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MAY 28, 2011www.thenationalherald.com

100 Best Greek Restaurants2 THE NATIONAL HERALD, MAY 28, 2011

The National HeraldA weekly publication of the

NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ),reporting the news and addressing the issues of paramount interest to the

Greek American community of the United States of America.

Publisher-Editor Antonis H. Diamataris

Assistant to Publisher, Advertising Veta H. Diamataris Papadopoulos

Special Section Editor Angelike Contis

Production Manager Chrysoula Karametros

37-10 30th Street, LIC, NY 11101-2614Tel: (718)784-5255, Fax: (718)472-0510, e-mail: [email protected]

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From Your FavoriteTavernas to HauteHellenic Cuisine

Great food is a great passion in our community. Who isn’tmoved by a beautiful meze, a perfectly-grilled, juicy fishan oven-baked lamb with potatoes, a glass of ruby wineor a fragrant slice of pastry?

Food is a passion, a celebration, a cultural expression and evena storehouse of personal and family memories.

As this list of 100 Best Greek Restaurants and interviews withrestaurant owners and chefs shows, there is a renaissanceunderway in Greek food. We include restaurants that haveendured the test of time, as well as new ones - both of which havebenefitted from the Mediterranean Diet publicity blessing.

Yes, it was very difficult to limit our choices to 100. And this isnot even including –due to space – the many wonderful Greek-owned restaurants that don’t focus on Greek cuisine. Evenlooking at New York/New Jersey – which together make up overa quarter of the listings, it was hard to narrow things down.

Yet - in what we hope is the start of something new - we’vecompiled the list from readers’ suggestions (via email), those offood professionals and from extensive research ofnewspapers/magazines throughout the country, cross-referencedwith ZAGAT, yelp.com and Open Table-type websites.

Hungry yet? Dig into this issue to learn more from top chefsand food/wine experts, to read about some of Greece’s toprestaurants, to enjoy recipes and to find details on favorite diners,food markets and bakeries we love.

Kali Orexi!

ARIZONA

ATHENA Spacious, with Greek columns,it opened in August 2010. OnlyAuthentic Greek is on themenu says co-owner PetrosKompouras, who arrived viaChicago from Meteora. Chefsare Charles Bowman and PeterLagios. Lamb chops and wholegrilled sea bass are popular. 7000 E Mayo Blvd #26,Phoenix, AZ 85054(480) 502-4466 www.athenagreekcuisine.comEntrees: $15-$30

ATHENS ON 4TH Distinctions include an AAA 3Diamond Award and 67th BestRestaurant in the United States(City Magazine). The Tripoli-raised and California-trainedChef Andreas Delfakis prideshimself on the best ingredientswith an extensive Greek winelist. 500 North 4th Avenue, #6,Tucson, AZ 85705(520) 624-6886 http://athenson4th.comEntrees: $13-$30

CALIFORNIA

DIO DEKA One of Silicon Valley's topplaces to dine – and namedafter their address (whichcoincides with Athens areaphone code 210) - it opened in2007, with five Evvia eaterymanaging partners, backed bythen-VeriSign CEO StrattonSclavos. The sophisticatedrestaurant has won kudos since– including a Michelin star -with signature dishes includingPastitsada – a concoction withhouse-made pasta, pork sauceand fried egg.210 E. Main St., Los Gatos, CA,95030 (408) 354-7700www.diodeka.comEntrees: $25-$44

KOKKARI ESTIATORIO Named after a Samos village,there’s a rustic feel andtraditional Greek recipes attheir highest level. Foodieshave taken note of Horiatiki,Marithes Tiganites, KotopouloSouvlas, Arnisia Paidakia andother specialties by ExecutiveChef Eric Cosselmon. Sisterrestaurant Evvia in Palo Altoalso recieves top marks.200 Jackson StreetSan Francisco, CA 94111(415) 981-0983www.kokkari.com

Entrees: $21-$39

LE PETIT GREEK ESTIATORIO Tom and Dimitri Houndalasbring their Peloponneserestaurant roots to this elegantneighborly spot with freshseafood, vegetarian and meatoptions in Larchmont Village. 127 N Larchmont Boulevard,Los Angeles, CA 90004(323) 464-5160www.lepetitgreek.comEntrees: $20-$39

PAPA CRISTO’S Arms open wide, bigmoustache and chef’s hat –that’s Chrys Chrys, and he’s theowner. Loukaniko and FetaPizza - plus kebabs and gyrosare found in his tavernaoffshoot of a 60-year-oldimports business. It’s the realdeal, with “burned butter” onyour Macaronia. http://papacristos.com2771 West Pico Blvd.Los Angeles, CA 90006(323) 737-2970Entrees: $7-$20

PETROS This Manhattan Beach originaloffers authentic cuisine withina setting marked by whitewalls and cream linens. It’s

named after founder PetrosBenekos, who was raised inAthens and Europe, learninghis mother and grandmother’sauthentic dishes. It was a TopNew Restaurant by ZAGAT LosAngeles in 2007. Hellenicingredients are presented in a

tasteful manner in a menu withHoriatiki Flatbread Pizzadisplayed just oppositetraditional spicy cheese blendKafteri. Favorite dishes includefeta-crusted lamb and Chileansea bass. A second restaurantcalled Petros Los Olivos islocated in wine country, with a

third in the works for SantaBarbara. 451 Manhattan Beach BlvdManhattan Beach, CA 90266(310) 545-4100 www.petrosrestaurant.comEntrees: $23-$36

SOFI GREEK RESTAURANT Salonika Shrimp andKotopoulo Riganato are a fewof the options at this restaurantwith both indoors and anoutdoors Mediterranean-esquepatio garden. 8030 3/4 West 3rd. StreetLos Angeles, CA 90048(323) 651-0346www.sofisrestaurant.comEntrees: $17-$40

ULYSSES VOYAGE The only Greek restaurantwe’ve come across with a fullmenu available in Koreanpromises a delicious Odysseyfor all. It’s a restaurant love

story as food/drinkprofessionals PanayiotisCarabatsos and Hana Lavvidamet while traveling anddecided to form their ownestablishment and wed. Likethe best Greek restaurants inGreece, this one is based onPanayiotis’ mother, Voula’srecipes, from BakedMacedonian Red Peppers toRoasted Leg of Lamb. It’shighly recommended byCitysearch and ZAGAT guides.6333 W. Third St.Los Angeles, CA(323) 939-9728www.ulyssesvoyage.comEntrees: $16-$30

CONNECTICUT

EOS RESTAURANTFresh Greek contemporarycuisine at this elegant spotincludes an EOS Burger (withbeef-feta-tzatziki sauce-plusPe

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Ulysses Voyage in Los Angeles, California

homemade fries), Kotopoulome Prassa (chicken with leeks)and whole fish. There isflaming cheese, souvlaki sticksand comfort food classics likeImam Bayaldi (eggplant). SipSantorini Iced Tea or a WhiteSangria made with SamosMuscat. 490 Summer StreetStamford, CT 06901(203) 569-6250eosgreekcuisine.comEntrees: $12-$46

COLORADO

PETE’S CENTRAL ONE “Noumero Ouzo since 1981” isthe slogan at this spot that ispart of a 40-year familytradition and group of eightcasual eateries. The ZorbaCombo has souvlaki, gyros andloukaniko. 300 S Pearl StDenver CO 80209(303) 778-6675www.petesrestaurants.comEntrees: $13-$26

YANNI’SIt’s received lots of Denverbests, as well as a nod frommagazine Bon Appetit.Traditional baked dishes,grilled meat and seafood arepart of Yanni’s Greek tavernarepertoire. Desserts includeAthenean Chocolate ToffeeMousse Cake with Kahlua. 5425 Landmark PlaceGreenwood Village, CO 80111(303) 692-0404www.yannisdenver.comEntrees:$11-$30

FLORIDA

ANISE “Live bouzouki music, platesmashing and dancing” is onthe menu every Friday at thisnew Miami destination ownedand run on a creek-front spotby Sydney Greek Liza Meoliand husband Gigi Meoli. Tryfennel and ouzo-flavoredMussels or Prawns Anise.620 NE 78th StreetUpper East SideMiami, FL 33138(305) 758-2929www.anisetaverna.comEntrees: $8-12

