and Bellydancing on
Saturday –plus lots of
traditional Greek food, with an
emphasis on seafood and lots
of pasta.
3129 Ditmars Blvd
Astoria, NY 11105
(718) 278-0444
www.mezzomezzony.com
Entrees: $14-$24
Trata in Water Mill, NY
grilled whole fish in the
classically-themed indoor
setting, or outdoors summer
tables. Peter Katsichtis opened
it in 2005 with sons Michael
and George
2003 Emmons Ave. in
Sheepshead Bay, NY
(718) 332-6064
Entrees:$18-$60
NEW YORK (BROOKLYN)
TAVERNA KYCLADES
If you don’t mind the inevitable
line, this eatery has the true
feeling of a Greek tavern except the portions of classic
mezedes and salads are much
larger. There’s island-themed
decor and outdoors tables for
warm months.
33-07 Ditmars Boulevard,
Astoria, NY 11105
(718) 545-8666
www.tavernakyclades.com
Entrees: $12-$33
TELLY’S
For the real thing, many
Greeks beehive to this Astoria
tradition co-owned by
charismatic Nana Loiselle and
her daughter Diana. People
flock to the fresh fish,
authentic appetizers and –in
the summer – garden.
28-13 23rd Ave.
Queens, NY 11105
(718) 728-9056
www.tellystaverna.com
Entrees: $12-$30
AVLI THE LITTLE GREEK
TAVERN
The Koukounas family’s food
quality, prices and service have
earned fans. “GYROS
SOUVLAKI” it says outside, and
within there are plenty of those
and other Greek favorites.
38-31 Bell Boulevard, Bayside
(718) 224-7575
Entrees: $6-$21
YIASOU
Specializing in grilled fish – on
display, testifying to their
freshness – this family-run
establishment received top
marks with all the local
publications. Flame-lit
saganaki cheese gets the
culinary experience started for
many, before they dig into
LIMANI RESTAURANT
Oysters, clams, mussels,
octopus, calamari…and of
course fish await– and are
prepared in front of your eyes
at this special occasions
restaurant. Pendelikon marble
and large clay pots fit into the
breezy Grecian décor. In the
summer, there is elegant
outdoors dining. New York
Times reviewer Joanne Starkey
wrote of the new eatery in
2009: “Limani is not only the
best Greek restaurant I have
sampled on the Island; it is the
best seafood restaurant, too.”
1043 Northern Boulevard
Roslyn, NY 11576
(516) 869-8989
http://www.limaniny.com
Entrees: $26-$38
GREEK ISLANDS
Find refuge in the Greek isles
at this spot with many classic
taverna offerings – including
lots of regionally-inspired
dishes and a huge section of
ladera (vegetarian dishes).
The décor includes a lovely
wall painting of a village
street.
253-17 Northern Blvd
Little Neck, NY 11362
(718) 279-5922
www.georgesgreekislands.com
Entrees: $13-$35
TRATA
There will be toasted almonds
by your red and yellow
patzaria (beets) and the option
of tangerine ladolemono sauce
on your kalamarakia
(calamari) at Trata. The Greek
experience is extended to
include imported fish from
Hellas like Red Fagri. Top it all
off with Asia Minor favorite
creamy Kazan Dipi. There are
international DJ nights
Limani Restaurant in Roslyn, NY
ZENON TAVERNA
From the Tahini Dip to the
homemade lunza (smoked
pork loin) and loukaniko
(sausages), a Cypriot touch
distinguishes this popular spot.
Since 1988, Stelios and Dora
Papageorgiou and their family
have made people feel at
home.
34-10 31st Avenue
Astoria, NY 11106
325 West 42 Street, New York, NY 10036
Tel: 212-315.1010 • Fax: 212-315.2410
popular for lunch, business and
intimate dinner events. There
is also a Kellari Taverna in
D.C.( see below) that is
making a mark too.
19 West 44th Street
New York, NY 10036-5900
(212) 221-0144
www.kellari.us
Entrees:$28-$38
GREEK KITCHEN
A casual bistro feel
predominates at this old-style
Manhattan West Side
neighborhood restaurant
opened in 1999. Taste the
large Grilled Prawns or the
Fried Codfish with Skordalia.
Retsina is popular and there’s a
bakery opening soon next
door. Try it at home – the
restaurant also displays and
sells Greek cookbooks.
889 10th Avenue
New York, NY 10019
(212) 581-4300
www.greekkitchennyc.com
Entrees: $13-$25
KEFI
The spot in Manhattan to taste
Chef Michael Psilakis’ culinary
genius has clean, simple lines
and splashes of blue.
Tsoutsoukakia and Macaronia
Spetsofai are among signature
dishes. You don’t need to rob a
bank to eat at the
unpretentious spot whose
options also include Kefi Mac &
Cheese.
505 Columbus Ave.
New York, NY 10024
(212) 873-0200
www.kefirestaurant.com
acclaimed restaurant bathed in
soothing whites. Milos prides
itself on honing in on only the
finest –often organic and/or
heirloom- ingredients for two
decades. Favorites include the
Lavraki and Petropsara Soup
for two and Mediterranean
sardines. A Milos recently
opened in Vegas too.
125 W. 55th St.
New York, NY 10019
(212) 245-7400
http://milos.ca/en/newyork
Entrees: $23-$63
Molyvos in New York, NY
Stamatis in Astoria, NY
http://zenontaverna.com
Entrees $9-$26
KELLARI TAVERNA
Executive Chef Gregory
Zapantis specializes in classic
Greek mezedes and whole fish
at this spot priding itself in the
motto “Enter as Strangers,
Leave as Friends.” Contributing
to this feeling is warm and
attentive service, as well as a
more-than-extensive wine list.
Fresh fish reigns in the elegant,
uncluttered surroundings
marked by wood-beamed
cathedral ceilings. Kellari is
ETHOS
Whole charcoal grilled fish is
the focus of this eatery, which
now has now has two spots in
Manhattan and another in
Great Neck. Often filled to
capacity – full of people, noise
and music – people return for
items like the lamb shank and
smooth sangria.
495 Third Ave.
New York, NY 10016
(212) 252-1971
http://ethosrestaurants.com
Entrees: $16-$26
NEW YORK (LONG ISLAND)
Yorkers swear they can close
their eyes and the lamb, fish
and mezedes bring them home
to Greece.
29-09 23rd Avenue
Astoria NY 11105
(718) 932-8596
Entrees: $13-$36
Entrees: $10-$18
MILOS ESTIATORIO
Choose your fish – ala Greecefrom the display at this
MOLYVOS
This Livanos Restaurant Group
restaurant made a splash when
it opened in 1997. Since then
it’s proven a favorite for
elegant Greek dining with a
difference, all set in an
attractive warm wood space.
Chef Jim Botsacos is among
the stars of Greek food in the
U.S. Molyvos boasts “the best
baklava in New York” but also
a menu that includes new
twists on classic Greek
Kefi in New York, NY
STAMATIS
The clamor and clatter of
happy customers marks this
traditional Astoria favorite
with good simple food in a
frill-free setting. Many New
AVRA ESTIATORIO
The villa motif is carried
through each successive space
of this upscale Manhattan
eatery. This villa is set near the
sea, no doubt, as there’s a raw
bar, fish (including imported
Mediterranean favorites like
Tsipoura and Barbounia) and
lots of sea appetizers.
141East 48th Street
New York, NY 10017
(212) 759-8550
www.avrany.com
Entrees: $24-$30
Greek Kitchen in New York, NY
NEW YORK (MANHATTAN)
897 Mountain Avenue, Mountainside, NJ 07092
Tel.: (908) 232- 9158 • Fax (908) 232-1164
www.thebakezone.com/products/wedding-cakes
www.dafnitaverna.com
A dining experience
reminiscent of a small village in Greece
SERVING AUTHENTIC GREEK CUISINE
Using the freshest and purest ingredients
Open every day for Lunch and Dinner
The god Apollo’s first love was the nymph Dafni. As he pursued her,
she called upon the gods to help her escape him and was immediately
We are a neighborhood bakery
where everything
is made fresh on our premises
With a large selection of cakes for all occassions
we are serving
Restaurants, Diners, Coffee Shops and Delis
with Muffins and all kinds
of Breakfast Items.
transformed into a laurel tree. Still in love with her, Apollo vowed to
always wear a crown of laurel. As the originator of the Pythian games,
and as the god of poetry, he swore to crown all victors, heroes and poets
with wreaths woven of laurel leaves.
The leaf of the laurel tree is also known as the bay leaf (dafni, in Greek).
It is an essential ingredient in many cuisines, especially those of the
Mediterranean. Used either fresh of dried, the leaves impart a subtle but
distinctive flavor and fragrance to food.
On behalf of Dafni
we welcome you and wish you
Καλή Ορεξη!
Ask for Yanni Diamantis
and Andreas Greberis
Tuesday - Saturday 6 a.m. - 6 p.m.
Sunday 7 a.m..- 1 p.m.
CLOSED ON MONDAY
favorites and lots of Greek
wine choices. Entrees include
grilled fish, Yemista (stuffed
vegetables) and Ravioli
Kapelakia – a pasta stuffed
with eggplant, lamb and herbs,
with yogurt sauce. Aglaia’s
Moussaka is a tribute to Greek
chef Aglaia Kremezi.
871 Seventh Avenue
New York, NY 10019
(212) 582-7500
www.molyvos.com
Entrees: $22-$32
PERIYALI
This New Classic Greek
Cooking restaurant with a
white, airy decor, ushered in a
new, higher era for Greek food
and wine in the U.S. when
Nicola Kotsoni and Steve Tzolis
opened it in Greenwich Village
in 1987. As New York
Magazine puts it: “This is the
restaurant that first made
diners aware that there was
more to Greek food than a
hunk of lamb on a vertical
spit.” The menu, which
famously revisited classic
recipes and added the Periyali
touch, includes starters like
Smoked Trout in Dill and
Sauteed Chicken Liver with
Lentils. The Grilled Octopus is
a perennial favorite. Pick from
entrees like Grilled Lamb
Chops with Rosemary and end
with an inventive something
sweet. Greek wine selections
are extensive.
35 West 20th Street
New York, NY 10011
(212) 463-7890
www.periyali.com
Entrees $18-$29
PYLOS RESTAURANT
The clay pots lining the ceiling
of Christos Valtzoglou’s
critically-acclaimed
establishment are its
trademark, but the food keeps
guests looking at their plates.
Cooking author Diane Kochilas
was the consulting chef at the
spot noted for innovations like
artichoke moussaka.
128 E. Seventh St.
(bet. Ave. A & 1st Ave.)
Manhattan, NY 10009
(212) 473-0220
www.pylosrestaurant.com
Entrees: $19-$27
THALASSA RESTAURANT
Sail into the Mediterranean,
within a historic Manhattan
building. One of the signature
starters is Maine Diver Scallops
wrapped in kataifi filo. There is
meat, but, true to its name,
Thalassa focuses on fish
imported from the
Mediterranean to Hawaii.
There’s also a 40-foot long
wine room leading to a wine
and cheese cave whose
selections have been awarded
by Wine Spectator, Wine
Enthusiast and Sante. Forbes is
among those who has given
the restaurant with Ralpheal
Abrahante as the Executive
Chef top marks.
179 Franklin Street
New York, NY 10013
(212) 941-7661.
http://www.thalassanyc.com
Entrees: $25-$46
NEW YORK (STATE)
ATHOS RESTAURANT
The best and only Greek eats in
the New York capital. Chef
Harry of Manhattan restaurant
Ithaka fame offers classic
recipes Rabbit Stifado (stew)
and Veal Corfu. There is also
marinated char-grilled quail.
“So good, in fact, you'll want to
shout "opa!"” wrote the Sunday
Gazette.
Continued on page 10
7
www.diodeka.com
Periyali in New York, NY
Michelin Star restaurant for 2011
“At Dio Deka the refined and technically precise
Greek and Mediterranean dishes
are elevated to stellar levels.”
anonymously by the Michelin inspector
8
9
10
From Tavernas to Haute Cuisine
1814 Western Avenue
Albany, NY 12203
(518) 608.6400
http://athosrestaurant.com
Entrees: $16-$28
ELIA TAVERNA
The New York Times raved of
this 1.5-year-old arrival:
“There is a graciousness to Elia
Taverna that is missing all too
often in restaurants today.” The
options range from gyro
sandwiches to Moussaka-type
fare and grilled meat or fish.
