100 Best Greek Restaurants in America

The National Herald
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MAY 28, 2011 www.thenationalherald.com
100 Best Greek Restaurants The National Herald

ARIZONA 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 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 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, theres 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 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 CRISTOS Arms open wide, big moustache and chefs hat thats Chrys Chrys, and hes the owner. Loukaniko and Feta Pizza - plus kebabs and gyros are found in his taverna offshoot of a 60-year-old imports business. Its the real deal, with burned butter on your Macaronia. http://papacristos.com 2771 West Pico Blvd. Los Angeles, CA 90006 (323) 737-2970 Entrees: $7-$20 PETROS This Manhattan Beach original offers authentic cuisine within a setting marked by white walls and cream linens. Its
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 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 Los Angeles, CA 90048 (323) 651-0346 www.sofisrestaurant.com Entrees: $17-$40 ULYSSES VOYAGE The only Greek restaurant weve come across with a full menu available in Korean promises a delicious Odyssey for all. Its a restaurant love
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Athena in Phoenix,Arizona
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named after founder Petros Benekos, who was raised in Athens and Europe, learning his mother and grandmothers authentic dishes. It was a Top New Restaurant by ZAGAT Los Angeles in 2007. Hellenic ingredients are presented in a
From Your Favorite Tavernas to Haute Hellenic Cuisine

reat food is a great passion in our community. Who isnt 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 dont 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 - weve 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 Greeces top restaurants, to enjoy recipes and to find details on favorite diners, food markets and bakeries we love. Kali Orexi!
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, Voulas recipes, from Baked Macedonian Red Peppers to Roasted Leg of Lamb. Its 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
Petros in Manhattan Beach, CA

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 COLORADO PETES 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 YANNIS Its received lots of Denver bests, as well as a nod from magazine Bon Appetit. Traditional baked dishes, grilled meat and seafood are part of Yannis 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 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
Greek Flame in Florida
100 Best Greek Restaurants

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 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 GEORGIA KYMA Pano Karatassos made waves in 1979 with Panos and Pauls 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 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 youll find. The Poseidon Plate includes Octopus, Kalamari and Shrimp. 566 Chestnut Winnetka, IL 60093 (847) 446-9300 www.avli.us Entrees: $11-$28 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 GREEK ISLANDS Americas 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 MYKONOS Items like dandelion greens or trahana indicate this isnt your average Greek American menu. The Individual Giovetsi a la Mykonos is the Spartan chefs nod to the Cycladic isle. 8660 Golf Rd. Niles, IL 60714 (847) 296-6777 www.mykonosgreekrestaurant. com Entrees: $12-$25 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. Theres a cookbook too, written by Camille Stagg. 314 South Halsted Street Chicago, 60661 (312) 726-2407 http://www.theparthenon.com Entrees: $9-$28 Chicago, IL 60607 (312) 829-8820 www.santorinichicago.com Entrees: $10-$40
EOS Restaurant in Stamford, CT
TAXIM Launched in 2009 by David Schneider, there are Pontian touches in dishes like Kolokithakia yemista kai gigantes fournou and theres even Duck Gyro (!) The menu gives local farmers credit and the dcor 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
Costas 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 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
(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), youll 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 Dimitris Spanakopita, dig into Corfu Salmon and finish off with a
COSTAS RESTAURANT One of Tarpon Springs favorite classic Greek family restaurants, with a Cretan touch has been around since 1977. Favorite dishes include the Greek Combo Platter and
Etched on Manhattans East River, Waters Edge flaunts dramatic views of Manhattans skyline, Roosevelt Islands lush greenery and the Queensborough Bridge all seemingly within arms 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.
Taxim in Chicago, Illinois
From Tavernas to Haute Cuisine and Everything Delicious In Between