COSTA’S RESTAURANT One of Tarpon Spring’s favoriteclassic Greek familyrestaurants, with a Cretantouch has been around since1977. Favorite dishes includethe Greek Combo Platter and

Costa’s Seafood Feast (friedcalamari, charbroiled octopus,and fried smelts). There arealso sandwiches, kids’ optionsand homemade spinach pie atformer New Yorker SteliosMigadakis’ establishment. 521 Athens StTarpon Springs, FL 34689-3105(727) 938-6890www.costascuisine.comEntrees: $5-$20

GREEK FLAMEThe Chrissanthidis familyestablishment has won theOrlando Foodie award for BestGreek restaurant for the lastsix years in a row. ExecutiveChef Maria Chrissanthidis putsthe emphasis on freshness andensures there are plenty oftraditional items with importedlamb on the menu – from legof lamb to souvlaki. Known inOrlando for exceptionalseafood, they grill fresh, wholefish like Lavraki and Tsipouraas well as Portuguese octopus.Chef specialties include diver'sscallops and Canadian blackmussels. 7600 Dr. Phillips BlvdOrlando, FL 32819

(407) 370-4624www.greekflametaverna.comEntrees: $12-$30

GREEK ISLANDS TAVERNA The Sun-Sentinel raved of Sam(Sotiri) and GeorgeKantzavelos’ place last year:“From the flowers on eachtable to the expertly grilledlamb chops, there's no shirkingon details or quality here.” 330 North Ocean BoulevardFort Lauderdale, FL 33308(954) 568-0008 www.greekislandstaverna.comEntrees: $13-$36

HELLAS RESTAURANT A favorite on Tarpon Springs’sponge docks since 1970 (withits own bakery next door),you’ll find all the classic dishes,including lots of fresh seafoodas well as kebabs.785 Dodecanese BoulevardTarpon Springs, FL 34689(727) 943-2400 www.hellas-restaurant.comEntrees: $11-$30

MYTHOS GREEK TAVERNA Perhaps begin with Dimitri’sSpanakopita, dig into CorfuSalmon and finish off with a

big piece of baklava – taking inlive music and bellydancing. 13575 58th Street NorthClearwater, Fl 33760(727) 538-4273 http://mythosclearwater.comEntrees: $12-$24

TAVERNA OPA The tables see their share oftsifteteli-ing and few platessurvive– at this fast-growingrestaurant concept. With anemphasis on family recipes,Greek native Peter Tsialiamanisopened the first Taverna Opahere in 1998 – and there arenow five more locations. 410 N. Ocean DriveHollywood, FL 33019(954) 929-4010 www.tavernaoparestaurant.com/hollywoodEntrees: $14-$33

GEORGIA

KYMAPano Karatassos made waves in1979 with Pano’s and Paul’sand built the Buckhead LifeRestaurant group to includethis 2001 contemporary Greekseafood spot. 3085 Piedmont RoadAtlanta, GA 30305-2624(404) 262-0702www.buckheadrestaurants.comEntrees: $19-$38

ILLINOIS

ATHENA Take in a view of the Chicagoskyline on the outdoors patioas you dig into your AthenianChicken or Shrimp Athena. TheGreek godess looks on at thisGreektown spot. 212 S. Halsted StreetChicago, IL 60661(312) 655-0000 www.athenarestaurantchicago.comEntrees: $10-$20

AVLI ESTIATORIO With some 130 Greek winesand an innovative menu, WineSpectator gave a 2010 Awardof Excellence to this restaurant.Diane Kochilas is theconsulting chef. Prasopita (leekpita) is one of the unique itemsyou’ll find. The Poseidon Plateincludes Octopus, Kalamariand Shrimp. 566 ChestnutWinnetka, IL 60093(847) 446-9300 www.avli.usEntrees: $11-$28

GREEK ISLANDS “America’s Most Popular GreekRestaurant” reads the logo ofthis spacious Greektown spotestablished in 1971 – and itmay just be true at the placebrimming with mezedes andhearty meals. 200 South Halsted St.,Chicago, Il. 60661(312) 782-9855www.greekislands.netEntrees: $7.95-$43

MYKONOS Items like dandelion greens ortrahana indicate this isn’t youraverage Greek American menu.The Individual Giovetsi a laMykonos is the Spartan chef’snod to the Cycladic isle. 8660 Golf Rd.Niles, IL 60714(847) 296-6777 www.mykonosgreekrestaurant.comEntrees: $12-$25

PARTHENONLove it when the waiter firesup the saganaki and brings itto your table? This Chicagofavorite founded by Chris andBill Liakouras in 1968 claims tohave invented the concept.There’s a cookbook too,written by Camille Stagg. 314 South Halsted StreetChicago, 60661(312) 726-2407 http://www.theparthenon.comEntrees: $9-$28

SANTORINI A Chicago classic with a laid-back atmosphere and home-style cooking. Big baskets andpans hang on the walls, whilefresh fish from around theworld is delivered to yourplate. 800 W. Adams

Chicago, IL 60607(312) 829-8820www.santorinichicago.comEntrees: $10-$40

TAXIM Launched in 2009 by DavidSchneider, there are Pontiantouches in dishes likeKolokithakia yemista� kaigigantes fournou – and there’seven Duck Gyro (!) The menugives local farmers credit andthe décor is supercoolByzantine. 1558 N. Milwaukee Ave.Chicago, IL 60622(773) 252-1558 http://taximchicago.comEntrees: $19-$32

VENUS You can order 14 courses ofmezedes at this Greek Cypriotrestaurant – including Cypriotpork specialties like Koupepia,Afelia and Sieftalia.Owner/Chef is CostasStylianou. 820 W Jackson BlvdChicago, IL 60607(312) 714-1001www.venuschicago.com Entrees: $13-$30

MASSACHUSSETS

AEGEAN RESTAURANT “What you see is what youget,” is the philosophy behindthe home style dishes atNicholas and Toula Ntasios’two restaurants, which startedout in 1980 in Framingham. 257 Cochituate Road, Route 30Framingham, MA 01701(508)879-8424www.aegeanrestaurants.comEntrees: $9-$25

100 Best Greek RestaurantsTHE NATIONAL HERALD, MAY 28, 2011 3

Continued on page 4

EOS Restaurant in Stamford, CT

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Etched on Manhattan’s East River,

Water’s Edge flaunts dramatic views

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This unusual spot stands alone

in a sea of similarity.

The perfect locale for all in the tri-state area

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GREEK CORNERRESTAURANT Corner’s Special Gyro andSouvlaki are among thepopular sandwiches at this spotestablished in 1989 in collegetown Cambridge. There arelots of appetizers and tons ofvegetarian entrees, but also aburger if you so desire atGeorge and Themis Boretos’award-winning establishment. 2366 Massachusetts AvenueCambridge, MA 02140-1852(617) 661-5655www.greekcorner.usEntrees: $4-$15

OLYMPIA RESTAURANT Founded in October 1952, bySocratis and Kiki Tingas andrelatives Peter and BarbaraCocalis, this is the oldestfamily-run restaurant in town –and a real favorite withLowell’s original Greek settlers.There’s live entertainmentevery Saturday. 453 Market StreetLowell, MA 01854(978) 452-8092www.newolympia.comEntrees: $9-26

MARYLAND

BLACK OLIVE RESTAURANTSavory Bread Pudding –featuring leeks, mushroomsand Greek cheese – is one ofthe innovations of the Spiladisfamily restaurant committed toorganic and local produce.Entrees also encompassLobster Kebob and GreekVillage Pie. Top it all off withBaklava Ice Cream. The familyhas also opened an Inn andAgora food market.814 S. Bond StreetBaltimore, MD 21231(410) 276-7141www.theblackolive.com Entrees: $27-$40

IKAROS A Baltimore classic since 1969.The Kohilas family serves up awhole lot of real, family styleshishkebabs, Hellenic Surf andTurf, Guvetsi and Kataifi, toname a few. 4805 Eastern AveBaltimore, MD 21224(410) 633 – 3750www.ikarosrestaurant.comEntrees: $13-$30