There are also Greek style
round fries and Haloumi
Cheese, which gives away the
Chef/Co-owner Michalakis
Sarris’ Cypriot origins.
502 New Rochelle Road,
Bronxville, NY 10708
(914) ONE-GYRO.
http://eliataverna.com
Entrees: $7-$28
OREGON
Yorkville, NY 13495-1102
(315) 736-4074
http://symeons.com
Entrees: $10-$16
NORTH CAROLINA
NIKO’S TAVERNA
At this casual spot you can
have anything from a chicken
or lamb gyro to classic Greek
casseroles or hearty fish. The
2005 establishment looks like a
countryside, family-run
taverna in Greece, right down
to its green patio. It’s run by
the Kringas family.
287 Central Avenue
White Plains, NY 10606
Elia Taverna in Bronxville, NY
(914) 686-6456
www.nikostaverna.com
Entrees: $16-$30
SYMEON’S
Psari sto Filo (Haddock
wrapped in Filo Dough) and
Arakas (green peas in tomato
sauce) – plus a host of lunch
and meat/fish entrees are
available at this spot recently
voted WKTV Favorite
Restaurant in Central New
York. In 1973, Symeon
Tsoupelis and his late wife
Ann, started it in a much
smaller location.
4941 Commercial Drive
GREEK ISLES
Ancient Greek decor, check.
Chef from Crete, check. Home
cooking, check. This is where
you’ll find the real Greek stuff
in Charlotte.
200 E. Bland St.
Charlotte, NC 28203 Southend
(704) 444-9000
www.greekislesrestaurant.com
Entrees: $12-$25
ALEXIS
Having won the hearts of
Portland foodies, Alexis
celebrated its 30 year
landmark earlier this year.
Calamari, octapus and shrimp
are the only things that are
“fishy” on a menu focused on
classic mezedes and hearty
casseroles and meat. One
innovation: Turkey Souvlaki.
There is also homemade breadto-go. Gerry Tsirimiagos is the
owner.
215 West Burnside St.
Portland, Oregon 97209
(503) 224-8577
Continued on page 12
770 Port Washington Boulevard
Port Washington, NY 11050
516-767-9050 | Fax 516-767-4572
190 Glen Cove Avenue
Glen Cove, NY 11542
516-609-0303 | Fax 516-801-6029
NEW STORE
90 Horace Harding Boulevard
Great Neck, NY 11020
516-482-6827 | Fax 516-829-1456
www.northshorefarms.com
11
12
www.alexisfoods.com
Entrees: $16-$22
From Tavernas to Haute Cuisine
SOUTH CAROLINA
YIAYIA’S ‘AT NIGHT’
Recipes handed down from
generations – including
homemade desserts – mark this
South Carolina eatery that has
expanded from a daytime deli.
Theia Elaine’s Pastichio is
among favorites.
115 Pelham Road, Suite #20,
Greenville, SC 29615
(864) 233-0492
Entrees: $12-$20
TEXAS
GREEK ISLES GRILLE
AND TAVERNA
Since 1994 Gus Kostas has
offered a taste of Greece in
Texas. “Wonderful food and
KELLARI TAVERNA
This New York phenomenon
that emphasizes an extensive
wine list and the best imported
grilled whole fish opened in DC
with the same name in late
2009 – and has already become
MOURAYO
Greek yacht-meets bistro in
this critically-acclaimed
restaurant that opened in
2004. The moussaka includes
duck stock reduction and the
lamb chops are wrapped in
WASHINGTON, D.C.
Kanella in Philadelphia, PA
good prices,” wrote one TNH
reader of this spot.
Ruisseau Village
3309 N. Central Expressway
Plano, TX 75023
(972) 423-7778
www.greekislesgrille.com
Entrees: $9-$14
KOSTA’S RESTAURANT
Dimitri Ioannides is the owner
of this 24-year-old, laid-back
restaurant that has Plano and
Dallas raving about the gyros,
enflamed saganaki and stuffed
grape leaves, with three
locations.
1050 West Park Boulevard,
Plano,TX 75075
(972) 424-6320
www.kostascafe.com
Entrees: $10-$29
NIKO NIKO’S
Best Lamb Chops, Best Chicken
Soup for the Soul, Best French
Fries...not to mention lots of
Kitchen Cleanliness blue
ribbons distinguish this
converted gas station launched
by former nightclub singer
Eleni Fetokakis. Her son,
Dimitrios Fetokakis, continues
the family tradition. They
sponsore the annual World
Gyro-Eating Championship.
2520 Montrose
Houston, Texas 77006
(713) 528-GYRO
www.nikonikos.com
Entrees: $8-$19
OLYMPIA: THE GRILL
AT PIER 21
A lovely dockside location
marks this offshoot of the
Kriticos family’s traditional
Greek Olympia restaurant. The
Houston Chronicle lauds the
new restaurant’s “familiar
Greek fare in a serenely
sophisticated setting.”
Pier 21 and Harborside Drive
Galveston, Texas 77550
(409) 765-0021
www.olympiapier21.com
Entrees: $10-$35
YIAYIA MARY’S
Shrimp Mykonos and Pastitsio
are among the choices at the
first Greek restaurant within
Houston restaurateurs Chris
and Harris Pappas’ restaurant
empire, with all the classics.
4747 San Felipe
Houston, TX 77056
(713) 840-8665
http://yiayiamarys.com
Entrees: $8-$27
ZIZIKI’S
Named after dip tzatziki, Mary
and Costa Arabatzis’ Dallas
restaurant first opened in
1994. Its three locations have
received recognition from
Wine Spectator and the Dallas
Observer alike. The spaces are
streamlined and elegant, like
the menu, which runs from a
Greek Cheeseburger to the
Greek Gods’ Platter.
4514 Travis St. #122
Dallas, Texas, 75205
(214) 521-2233
www.zizikis.com
Entrees: $15-$29
UTAH
ARISTO’S
Opened by New York-raised
Aristo Boutsikakis six years
ago, when he was 21, this
restaurant has proven a success
in merging Cretan and
Southern elegant dining. Proud
parents, George and Ekaterini,
are involved in the kitchen and
there is an Aristo’s product
line.
244 South 1300 East
Kellari Taverna in Washington DC
KANELLA
Limassol-born Chef/Co-owner
Konstantinos Pitsillides opened
this Cypriot Restaurant in
2008. Rustic, authentic food –
with plenty of organic meatincludes the likes of Cyprus
Tortelloni (stuffed with
haloumi), Pouleriko (brickcooked baby chicken) and a
pork kebab flavored with
saffron. The Philadelphia
Inquirer said of the chef: “He is
especially masterful at
redeeming the nearly lost art
of the braise and the stew.”
Esquire magazine chose it as
One of the 59 Best Breakfast
Places in America, 2009.
1001 Spruce St.
Philadelphia, PA 19107
(215) 922-1773
www.kanellarestaurant.com
Entrees: $18-$28
CAVA
From the Lollipop Chicken to
the Roasted Beet Tartare,
everything is served mezze
style. Owners Ted Xenohristos,
Ike Grigoropoulos, and Dimitri
Moshovitis were named
Washingtonian Magazine’s
Restaurateurs of the year in
2010 after opening their
second Cava (the first was in
MD in 2006). There’s a dips
and sauces line and a third
Cava coming soon.
527 8th St SE
Washington, DC 20003
(202) 543-9090
www.cavamezze.com
Entrees: $6-$17 (mezedes)
calls the shots, in a cuisine with
strong Hellenic highlights, and
both global and local
inspiration. The only option
(there are no menus) at this
spot opened in 2004 is a multicourse dinner that many
consider the best in town. On a
recent visit, the Washingtonian,
which has called Monis one of
the most influential DC men,
raved about Komi’s sea urchin
with mustard butter, suckling
pig (with tzatziki on the side)
and mascarpone-stuffed dates.
Bon Appetite loved the
spaghetti with crab and sea
urchin. There are only 38
diners at a time in the dimly-lit
townhouse. Dinner takes 2.5
hours. Attire is casual.
1509 17th Street
Washington DC 20036
(202) 332-9200
http://komirestaurant.com
Entrees: $125 for multi-course
dinner.
Salt Lake City, UT 84102
(801) 581-0888
www.aristosrestaurant.com
Entrees: $11-$25
PENNSYLVANIA
ESTIA RESTAURANT
A new arrival opened by Pete
Pashalis, Nick Pashalis and
John Lois, offers the true taste
of Greece through whole
grilled fish, some of it, flown
from Greece. The ambiance is
that of a Greek island home,
complete with stucco walls,
limestone floors, a blue ceiling
and even a living olive tree.
Interesting dishes include the
Kavouri Kefteda, a jumbo lump
crabcake, served over lentils
and marinated giant beans.
1405-07 Locust St.,
Philadelphia, PA 19102
(215) 735-7700
www.estiarestaurant.com
Entrees: $20-$44
one of the city’s top
destinations. Diners have plenty
of elbow room in the elegant,
comfortably-lit space with red
oak floors as they enjoy grilled
sardines and grilled lamb chops
with oregano alike. There’s also
a popular bar area and private
Wine Room for those keen on
exploring 350 wines.
1700 K Street NW
Washington DC 20006
(202) 535-5274
www.kellaridc.com
Entrees: $25-$45
KOMI
Chef/Owner Johnny Monis, 31,
country filo dough.
1732 Connecticut Ave NW
(202)-667-2100
http://mourayous.com
Entrees: $19-$25
PARTHENON
DC folk swear this is the best
Greek food you can get,
Stateside. True to its name, the
Parthenon imagery abounds –
but so does the flavor, from the
trout stuffed with spinach and
feta cheese to grilled filet
mignon with oregano.
5510 Connecticut Ave NW
(202) 966-7600
www.parthenonrestaurant.com
Entrees: $13-$27
ZORBA’S CAFE
The affordable, tasty food and
cheerful/festive atmosphere
fueled by “lots of cheap retsina
and dolmades” is what one
distinguished former D.C.
foodie says she misses. A
fixture since 1984.
1612 20th St NW
(202) 387-8555
http://zorbascafe.com
Entrees: $11-$15
WASHINGTON
COSTAS OPA GREEK
RESTAURANT
An old-style Greek restaurant,
complete with belly-dancing on
Friday and Saturday.
3400 Fremont Ave N
Seattle, Washington 98103
(206) 633-4141
www.kostasopa.com
Entrees: $11-$20
CONTINENTAL
This family spot owned and
run by George and Eleni Lagos
features all the basics,
including American options.
It’s a favorite with locals.
4549 University Way NE
Seattle, WA 98105
(206) 632 4700
Entrees: $10-$18
PLAKA ESTIATORIO
Athens meets Seattle at this
relatively new, family-operated
restaurant popular with TNH
readers. Its wooden floors and
old-Athens pictures on walls
set the tone. The Seattle Times
said the Tziotis family eatery
“exudes casual Mediterranean
warmth.”
5407 20th Ave NW
Seattle, WA 98107
(206) 829-8934
www.plakaballard.com
Entrees: $13-$35
VIOS
Catering to kids too, Thomas
Soukakis’ Vios has two
locations (including one in a
bookstore); both have kids’ fun
sections. Diners can sit at big
pine tables or take home their
Mussels (steamed in white
wine), Orzo salad (with
Kalamata olives) and other
healthy options.
6504 20th Ave. N.E.
Seattle, WA 98115
(206) 525-5701
www.vioscafe.com
Entrees: $12-$17
VASILI’S TAVERNA
Family owned
Εxceptional authentic home-style
Greek cooking
from Chef Vasili Mastrokostas
Outdoor patio seeting
365 Queen Anne Road, Teaneck, NJ 07666
Tel.: (201) 287-1007
www.vasilistaverna.com
Our specialties include home-made favorites:
Fresh Seafood • Grilled Lamb & Pork • Mousaka • Pastitsio • Greek platters • Salads
and Desserts. Also classic Greek Specialties: Spinach Pie • Eggplant • Cold and
Hot appetizers • Feta Cheese • Taramosalata • Tzatziki • Dolmades • Skordalia •Kalamarakia • Xtapodi • Keftedes • Saganaki • Kolokithia
Chicken Egg Lemon Soup, Giouvetsi & Ravani
make the list of the
"The standout Restaurant Dishes of the Year" Bergen Record
"At the Crest of Greek wave" The New York Times
Open Monday-Saturday 11:30 a.m. - 10 p.m.