Continued from page 3 GREEK CORNER RESTAURANT Corners 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 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 Lowells original Greek settlers. Theres live entertainment every Saturday. 453 Market Street Lowell, MA 01854 (978) 452-8092 www.newolympia.com Entrees: $9-26 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 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 KALIS COURT Impeccable seafood is the slogan of this upscale spot ranked #12 out of the Baltimore Suns 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). Kalis Restaurant Group also owns Kalis Court Mezze (#33 on Baltimore Suns Best) and Meli (#31 on the Suns list), a honey-themed patisserie/bistro thats earned kudos. 1606 Thames Street Historic Fells Point MINNESOTA 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. Pauls. 2632 Nicollet Ave S Minneapolis, MN 55408 (612) 871-2111 www.christos.com Entrees: $13-$30 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 Yiayias Patates (Grandmas 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. AXIAs Tim Vlahopoulos brings customers Greeces finest wines. 18 Piermont Road Tenafly, NJ 07670 (201) 569-5999 www.axiataverna.com Entrees: $17-$38 ITS GREEK TO ME Three generations of the Papavasiliou family are involved with this institution, which has reached ten restaurants. Grandmother Ero Papavasilious recipes reign at the restaurants known for their
AXIAs 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 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.)
Christos Greek Restaurant in Minneapolis, MN
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
from Sparta and his wife is from Athens, but their restaurant is named after their favorite isle. Theres 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 SAMOS Chef/owner Nicholas Georgalas is known for the large portions at this popular Greektown restaurant with island dcor that has expanded since 1977. 600 Oldham St. Baltimore, MD 21224 (410) 675-5292 www.samosrestaurant.com Entrees: $16-$23 ZORBAS 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 Ive 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 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. Theres 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
Kalis private room in Baltimore Maryland
Yemista at Its Greek to Me in Fort Lee, NJ
Greek Corners 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
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 its 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
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.
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Axia in Tenafly, NJ

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 OCEANOS OYSTER BAR & SEA GRILL The Fulton Fish Market. Thats 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 YANNIS 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 & Jimmys 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. Theres a twist on comfort food like Soutzoukakia, for instance, which are served in a light leek and tomato sauce over rice. With top ratings, its 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
5
from Cyprus and Santorini Fava and meat/fish entrees. There is also a whole menu section devoted to Tastes of Constantinople. Theres 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, its 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
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
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 VASILIS TAVERNA This small, bright spot of Hellenic cuisine is named after Vasili Mastrokostas, who hails from Greeces Messolongi. Hes 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
George Vastardis of Limani Seafood Grill in Wesfield, NJ
to start things off a poikilia (sampler) of mezedes including dips, salad, olives, beets and more. The house baklava features pistachios or theres always the Chocolate Renaissance mini souffle. A short visit to Open Table reveals some of the Westfield spots passionate foodie fans. 235 North Ave Westfield, NJ 07090 (908) 233-0052 www.limaniwestfieldnj.com Entrees: $18-$39 NIKOS 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 whats fresh and available with each season, with seafood options range from whole fish to seasonal items like soft shell
Varkas 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 medium sweet onion 10 plum tomatoes 3 cloves of garlic 4 stalks of fresh dill Sea Salt or regular salt Fresh ground pepper 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
Chef George Georgiades
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Vasilis Taverna in Teaneck, NJ
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.
Varka in Ramsey, NJ
From Tavernas to Haute Cuisine and Everything Delicious In Between

Continued from page 5 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 STAMATIS The clamor and clatter of happy customers marks this traditional Astoria favorite with good simple food in a frill-free setting. Many New 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 NEW YORK (MANHATTAN) 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 theres 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 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 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 dcor 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 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 theres 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 dont 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
Greek Kitchen in New York, NY
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 (LONG ISLAND) LIMANI RESTAURANT Oysters, clams, mussels, octopus, calamariand 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 dcor. 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 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
Entrees: $10-$18 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
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
Stamatis in Astoria, NY
TAVERNA KYCLADES If you dont 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. Theres 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 TELLYS 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 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
AVLI THE LITTLE GREEK TAVERN The Koukounas familys 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
Molyvos in New York, NY
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
http://zenontaverna.com Entrees $9-$26 NEW YORK (BROOKLYN)
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 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 its 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
Limani Restaurant in Roslyn, NY
325 West 42 Street, New York, NY 10036 Tel: 212-315.1010 Fax: 212-315.2410
897 Mountain Avenue, Mountainside, NJ 07092 Tel.: (908) 232- 9158 Fax (908) 232-1164
www.thebakezone.com/products/wedding-cakes
We are a neighborhood bakery where everything is made fresh on our premises With a large selection of cakes for all occassions
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 Apollos first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immediately 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.
Restaurants, Diners, Coffee Shops and Delis with Muffins and all kinds of Breakfast Items.
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
On behalf of Dafni we welcome you and wish you
Kefi in New York, NY
we are serving
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. Aglaias 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 Valtzoglous 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. Theres 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
Periyali in New York, NY
www.diodeka.com
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
10
Continued from page 7 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.
From Tavernas to Haute Cuisine