KALI’S COURT “Impeccable seafood” is theslogan of this upscale spotranked #12 out of theBaltimore Sun’s 50 BestRestaurants. The menustraddles Greece andinternational haute cuisine.You can choose between Caviaror Grilled Baby Octopus, havea Salad Nicoise or a Red andGolden Tomato Feta Salad,have Grilled Fillet Mignon orPan Seared Lemon Fish (withKalamata olives). Kali’sRestaurant Group also ownsKali’s Court Mezze (#33 onBaltimore Sun’s Best) and Meli(#31 on the Sun’s list), ahoney-themed patisserie/bistrothat’s earned kudos. 1606 Thames StreetHistoric Fells Point

Baltimore, MD 21231(410) 276-4700www.kaliscourt.com,www.kalisrestaurantgroup.comEntrees: $28-$36

MYKONOS GRILL Cycladic blue and whitepredominate at this spot thatthe Washington Post hasdescribed as “a prescription tohappiness.” Fresh fish,traditional dishes like lambshank and appetizer samplersreign at this 22 year oldinstitution. Peter Pagonis is

from Sparta and his wife isfrom Athens, but theirrestaurant is named after theirfavorite isle. There’s no plate-breaking, but plenty of happy,relaxing Greek backgroundmusic. A few weeks ago, theyopened Nostos Restaurant inVienna, Virginia, which – asthe owners explain - means:“The desire to go back to theplace where you were raised.”That spot is decorated withblack and white photos ofGreece of yesterday. 121 Congressional LnRockville, MD 20852(301) 770-5999 www.mykonosgrill.comEntrees: $14-28

SAMOS Chef/owner NicholasGeorgalas is known for thelarge portions at this popularGreektown restaurant withisland décor that has expandedsince 1977. 600 Oldham St.Baltimore, MD 21224(410) 675-5292www.samosrestaurant.comEntrees: $16-$23

ZORBA’S BAR & GRILL Located in Greektown, thiscasual local favorite is bestknown for visible roasted spits,but it also can serve up a meanbronzini whole fish. JohnKritikos, who hails fromKarpathos, has had therestaurant for over twodecades. The emphasis is noton decor but on home cookingat this grill. “Best grilledoctopus I’ve ever eaten inAmerica,” says one Yelp.comreviewer. Others rave aboutthe lamb chops. 4710 Eastern Ave.Baltimore, MD, 21224(410) 276-4484Entrees: $15-$25

MICHIGAN

PEGASUS Located in the heart ofGreektown, Demetrios (Jim)Papas’ restaurant has freshfood, great service, and aclean-cut interior, which is alarge space broken up intointimate nooks. There’s now apopular St. Clair Shores-areaspot too. 558 Monroe St.GreektownDetroit, MI 48226(313) 964-6800http://pegasustavernas.comEntrees: $10-$30

MINNESOTA

CHRISTOS GREEKRESTAURANT The original, in Minneapolis,with its island tavernaatmosphere, has been aroundsince Carol and Gus Parpasopened it in 1988 and been onthe radar of publications likeUSA Today. Menu options likeThe Illiad (a Greek culinarysampler) and Oregano Chickenmade it voted Best GreekRestaurant by Citypages in2011 and Lake MinnetonkaMagazine in 2010. There aretwo more locations, includingan amazing venue forweddings at Union Depot Placein St. Paul’s. 2632 Nicollet Ave SMinneapolis, MN 55408(612) 871-2111www.christos.comEntrees: $13-$30

NEW JERSEY

AXIA Take your taste buds for a tourof the world with SolomosKalamata, Kotopoulo Sparti –but also Moussaka Tenafly. Themenu was designed by ChefAlex Gorant and food expertDiane Kochilas over a one-month trip throughout Greece,identifying ingredients frommany regions. Great care istaken with the seafood as wellas culinary comfort items likeYiayia’s Patates (Grandma’sPotatoes). Not only the refinedGreek cuisine, but also theentertainment – with livebouzouki/guitar nights- hasmade this spot owned byfather/son team Michael andAlexander Parlamis, that onlyopened in 2006, alreadypopular. It has the Best ofBergen award under its belt aswell as positive New YorkTimes and ZAGAT exposure, toname a few. AXIA’s TimVlahopoulos brings customersGreece’s finest wines. 18 Piermont RoadTenafly, NJ 07670(201) 569-5999www.axiataverna.comEntrees: $17-$38

IT’S GREEK TO ME Three generations of thePapavasiliou family areinvolved with this institution,which has reached tenrestaurants. Grandmother EroPapavasiliou’s recipes reign atthe restaurants known for their

honest Greek food. The NewYork Times called the food:“fresh, simple and moderatelypriced.”1611 Palisade AvenueFort Lee, NJ 07024(201) 947-2050 – plus ninemore locations. www.itsgreektome.comEntrees: $7-$31

LIMANI SEAFOOD GRILL Born and bred in the NewJersey Greek restaurant world,George Vastardis has openedhis own place – and it’s a hit.Fresh fish from nearly everycontinent is grilled andlovingly dressed with age-old,simple ingredients – olive oil,lemon and oregano. There arealso popular lamb chops and –

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From Tavernas to Haute Cuisine and Everything Delicious In BetweenContinued from page 3

Greek Corner’s PastitsioIngredients• 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, addthe olive oil, onion, garlic, black pepper, totaste, the bay leaves, cinnamon sticks, andcloves and saute for a few minutes. Add theground beef, stirring continuously, until all themeat is cooked and browned. Stir in salt, totaste, fresh tomato and tomato puree. Letsimmer for about 20 minutes, then remove thebay leaves, cinnamon sticks and the wholecloves.Preheat the oven to 300 degrees F.Brush a large casserole dish generously withmelted margarine. Add the cooked ziti, beaten

egg, cheese and the meat mixture. Mix untilwell combined. Top with Bechamel Sauce andsprinkle with more grated Parmigiano. Bakeuncovered for 45 minutes in the preheatedoven. 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 lowheat. In separate medium saucepan overmedium heat, melt the margarine, then addthe flour and mix well. Stir in the heated milk,beaten eggs, cheese, salt, pepper and nutmeg,to taste. Whisk until thickened. Keep warmuntil ready to use.

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AXIA’s Olive & OrangeMeatballsIngredients:• 1 lb Ground Pork • 5 oz Ground Beef• 1 Red Onion, Grated -• 1 Large Tomatoes, CoarseGrated -

• 4 oz. Milk• Salt and Pepper to taste• 2 oz Kalamata OlivesPitted & chopped

• Flour with Orange dust,for dredging

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Procedure:Coarsely grate onion &reserve the juice. Coarselygrate the tomato & drain.Combine all ingredientsexcept bread crumbs &knead.Add enough breadcrumbs to tighten mixture.Shape into ½ oz. balls.Dredge & fry. (To make orange makeorange dust simply peeloranges with out pith.Blanch them in water twice& then a third time with anounce of sugar. Dry themslowly in a warm oven andgrind in a spice grinder.)

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to start things off a poikilia(sampler) of mezedesincluding dips, salad, olives,beets and more. The housebaklava features pistachios – orthere’s always the ChocolateRenaissance mini souffle. Ashort visit to Open Tablereveals some of the Westfieldspot’s passionate foodie fans. 235 North AveWestfield, NJ 07090(908) 233-0052www.limaniwestfieldnj.comEntrees: $18-$39

NIKO’S TRAPEZI Kota Trapezi – or chickenstuffed with spinach, fetacheese and herbs- is one of theofferings at this relatively newarrival at Ursula Plaza on thehopping Long Branch coast. 444 Ocean Blvd NorthLong Branch, NJ 07740(732) 222 4600www.nikostrapezi.comEntrees: $10-$27

NISI RESTAURANTChef/Partner John Piliourasbrings Greek cuisine to a newlevel at this restaurant openedby Peter and Othon Mourkakos(of The Plant Shed fame) in2009. The presentation is neatand Chef Piliouras revisitscomfort food classics likeShrimp Saganaki, adding hisown touch. The menu focuseson what’s fresh and availablewith each season, with seafoodoptions range from whole fishto seasonal items like soft shell

crabs. Not only was the NewYork Times impressed, butgave them the Best Over Alldistinction in Jersey dining in2009. 90 Grand AvenueEnglewood, NJ 07631(201) 567-4700www.nisirestaurant.comEntrees: $19-$42