Free Delivery 11:30 a.m. - 3 p.m.
Free parking • On Sundays Private parties 40-45 people
36-25 35th Street, L.I.C., N.Y. 11106
Tel.: (718) 392-6632 • Fax: (718) 392-8508
SIMPLY THE BEST
IN THE FOOD SERVICE INDUSTRY
www.elmstreetdiner.com
Elm Street
DINER
Established 1987
Catering for All Occasions
13
Psilakis brings the M.P. touch to L.I.
By Angelike Contis
TNH Staff Writer
“I don’t know if the American
people are ready to know that
tzatziki is a cucumber yogurt
sauce. But were people ready
30 years ago to know that
Parmigiano-Reggiano was a
cheese or Chicken Parmigiana
was breaded chicken with
cheese on it?”
Chef/Restaurateur Michael
Psilakis wants to bring Greek
food into the mainstream American culinary lexicon. And he’s
about to launch a new restaurant called MP Taverna in Long
Island to do it. He explains:
“What we’ve presented to the
American people as Greek food
is five things. I think it’s time to
go beyond those five things and
say that there’s a beauty in what
we are doing.”
As he speaks to TNH, the carpenters are busy and there’s a
sign for interviews outside MP
Taverna, located on a cute central street in Roslyn, Long Island, not far from where Psilakis
grew up. As Psilakis sees it, he
accomplished his haute cuisine
goals for Greek food in Manhattan (notably at Dona and acclaimed Greek Anthos – both
Kefi in New York City, NY
closed). But he is no longer is
out to prove haute Greek’s value
or that he can make a Bakaliaro
with Scordalia that is a soup or
a Magiritsa that is a salad.
Instead, he says: “I hope MP
Taverna will show the American
people that Greek food should
be one of the choices that
they’re thinking about (for the
question) ‘What should I eat
tonight?’”
His Kefi, in Manhattan, took
a step in that direction, he says.
MP Taverna will go further. (Psilakis also opened seafood joint
Fish Tag a few months ago, with
so-so reviews.)
Since losing his father, Psilakis says, everything changed.
He realized that food was about
the memories it created. “I realized that all of the memories
that I had with my father were
surrounded by food somehow...
fishing, hunting, roasting lamb
on a spit.” He wants customers
at MP Taverna to build their
own memories around his Sunday evening Roasted Lamb with
Potatoes “just like my mother or
grandmother would make,
nothing crazy.”
It’s a “process of education,”
he says, indicating that life is
short and he’s living a dream of
giving through cooking. He’s out
to “showcase the flavors of
Greece and try to introduce sort
of the soul of Greece, without
making specifically traditional
things.” The specials are, he says,
more “ethnic Greek.” The décor
avoids blue and white or the rustic look, going for a bistro setting.
One important distinction
here is that Psilakis isn’t out to
replicate Greek cuisine from
Greece. He’s out to bring Greek
American cuisine to its prominence. The philosophical chef is
very conscious of what it means
to grow up in dual worlds, comparing immigrants’ frozen-intime photograph of Greece with
a reality that changed.
That world was populated
with women who taught him
the joy and vital importance of
giving through their cooking:
“They all sort of sat last at the
dinner table, they sat closest to
the kitchen, they also didn’t eat
much at the dinner table themselves.”
“For me this is a test,” the
chef says of how well MP Tav-
erna – with its emphasis on seasonality, and Psilakis’ winning
touch (including even orzo and
heilopites) might do nationwide and if “you can open one
of these in Kansas.” Could the
taverna’s orange and black logo
spread? Perhaps. Psilakis admits
he has a “very systematic
process” for hitting his goals.
A sneak peek at MP Taverna’s
one-page menu reveals the lean
approach Psilakis spoke of.
There are Meatballs and Mac &
Four Cheese mezedes. There’s
nothing called a Greek Salad,
but instead, inventive concoctions including feta, pomegranates and Manouri cheese
amongst them. The Entrees are
almost monosyllabic, with basics like braised lamb, roasted
chicken and simple grills. Oh
yeah, the menu also advertises
Whole Animal, explaining this
is a Greek tradition. Not a surprise from the man who recently
published the book “How to
Roast a Lamb”. As promised, the
plat du jour section is traditional, with Greek titles.
And while you can’t order
Tzatziki (yet), there is Cucumber & Yogurt Spread on the side.
Site: www.mptaverna.com
Periyali – or for that matter, any
restaurant vital and appealing
all those years- Tzolis says it’s
only possible “if you believe in
quality, quality of food, service
and atmosphere.”
[email protected]
Periyali: The Enduring Quality of the Authentic
By Angelike Contis
TNH Staff Writer
“There was no other Greek
restaurant around doing what
we were doing,” says Steve Tzolis of Manhattan’s legendary
Periyali, which he and partner
Nicola Kotsoni launched in
Greenwich Village in 1987. Its
success he says, 26 years later,
has to do with tapping into the
culinary wisdom and knowledge
of an important group of Greek
culinary experts.
He explains: “I believe the
best chefs are our mothers and
grandmothers.”
When Periyali was established, Tzolis and Kotsoni had
already brought Tuscan cuisine
to a new prominence with Il
Cantinori (1983) and, before
that, highlighted true FrenchMoroccan cuisine at La Gauloise
(1978).
To tap into the best of Greek
cuisine, the invaluable insights
of many women from throughout Greece as well as early consulting chefs Irene and Victor
Gouras (of Patmian House
fame) were vital.
Tzolis explains that he found
women with important knowledge in villages, cities and islands all over Greece – and
brought them to New York to
demonstrate their techniques
and share their kitchen arts.
“I brought many of them
here from Greece for a few
weeks, a month,” the 40-yearveteran of the restaurant world
says. This method of tapping
into authenticity and into the
best flavors continues to be essential.
“I still do it today,” Tzolis
adds. Periyali’s recipes – assembled in the now-classic Periyali
Cookbook- became along the
way a treasure chest or Noah’s
Arc of Greek cuisine.
Other chefs – notably Charlie Palmer and Charles Bowman
- were involved in refining menu
items based on the home cooking of dishes from fava to lamb
and chicken - and especially
seafood.
Greek food was taken to a
new level at Periyali, inspiring
a new wave of restaurants
(many of which are on our list).
Chefs including Michael Psilakis
of Kefi and the new MP Taverna
say they’ve been inspired by
Tzolis’ restaurant work.
But for some time - 15 years,
according to Tzolis - Periyali was
the only one out there of its
kind, upscale and authentic. Today Tzolis and Kotsoni still also
also run Il Cantinori, as well as
café/bar/restaurant Bar 6 and
Periyali spinoff, Persephone,
which answered a demand, says
Tzolis for Periyali-type items on
the Upper East Side.
His other restaurants have
included launching Aureole,
which offers Progressive American cuisine.
“There were five restaurants
and five different country’s cuisine,” Tzolis adds, looking back.
The restaurateur/real estate
developer says that when he
(who was, incidentally, an former Olympic Cyclist) left Thebes
in 1967 and arrived in the U.S.,
he was “an immigrant like so
many others.”
He explains: “I was looking
for a job. I didn’t know the language. I didn’t have anything. I
went and washed dishes,
cleaned floors, did everything.”
From 1967-70 he worked for
the Greek Mission to the United
Nations.
Then, he opened a coffee
shop. The rest is history.
When it comes to keeping
Periyali’s Almond-Fig Cake
Yield: 16 Servings
Figs, which were nearly as important to the
ancients as olives, have been growing around
the Mediterranean for millennia. The best way
to eat figs, of course, and the way the Greeks
prefer them, is freshly pulled from the tree, still
warm from the sun, soft and sweet. In the winter, figs that have been dried on a screen in the
sun are eaten out of hand and are nearly as
popular as fresh, often finding their way into
desserts and other confections, such as this
wholesome, rich-tasting cake that also calls for
olive oil instead of butter or other shortening.
• 10 dried figs
• 2 ½ cups plus 2 tablespoons all-purpose flour
• ½ cup blanched almonds, ground
• 1 ½ teaspoons baking power
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 2 eggs
• ½ cup regular (not extra-virgin) olive oil
• 1 cups plus 1 tablespoon sugar
• ½ cup orange juice
• Grated peel of 1 orange
• 1/3 cup sliced natural or blanched almonds,
for garnish
Preheat the oven to 350 degrees F. Grease
an 8-inch tube pan with olive oil and set aside.
Remove the stems and cut he figs into eighths.
In a small bowl, toss the fig pieces with 2 tablespoons of the flour and set aside.
In a medium-size bowl, mix the remaining 2
½ cups flour, the almonds, baking powder, cinnamon, and salt with a whisk until well
blended; set aside.
In the large bowl of an electric mixer, beat
the eggs with the olive oil and 1 cups of the
sugar until thick and creamy. Alternately add
the flour mixture and the orange juice, beating
until well blended after each addition. By hand,
stir in the orange peel and figs until evenly distributed throughout the batter.
Turn the batter into the prepared pan and
sprinkle with the sliced almonds and the remaining tablespoon of sugar. Bake for 55 minutes to 1 hour, or until the top is lightly browned
and a wooden pick inserted in the center comes
out clean.
Cool completely on a wire rack before turning out of the pan.
From The Periyali Cookbook: New Classic
Greek Cooking by Holly Garrison with Nicola
Kotsoni and Steve Tzolis, Villard Books, New
York, 1992.
A passion for great food and authentic Greek cuisine
It’s Greek to Me is among the top Greek restaurants in N.J.
Family recipes are featured in a cozy and vibrant atmosphere
that will surely satisfy your desire to eat authentic Greek
cuisine, as if you’re dining on a Greek island.
Clifton
852 State Route 3,
West Clifton, NJ 07012
Tel:(973) 594-1777
Jersey City
194 Newark Ave.,
Jersey City, NJ 07302
Tel:( 201) 222-0844
Englewood
36 East Palisade Avenue,
Englewood, NJ 07631
Tel:( 201) 568-0440
Long Branch
Pier Village
44 Centennial Drive,
Long Branch, NJ 07740,
Tel: (732) 571-0222
Fort Lee
1611 Palisade Avenue,
Fort Lee. NJ 07024
Tel :(201) 947-2050
2 Center Plaza, Boston, MA 02108-1909 • Tel. / Fax:: 617-227-0101
email: [email protected] • www.zoboston.com
Hoboken
538 Washington Street,
Hoboken, NJ 07030
Tel: ( 201) 216-1888
Holmdel
2128 State Route 35,
South Holmdel, NJ 07733
Tel: ( 732) 275-0036
Our menu choices are ALWAYS FRESH and augmented daily with offerings that are driven
by produce seasonality and the inspirations of founder/chef Andy.
At ZO you will find Gyros & Pitas, Soups, Sandwiches, Salads
and much more. Try out our Delicious Lentil Soup, a hearty and healthy treat for all.
We are open Monday - Friday 11 a.m. – 3 p.m. for lunch
We at ZO ensure your food is always fresh because our team creates each meal to order.
Ridgewood
21 East Ridgewood Avenue,
Ridgewood, NJ 07450
Tel: ( 201) 612-2600
Westwood
487 Broadway,
Westwood, NJ 07675
Tel: (201) 722-3511
Cliffside
352 Anderson Ave.,
Cliffside, NJ 07010
Tel.: (201) 945-5447
14
Kellari’s Politically-Correct in D.C.
Kellari Executive Chef and
Partner Gregory Zapantis, 48,
knows his fish and he knows his
restaurants. He was born and
raised into a Kefalonia island
fishermen family, and starting
in the 1980s, worked his way
up to being an opening chef at
Manhattan Greek reference
points like Milos, Trata and Thalassa.
In 2009, after success with
Kellari in New York, the Kellari
Group partner oversaw the
opening of a Kellari in D.C. too.