502 New Rochelle Road, Bronxville, NY 10708 (914) ONE-GYRO. http://eliataverna.com Entrees: $7-$28 NIKOS 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. Its run by the Kringas family. 287 Central Avenue White Plains, NY 10606 Yorkville, NY 13495-1102 (315) 736-4074 http://symeons.com Entrees: $10-$16 NORTH CAROLINA
Elia Taverna in Bronxville, NY
OREGON 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
(914) 686-6456 www.nikostaverna.com Entrees: $16-$30 SYMEONS 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 youll find the real Greek stuff in Charlotte. 200 E. Bland St. Charlotte, NC 28203 Southend (704) 444-9000 www.greekislesrestaurant.com Entrees: $12-$25
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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
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www.alexisfoods.com Entrees: $16-$22 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 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 SOUTH CAROLINA YIAYIAS AT NIGHT Recipes handed down from generations including homemade desserts mark this South Carolina eatery that has expanded from a daytime deli. Theia Elaines 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

(202) 966-7600 www.parthenonrestaurant.com Entrees: $13-$27 ZORBAS 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 Washington, DC 20009 (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. Its 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
From Tavernas to Haute Cuisine

Salt Lake City, UT 84102 (801) 581-0888 www.aristosrestaurant.com Entrees: $11-$25 WASHINGTON, D.C. 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 Magazines Restaurateurs of the year in 2010 after opening their second Cava (the first was in MD in 2006). Theres 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) 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 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 Komis 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. 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
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 KOSTAS 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 NIKOS 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 familys traditional Greek Olympia restaurant. The Houston Chronicle lauds the new restaurants 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 MARYS 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 ZIZIKIS 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 ARISTOS 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 Aristos product line. 244 South 1300 East
Kellari Taverna in Washington DC
one of the citys 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. Theres 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 Washington, DC 20009 (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 Washington, DC 20015
VASILIS TAVERNA
Family owned xceptional authentic home-style Greek cooking from Chef Vasili Mastrokostas
365 Queen Anne Road, Teaneck, NJ 07666 Tel.: (201) 287-1007 www.vasilistaverna.com
Outdoor patio seeting
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
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Psilakis brings the M.P. touch to L.I.

By Angelike Contis
TNH Staff Writer I dont 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 hes about to launch a new restaurant called MP Taverna in Long Island to do it. He explains: What weve presented to the American people as Greek food is five things. I think its time to go beyond those five things and say that theres a beauty in what we are doing. As he speaks to TNH, the carpenters are busy and theres 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 Potatoes just like my mother or grandmother would make, nothing crazy. Its a process of education, he says, indicating that life is short and hes living a dream of giving through cooking. Hes 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 dcor avoids blue and white or the rustic look, going for a bistro setting. One important distinction here is that Psilakis isnt out to replicate Greek cuisine from Greece. Hes 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 didnt eat much at the dinner table themselves. For me this is a test, the chef says of how well MP Taverna 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 tavernas orange and black logo spread? Perhaps. Psilakis admits he has a very systematic process for hitting his goals. A sneak peek at MP Tavernas one-page menu reveals the lean approach Psilakis spoke of. There are Meatballs and Mac & Four Cheese mezedes. Theres 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 cant order Tzatziki (yet), there is Cucumber & Yogurt Spread on the side. Site: www.mptaverna.com
angelike.contis@ekirikas.com
Kefi in New York City, NY
closed). But he is no longer is out to prove haute Greeks 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 theyre 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
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 Manhattans 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. Periyalis recipes assembled in the now-classic Periyali Cookbook- became along the way a treasure chest or Noahs 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 theyve 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 caf/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 countrys 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 didnt know the language. I didnt 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 or for that matter, any restaurant vital and appealing all those years- Tzolis says its
only possible if you believe in quality, quality of food, service and atmosphere.
Periyalis 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 cups plus 2 tablespoons all-purpose flour cup blanched almonds, ground 1 teaspoons baking power teaspoon ground cinnamon teaspoon salt 2 eggs cup regular (not extra-virgin) olive oil 1 cups plus 1 tablespoon sugar 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 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.
Its 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 youre dining on a Greek island.
Clifton 852 State Route 3, West Clifton, NJ 07012 Tel:(973) 594-1777 Englewood 36 East Palisade Avenue, Englewood, NJ 07631 Tel:( 201) 568-0440 Fort Lee 1611 Palisade Avenue, Fort Lee. NJ 07024 Tel :(201) 947-2050 Hoboken 538 Washington Street, Hoboken, NJ 07030 Tel: ( 201) 216-1888 Holmdel 2128 State Route 35, South Holmdel, NJ 07733 Tel: ( 732) 275-0036
Jersey City 194 Newark Ave., Jersey City, NJ 07302 Tel:( 201) 222-0844 Long Branch Pier Village 44 Centennial Drive, Long Branch, NJ 07740, Tel: (732) 571-0222 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
A passion for great food and authentic Greek cuisine