OCEANOS OYSTER BAR &SEA GRILL The Fulton Fish Market. That’swhere the Oceanos day begins– as Executive Chef PeterPanteleakis accepts only thefinest seafood into his kitchen.The menu at this restauranthas many familiar Greek dips,but also an Oyster Taster. Afterthat diners can go either “thesea route” (with options fromwhole Lavraki or Red Snapperthrough New Zealand LobsterTail) or travel “by land” withdishes like Filet Mignon orStuffed Chicken. Ekmek isamong the sweet finishes tothe meal. 2-27 Saddle River RoadFair Lawn, NJ 07410(201) 796-0546

www.oceanosrestaurant.comEntrees: $24-$49 (or $75)

STAMNA GREEK TAVERNADiner owners Alex and AngelaNissirios launched this frill-free, hearty taverna. TheirKarpathos roots show in plentyof fish options, but also inpasta dish Makarounes. 1045 Broad Street

Bloomfield, NJ 07003-2845(973) 338-5151www.stamnataverna.comEntrees: $9-$50

VARKA From Arctic Char to King CrabLegs and Langoustines, dinersare in for seafood sensations atthis spot launched in 2005 byStavros Angelakos. ExecutiveChef George Georgiades’innovations include appetizerLobster Gyros, which is servedwith cucumber tomato relishand mint tzatziki. 30 North Spruce StreetRamsey, NJ 07446(201) 995-9333www.varkarestaurant.comEntrees: $27-$40

VASILI’S TAVERNA This small, bright spot ofHellenic cuisine is named afterVasili Mastrokostas, who hailsfrom Greece’s Messolongi. He’sthe chef taking care to hit themark each time with all theclassic Greek items. “Clean,good service tasty food andpriced just right,” says oneTNH reader. 365 Queen Anne RoadTeaneck, NJ 07666(201) 287-1007www.vasilistaverna.comEntrees: $15-$29

ZORBAMy Big Fat Lamb Burger isamong the abundantstraightforward, tasty optionsat this restaurant owned byVassilis and Angela Xilouris.There are simple, quick mealswith all the trimmings in acheerful setting. 223 Berdan AveWayne, NJ 07470(973) 628-7777www.zorbagreekeatery.comEntrees: $5-$20

NEW MEXICO

YANNI’S MEDITERRANEANBAR & GRILLFeaturing the Opa! bar, thisupscale, local bests winnerincludes a menu focused onGreek, with some Americanoptions- so you have Saganakior Salmoncake, Moussaka orUSDA 16 oz New York Strip...or Pizza. The owners also haveNick & Jimmy’s Bar and Grill.3109 Central Avenue NortheastAlbuquerque, NM 87106www.yannisandopabar.comEntrees: $9-$30

NEW YORK (ASTORIA)

AEGEAN COVE Wood detailing and refinednautical themes set the tone atthis restaurant. Authentic isthe word at the restaurant thatfocuses on getting traditionaldishes right. The tastes of theAegean can be found in dishesfrom Yemisto (Stuffed)Calamari on a bed of Santorinifava to whole fish that arepopular in Greece, such asTsipoura and Lavraki. There’s atwist on comfort food likeSoutzoukakia, for instance,which are served in a light leekand tomato sauce over rice.With top ratings, it’s on the up-and-up. 20-01 Steinway St., Astoria,NY 11105(718) 274-9800http://www.aegeancove.comEntrees: $18-$30

AGNANTI MEZE Two spots in Astoria (since2002) and in Brooklyn (since2006) consistently scores highin ZAGAT ratings with itsShrimps Kataifi, Liopittakia

from Cyprus and SantoriniFava and meat/fish entrees.There is also a whole menusection devoted to Tastes ofConstantinople. There’soutdoors dining in the summer. 19-06 Ditmars Boulevard,Astoria, NY 11105(718) 545-45547802 5th AvenueBrooklyn, NY 11209(718) 833-7033www.agnantimeze.comEntrees: $12-$35

BAHARI ESTIATORIO The staff bustles back and forthbetween the displays of themeat/fish ingredients andvisible kitchen in the entry andtwo pleasant, high-ceilingeddining areas in the back. TheTaramosalata is fluffy, thegrilled eggplantMelitzanosalata is deliciouslysmoky and the fried calamari istender. The seafood, meat andtraditional Greek cookingoptions are endless. 31-14 BroadwayAstoria, NY 11105(718) 204-8968 www.bahariestiatorio.comEntrees: $9-$36

LOUKOUMI TAVERNA Exposed stone and woodenshutters put you in the tavernamood for comfort food likeStuffed Halmoumi witheggplant and tomatoes andCorfian Strapatsada eggs.There are eight differentsaganaki choices. And, yes, it’sauthentic enough to havesauteed Calf Liver. 45-07 Ditmars Blvd.Astoria, NY 11105(718) 626-3200www.restaurantsgreek.comEntrees: $10-30

Varka’s Athenian OvenBaked Wild Salmon WithEggplant & Zucchini Briam

(Serves 8)Ingredients:• 3 lb Wild Salmon• 6 oz Extra Virgin Olive Oil• 3 lemons• 10 oz White wine• Sea salt or regular salt• � tsp. Oregano

Briam mixture:• 3 medium eggplants• 12 red bliss potatoes• 2 zucchini• ½ medium sweet onion• 10 plum tomatoes• 3 cloves of garlic• 4 stalks of fresh dill• Sea Salt or regular salt• Fresh ground pepper

Procedure:Preheat oven to 375 degrees.First make the briam bycutting the eggplants, thezucchinis, peppers andtomatoes to half inch cubes.Place mixture in bowl. Diceonions and garlic and add tomixture. Cut potatoes inquarters pieces and mix alltogether with dill, salt,pepper and 3 oz olive oil.Bake in the oven for 35-45minutes until tender and salt

to taste if needed.Cut salmon into 6 to 7 ozpieces. Drizzle with 3 oliveoil, white wine, salt, pepper,oregano and lemon juice of 1lemon. Cover with foil sothat steam does not comeaout of the baking pan. Bakefor 20-25 minutes, put in theoven 10 minutes after thebriam. Cut 1 lemon into wedges forgarnish. For plating placebriam in center plate andsalmon on top. Garnish withlemon and sprig of dill.

Chef George Georgiades

Varka in Ram

sey, NJ

George Vastardis of Limani Seafood Grill in Wesfield, NJ

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Vasilis’ Taverna in Teaneck, N

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MEZZO MEZZO Comedy on Wednesday, Salsaon Friday and Bellydancing onSaturday –plus lots oftraditional Greek food, with anemphasis on seafood and lotsof pasta. 3129 Ditmars BlvdAstoria, NY 11105(718) 278-0444www.mezzomezzony.comEntrees: $14-$24

STAMATIS The clamor and clatter ofhappy customers marks thistraditional Astoria favoritewith good simple food in afrill-free setting. Many New

Yorkers swear they can closetheir eyes and the lamb, fishand mezedes bring them hometo Greece.29-09 23rd AvenueAstoria NY 11105(718) 932-8596Entrees: $13-$36

TAVERNA KYCLADESIf you don’t mind the inevitableline, this eatery has the truefeeling of a Greek tavern -except the portions of classicmezedes and salads are muchlarger. There’s island-themeddecor and outdoors tables forwarm months. 33-07 Ditmars Boulevard,Astoria, NY 11105(718) 545-8666www.tavernakyclades.comEntrees: $12-$33

TELLY’S For the real thing, manyGreeks beehive to this Astoriatradition co-owned bycharismatic Nana Loiselle andher daughter Diana. Peopleflock to the fresh fish,authentic appetizers and –inthe summer – garden. 28-13 23rd Ave.Queens, NY 11105(718) 728-9056www.tellystaverna.comEntrees: $12-$30

ZENON TAVERNAFrom the Tahini Dip to thehomemade lunza (smokedpork loin) and loukaniko(sausages), a Cypriot touchdistinguishes this popular spot.Since 1988, Stelios and DoraPapageorgiou and their familyhave made people feel athome.34-10 31st AvenueAstoria, NY 11106

http://zenontaverna.comEntrees $9-$26

NEW YORK (BROOKLYN)

AVLI THE LITTLE GREEKTAVERN The Koukounas family’s foodquality, prices and service haveearned fans. “GYROSSOUVLAKI” it says outside, andwithin there are plenty of thoseand other Greek favorites. 38-31 Bell Boulevard, Bayside(718) 224-7575Entrees: $6-$21