The menu is “90% the same,”
he says, but points out that the
new spot benefits from a
plethora of small and organic
farmers in Virginia and Maryland – and, in some cases, local
fishermen. As in New York, the
clientele tends to be educated
and mature, but in D.C. it’s a
political crowd, with senators
and lobbyists filling tables.
Many been to Greece and love
whole Barbounia fish.
Zapanti, who’s passionate
about fish sustainability, says the
Mediterranean Diet is a great
boost for Greek restaurants. He’s
spoken on the topic at a huge
recent Culinary Institute of
American conference on the
topic in California. But all this
hasn’t changed what he does in
the kitchen; he’s always worked
on those diet principles.
In the end, health and taste
is more important than labels.
The chef, for one, doesn’t fuss
about whether or not Kellari
should be called a Greek restaurant. Zapantis asks: “How can
you put borders on food?” The
flavors at Kellari, he says, are
“Greek,” but not necessarily the
procedures. He explains: “There
is no way that we had the equipment or the know-how back
home.” Zapantis knows that in
Greece too, the cuisine isn’t static, as many chefs there have acquired formal training in recent
years.
Gourmet ‘Cove’
in Astoria
Happy Sardines in Jersey
“There’s nothing like us
around
here,”
notes
Chef/Owner George Vastardis
of Limani, which opened in
Westfield, New Jersey, in December 2007.
You’re mistaken if you come
to Limani looking for just pastitsio and moussaka, he explains.
Instead there’s fish from
around the world, from Greece
to Senegal. Dining at popular
Limani can be a geography les-
son – as Vastardis not only
obliges customers’ concerns
about the origin of their
seafood, but also provides very
specific details about not just
the country, but the bay or gulf.
“It keeps you on your toes,” he
adds.
He excels in grilled whole
fish with the age-old topping of
olive oil (Fantis’ from Kalamata), lemon and oregano.
“What could be more simple
Limani’s Pistachio Crusted Cod
(Serves 4)
• Four 8oz. fillet of Fresh Cod
• 1/2 cup of chopped unsalted raw
shelled pistachios
• Two whole tomatoes
• 1 large onion chopped for saute
• 1/2cup black raisins
• 16 oz. Tomato Juice
• 4oz unsalted butter
• 3 oz white wine
than that?” he asks.
Limani is formal enough to
have linen napkins but casual
enough to skip tablecloths – and
the crowds love it. “Reception
has been very, very good,” Vastardis explains. “We’re one of
the few that take reservations
in town and we’re booked solid
every weekend.” There’s only
room for 90 people. He jokes:
“We cram them like sardines.
It’s loud, noisy and tight and
• 1/2 tsp minced garlic
• 12 Spears of fresh Asparagus; blanched
then saute in garlic and oil.
• Four 4oz scoops of Homemade Mashed
Potato for plate presentation.
1.Prepare tomato broth by sauteing
minced garlic with butter lightly browned,
add wine, reduce by half and add tomato
juice to simmer for 10minutes.
2. Prepare paste to go on top of cod so
the crushed pistachios stick, by sauteing
the tomatoes and onion until soft and
they keep coming back.”
There are also some weekly
wine tastings – and on their day
off, Monday, the restaurant often participates in philanthropic
benefits.
Vastardis entered the business at 11, working in the family
diner business (including the
Red Oak diner in East
Brunswick). His brother, Jimmy,
owns the Blue Water Seafood
Company in East Brunswick.
putting in a blender with raisins to make
the paste.
3. Pan sear the cod 2 minutes on each
side then add paste and pistachios and
tomato broth and finish in oven for 10
more minutes at 400 F.
4. Saute blanched asparagus and put
on side warm.
5. Assemble 4 plates with one scoop of
mashed potato, with a spatula put cod on
top, pour tomato broth around mashed
potato, finally arrange 3 asparagus on top
of each cod.
shires in 2002/2003.
His father hailed from Drama
and his mother, from Constantinople, growing up in Thessaloniki. Some of Peter Neofytides’
best memories were observing
his father cooking. “My father
was an amazing chef. He loved
to cook and probably spent most
of his free time cooking and
talking with friends. I’d hear
him talking on the phone with
them: ‘Try this, try a little of
this.’” There would be gatherings at their house in the Berkshires where his father’s friends
– all excellent cooks - would
compete about who could find
the most exciting fish. Over 150
people would attend Greek
Easter meals.
He grew up watching his
mother and grandmother in the
kitchen too. At Aegean Cove, his
mother, Roula Neotytides’ excellent palette has helped fine tune
many dishes.
Aegean Cove’s sweets include – perhaps in a tribute to
the family’s Asia Minor rootsConstantinople-style baklava.
There’s also an amazing flourless and butterless Karidopita.
Aegean Cove is already one
of ZAGAT’s top New York Greek
restaurants, with lots of positive
press. It’s also becoming a spot
for special events, whether for
politician Carolyn Maloney or
the Smithsonian. Astoria’s own
cove of Greek cuisine also
hosted a charity fundraiser that
raised $30,000 for children’s
autism organization the Ron
Geschner Foundation.
“We tried to bring a Manhattan style restaurant into Queens,
with Queens prices,” notes Peter
Neofytides of Aegean Cove, a
restaurant he launched with his
late father George Neofytides
and Kostas Blafas three years
ago.
“There’s a lot of great restaurants in Astoria, I have my favorite foods, but no one’s
brought a gourmet touch,”
added Neofytides. “We wanted
to bring something more refined.”
Renowned chef Christos
Christou was involved in designing a menu that has fast made a
name for Greek food made from
the best possible sources whether it’s the top tomato supplier, Lucky’s Tomatoes, naturally-raised meats from Neofytides’ farm in the Berkshires,
or carefully selected imported
fish. Popular menu items include the Greek salad, Lamb
Giovetsi (braised for 4-5 hours),
grilled octopus and baked feta
served with eggplant puree.
As for the olive oil, says Neofytides, it’s from Crete with .02
acidity. He adds: “It doesn’t get
much better than that.” In a
courtesy to clients, all the fish
prices are listed, “because it
doesn’t go up and down as
much as people think,” says
Aegean Cove’s co-owner.
Neofytides, who is President
of demolition/construction business Mac Hudson Group, says a
passion for food runs in the family, which also opened Aegean
Breeze in Massachusetts’ Berk-
YIASOU ESTIATORIO
FINE GREEK CUISINE
2003 Emmons Avenue, Brooklyn, NY 11235
Tel.: (718) 332-6064
C L A S S I C PAT I S S E R I E
Since 1972
7805 5th Avenue • Brooklyn, NY 11209 • www.bayridgebakery.com
At Sheepshead Bay, enjoy your lunch or dinner
with views of the water and fishing boats
Eating Fish is Good for Your Health
Choose from the large
selection on our menus
We specialize
in custom and traditional
wedding cakes that are
masterpieces of pastry art!
Birthdays, Christenings,
Custom Alternatives
RETAIL: (718) 238-0014
WHOLESALE: (718) 238-1779
Thank you for your continued patronage
Fresh seafood, lamb chops, steaks.
All types of grilled fish: porgies,
lavrakia, synagrides, barbounia,
shrimps, fish fillets,
black sea bass.
Our specials
Swordfish fillet
Shrimp over rice
Linguini with shrimp
Cold and hot appetizers
All types of salads
and Greek pastries
Y
OUR HEALTH
PROPOSAL:
EAT
FRESH FISH
• Choose from the large
selection of Greek wines
• Full bar
• Flawless service
• Open daily for
lunch & dinner
The space is available for your special and social events
Yo u w i l l b e i m p r e s s e d . B r i n g y o u r f r i e n d s
Mediterranean Foods, Inc.® I, II
30-12 34th Street, Astoria, NY • Τel.: (718) 728-6166 - Fax: (718) 721-9674
23-18 31st Street, Astoria, NY • Τel.: (718) 721-0221 - Fax: (718) 721-2553
Every Homemaker’s Paradise
A Symbol of Quality, Variety and Freshness.
You will find
whatever your
heart desires
We satisfy the most
demanding customer.
For
39y e a r s
rce
the sou
ek
we are vides the Gre
o
ind
that pr r with any k
e
custom product
k
e
e
r
G
of
With us you will find all kinds of olive oil, olives, cheese
Complete your everyday
and holiday shopping needs
with products from
from Greece and Cyprus (Feta, Haloumi), sausages, homemade
“seftalies,” salted cod fish, cold cuts, Greek bottled water,
Mediterranean
Foods coffee, cards, beer, soap and more.
in Astoria
FR
SPA EE
CI
PAR OUS
KIN
G
FOR YOUR CONVENIENCE, WE ARE OPEN LONG HOURS
MAJOR CREDIT CARDS ACCEPTED
WE DELIVER NATIONWIDE
WILLISTON TOWN HOUSE DINER
Breakfast | Lunch | Dinner
Delicious dishes including Greek specialties
at affordable prices
Monday-Friday 6 a.m.-2 a.m.
On Weekends Open 24 Hrs
112 Hillside Avenue
Williston Park, NY 11596
(516) 746 2539
Mediterranean Foods, Inc., in Astoria is not related to any other establishment with a similar name
15
Greek Wine Wins
G
AGORA PLAZA
23-18 31ST STREET • ASTORIA, NY 11105
Tel.: 718-728-8484 • Fax: 718-728-0066
www.artopolis.net • e-mail:[email protected]
FREE PARKING AVAILABLE
WE EXCLUSIVELY IMPORT THE AWARDED
KOYFETA HATZIGIANNAKI
THE BEST FROM GREECE
The top choice for your wedding
and other occasions
Artopolis, a bakery with the sweet flavors
of Greece, where each mouthful
is an adventure in taste, quality and
freshness designed to please every customer.
For Showers, Weddings, Engagement Parties,
Sweet Sixteens, Anniversaries and other events.
All baking done on premises.
ments taking place in Northern
Italy and Spain.
A lot has been said about
the new generation of Greek
wines. Manessis, though passionate about the need to protect cultivation in places like
Santorini, saw misdirection in
the past- and sees the crisis as
an opportunity for Greece’s
wine industry to be more carefully cultivated and directed,
to sprout healthy new shoots.
“The current economic meltdown was the best thing the
Greek wine industry could experience. It was a big bubble.
All prices are coming down.”
It’s a chance for the country to
focus on how to make the most
of its niche market, he believes.
Meanwhile, it looks like
2011 could be a great wine
year- with plenty of late spring
rain.
For more of Manessis’ wine
picks, writing and reflections
visit Greek Wine World
http://greekwineworld.net
Artopolis has been awarded with
the Excellent & Extraordinary
Zagat Award continuously
from 2004 to the present.
© WR
reek wines, by nature, go wonderfully
with food, notes
Geneva-based Greek
wine commentator Nico
Manessis. For 17 years, he has
explored the country’s wine industry, traveling 370,000 miles
and 2,000 nautical miles to do
so.
Santorini has often caught
the imagination of the wine expert, who is a member of the
Académie Internationale du
Vin and editor of the Greek
magazine Wine & Pleasures.
He’s produced the new documentary Pelican’s Watch –
opening up the Los Angeles
Greek Film Festival on June 9.
It is about the encroachment
of tourism on Santorini vineyards. Manessis says of volcanic Santorini: “It’s an extreme island making extreme
wines.”
The expert with roots in
Corfu island as well as Ireland
recommends the following
wines, based on Greek varieties. Whites: Domaine Tselepos’ “floral and fruity” Mantineia dry white made of
moschofilero variety; Domaine
Gerovassiliou’s Malagousia, a
regional wine of Epanomi
made of the Malagousia variety; “really fabulous” dry Domaine Sigalas Barrel Santorini
wine (made of Assyrtiko and
fermented in French oak barrels) or Gaia’s Santorini Wild
Ferment Assyrtiko made partly
in Acacia casks. Red: Florina’s
Alpha Estate’s 2007 Red, made
of Syrah, Xinomavro and Merlot, a prime example of international and Greek grapes.
Singling out just a few is
clearly hard – as Manessis nods
also to fantastic wines from
Kavala, Drama, Crete (a latecomer, in his view to Greece’s
recent wine developments)
and Nemea. He expects a new
generation of winemakers in
the latter region – and the
Agiorgitiko vineyards they are
cultivating, to produce very
good results in seven years.