2 Center Plaza, Boston, MA 02108-1909 Tel. / Fax:: 617-227-0101
email: andy@zoboston.com www.zoboston.com
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.
14
Kellaris 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. its a political crowd, with senators and lobbyists filling tables. Many been to Greece and love whole Barbounia fish. Zapanti, whos passionate about fish sustainability, says the Mediterranean Diet is a great boost for Greek restaurants. Hes spoken on the topic at a huge recent Culinary Institute of American conference on the topic in California. But all this hasnt changed what he does in the kitchen; hes always worked on those diet principles. In the end, health and taste is more important than labels. The chef, for one, doesnt 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 isnt static, as many chefs there have acquired formal training in recent years.
Gourmet Cove in Astoria

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. Theres a lot of great restaurants in Astoria, I have my favorite foods, but no ones 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 its the top tomato supplier, Luckys 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, its from Crete with .02 acidity. He adds: It doesnt get much better than that. In a courtesy to clients, all the fish prices are listed, because it doesnt go up and down as much as people think, says Aegean Coves 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 Berkshires 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. Id 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 fathers 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 Coves sweets include perhaps in a tribute to the familys Asia Minor rootsConstantinople-style baklava. Theres also an amazing flourless and butterless Karidopita. Aegean Cove is already one of ZAGATs top New York Greek restaurants, with lots of positive press. Its also becoming a spot for special events, whether for politician Carolyn Maloney or the Smithsonian. Astorias own cove of Greek cuisine also hosted a charity fundraiser that raised $30,000 for childrens autism organization the Ron Geschner Foundation.
Happy Sardines in Jersey

Theres nothing like us around here, notes Chef/Owner George Vastardis of Limani, which opened in Westfield, New Jersey, in December 2007. Youre mistaken if you come to Limani looking for just pastitsio and moussaka, he explains. Instead theres fish from around the world, from Greece to Senegal. Dining at popular Limani can be a geography lesson 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 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. Were one of the few that take reservations in town and were booked solid every weekend. Theres only room for 90 people. He jokes: We cram them like sardines. Its loud, noisy and tight 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.
Limanis 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
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
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.
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
Fresh seafood, lamb chops, steaks. All types of grilled fish: porgies, lavrakia, synagrides, barbounia, shrimps, fish fillets, black sea bass.
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
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 el.: (718) 728-6166 - Fax: (718) 721-9674 23-18 31st Street, Astoria, NY el.: (718) 721-0221 - Fax: (718) 721-2553
Every Homemakers Paradise

A Symbol of Quality, Variety and Freshness.
You will find whatever your heart desires
Complete your everyday and holiday shopping needs with products from
For
We satisfy the most demanding customer.
rce the sou ek we are vides the Gre o ind that pr r with any k e custom product Greek of
39y e a r s
With us you will find all kinds of olive oil, olives, cheese 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

reek wines, by nature, go wonderfully with food, notes Geneva-based Greek wine commentator Nico Manessis. For 17 years, he has explored the countrys 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 Acadmie Internationale du Vin and editor of the Greek magazine Wine & Pleasures. Hes produced the new documentary Pelicans 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: Its 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 Gerovassilious 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 Gaias Santorini Wild Ferment Assyrtiko made partly in Acacia casks. Red: Florinas Alpha Estates 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 Greeces 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-
AGORA PLAZA 23-18 31ST STREET ASTORIA, NY 11105
Tel.: 718-728-8484 Fax: 718-728-0066 www.artopolis.net e-mail:customerservice@artopolis.net