YIASOU Specializing in grilled fish – ondisplay, testifying to theirfreshness – this family-runestablishment received topmarks with all the localpublications. Flame-litsaganaki cheese gets theculinary experience started formany, before they dig into

grilled whole fish in theclassically-themed indoorsetting, or outdoors summertables. Peter Katsichtis openedit in 2005 with sons Michaeland George2003 Emmons Ave. inSheepshead Bay, NY(718) 332-6064Entrees:$18-$60

NEW YORK (LONG ISLAND)

LIMANI RESTAURANT Oysters, clams, mussels,octopus, calamari…and ofcourse fish await– and areprepared in front of your eyesat this special occasionsrestaurant. Pendelikon marbleand large clay pots fit into thebreezy Grecian décor. In thesummer, there is elegantoutdoors dining. New YorkTimes reviewer Joanne Starkeywrote of the new eatery in2009: “Limani is not only thebest Greek restaurant I havesampled on the Island; it is thebest seafood restaurant, too.” 1043 Northern BoulevardRoslyn, NY 11576(516) 869-8989http://www.limaniny.comEntrees: $26-$38

TRATA There will be toasted almondsby your red and yellowpatzaria (beets) and the optionof tangerine ladolemono sauceon your kalamarakia(calamari) at Trata. The Greekexperience is extended toinclude imported fish fromHellas like Red Fagri. Top it alloff with Asia Minor favoritecreamy Kazan Dipi. There areinternational DJ nights

Thursday to Saturday.1446 Old Northern BoulevardRoslyn, NY 11576(516) 625-2600 and1020 Montauk HighwayWater Mill, NY 11976(631) 726-6200www.trata.comEntrees: $29 – $37

NEW YORK (MANHATTAN)

AVRA ESTIATORIO The villa motif is carriedthrough each successive spaceof this upscale Manhattaneatery. This villa is set near thesea, no doubt, as there’s a rawbar, fish (including importedMediterranean favorites likeTsipoura and Barbounia) andlots of sea appetizers. 141East 48th StreetNew York, NY 10017(212) 759-8550www.avrany.comEntrees: $24-$30

ETHOS Whole charcoal grilled fish isthe focus of this eatery, whichnow has now has two spots inManhattan and another inGreat Neck. Often filled tocapacity – full of people, noiseand music – people return foritems like the lamb shank andsmooth sangria. 495 Third Ave.New York, NY 10016(212) 252-1971http://ethosrestaurants.comEntrees: $16-$26

GREEK ISLANDSFind refuge in the Greek islesat this spot with many classictaverna offerings – includinglots of regionally-inspireddishes and a huge section ofladera (vegetarian dishes). The décor includes a lovelywall painting of a villagestreet.253-17 Northern BlvdLittle Neck, NY 11362(718) 279-5922 www.georgesgreekislands.comEntrees: $13-$35

GREEK KITCHEN A casual bistro feelpredominates at this old-styleManhattan West Sideneighborhood restaurantopened in 1999. Taste thelarge Grilled Prawns or theFried Codfish with Skordalia.Retsina is popular and there’s abakery opening soon nextdoor. Try it at home – therestaurant also displays andsells Greek cookbooks. 889 10th AvenueNew York, NY 10019(212) 581-4300www.greekkitchennyc.comEntrees: $13-$25

KEFI The spot in Manhattan to tasteChef Michael Psilakis’ culinarygenius has clean, simple linesand splashes of blue.Tsoutsoukakia and MacaroniaSpetsofai are among signaturedishes. You don’t need to rob abank to eat at theunpretentious spot whoseoptions also include Kefi Mac &Cheese.505 Columbus Ave.New York, NY 10024(212) 873-0200 www.kefirestaurant.com

Entrees: $10-$18

KELLARI TAVERNA Executive Chef GregoryZapantis specializes in classicGreek mezedes and whole fishat this spot priding itself in themotto “Enter as Strangers,Leave as Friends.” Contributingto this feeling is warm andattentive service, as well as amore-than-extensive wine list.Fresh fish reigns in the elegant,uncluttered surroundingsmarked by wood-beamedcathedral ceilings. Kellari is

popular for lunch, business andintimate dinner events. Thereis also a Kellari Taverna inD.C.( see below) that ismaking a mark too.19 West 44th StreetNew York, NY 10036-5900(212) 221-0144www.kellari.usEntrees:$28-$38

MILOS ESTIATORIO Choose your fish – ala Greece-from the display at this

acclaimed restaurant bathed insoothing whites. Milos pridesitself on honing in on only thefinest –often organic and/orheirloom- ingredients for twodecades. Favorites include theLavraki and Petropsara Soupfor two and Mediterraneansardines. A Milos recentlyopened in Vegas too. 125 W. 55th St.New York, NY 10019(212) 245-7400http://milos.ca/en/newyorkEntrees: $23-$63

MOLYVOS This Livanos Restaurant Grouprestaurant made a splash whenit opened in 1997. Since thenit’s proven a favorite forelegant Greek dining with adifference, all set in anattractive warm wood space.Chef Jim Botsacos is amongthe stars of Greek food in theU.S. Molyvos boasts “the bestbaklava in New York” but alsoa menu that includes newtwists on classic Greek

From Tavernas to Haute Cuisine and Everything Delicious In BetweenContinued from page 5

Trata in Water Mill, NY

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With a large selection of cakes for all occassions

we are serving Restaurants, Diners, Coffee Shops and Delis

with Muffins and all kinds of Breakfast Items.

Ask for Yanni Diamantisand Andreas Greberis

897 Mountain Avenue, Mountainside, NJ 07092Tel.: (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

Tuesday - Saturday 6 a.m. - 6 p.m.Sunday 7 a.m..- 1 p.m.

CLOSED ON MONDAY

325 West 42 Street, New York, NY 10036Tel: 212-315.1010 • Fax: 212-315.2410

www.dafnitaverna.com

A dining experience reminiscent of a small village in Greece

SERVING AUTHENTIC GREEK CUISINEUsing the freshest and purest ingredients

Open every day for Lunch and Dinner

The god Apollo’s first love was the nymph Dafni. As he pursued her,

she called upon the gods to help her escape him and was immediately

transformed into a laurel tree. Still in love with her, Apollo vowed to

always wear a crown of laurel. As the originator of the Pythian games,

and as the god of poetry, he swore to crown all victors, heroes and poets

with wreaths woven of laurel leaves.

The leaf of the laurel tree is also known as the bay leaf (dafni, in Greek).

It is an essential ingredient in many cuisines, especially those of the

Mediterranean. Used either fresh of dried, the leaves impart a subtle but

distinctive flavor and fragrance to food.

On behalf of Dafni we welcome you and wish you

Καλή Ορεξη!

Stamatis in Astoria, NY


Michelin Star restaurant for 2011

“At Dio Deka the refined and technically precise Greek and Mediterranean dishes are elevated to stellar levels.”

anonymously by the Michelin inspector

www.diodeka.com

favorites and lots of Greekwine choices. Entrees includegrilled fish, Yemista (stuffedvegetables) and RavioliKapelakia – a pasta stuffedwith eggplant, lamb and herbs,with yogurt sauce. Aglaia’sMoussaka is a tribute to Greekchef Aglaia Kremezi. 871 Seventh AvenueNew York, NY 10019(212) 582-7500www.molyvos.comEntrees: $22-$32

PERIYALI This New Classic GreekCooking restaurant with awhite, airy decor, ushered in anew, higher era for Greek foodand wine in the U.S. whenNicola Kotsoni and Steve Tzolisopened it in Greenwich Villagein 1987. As New YorkMagazine puts it: “This is therestaurant that first madediners aware that there wasmore to Greek food than ahunk of lamb on a verticalspit.” The menu, whichfamously revisited classicrecipes and added the Periyalitouch, includes starters likeSmoked Trout in Dill andSauteed Chicken Liver withLentils. The Grilled Octopus isa perennial favorite. Pick fromentrees like Grilled LambChops with Rosemary and endwith an inventive somethingsweet. Greek wine selectionsare extensive. 35 West 20th StreetNew York, NY 10011(212) 463-7890www.periyali.com Entrees $18-$29