Manessis, author of The Illustrated Greek Wine Book,
counts 409 varieties of Greek
grapes, but he points out that
not all make good wine.
Syrah may do well in
Greece, but he feels “A wine
has to have a sense of place.”
He is watching with interest
several Greek variety experi-
Authentic Mediterranean
and
Greek Cuisine
• Greek classic dishes using traditional ingredients
• Weekly Shows
• Music by Tasos, Kostas & Vagelis
• Belly dancers every Friday and Saturday night
• Private and Corporate functions
Catering and Take-Out services
Our friendly and hospitable staff
is ready to provide you with
Showca
unparalleled service
the Best sing
of
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and Ser Greece
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Bringing
the Best g you
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Open 7 Days a week
Monday thru Thursday 11am -10 pm
Friday 11am until close
Saturday 12 Noon until closing
Sunday 12 Noon until 9pm
3055 Sage Road at Hidalgo, Houston, TX 77056
713-622-2778
16
Pelham Bay
DINER
1920 E. Gun Hill Road
Bronx, NY 10469
Tel.: 718-379-4130
www.pelhambaydinerny.com
Pelham Bay Diner is a family - run restaurant
which takes pride in its customers, great food and
excellent service.
Open 24 hours a day every day with Lunch and Dinner specials on weekdays. We serve Appetizers,
Pizza, Burgers, Special Sandwiches, Hot Pressed
Paninis, Pelham Bay Specialties, Pasta Specialties,
Seafood Platters and Breakfast items.
Pelham Bay includes two catering halls accommodating between 200 - 450 people per occasion
Catering is our specialty
M
A Mediterranean fishhouse in the heart of downtown Ramsey. We offer
Catering available: We can fill our small boat with the best of the Mediter-
fish by the pound from all parts of the world, plus Greek specialties and
ranean and serve it to you at your next wedding, banquet, or corporate
Black Angus steakhouse selections. We are dedicated to the absolute fresh-
event. Our menu can be custom tailored for parties of four or four
est in European seafood and to creating the feel of a villa in the Mediter-
hundred. We can accommodate parties of as many as seventy five, with
ranean. “The first of many pleasures of a meal at Varka’s is opening the
full or preset menus. Gift Cards available for any occasion.
front door” as the New York Times wrote.
Executive chef George Georgiades is a classically-trained chef with twenty
Varka's menu contains the taste of sunshine and salt air and a freshness
years of experience in the kitchens of Manhattan and Europe.
rarely found more than a few steps from the Aegean. From tender grilled
A first generation Greek American, Mr. Georgiades has an ancestral feel
octopus to Ouzo steamed mussels and charcoal grilled whole fish, every
for Varka's core ingredients and his gourmet background has taught him
bite is a taste of the finest the sea has to offer.
to let food speak for itself.
ZAGAT’S TOP LIST, TOP RESTAURANT BEST SEAFOOD, WORTHWHILE DESTINATION, WORTH THE TRAVEL.
A GREAT SELECTION OF APPETIZERS AND THE FRESHEST SEAFOOD, SIMPLY PREPARED, JUST LIKE IN GREECE.
Open Seven Days a Week
Lunch Monday - Saturday 11:30 a.m. - 3 p.m. | Dinner Monday - Sunday 3:30 p.m. - 10 p.m.
Major credit cards accepted
Reservations: Recommended; essential on weekends
Parking Onsite
www.varkarestaurant.com
30 North Spruce Street, Ramsey, New Jersey 07446 | Tel.: 201- 995-9333
17
18
Bergen County’s ‘Nisi’
Fresh fish is the
word at Nisi restaurant,
which
opened
in
Bergen County, New
Jersey, two years ago.
At the helm of this seaminded restaurant is
Chef/Partner John Piliouras, who blends
years of experience, a
thorough knowledge of
Greek cuisine, plus classical French and Culinary Institute of America training to navigate
into tasty waters.
“We don’t play
around with mousses
and foams,” he says,
however, explaining
that instead of using his
modern techniques to try to impress with fancy geometric patters/towers on your plate or unlikely combinations (say mushrooms, pomegranates and lobster), he aims for a clean approach. He puts techniques at work behind the scenes; he
knows how Greek grandmothers make Lamb Giovetsi, for instance, but he likes the taste that results from preparing a 48hour stock.
The chef adds: “In a complicated world and stressful time,
people go to comfort foods, simple, real fish, with lemon.” Nisi
brings in fresh fish daily from places including Greece and Portugal. Its meat is artisanal, “all prime or choice.”
The seasons often shape the menu, as he finds items like
“Lavraki and Dorado, maybe a beautiful sea bass, or soft shell
crabs.” These crabs may not be “Greek,” but the chef says: “I’ve
never met a Greek who didn’t like it, chopped up with salad.”
The search for produce includes a preference for what’s locally
fresh: “There’s nothing like spring asparagus, like a tomato in
July, August or September.”
Nisi has, Piliouras points out “a pretty good mix of Greek
and non-Greek” clientele in multi-ethic Bergen County, who
are up-to-speed on the Mediterranean Diet’s benefits. One of
his culinary goals is cleaner, reduced fat versions of many traditional dishes, with a savvy balance of proteins and carbohydrates.
Nisi’s efforts haven’t gone unnoticed. Among those who’ve
noticed are the New York Times and Esquire magazine.
"Together with our sister company, “Corfu Foods, Inc.”, we offer food ingredients & finished products of superior quality at the most competitive and fair
price.
Greek branded products for the retailer & authentic ingredients for the restaurateur that features wholesome meals from genuine recipes with authentic flavors."
• Manufacturers of Pita Bread, Flatbreads, all Gyros Products and Traditional Deserts.
• Importers of all Greek food staples: Olives and Olive Oil, Cheeses, Spices
and all kinds of Appetizers fresh-canned and frozen.
• Distributors of popular Greek Dairy products
CORFU FOODS Inc, 755 Thomas Drive, Bensenville IL 60106 Tel (630) 595-2510
MEDITERRANEAN GYROS, 11-02 28th Ave, LIC, NY 11101 Tel (718) 786-3399
www.mediterraneanpita.com
Chef Georgiades at Varka
“When I grew up in the City,
the chefs were all friends, we
used to hang out, have glasses
of wine. There wasn’t competition. We grew from each others’
ideas all the time,” says New
York City-raised chef George
Georgiades of his generation of
innovative Greek American
chefs – many of whom are in
this issue. Now the Executive
Chef at Varka Estiatorio, in Ramsey, New Jersey, he recalls the
days when those chefs shared
zany ideas like Moussaka with
crab meat.
Going back even further,
Georgiades remembers loving to
watch his mother create Greek
pastries as a boy. Then, when he
started to study French cuisine,
he went through a phase when
he considered Greek food “peasant food.” He changed his mind
when he was instrumental in
opening Manhattan’s acclaimed
Avra. The New Yorker says with
a laugh: “I started asking my
mother for recipes.”
Now, at Varka, he’s come of
age again. Georgiades explains:
“I try to keep the ingredients
true to what they are. I search
out the freshest ingredients and
try to let them speak for themselves.” Customers love how he
brings out the flavor of shrimp,
octopus and Lavraki fish, but
Georgiades still gets “crazy and
creative” in the kitchen with specials items like Lobster Gyro and
Patsarokeftedes (beet balls).
Georgiades enjoys getting to
know the customers. “I feel like
the face of the restaurant,” he
adds, sounding like the chef-intraining who never expected
that kind of culinary stardom.
His origins are from Crete and
he says this shows most in the
menu, not so much in traditional
items - though they do sometimes appear- but in a quest for
freshness and “the simplicity of
ladolemono [olive oil/lemon
sauce], okra and beans.” He
adds: “I try to stay away from
Pastitsio and Moussaka – because nothing is as good as their
mothers’ or grandmothers’.”
It’s Greek to Me Carves
Own Niche
“We’re not upscale. We’re not
fast food. I would say we are
fast-casual, full-service dining,”
says Anthony Papavasiliou, of
the family’s It’s Greek to Me
restaurants in New Jersey. He
adds: “Everything here is fresh,
made to order, nothing is frozen
or pre-prepared. Although we
are not high end, we are still
putting out quality dishes.”
It’s Greek to Me began when
Stacy and Jimmy Papavasiliou
opened one in 1985 in Cliffside
Park. Gyros, souvlaki, pastitsio,
moussaka, spanakopita and “all
the classics” were there, says
Anthony Papavasiliou, 32, who
is the son of Stacy Papavasiliou.
They expanded in 1992 with a
place in Englewood, before
opening a third in 1994. Today
– 26 years after the first spot
opened - there are ten. Eight are
franchises.
Ero Papavasiliou’s recipes are
behind the It’s Greek to Me success. “Every restaurant has the
same recipes,” says her grandson, Anthony Papavasiliou. At
the beginning, his Yiayia did all
the cooking daily. Then, she
trained others. “So all the
recipes are hers,” he adds.
There was no chance of
reprinting one here. “They are
kept under lock and key,” says
Anthony Papavasiliou.
Most popular on the menu,
he adds, are “more Americanized” options, such as Greek
salad and spanakopita. But his
favorites are the Pastitsio and
Moussaka. “I don’t care whose
grandmother makes them better; I don’t think anyone makes
them better.” The baklava –
made fresh daily –he adds is
also to die for.
It’s Greek to Me remains a
family operation. “We all wear
different hats,” adds Papavasiliou. He prides himself on bouncing between tables, making a
point of knowing his customers.
“If it’s someone I don’t recognize…I make a point to introduce myself.” He adds: “I feel
my customers are my family.”
Like many other Greek
restaurant owners, he believes
the Mediterranean Diet has
boosted Greek food’s profile, but
he thinks there is still a way to
go, noting: “I hope to one day
see Greek cuisine looked at in
the same way as they view Chinese, Italian or Mexican.”
19
Markets & Bakeries/Patisseries
Coast-to-coast, here are some
of the best places to find the
real Greek stuff.
MARKETS
Agora at the Black Olive –
Upscale market with Greek
items and wine. 803 South
Caroline Street, Baltimore, MD
21231, (410) 276-7142,
www.theblackolive.com/Inn/M
arket.html
Aphrodite Imports – A classic
for all the basics. 5986
Leesburg Pike, Falls Church, VA
22041, (703) 931-5055.
Bakaliko Greek American
Grocery Store – Full range of
Greek staples. 15 Broadway,
Hicksville, NY, (516) 9328988, bakalikohicksville.com
Bill’s Imported Foods - From
phyllo dough to spices. 721 W
Lake St, Minneapolis, MN,
(612) 827-2891,
www.billsimportedfoods.com/
C&K Importing – Since 1948,
a Chrys family institution.
2771 West Pico Blvd., LA, CA,
(323) 737-2970,
www.papacristos.com
Mediterranean Foods - Feta,
olives and MUCH more for
your table. 3012 34th St,
Astoria, NY, (718) 728-6166
and 2318 31st St., Astoria, NY,
(718) 721-0221,
www.mediterraneanfoodsny.co
m
Minos Imports – A 40 year-old
shop. 648 W. Lake Street,
Addison, IL, (630) 543-0337,
www.minosimports.com
Parthenon Foods – A bounty
of food products/items. 9131
W. Cleveland Ave., West Allis,
WI, (414) 321-5522,
www.parthenonfoods.com
Prima Foods – Wholesale and
retail Greek foodstuff. 1 Kane
Street, Baltimore, MD, (410)
633-5500, 1-800-296-7894,
www.primafoodsinc.com
Sophia’s Greek Pantry – Food
and cookbooks too. 265
Belmont Street, Belmont, MA
02148, (617) 489-1371,
www.sophiasgreekpantry.com
Artopolis – All the Greek and
European honey-drenched,
sugar-dusted, and cream-filled
delights your heart could
desire – plus bread and more.
Agora Plaza 23 - 18 31 Street,
Astoria, New York, (800) 5532270, (718) 728-8484,
www.artopolis.net
BAKERIES/PASTRY SHOPS
Astoria Pastry Shop – A
Greektown treat since 1971.