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 Greeces 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. Its 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
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 and and Ser Greece ving you Bringing the Best an incomparable Greek nean Mediterra food dining experience! life
to Housto n
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
17
A Mediterranean fishhouse in the heart of downtown Ramsey. We offer fish by the pound from all parts of the world, plus Greek specialties and Black Angus steakhouse selections. We are dedicated to the absolute freshest in European seafood and to creating the feel of a villa in the Mediterfront door as the New York Times wrote. ranean. The first of many pleasures of a meal at Varkas is opening the
Catering available: We can fill our small boat with the best of the Mediterranean and serve it to you at your next wedding, banquet, or corporate event. Our menu can be custom tailored for parties of four or four hundred. We can accommodate parties of as many as seventy five, with full or preset menus. Gift Cards available for any occasion. 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 rarely found more than a few steps from the Aegean. From tender grilled octopus to Ouzo steamed mussels and charcoal grilled whole fish, every bite is a taste of the finest the sea has to offer.
years of experience in the kitchens of Manhattan and Europe. A first generation Greek American, Mr. Georgiades has an ancestral feel for Varka's core ingredients and his gourmet background has taught him to let food speak for itself.
ZAGATS 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
18
Bergen Countys 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 dont 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: Ive never met a Greek who didnt like it, chopped up with salad. The search for produce includes a preference for whats locally fresh: Theres 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 Diets benefits. One of his culinary goals is cleaner, reduced fat versions of many traditional dishes, with a savvy balance of proteins and carbohydrates. Nisis efforts havent gone unnoticed. Among those whove 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 wasnt 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 Manhattans acclaimed Avra. The New Yorker says with a laugh: I started asking my mother for recipes. Now, at Varka, hes 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.
Its Greek to Me Carves Own Niche

Were not upscale. Were not fast food. I would say we are fast-casual, full-service dining, says Anthony Papavasiliou, of the familys Its 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. Its 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 Papavasilious recipes are behind the Its 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 dont care whose grandmother makes them better; I dont think anyone makes them better. The baklava made fresh daily he adds is also to die for. Its 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 its someone I dont recognizeI 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 foods 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 Bills 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 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 North Shore Farms Gourmet market with three, wellstocked branches. 770 Port Washington Blvd Port Washington NY, (516) 7679050 http://northshorefarms.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 Sophias Greek Pantry Food and cookbooks too. 265 Belmont Street, Belmont, MA 02148, (617) 489-1371, www.sophiasgreekpantry.com 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. www.astoriapastryshop.com Arlington Bakery - For 31 years, bread and Greek sweets. 187 Massachusetts Ave, Arlington, MA 02474, (781) 646-7444 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, Tarpon Springs, FL, (727) 9432400, www.hellasrestaurant.com Hellas Pastry Shop Anything you can imagine thats 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 Stellas 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 e were pioneers. There was nothing there, just potato fields, says Dr. Herodotus Dan Damianos of the land where he started Long Islands 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 Islands 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. Its 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 its shown in Pindars 560 awards.
The vineyard is very much family-run. Pindars wines first hit the market in 1982 and were served at the White House for President G.W. Bushs inauguration six years later. Son Jason, who owns Jasons 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. Pindars 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 arent 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
Heavenly Greek in Hells Kitchen

Greek Salad and Gyros. Im proud of it, I dont care. These are the things that work, Retsina and Gyros, says Theodosis Andriotis, owner of Manhattans 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 Yiayias 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, its not the same. Hailing from Nisyros island, Andriotis came to the U.S. at age 17. When he opened Greek Kitchen in 1999 in Hells Kitchen, the New York neighborhood was not so safe, but he 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. Its 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.
Passion for Greek Yogurt in the U.S.A.
heres an ingredient thats 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
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 Philadelphias Washington East neighborhood in 2008. Its called Kanella. At Kanella, as outspoken Chef Pitsillides points out, one of the mottos 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. Theres 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 Kanellas 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. Its not just a menu, but a life philosophy. Good cooking means a lot of love and passion. I dont know how many years Ill be here but I want to make sure Ive left my mark on simplicity and the Mediterranean Diet. He
adds: The Mediterranean cuisine is not a trend. Its a way of life, how I grew up. Simplicity is key at Kanella whether its the title of dishes, the staffs 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 Thats 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 thats 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.
20
A Kifissia Gem: Divine

By Yiannis Sofianos
TNH Staff Writer
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 isles Etrusco fame), is to incorporate drinks like Bourbon, Bloody Marys and Martinis into his actual recipes. For instance, at Divine, youll 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.
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-
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 dcor awash in fashionable red and black that has a real cosmopolitan feel. Interior designer Anastasia Rapti is behind the look, based on co-owner Eleftherious concept.
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 todays world. Georgiadis, an ethno-botanologist who studied in both Scotland and Germany and whose research recently involved travel throughout Asia, notes: Its 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. Its 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 nations 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: Id like to believe that our work will ever-so-slowly reverse the situation and through our participation put Greece once
Recipes of Chef Vasilis Tzimas
Veal Fillet with Bchamel sauce and Mascarpone with Tomato Sauce
1.75 lbs veal fillet 3 T olive oil bunch fresh thyme 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
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 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.
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 Thraces Stavros Kontos, 64, and Georgios Zoidisi, 16, who will provide their stories too as custodians of the sea.
A Kuzina with a View