PYLOS RESTAURANTThe clay pots lining the ceilingof Christos Valtzoglou’scritically-acclaimedestablishment are itstrademark, but the food keeps

guests looking at their plates.Cooking author Diane Kochilaswas the consulting chef at thespot noted for innovations likeartichoke moussaka. 128 E. Seventh St. (bet. Ave. A & 1st Ave.)Manhattan, NY 10009(212) 473-0220www.pylosrestaurant.com Entrees: $19-$27

THALASSA RESTAURANTSail into the Mediterranean,within a historic Manhattanbuilding. One of the signaturestarters is Maine Diver Scallopswrapped in kataifi filo. There ismeat, but, true to its name,Thalassa focuses on fishimported from theMediterranean to Hawaii.There’s also a 40-foot longwine room leading to a wineand cheese cave whoseselections have been awardedby Wine Spectator, WineEnthusiast and Sante. Forbes isamong those who has giventhe restaurant with RalphealAbrahante as the ExecutiveChef top marks.179 Franklin StreetNew York, NY 10013(212) 941-7661. http://www.thalassanyc.comEntrees: $25-$46

NEW YORK (STATE)

ATHOS RESTAURANT The best and only Greek eats inthe New York capital. ChefHarry of Manhattan restaurantIthaka fame offers classicrecipes Rabbit Stifado (stew)and Veal Corfu. There is alsomarinated char-grilled quail.“So good, in fact, you'll want toshout "opa!"” wrote the SundayGazette.

Continued on page 10

Periyali in New

York, NY


1814 Western AvenueAlbany, NY 12203(518) 608.6400http://athosrestaurant.comEntrees: $16-$28

ELIA TAVERNAThe New York Times raved ofthis 1.5-year-old arrival:“There is a graciousness to EliaTaverna that is missing all toooften in restaurants today.” Theoptions range from gyrosandwiches to Moussaka-typefare and grilled meat or fish.There are also Greek styleround fries and HaloumiCheese, which gives away theChef/Co-owner MichalakisSarris’ Cypriot origins.

502 New Rochelle Road,Bronxville, NY 10708(914) ONE-GYRO.http://eliataverna.comEntrees: $7-$28

NIKO’S TAVERNAAt this casual spot you canhave anything from a chickenor lamb gyro to classic Greekcasseroles or hearty fish. The2005 establishment looks like acountryside, family-runtaverna in Greece, right downto its green patio. It’s run bythe Kringas family.287 Central AvenueWhite Plains, NY 10606

(914) 686-6456www.nikostaverna.comEntrees: $16-$30

SYMEON’S Psari sto Filo (Haddockwrapped in Filo Dough) andArakas (green peas in tomatosauce) – plus a host of lunch

and meat/fish entrees areavailable at this spot recentlyvoted WKTV FavoriteRestaurant in Central NewYork. In 1973, SymeonTsoupelis and his late wifeAnn, started it in a muchsmaller location. 4941 Commercial Drive

Yorkville, NY 13495-1102(315) 736-4074http://symeons.comEntrees: $10-$16

NORTH CAROLINA

GREEK ISLESAncient Greek decor, check.Chef from Crete, check. Homecooking, check. This is whereyou’ll find the real Greek stuffin Charlotte. 200 E. Bland St.Charlotte, NC 28203 Southend(704) 444-9000www.greekislesrestaurant.comEntrees: $12-$25

OREGON

ALEXISHaving won the hearts ofPortland foodies, Alexiscelebrated its 30 yearlandmark earlier this year.Calamari, octapus and shrimpare the only things that are“fishy” on a menu focused onclassic mezedes and heartycasseroles and meat. Oneinnovation: Turkey Souvlaki.There is also homemade bread-to-go. Gerry Tsirimiagos is theowner. 215 West Burnside St.Portland, Oregon 97209(503) 224-8577

Continued from page 7

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From Tavernas to Haute Cuisine

Elia Taverna in Bronxville, NY


770 Port Washington Boulevard Port Washington, NY 11050

516-767-9050 | Fax 516-767-4572

190 Glen Cove AvenueGlen Cove, NY 11542

516-609-0303 | Fax 516-801-6029

NEW STORE90 Horace Harding Boulevard

Great Neck, NY 11020516-482-6827 | Fax 516-829-1456

www.northshorefarms.com


www.alexisfoods.comEntrees: $16-$22

PENNSYLVANIA

ESTIA RESTAURANT A new arrival opened by PetePashalis, Nick Pashalis andJohn Lois, offers the true tasteof Greece through wholegrilled fish, some of it, flownfrom Greece. The ambiance isthat of a Greek island home,complete with stucco walls,limestone floors, a blue ceilingand even a living olive tree.Interesting dishes include theKavouri Kefteda, a jumbo lumpcrabcake, served over lentilsand marinated giant beans. 1405-07 Locust St.,Philadelphia, PA 19102(215) 735-7700www.estiarestaurant.comEntrees: $20-$44

KANELLA Limassol-born Chef/Co-ownerKonstantinos Pitsillides openedthis Cypriot Restaurant in2008. Rustic, authentic food –with plenty of organic meat-includes the likes of CyprusTortelloni (stuffed withhaloumi), Pouleriko (brick-cooked baby chicken) and apork kebab flavored withsaffron. The PhiladelphiaInquirer said of the chef: “He isespecially masterful atredeeming the nearly lost artof the braise and the stew.”Esquire magazine chose it asOne of the 59 Best BreakfastPlaces in America, 2009. 1001 Spruce St.Philadelphia, PA 19107(215) 922-1773 www.kanellarestaurant.com Entrees: $18-$28

SOUTH CAROLINA

YIAYIA’S ‘AT NIGHT’ Recipes handed down fromgenerations – includinghomemade desserts – mark thisSouth Carolina eatery that hasexpanded from a daytime deli.Theia Elaine’s Pastichio isamong favorites. 115 Pelham Road, Suite #20,Greenville, SC 29615(864) 233-0492Entrees: $12-$20

TEXAS

GREEK ISLES GRILLE AND TAVERNASince 1994 Gus Kostas hasoffered a taste of Greece inTexas. “Wonderful food and

good prices,” wrote one TNHreader of this spot. Ruisseau Village3309 N. Central ExpresswayPlano, TX 75023(972) 423-7778 www.greekislesgrille.comEntrees: $9-$14

KOSTA’S RESTAURANT Dimitri Ioannides is the ownerof this 24-year-old, laid-backrestaurant that has Plano andDallas raving about the gyros,enflamed saganaki and stuffedgrape leaves, with threelocations.1050 West Park Boulevard,Plano,TX 75075(972) 424-6320 www.kostascafe.comEntrees: $10-$29

NIKO NIKO’S Best Lamb Chops, Best ChickenSoup for the Soul, Best FrenchFries...not to mention lots ofKitchen Cleanliness blueribbons distinguish thisconverted gas station launchedby former nightclub singerEleni Fetokakis. Her son,Dimitrios Fetokakis, continuesthe family tradition. Theysponsore the annual WorldGyro-Eating Championship.2520 MontroseHouston, Texas 77006(713) 528-GYROwww.nikonikos.comEntrees: $8-$19

OLYMPIA: THE GRILL AT PIER 21 A lovely dockside locationmarks this offshoot of theKriticos family’s traditionalGreek Olympia restaurant. TheHouston Chronicle lauds thenew restaurant’s “familiarGreek fare in a serenelysophisticated setting.”

Pier 21 and Harborside DriveGalveston, Texas 77550(409) 765-0021www.olympiapier21.comEntrees: $10-$35

YIAYIA MARY’S Shrimp Mykonos and Pastitsioare among the choices at thefirst Greek restaurant withinHouston restaurateurs Chrisand Harris Pappas’ restaurantempire, with all the classics.4747 San FelipeHouston, TX 77056(713) 840-8665 http://yiayiamarys.comEntrees: $8-$27

ZIZIKI’S Named after dip tzatziki, Maryand Costa Arabatzis’ Dallasrestaurant first opened in1994. Its three locations havereceived recognition fromWine Spectator and the DallasObserver alike. The spaces arestreamlined and elegant, likethe menu, which runs from aGreek Cheeseburger to theGreek Gods’ Platter.4514 Travis St. #122Dallas, Texas, 75205(214) 521-2233www.zizikis.com Entrees: $15-$29

UTAH

ARISTO’SOpened by New York-raisedAristo Boutsikakis six yearsago, when he was 21, thisrestaurant has proven a successin merging Cretan andSouthern elegant dining. Proudparents, George and Ekaterini,are involved in the kitchen andthere is an Aristo’s productline.244 South 1300 East

Salt Lake City, UT 84102(801) 581-0888www.aristosrestaurant.comEntrees: $11-$25

WASHINGTON, D.C.