541 Monroe Detroit, MI
48226, (313) 963 – 9603,
The Bake Zone – Specializing
in cakes. 897 Mountain
Avenue, Mountainside, NJ,
(908) 232- 9158,
www.thebakezone.com
Bay Ridge Bakery – Greek
pastries and wedding cakes
alike. 7805 5th Avenue,
Brooklyn, NY 11209,
www.bayridgebakery.com
The Greek Cafe & Bakery –
From Gyros to chocolate
dipped baklava. 334 West
Davis St. in Oak Cliff, Dallas,
TX, (214) 943-1887,
http://greekcafebakery.com
Greek Village Bakery – Bread,
sweets and cheese for 3
decades. 4711 Eastern Ave,
Baltimore, MD
(410) 675-8155,
www.greekvillagebakery.com
Hellas Bakery – Next to a
restaurant of the same name,
with sweets and bread.
785 Dodecanese Boulevard,
Spartan Bros Imported Foods
- Plevritis family-owned, for 22
years, with even local lamb.
7140 N Harlem Ave, Chicago,
IL 60631, (773) 631-0088.
Titan Foods – Like your
neighborhood Athens grocery
store - only HUGE.
25-56 31st street, LIC, N.Y,
11102, (718) 626-7771,
www.titanfood.com
United Brothers Fruit –
Astoria produce market with a
Greek accent. 3224 30th
Avenue, NY 11102-1528, (718)
728-7011.
had a vision to convert the diner
into a restaurant. “I tried to keep
it simple and I wanted to present Greek food known to Americans from travel in Greece and
from diners. I thought I would
stay with the familiar and keep
it fresh.” Along the way, he educated them on a few more
dishes.
It’s worked. Most of his customers today, he adds are already savvy on the Mediterranean Diet and have often
studied Greek history or culture.
Greek Kitchen is expanding
into the space next door – with
a bakery on the way, which will
include pastries too. Andriotis
also plans on Retsina tastings
soon too, noting that while
Greece “missed the boat on promoting Greek products,” popular Retsina- the first wine in the
world – deserves closer attention.
adds: “The Mediterranean cuisine is not a trend. It’s a way of
life, how I grew up.”
Simplicity is key at Kanella–
whether it’s the title of dishes,
the staff’s straightforward graciousness or – and importantly –
the recipes. “I believe in moderation,” says the owner/chef. He
uses many grains and pulses but
also “fatty stuff, like lard” in moderation, noting “That’s what they
always used to do.” He prepares
Cypriot treats like pickled quail,
offers ample mezedes at a great
price and also uses all parts of
his organic/free range animals.
All that’s left when you visit,
is to sit back and enjoy the food
while listening to live bouzouki
or rembetika recordings. As in
the old days.
Tarpon Springs, FL, (727) 9432400, www.hellasrestaurant.com
Hellas Pastry Shop – Anything
you can imagine that’s Greek
and sweet. 2627 W Lawrence
Ave, Chicago, IL, (773) 2717500
Pan Hellenic Pastry Shop –
Founded in 1974 and
expanding after a fire. Great
Diples. 322 S. Halsted Street,
Chicago, IL, (312) 454-1886,
www.panhellenicpastryshop.co
m
Stella’s Bakery Mediterranean/European
sweets. 11510 Rockville Pike,
Ste D, Rockville, MD, (301)
231-9026,
www.stellasbakeryonline.com
Pindar: Poetic Wine in Long Island
By Angelike Contis
TNH Staff Writer
Kanella: Where the Chef Is
Always Right
After years of training –including with Michelin star chef Nico
Ladenis in London – and working
in restaurants, Cyprus-native
Konstantinos Pitsillides, along
with his wife Caroline Christian,
opened their own restaurant in
Philadelphia’s Washington East
neighborhood in 2008. It’s called
Kanella.
At Kanella, as outspoken Chef
Pitsillides points out, one of the
motto’s on his wall reads: “The
customer is not always right.” He
explains that this simply means
that when the customer enters
the restaurant (and it has won
excellent acclaim in a short period), they should “come in, enjoy the food and relax.”
There’s no need to alter the
dishes or switch things around
because Pitsillides has done the
prep work (including researching
historical recipes from Cyprus,
Greece, and the Mediterranean
and Middle East).
Of Kanella’s origins, he says:
“I was reminiscing on how my
home country should have been
cooking.” He was frustrated
about how commercial food has
become in Cyprus and Greece.
It’s not just a menu, but a life
philosophy. “Good cooking
means a lot of love and passion.
I don’t know how many years I’ll
be here but I want to make sure
I’ve left my mark on simplicity
and the Mediterranean Diet.” He
Arlington Bakery - For 31
years, bread and Greek sweets.
187 Massachusetts Ave,
Arlington, MA 02474, (781)
646-7444
North Shore Farms – Gourmet
market with three, wellstocked branches.
770 Port Washington Blvd Port
Washington NY, (516) 7679050
http://northshorefarms.com
Heavenly Greek
in Hell’s Kitchen
“Greek Salad and Gyros. I’m
proud of it, I don’t care. These
are the things that work, Retsina
and Gyros,” says Theodosis Andriotis, owner of Manhattan’s
Greek Kitchen. There are many
more items on his menu, but after 40 years in the restaurant
business, he likes to call the
shots as they are.
A lot of people may talk
about their Yiayia’s cuisine, he
adds, but Andriotis calls it
“paramythia,” (fairytales) noting: “The basic secret of Greek
food is to eat it the minute it
comes out of the oven. If you
put it in the refrigerator for a
week, sell a slice here and there,
it’s not the same.”
Hailing from Nisyros island,
Andriotis came to the U.S. at
age 17. When he opened Greek
Kitchen in 1999 in Hell’s
Kitchen, the New York neighborhood was not so safe, but he
www.astoriapastryshop.com
New Athens Corner - From
dry to frozen food, pastries,
wine and even water. 28
Woodbridge Avenue, Highland
Park, NJ, (732) 572-0721,
www.newathenscorner.com
“W
e were pioneers. There
was nothing
there,
just
potato fields,” says Dr.
Herodotus “Dan” Damianos of
the land where he started Long
Island’s largest vineyard, Pindar,
named after the ancient poet, in
the late 1970s. The idea of making wine first crept into the
mind of the successful internist
and teacher when he moved
from his family from New York
City to Stony Brook.
He and his wife Barbara had
one young son and another on
the way when they bought a
house with thick, native vines
growing it: “Probably Niagara
or Concord.” Then in the early
1970s, when Upstate wines
were in the news and the Hargraves launched Long Island’s
first vineyard, the doctor started
thinking seriously about wine.
“We bought the first piece of
land in 1979,” Dr. Damianos recalls. And – like a healthy vine –
Pindar keeps growing. Today the
original North Folk and added
Port Jefferson locations total 500
acres, 400 acres of them, under
cultivation. “We are the largest
producers,” says Dr. Damianos,
counting over 75,000 cases.
The “Bordeaux-like” climate,
he says, is beneficial for winemaking, as is the flat and fertile
land. “It’s a unique wine microclimate,” Dr. Damianos adds,
with a sandy, well-drained soil,
moderate temperatures and an
extended season. Chardonnays,
Merlots, Riesling – all do well –
and it’s shown in Pindar’s 560
awards.
The vineyard is very much
family-run. Pindar’s wines first
hit the market in 1982 and were
served at the White House for
President G.W. Bush’s inauguration six years later. Son Jason,
who owns Jason’s Vineyard in
the area, studied oenology at
the University of Bordeaux- an
invaluable asset for Pindar. Son
Pindar is Director of Vineyard
Management, while daughters
Alethea and Eurydice are involved, respectively, in administration and marketing. The
oldest son, Alexander, owns lo-
cal Duck Walk Vineyards.
Pindar’s philanthropy includes a July sunflower sale for
Make a Wish and their ecology
includes major composting and
minimal pesticides use (helped
along by a bat house). Pending
final approval there will soon be
a wind generator providing 75%
of their power.
Greek names aren’t reserved
for family members, but are
given to wines too, such as the
award-winning red Pythagoras.
Dr. Damianos’ historian father
was from Olympia and mother
from Filiatra in the Peloponnese,
yet Dr. Damianos traces his wine
roots further back. “The Ancient
Greeks were the first wine
snobs,” he jokes, noting that
they looked down on the beerdrinking Egyptians.
Pindar has a Four Seasons series and way of life. Winter is
devoted to pruning over one
million vines. Summer is full of
tastings and concerts. In Spring
there is growth. September or
early October is devoted to harvest, with a festival. Dionysus
would surely approve.
For more info: www.pindar.net
Passion for Greek Yogurt in the U.S.A.
T
here’s an ingredient that’s made its
way into the American culinary
lexicon in recent years: Greek
yogurt. In recent years, the yogurt wars
have been fierce among the likes of Greek
giant FAGE, organic Stonyfield Farm –
and, recently, corporate giant Kraft.
Olympus, of Greece, is an imported
yogurt that only arrived in May 2010 in
the U.S., but is already giving the others a
run for their money. Sales, the company
reports, are at 3 million already. “Our
target is that every American family gets
to taste Olympus yogurts,” says Nikos
Nikolaou, Sales and Operations
Manager of Olympus Dairy USA.
Olympus, as people who have been
to Greece may know, is not new. The
family-run business has been around,
making yogurt, for 50 years. “We are
the only Greek yogurt from Greece,”
Nikolaou underlines, adding: “We are
the only yogurt that is non-GMO (not
made with milk from animals fed with
genetically modified feed).
The difference is in the straining
too, vouches Olympus. Blind tests,
notes Nikolaou, have proven that
people can taste the difference.
As a new arrival here, the
yogurt is working on building
brand familiarity – through
promotions in stores,
3.5oz Olympus feta cheese
educational and other
3 oz Greek Olympus yogurt
institutions. Greek restaurants,
2 oz fresh milk
including Kellari (see list) and
Dash of hot red pepper or other spice
Greek Taverna Restaurant (in
NJ), are Olympus’
Preparation
“ambassadors” in this process.
Lightly heat the milk and add the Olympus
In addition to their yogurt,
feta cheese crumbled in small pieces. Let the
Olympus brings Feta, Kefalotyri
mixture cool and add the yogurt. Mix all the
and Kaseri – as well as cheese
ingredients together and garnish with the spices.
spreads - to the U.S.
Olympus’ Recipe for Galotiri Elatis
20
A Kifissia Gem: Divine
By Yiannis Sofianos
TNH Staff Writer
A
fter five years of success, the Athenian
restaurant
Divine
moved into a larger
space located at 34 Kolokotroni
St. in Kefalari Sq. in the northern suburb of Kifissia. At the establishment owned by Iakovos
Kondylis and Pavlos Eleftheriou,
diners can enjoy the creative
Mediterranean concoctions of
Chef Vasilis Tzimas – but also
end their evening at a club that
is on the premises too.
SPIRITED CUISINE
One of the innovations of
Chef Tzimas, who studied with
Italo-Greek chef Hector Botrini
(of Corfu isle’s Etrusco fame), is
to incorporate drinks like Bourbon, Bloody Marys and Martinis
into his actual recipes.
For instance, at Divine, you’ll
find a Bloody Mary Soup –
served in a shot glass – with
shrimp and pickles and a green
salad with orange, fennel and
asparagus. Other recipes include
veal marinated in martini, ginger and marjoram and a burger
with a bacon and bourbon
sauce.
Recipes of Chef
Vasilis Tzimas
Finish your meal with a light
yogurt pana cotta flavored with
green tea and mint liqueur.
“All our ingredients are
fresh,” says the chef, adding:
“We shop for them at neighborhood shops, as we want our creations to feel like home cook-
Veal Fillet with Béchamel
sauce and Mascarpone
with Tomato Sauce
• 1.75 lbs veal fillet
• 3 T olive oil
• ½ bunch fresh thyme
• ½ bunch fresh rosemary
• Salt and pepper
For Bechamel sauce with Mascarpone
• 3.5 oz. butter
• 3.5 oz. flour
• 3.5 oz. Mascarpone
• 3.5 oz. milk
• 3.5 oz. heavy cream
• Salt and pepper
• Nutmeg
For the Tomato Sauce
• 3 medium onions
• 1 head of garlic
• 1/2 cup white wine
• 9 oz. tomato concasse
• Salt and pepper
• Cinnamon
Marinate the fillet with the spices and
olive oil and refrigerate for 20 minutes. To
prepare the Bechamel with Mascarpone,
put butter and flour into a pot on low heat.