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
Chef/Owner Aris Tsanaklidis has been a destination for those looking for food thats 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 Greeces 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
More Great Greek Restaurantsin Greece

Abyssinias Cafe - Moms 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-ani In a little Neoclassical house a stones 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, theres been great food, drink and song under this taverna courtyards plane trees. Diogenous 4, Plaka, Athens, 10556, 210/322-0666
Chef Aris Tsaklinidis from Kuzina
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21
Varoulko: Athens Seafood Oasis

By Aris Papadopoulos
TNH Staff Writer 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 its separated from the kitchen by a large window so the chef can see and be seen. Its 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 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? Wouldnt Lazarou be the perfect man for a similar role, especially with Greeces 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 dont 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.
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 lb high quality crab, cleaned 3.5 oz. Mizithra cheese, grated Method: In a pot, on low heat, saut the onion in the olive oil until it softens. Add the orzo and continue to saut. 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, saut 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 ships 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 fathers seainspired cuisine in his genes, there was no question about which direction hed 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. Thats when he opened Varoulko. It started out in Piraeus before shifting 17 years ago to Piraeos Street. Its located across from the archaeological site of Kerameikos and next to boutique hotel Iridanos. 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 didnt 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
feel of a ship. The dcor 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.
www.ulyssesvoyage.com
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Zorbas Greek Buffet is the first authentic Greek buffet in all of Southern California. In a modern Greek atmosphere, Zorbas brings you recipes that have been in our family for over 50 years. Only the finest ingredients go into our cuisine, with fish and meat roasted and charbroiled to perfection. The whole family can enjoy - every Friday and Saturday live traditional Greek music followed by folk dancing. Since 1989 we've been the only buffet of its kind, offering Greek home-style food. Voted BEST GREEK RESTAURANT by San Diegans for five years in a row! Catering available Open Everyday 11.a.m.- 9:30.p.m. and Friday - Saturdays 11.a.m. - 11.p.m. with live music Parking on site. Reservation not required. Wheelchair accessible.
22
Cat Cora: An Iron Chef with Many Hats
ississippi-born Cat Cora, the only female Iron Chef in the television shows 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. Shes 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. Its a small world after all, as Coras Greek roots clearly shine in Kouzzinas 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! Ive also had some Greeks tell me the loukoumades are some of the best theyve 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 Im 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, shes 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 theres 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 Id want to eat! Of her new specialty food line, Cat Coras Kitchen by GAEA, she says: All the GAEA products are made in Greece, and it was a natural collaboration since theyre very ecofriendly, and theyre 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: Ive 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-
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
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: Its not like the old days. Theyve succeeded at the Williston with leaner, modern menus that offer gluten-free and low calorie/cholesterol options. Forget grease youll 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 familys expanding diner business. Its what we grew up in, he says, adding: The moneys good and everyones together. At the diner, his mother Helen bakes and his sister manages too. Classic Greek? Sort of. Were not doing what our parents did. Moshos says, noting that hes 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 diners traditional menu, the younger generation sometimes faces resistance from the previous one. But he says todays diners have eclectic cuisine, adding: Its not just eggs. At the Elm Street, Panini sandwiches now coexist alongside older options like classic turkey dinners and his moms 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 Diners success to quality, large portions
The Flavor of Greeces 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 dcor, hes proud to admit that many of the customers say that the foods 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. Sarafoglous 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 Yiaourtinia Martini-inspired blend of Greek yogurt and quince or sour cherry flavor and nuts.
and logical prices not to mention a large menu, the size of The National Herald. The menu, he says, offers everything, including Italian, Greek, Americanfast food and desserts. The diners open 24/7 to catch all clients, including night owls. Greeks do well in diners, he feels, because a Greek doesnt 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.
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100 Best Greek Restaurants in America

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The National Herald

100 Best Greek Restaurants The National Herald

THE NATIONAL HERALD, MAY 28, 2011

Publisher-Editor Antonis H. Diamataris

From Your Favorite Tavernas to Haute Hellenic Cuisine

Ulysses Voyage in Los Angeles, California

Petros in Manhattan Beach, CA

THE NATIONAL HERALD, MAY 28, 2011