CAVA From the Lollipop Chicken tothe Roasted Beet Tartare,everything is served mezzestyle. Owners Ted Xenohristos,Ike Grigoropoulos, and DimitriMoshovitis were namedWashingtonian Magazine’sRestaurateurs of the year in2010 after opening theirsecond Cava (the first was inMD in 2006). There’s a dipsand sauces line and a thirdCava coming soon. 527 8th St SEWashington, DC 20003(202) 543-9090www.cavamezze.com Entrees: $6-$17 (mezedes)

KELLARI TAVERNA This New York phenomenonthat emphasizes an extensivewine list and the best importedgrilled whole fish opened in DCwith the same name in late2009 – and has already become

one of the city’s topdestinations. Diners have plentyof elbow room in the elegant,comfortably-lit space with redoak floors as they enjoy grilledsardines and grilled lamb chopswith oregano alike. There’s alsoa popular bar area and privateWine Room for those keen onexploring 350 wines. 1700 K Street NWWashington DC 20006(202) 535-5274www.kellaridc.comEntrees: $25-$45

KOMI Chef/Owner Johnny Monis, 31,

calls the shots, in a cuisine withstrong Hellenic highlights, andboth global and localinspiration. The only option(there are no menus) at thisspot opened in 2004 is a multi-course dinner that manyconsider the best in town. On arecent visit, the Washingtonian,which has called Monis one ofthe most influential DC men,raved about Komi’s sea urchinwith mustard butter, sucklingpig (with tzatziki on the side)and mascarpone-stuffed dates.Bon Appetite loved thespaghetti with crab and seaurchin. There are only 38diners at a time in the dimly-littownhouse. Dinner takes 2.5hours. Attire is casual.1509 17th StreetWashington DC 20036(202) 332-9200http://komirestaurant.comEntrees: $125 for multi-coursedinner.

MOURAYO Greek yacht-meets bistro inthis critically-acclaimedrestaurant that opened in2004. The moussaka includesduck stock reduction and thelamb chops are wrapped in

country filo dough. 1732 Connecticut Ave NWWashington, DC 20009(202)-667-2100http://mourayous.comEntrees: $19-$25

PARTHENONDC folk swear this is the bestGreek food you can get,Stateside. True to its name, theParthenon imagery abounds –but so does the flavor, from thetrout stuffed with spinach andfeta cheese to grilled filetmignon with oregano. 5510 Connecticut Ave NWWashington, DC 20015

(202) 966-7600 www.parthenon-restaurant.comEntrees: $13-$27

ZORBA’S CAFEThe affordable, tasty food andcheerful/festive atmospherefueled by “lots of cheap retsinaand dolmades” is what onedistinguished former D.C.foodie says she misses. Afixture since 1984. 1612 20th St NWWashington, DC 20009(202) 387-8555http://zorbascafe.comEntrees: $11-$15

WASHINGTON

COSTAS OPA GREEKRESTAURANT An old-style Greek restaurant,complete with belly-dancing onFriday and Saturday. 3400 Fremont Ave NSeattle, Washington 98103(206) 633-4141www.kostasopa.comEntrees: $11-$20

CONTINENTALThis family spot owned andrun by George and Eleni Lagosfeatures all the basics,including American options.It’s a favorite with locals. 4549 University Way NESeattle, WA 98105(206) 632 4700Entrees: $10-$18

PLAKA ESTIATORIO Athens meets Seattle at thisrelatively new, family-operatedrestaurant popular with TNHreaders. Its wooden floors andold-Athens pictures on wallsset the tone. The Seattle Timessaid the Tziotis family eatery“exudes casual Mediterraneanwarmth.”5407 20th Ave NWSeattle, WA 98107(206) 829-8934 www.plakaballard.com Entrees: $13-$35

VIOSCatering to kids too, ThomasSoukakis’ Vios has twolocations (including one in abookstore); both have kids’ funsections. Diners can sit at bigpine tables or take home theirMussels (steamed in whitewine), Orzo salad (withKalamata olives) and otherhealthy options.6504 20th Ave. N.E.Seattle, WA 98115(206) 525-5701 www.vioscafe.comEntrees: $12-$17

SIMPLY THE BESTIN THE FOOD SERVICE INDUSTRY

36-25 35th Street, L.I.C., N.Y. 11106

Tel.: (718) 392-6632 • Fax: (718) 392-8508

From Tavernas to Haute Cuisine

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Kanella in Philadelphia, PA

VASILI’S TAVERNAFamily owned

Εxceptional authentic home-style Greek cooking

from Chef Vasili Mastrokostas

365 Queen Anne Road, Teaneck, NJ 07666Tel.: (201) 287-1007

www.vasilistaverna.com

Our specialties include home-made favorites:Fresh Seafood • Grilled Lamb & Pork • Mousaka • Pastitsio • Greek platters • Saladsand Desserts. Also classic Greek Specialties: Spinach Pie • Eggplant • Cold andHot appetizers • Feta Cheese • Taramosalata • Tzatziki • Dolmades • Skordalia •Kala-marakia • 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

Outdoor patio seeting

Elm StreetDINEREstablished 1987

Catering for All Occasions

www.elmstreetdiner.com

By Angelike ContisTNH Staff Writer

“I don’t know if the Americanpeople are ready to know thattzatziki is a cucumber yogurtsauce. But were people ready30 years ago to know thatParmigiano-Reggiano was acheese or Chicken Parmigianawas breaded chicken withcheese on it?”

Chef/Restaurateur MichaelPsilakis wants to bring Greekfood into the mainstream Amer-ican culinary lexicon. And he’sabout to launch a new restau-rant called MP Taverna in LongIsland to do it. He explains:“What we’ve presented to theAmerican people as Greek foodis five things. I think it’s time togo beyond those five things andsay that there’s a beauty in whatwe are doing.”

As he speaks to TNH, the car-penters are busy and there’s asign for interviews outside MPTaverna, located on a cute cen-tral street in Roslyn, Long Is-land, not far from where Psilakisgrew up. As Psilakis sees it, heaccomplished his haute cuisinegoals for Greek food in Manhat-tan (notably at Dona and ac-claimed Greek Anthos – both

closed). But he is no longer isout to prove haute Greek’s valueor that he can make a Bakaliarowith Scordalia that is a soup ora Magiritsa that is a salad.

Instead, he says: “I hope MPTaverna will show the Americanpeople that Greek food shouldbe one of the choices thatthey’re thinking about (for the

question) ‘What should I eattonight?’”

His Kefi, in Manhattan, tooka step in that direction, he says.MP Taverna will go further. (Psi-lakis also opened seafood jointFish Tag a few months ago, withso-so reviews.)

Since losing his father, Psi-lakis says, everything changed.

He realized that food was aboutthe memories it created. “I real-ized that all of the memoriesthat I had with my father weresurrounded by food somehow...fishing, hunting, roasting lambon a spit.” He wants customersat MP Taverna to build theirown memories around his Sun-day evening Roasted Lamb with

Potatoes “just like my mother orgrandmother would make,nothing crazy.”

It’s a “process of education,”he says, indicating that life isshort and he’s living a dream ofgiving through cooking. He’s outto “showcase the flavors ofGreece and try to introduce sortof the soul of Greece, withoutmaking specifically traditionalthings.” The specials are, he says,more “ethnic Greek.” The décoravoids blue and white or the rus-tic look, going for a bistro setting.

One important distinctionhere is that Psilakis isn’t out toreplicate Greek cuisine fromGreece. He’s out to bring GreekAmerican cuisine to its promi-nence. The philosophical chef isvery conscious of what it meansto grow up in dual worlds, com-paring immigrants’ frozen-in-time photograph of Greece witha reality that changed.

That world was populatedwith women who taught himthe joy and vital importance ofgiving through their cooking:“They all sort of sat last at thedinner table, they sat closest tothe kitchen, they also didn’t eatmuch at the dinner table them-selves.”