As soon as it starts to thicken, add milk,
heavy cream and Mascarpone. Stir slowly
and as soon as the texture becomes thick
and even, add salt, pepper and nutmeg.
For the sauce, saute the onions with the
garlic, which have been finely sliced, add
the wine and add the tomato, the salt and
ing.” Divine also bakes its own
bread daily.
Popular specialties include
the following: Chicken fajitas
with avocado sauce and
cilantro; Formaela cheese grilled
with baked vegetables and basil
oil; spinach with spring rolls
made of Graviera cheese; Parma
prosciutto with grapefruit; Ravioli filled with goat cheese,
smoked pancetta and sage; goat
fillet stuffed with Manouri
cheese, sun dried tomato and
thyme sauce; poached pear with
caramelized nuts and ginger
sauce.
Other Divine assets are the
attention to customers by Maitre
d’ Giorgos Axladiotis, an extensive Greek and international
wine list and an upscale décor
awash in fashionable red and
black that has a real cosmopolitan feel. Interior designer Anastasia Rapti is behind the look,
based on co-owner Eleftheriou’s
concept.
pepper, the cinnamon and simmer for 20
minutes.
Heat a nonstick pan, adding the fillet,
allowing each side to brown, for as long
as desired. Serve with your favorite pasta
or French fries.
Bulgur and Shrimp Salad
• 10 oz. shrimp
• 10 oz. bulgur
• 2 tomatoes
• 1 cucumber
• 1 small bunch wild celery (or Chinese
celery)
• 4 mushrooms
• 1 garlic clove
• 1 tsp. mustard
• ½ cup olive oil
• Salt and pepper to taste
• Juice of 2 lemons
Briefly boil the shrimp and clean
them/remove shells. Soak the bulgur in cold
water in a big bowl for about an hour. Cut
the mushrooms into thin slices and coat
with a lemon juice so they will not darken.
Dice the cucumber and tomatoes and thinly
slice the wild celery and the garlic.
Strain the bulgur and put it in a salad
bowl. First add the mushrooms and stir.
Then add the wild celery, garlic, cucumbers
and stir. Slice the shrimp in half and stir,
followed by the tomato.
Beat the oil, lemon juice and mustard
and drizzle over salad.
A Kuzina with a View
G
Chef Aris Tsaklinidis from Kuzina
iouvetsi with Lobster.
Loukoumades with Feta.
These are just a couple of
items you may find at Kuzina,
in Athens’ Thission.
This spot with Culinary Institute of America-trained
GILDED CLUBBING
The club, located on the second level of the Foinikas commercial center, has the seductive
quality of a private New York
club. Golden upholsteries, hidden lighting, curved, Manhattan
loft-like ceilings, comfortable
luxurious sofas – and even a soft
gold leather cushion running
around the central bar - plus a
view of much of Kifissia, all add
to the mysterious and opulent
atmosphere.
The club and restaurant coexist brilliantly, each functioning
independently. Within the
restaurant, which seats an ex-
clusive 50 patrons only, you can
enjoy your meal without the
music decibel level interfering
with conversation.
Meanwhile, above in the
mainstream music club, popular
DJs
include
Michalis
Tsaousopoulos, who spins every
other Sunday. On Wednesdays
there are R&B parties and
Thursdays feature new Greek
dance DJs.
INFO
Meals are 30-40 euros/person. Drinks are 8 to 12 euros.
Bottles are 90 or 120 euros. Divine restaurant is open 9pm2am.
Thracian Fish Swim,
Slowly, to Italy
On May 27-30, Pavlos Georgiadis is taking part in the 5th
Slow Fish event in Genoa, Italy.
Part of the Slow Food movement
that also started in Italy, it focuses on how artisanal, smallscale fishermen can survive in
today’s world.
Georgiadis, an ethno-botanologist who studied in both
Scotland and Germany and
whose research recently involved travel throughout Asia,
notes: “It’s the first time that
Greece is taking part, with a
tasting workshop.” Slow Food
Thrace, which he launched in
2008, will host a Thracian buffet
of seafood- including sundried/marinated octopus.
The point of the conference,
he says, is to focus on sustainable fishing. It’s a worthy cause
– and certainly one of direct to
concern to fine restaurants
throughout the U.S. importing
Greek fish.
“In Greece, we have the most
tasty fish of the Mediterranean,”
Georgiadis asserts, adding: “Our
nation’s contact with the sea has
existed since the beginning of
history.” But Greece could do a
better job of stewardship and
awareness when it comes to this
maritime treasure. Georgiadis
says: “I’d like to believe that our
work will ever-so-slowly reverse
the situation and through our
participation put Greece once
Photo: Nil Orgogan
again on the global culinary
map.”
There are also Slow Food
branches in other parts of
Greece. Georgiadis notes: “Our
work in Slow Food Thrace is to
make the knowledge of the
countryside and agricultural traditions as well as culinary culture considered something of
importance to all – not just a
fringe thing.”
The event sees these fishermen –including Thrace’s Stavros
Kontos, 64, and Georgios Zoidisi, 16, who will provide their
stories too – as custodians of the
sea.
More Great Greek
Restaurants…in Greece
Chef/Owner Aris Tsanaklidis
has been a destination for those
looking for food that’s a cut
above the rest in a fashionable
setting.
Tsanaklidis told TNH: “The
recipe for success is, one, the incredible location of Kuzina with
maybe the best view of the
Acropolis and the Temple of
Ifestos and, the modern approach of the Greek cuisine, getting away from the moussaka
Greek salad syndrome.”
The menu he adds is “strictly
seasonal” and changes several
times a year. Kuzina has adjusted to Greece’s economic climate too.
He notes: “My prices are already value for money for the
quality, but I did also lower my
prices.”
When we asked the chef for
his best short Greek recipe,
Tsanaklidis said Dakos salad is
easy as 1,2,3. “Rye husk toasted
bread with Feta cheese, thyme
and the best quality olive oil
with the ripest tomatoes.”
Kuzina also has a location in
Mykonos.
Adrianou 9, Thission, Athens,
Greece, 10555, 210/324-0133,
www.kuzina.gr
Abyssinias Cafe - Mom’s recipes are behind this bistro-like
spot nestled in the flea market region. Abyssinia Sq., Psirri,
Athens, Greece, 10555, 210/321-7047
Alatsi – Refined Cretan culinary delights are available at
this Hilton-area spot. Vrasida 13, Ilisia, Athens, 11528, Athens,
Greece, 210/721-0501, www.alatsi.gr
Dinoris – Dine better than the knights in this great hall
built in 310 AD and converted into a stable for them in 1530.
Mouseou Sq. 14a, Rhodes Town, Rhodes, Greece, 85100,
22410/2582
Diporto – Step into 1950s Athens by visiting this local haunt
where all ranks of society are united in favorites from gigantes
(giant beans) to vrasto (boiled meat). Socratous 9, Platia Theatrou, Central Market, Athens, 10552, No phone
Filistron- The roof garden here offers amazing views of
Athens’ landmarks and the chef serves a long list of mezedes
and innovations. Apostolou Pavlou 23, Thission, Athens, 11851,
210/346-7554
Mani-Μani – In a little Neoclassical house a stone’s throw
from the Acropolis is the taste of the Peloponnese. Classy and
focused on organic/regional products. Falirou 10, Makriyianni,
Athens, 11742, 210/921-8180
O Platanos – Since 1932, there’s been great food, drink
and song under this taverna courtyard’s plane trees. Diogenous
4, Plaka, Athens, 10556, 210/322-0666
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21
Varoulko: Athens’ Seafood Oasis
By Aris Papadopoulos
TNH Staff Writer
Crab with Orzo
(Serves 4)
Ingredients:
• 7 T olive oil
• 5 oz. onion, finely sliced
• 9 oz. orzo
• 1 T tomato concasse
• 2 cups chicken stock
• Salt and pepper
• ½ lb high quality crab,
cleaned
• 3.5 oz. Mizithra cheese,
grated
Method:
In a pot, on low heat,
sauté the onion in the olive
oil until it softens. Add the
orzo and continue to sauté.
Add the tomato concasse,
the chicken stock a little at
a time and salt and pepper.
Stir constantly until the orzo
absorbs the liquids. Spread
the contents of the pot on a
deep tray to cool.
Sprinkle salt and pepper
and a few drops of olive oil
onto the crab.
In a non-stick pan, on
low heat, add the Mizithra
and stir until it browns a little. Take the pan off the
stove and empty its contents
onto a tray to cool.
In a pan, on low heat,
sauté the orzo until it heats.
Add the Mizithra and stir
constantly. At the end, add
the crab, stirring very
quickly and adding pepper
if needed. Do not add salt,
because Mizithra is salty.
Lefteris Lazarou was fortunate enough to be the son of a
ship’s cook. When he started his
own restaurant, most of the
good restaurants of that era specialized in meat, even though
Greece was by definition surrounded by sea.
But having his father’s seainspired cuisine in his genes,
there was no question about
which direction he’d take.
When he was 18 he went to
Italy, traveling from Naples to
Genoa, learning the secrets of
their cuisines. He next worked
in hotels in Tunisia before he
took to the seas in the merchant
marine. From a young age he
aimed to acquire his own ship
that would be permanently
docked on land, as he told TNH.
That’s when he opened
Varoulko. It started out in Piraeus before shifting – 17 years
ago –to Piraeos Street. It’s located across from the archaeological site of Kerameikos and
next to boutique hotel Iridanos.
seafood, his new cuisine immediately crossed borders, making
its way to Italy, Spain and even
France through exchanges with
prominent chefs.
As a testimony to his achievement – which is extremely rare
in Greece – in 2002 he won a
Michelin star and has maintained it with each evaluation.
He speaks of his dishes as
“cooking.” The chef cooks with
the best quality ingredients,
with fish directly from fishermen and vegetables that he
chooses, plus fresh herbs from
his pots.
For many years he alone
oversees two kitchens with his
team of ten. There, Lazarou creates his seafood concoctions –
but also meat- always with his
own touch, not to mention
desserts. He works with assistants and from time to time
peeks from the kitchen into the
dining area at the loyal –even
fanatic – clientele. The eating
area is split in two levels, including a top one with a glass
floor- and it’s separated from
the kitchen by a large window
so the chef can see and be seen.
It’s the culinary pleasure that
creates a symbiosis between
chef and diners in a functional
space designed by architect Vangelis Stylianidis - he also did the
hotel next door - which has the
feel of a ship. The décor is simple but warm, with just enough
extra touches to be comfortable.
It seats 80 people in the winter
and 70 on the summer terraces
with a view of the Acropolis.
BETTER OVER TIME
Though many fine restaurants lose their sparkle over
time, Varoulko – like a fine wine
– becomes better with time.
From the moment it opened
its doors, the positive reviews
poured in. It may have been a
ship that didn’t sail, but it certainly made a splash when it
came to the previously limited
seafood choices. Breaking from
tradition, the recipes were novel
creations of Lazarou himself.
Focusing exclusively on
CULINARY AMBASSADOR
His 19-year achievements
have made Lazarou a culinary
diplomat of Greece, especially
in presentations for the International Olive Oil Council in places
like Japan, Argentina and the
U.S. He also was selected by the
Athens Olympics 2004 Organizing Committee to represent
Greek cuisine at the Sydney
Games.
This year he received the
Golden Hat Gastronomy Award
from the Ministry of Culture and
Tourism and the Municipality of
Athens. The prize aims to lift
the profile of culinary professionals’ contributions and Greek
cuisine and local products.
At the award ceremony, the
idea of culinary tourism was
lauded too. For instance, of the
30 million tourists who went to
Spain in 2009, some 20% went
solely for its cuisine. The Spanish government even made an
honorary ambassador of tourism
out of leading Spanish chef Ferran Adria, who stars in a
tourism campaign.
Why not in Greece too, with
2,500 years of culinary history?
Wouldn’t Lazarou be the perfect
man for a similar role, especially
with Greece’s culinary ties to the
sea?
When asked about it, the
chef gave a chuckle and said:
“Words, just words.” He said despite the recent talk of culinary
tourism, no one has even consulted with him on the topic–
which is surprising if you consider all the prominent politicians dining at Varoulko.
Lazarou noted that things
need to change from the ground
–or rather the table - up. “Our
hotels still serve German butter,
Spanish jam, Bulgarian Feta –
and don’t have buffets showcasing Greek products.”
He said: “At some point I
tried to change this situation,
working with the state. We
started well, but became entrenched… Then the ministers
changed and we had to start
from scratch.” For culinary
tourism to work, he believes, it
should be in the hands of cooks,
not politicians.
Lazarou remains, in the
meantime, in steady command
of his own ship. A lot of other
restaurants open, make an impression, but close soon after.
Varoulko stays permanently anchored on Piraeos Street.
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22
Cat Cora:
An Iron Chef with Many Hats
M
ississippi-born Cat
Cora, the only female Iron Chef in
the television show’s
history, grew up in a Greek
American restaurant family. In
August 2009, her own restaurant, Kouzzina, opened at the
Walt Disney World Resort in
Florida. In April, her second
restaurant, entitled Cat Cora
Lounge, opened at San Francisco International airport. She’s
always on the run - from hosting
the new online series The Muppets Kitchen with Cat Cora to
writing – not to mention raising
four sons with her long-time
partner, Jennifer - but the entrepreneurial chef took a few
minutes to share her thoughts –
via email - with TNH.
She said of her Greek American restaurant background, it
was critical to her development
as a person: “Some of the most
important culinary and life
lessons I learned growing up not
only in a Greek American
restaurant culture, but also in a
small Greek community in Jackson, MS are acceptance, since
there are some many diverse
wonderful cultures there that
can all play into each other, as
well as the value of hard work.
My Godfather had restaurants
and I would see how hard work
pays off, and have always upheld that work ethic throughout
my time at the CIA and into my
professional career.”
It’s a small world after all, as
Cora’s Greek roots clearly shine
in Kouzzina’s menu. Cora says:
“There are actually quite a lot
of unadulterated Greek dishes
on the Kouzzina menu, like
Whole Roasted Fish with Fennel
and Olives that is actually one
the best sellers! I’ve also had
some Greeks tell me the loukoumades are some of the best
they’ve ever tasted, too, which
is great!”
Cora follows the work of her
fellow Greek American chefs,
noting: “Michael Psilakis prepares some amazing food, my
fellow Iron Chef Michael
Symon, and I’m also a big fan
of the White House Pastry Chef,
Bill Yosses.”
At home, her own family
loves Greek Cinnamon-Stewed
Chicken over Herbed Orzo with
Kasseri cheese or Lettuce “Gyros” with Spicy Grilled Fish,
Feta-Mint Tzatziki, and fresh
tomato salad. In the summertime, her Greek Olive and Feta
Burgers with Garlic Sauce
paired with baked sweet potato
fries “are a sure hit!”
And when the chef visits a
Greek restaurant, she’s most
tempted to try “a well-prepared
lamb chop,” adding: “To die
for!”
Of her new airport presence,
the chef noted: “The Cat Cora
Lounge at SFO is a global tapas
menu, so there’s a little bit of
everything for everyone offered.
I love having an open field to
just create as I want, and that
menu is very sleek, sexy, and sophisticated – exactly where I’d
want to eat!
Of her new specialty food
line, Cat Cora’s Kitchen by
GAEA, she says: “All the GAEA
products are made in Greece,
and it was a natural collaboration since they’re very ecofriendly, and they’re the first extra virgin olive oil in the world
to be certified carbon neutral,
which is very important to me.”
She stands behind their quality, noting: “I’ve never had anything better, and their best sellers are the Oxymelo Vinegar, the
Kalamata Olive Tapenade, Cretan Sauce, and their award-winning Cretan and Standard Extra
Virgin Olive Oils.” More products are on the way.
For more on her news (including a new cookware line,
Cat Cora by Starfrit and an upcoming project with Oprah Win-
Greek Diner Snapshots, 2011
Three diner owners share their
thoughts on the state of the Greek diner
today.
Spiros Dimas, Williston Townhouse
Diner, Williston Park, NY
Dimas, who hails from Athens, and his
wife, Maria, bought the diner in 1998.
“Most are going out of business,” he
says of the Greek diner today, pointing to
more competition: “It’s not like the old
days.” They’ve succeeded at the Williston
with leaner, modern menus that offer
gluten-free and low calorie/cholesterol
options. Forget grease –you’ll find olive
oil, whole wheat pasta and brown rice–
plus Greek yogurt instead of heavy cream.
“We are a neighborhood place with 90%
repeat customers,” says Dimas, who likens
the manicured Long Island town to “a
small Tuscan village.”
Previously owning an Italian restaurant
was good practice, he says, adding: “We
are very good at what we do.”
John Moshos, Elm Street Diner,
Stamford, CT
Moshos, 33, left a life as an investment
banker on Wall Street after 9/11, to return
to the family’s expanding diner business.
“It’s what we grew up in,” he says, adding:
“The money’s good and everyone’s together.” At the diner, his mother Helen
bakes and his sister manages too.
Classic Greek? Sort of. “We’re not doing
what our parents did.” Moshos says, noting that he’s part of a new wave of young
professionals boosting the Greek diner; he
points to a friend at the Brownstone Diner
in New Jersey who similarly left a legal
career. Moshos applies his financial savvy
to marketing/brand work, taking classes
at the Culinary Institute of America too.
In trying to change a diner’s traditional
menu, the younger generation sometimes
faces resistance from the previous one.
But he says today’s diners have “eclectic
cuisine,” adding: “It’s not just eggs.” At
the Elm Street, Panini sandwiches now
coexist alongside older options like classic
turkey dinners and his mom’s great
spanakopita.
Jerry Stefanitsis, Pelham Bay Diner,
Bronx, NY
Kefalonia-born Stefanitsis bought the
diner in 1982 and has observed diner
owners pressed by high rents and other
expenses – with the next generation
choosing other occupations.
Yet he attributes the Pelham Bay
Diner’s success to quality, large portions
and logical prices not to mention “a large
menu, the size of The National Herald.”
The menu, he says, offers everything, including “Italian, Greek, American…fast
food and desserts.” The diner’s open 24/7
to catch all clients, “including night owls.”
Greeks do well in diners, he feels, because “a Greek doesn’t look at the clock”
when it comes to work. He regrets, however, that generally, “Greek cuisine is not
as promoted as much as it could have
been.”
frey
network
OWN) visit
www.catcora.com.
Follow her charity Chefs for
Humanity (site chefsforhumanity.org), which recently helped
Japan.
For Cat Cora's recipe for her
Koto Kapama, visit our site:
www.thenationalherald.com/article/50666
The Flavor of Greece’s
Islands
A whopping 80% of his customers have vacationed in
Greece,
owner
George
Sarafoglou estimates. He knows
they stop by his Greek Islands
taverna-style restaurant in Little
Neck in order to go on a vacation, in a sense.
“We try to create an atmosphere of past happy times, vacationing on the Greek islands.”
More than the tasteful blue
and whites in the décor, he’s
proud to admit that many of the
customers say that the food’s
even better than they remember.
Together with his wife Evangeline, Sarafoglou opened the
restaurant in 2005.
As the name indicates, the
focus is on fresh fish, but there
are also classic Greek casseroles
and one of the biggest lists of
fresh (never frozen or canned)
vegetable options or ladera.
Sarafoglou notes this is a response to the many vegetarian
or vegan customers.
Sarafoglou’s Kavourokeftedes have 100% real crab meat.
And the Feta is wooden barrelaged.
“Everything is from scratch,”
he says, in the expert hands of
Culinary Institute of Americatrained Greek chef Dora Ktenas.
Sarafoglou makes the Moussaka, Pastitsio and grape leaves
stuffing.
The Greek Islands experience
can end with rose-shaped
Baklava pieces – or with the
Yiaourtini…a Martini-inspired
blend of Greek yogurt and quince
or sour cherry flavor and nuts.
Feedback
We welcome your feedback on our Restaurant special issue at
[email protected].
ΓΕΙΑ ΜΑΣ
4806 Rugby Avenue
Bethesda, MD 20814
301-312-8384
YAMASGRILL.COM
Healthy and Delicious Greek food
“Celebrating over 3,000 years of Greek food and culture”
AUTHENTIC GREEK CYPRIOT CUISINE
Family style dining
• BREAKFAST • LUNCH • DINNER • BYOB
MEZZE HOUR - ΩΡA
(available at the bar only)
Sunday- Friday 4:30 – 6:30 pm
Friday and Saturday 10 pm-12 pm
Extra Virgin Olive Oil
Cretan olive oil has been recognized as the best quality olive
for 5,000 years. With its distinct exquisite flavor therapeutic
and beneficial attributes is your best choice.
Take-out, Delivery, Catering, Order Online
Kid’s menu available
CRETE IMPORTERS
Open 7 days a week
Monday-Thursday 11 am-10 pm
Friday-Saturday 11 am-11 pm • Sunday 12 Noon-10 pm
40-40 Crescent Str., LIC, NY 11101
Tel.: (718) 472-0878 • Fax: (718) 729-0577
[email protected]
Special: Sunday Cypriot Meze 5-9 pm
1001 Spruce Street, Philadelphia, PA 19107
215-922-1773
PRINTED EDITION OF THE NATIONAL HERALD
2550 s. Rainbow blvd.
las vegas, nv 89146
(702) 876-3737
Westfield’s newest Dining Experience
Opens to Raves
www.limaniwestfieldnj.com
Open 7 Days for lunch and Dinner
Off and on premise Catering
for special occasions and corporate affairs
BYOB • Greek coffee
Traditional
fine Greek
Cuisine
• live Music
• fully stocked bar
• space for Parties
belly Dancers show
and singers
on weekends
for reservations call:
(908) 233-0052
235 North Avenue West
Westfield, NJ 07090
Open
for lunch
and
Dinner
viA THE POsT-OffiCE:
o1 Month $11.00
o6 Months $33.00
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WR
Proprietors: George & Gigi Vastardis
o3 Months $22.00
oOne Year $66.00
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23
GREEK ISLANDS
n
Come inds
ie
Your fr dy here
ea
are alr
Fresh fish,
fine traditional Greek cuisine, period.
718-279-5922
253-17 Northern Boulevard, Little Neck, NY 11363
www.georgesgreekislands.com
490 Summer Street, Stamford, CT • 203.569.6250
www.eosgreekcuisine.com
How a contemporary Greek restaurant should look, taste and feel
© WR
FINE GREEK DINING • Family owned and operated
Capture the spirit of the gods in our elegant embrace with a bounty of authentic Greek dishes.
A true restaurant for all seasons that blends both the contemporary and the traditional.
We can host banquets from 15 to 150 people.
There is an open shaded patio too.
Open 7 Days a week
Sunday – Thursday 11 am-10 pm • Friday – Saturday 11 am-12 midnight
7000 E Mayo Blvd #26, Phoenix, AZ 85054
(480) 502-4466 | (480) 502-2288 | (480) 502-5566
29-09 23rd Ave.
Astoria, NY 11105
(718) 932-8596
(718) 721-4507
Traditional meals prepared daily
• Grilled and charbroiled Meat and Seafood
• Salads & Appetizers • Vegetarian options
• Daily Specials • Soups
We only use pure Greek Olive Oil
Stamatis Restaurant
The Greek Experience miles away from Home
GREAT PRICES
Open 7 Days a Week
Private Room and Catering Available
FREE VALET PARKING FRIDAY, SATURDAY & SUNDAY
Our cool, relaxed
atmosphere provides
an authentic Greek
experience.
Outside seating available • Facilities for Private and Corporate Events
Full - service Catering and Events planning
LIVE MUSIC once a month
Open 7 days a week for lunch and dinner
Monday-Thursday 11:30am-10pm, Friday-Saturday 11:30am-11pm, Sunday 12pm-9pm
24
Krinos Foods, LLC. is the largest importer,
distributor and manufacturer of Greek specialty
foods in North America.
Krinos offers only the finest frozen, refrigerated and
dry Mediterranean foods to both the retail and food
service trades through its modern and efficient
plants in New York, Chicago, Santa Barbara (USA),
Montreal, Toronto and Vancouver (Canada).
Krinos Foods, LLC.
47-00 Northern Blvd., Long Island City, NY 11101
www.krinos.com

The National Herald

Transcription

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