“For me this is a test,” thechef says of how well MP Tav-

erna – with its emphasis on sea-sonality, and Psilakis’ winningtouch (including even orzo andheilopites) might do nation-wide and if “you can open oneof these in Kansas.” Could thetaverna’s orange and black logospread? Perhaps. Psilakis admitshe has a “very systematicprocess” for hitting his goals.

A sneak peek at MP Taverna’sone-page menu reveals the leanapproach Psilakis spoke of.There are Meatballs and Mac &Four Cheese mezedes. There’snothing called a Greek Salad,but instead, inventive concoc-tions including feta, pomegran-ates and Manouri cheeseamongst them. The Entrees arealmost monosyllabic, with ba-sics like braised lamb, roastedchicken and simple grills. Ohyeah, the menu also advertisesWhole Animal, explaining thisis a Greek tradition. Not a sur-prise from the man who recentlypublished the book “How toRoast a Lamb”. As promised, theplat du jour section is tradi-tional, with Greek titles.

And while you can’t orderTzatziki (yet), there is Cucum-ber & Yogurt Spread on the side.

Site: www.mptaverna.com

[email protected]


“There was no other Greekrestaurant around doing whatwe were doing,” says Steve Tzo-lis of Manhattan’s legendaryPeriyali, which he and partnerNicola Kotsoni launched inGreenwich Village in 1987. Itssuccess he says, 26 years later,has to do with tapping into theculinary wisdom and knowledgeof an important group of Greekculinary experts.

He explains: “I believe thebest chefs are our mothers andgrandmothers.”

When Periyali was estab-lished, Tzolis and Kotsoni hadalready brought Tuscan cuisineto a new prominence with IlCantinori (1983) and, beforethat, highlighted true French-Moroccan cuisine at La Gauloise(1978).

To tap into the best of Greekcuisine, the invaluable insightsof many women from through-out Greece as well as early con-sulting chefs Irene and VictorGouras (of Patmian Housefame) were vital.

Tzolis explains that he found

women with important knowl-edge in villages, cities and is-lands all over Greece – andbrought them to New York todemonstrate their techniquesand share their kitchen arts.

“I brought many of themhere from Greece for a fewweeks, a month,” the 40-year-veteran of the restaurant worldsays. This method of tappinginto authenticity and into thebest flavors continues to be es-sential.

“I still do it today,” Tzolisadds. Periyali’s recipes – assem-bled in the now-classic PeriyaliCookbook- became along theway a treasure chest or Noah’sArc of Greek cuisine.

Other chefs – notably Char-lie Palmer and Charles Bowman- were involved in refining menuitems based on the home cook-ing of dishes from fava to lamband chicken - and especiallyseafood.

Greek food was taken to anew level at Periyali, inspiringa new wave of restaurants(many of which are on our list).Chefs including Michael Psilakisof Kefi and the new MP Tavernasay they’ve been inspired by

Tzolis’ restaurant work. But for some time - 15 years,

according to Tzolis - Periyali wasthe only one out there of itskind, upscale and authentic. To-day Tzolis and Kotsoni still alsoalso run Il Cantinori, as well ascafé/bar/restaurant Bar 6 andPeriyali spinoff, Persephone,which answered a demand, saysTzolis for Periyali-type items onthe Upper East Side.

His other restaurants haveincluded launching Aureole,which offers Progressive Ameri-can cuisine.

“There were five restaurantsand five different country’s cui-sine,” Tzolis adds, looking back.

The restaurateur/real estatedeveloper says that when he(who was, incidentally, an for-mer Olympic Cyclist) left Thebesin 1967 and arrived in the U.S.,he was “an immigrant like somany others.”

He explains: “I was lookingfor a job. I didn’t know the lan-guage. I didn’t have anything. Iwent and washed dishes,cleaned floors, did everything.”

From 1967-70 he worked forthe Greek Mission to the UnitedNations.

Then, he opened a coffeeshop. The rest is history.

When it comes to keeping

Periyali – or for that matter, anyrestaurant vital and appealingall those years- Tzolis says it’s

only possible “if you believe inquality, quality of food, serviceand atmosphere.”


Clifton852 State Route 3, West Clifton, NJ 07012 Tel:(973) 594-1777

Englewood36 East Palisade Avenue, Englewood, NJ 07631 Tel:( 201) 568-0440

Fort Lee1611 Palisade Avenue, Fort Lee. NJ 07024 Tel :(201) 947-2050

Hoboken538 Washington Street, Hoboken, NJ 07030 Tel: ( 201) 216-1888

Holmdel2128 State Route 35, South Holmdel, NJ 07733 Tel: ( 732) 275-0036

Jersey City194 Newark Ave., Jersey City, NJ 07302 Tel:( 201) 222-0844

Long BranchPier Village44 Centennial Drive, Long Branch, NJ 07740, Tel: (732) 571-0222

Ridgewood21 East Ridgewood Avenue, Ridgewood, NJ 07450 Tel: ( 201) 612-2600

Westwood487 Broadway, Westwood, NJ 07675 Tel: (201) 722-3511

Cliffside352 Anderson Ave.,Cliffside, NJ 07010Tel.: (201) 945-5447

It’s Greek to Me is among the top Greek restaurants in N.J.Family recipes are featured in a cozy and vibrant atmospherethat will surely satisfy your desire to eat authentic Greek cuisine, as if you’re dining on a Greek island.

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 lunchWe at ZO ensure your food is always fresh because our team creates each meal to order.

A passion for great food and authentic Greek cuisine

2 Center Plaza, Boston, MA 02108-1909 • Tel. / Fax:: 617-227-0101email: [email protected] • www.zoboston.com

Periyali’s Almond-Fig CakeYield: 16 Servings

Figs, which were nearly as important to theancients as olives, have been growing aroundthe Mediterranean for millennia. The best wayto eat figs, of course, and the way the Greeksprefer them, is freshly pulled from the tree, stillwarm from the sun, soft and sweet. In the win-ter, figs that have been dried on a screen in thesun are eaten out of hand and are nearly aspopular as fresh, often finding their way intodesserts and other confections, such as thiswholesome, rich-tasting cake that also calls forolive oil instead of butter or other shortening.

• 10 dried figs• 2 ½ cups plus 2 tablespoons all-purpose flour• ½ cup blanched almonds, ground• 1 ½ teaspoons baking power• ½ teaspoon ground cinnamon• ½ teaspoon salt• 2 eggs• ½ cup regular (not extra-virgin) olive oil• 1 � cups plus 1 tablespoon sugar• ½ cup orange juice• Grated peel of 1 orange• 1/3 cup sliced natural or blanched almonds,for garnish

Preheat the oven to 350 degrees F. Greasean 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 table-spoons of the flour and set aside.

In a medium-size bowl, mix the remaining 2½ cups flour, the almonds, baking powder, cin-namon, and salt with a whisk until wellblended; set aside.

In the large bowl of an electric mixer, beatthe eggs with the olive oil and 1 � cups of thesugar until thick and creamy. Alternately addthe flour mixture and the orange juice, beatinguntil well blended after each addition. By hand,stir in the orange peel and figs until evenly dis-tributed throughout the batter.

Turn the batter into the prepared pan andsprinkle with the sliced almonds and the re-maining tablespoon of sugar. Bake for 55 min-utes to 1 hour, or until the top is lightly brownedand a wooden pick inserted in the center comesout clean.

Cool completely on a wire rack before turn-ing out of the pan.

From The Periyali Cookbook: New ClassicGreek Cooking by Holly Garrison with NicolaKotsoni and Steve Tzolis, Villard Books, NewYork, 1992.

Periyali: The Enduring Quality of the Authentic

Psilakis brings the M.P. touch to L.I.

Kefi in New York City, NY


YIASOU ESTIATORIOFINE GREEK CUISINE2003 Emmons Avenue, Brooklyn, NY 11235

Tel.: (718) 332-6064

Fresh seafood, lamb chops, steaks.All types of grilled fish: porgies,lavrakia, synagrides, barbounia,

shrimps, fish fillets, black sea bass.

Choose from the largeselection on our menus

• Choose from the largeselection of Greek wines

• Full bar• Flawless service• Open daily for

lunch & dinner

At Sheepshead Bay, enjoy your lunch or dinner with views of the water and fishing boats

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PROPOSAL:

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The space is available for your special and social events

Thank you for your continued patronage

RETAIL: (718) 238-0014WHOLESALE: (718) 238-1779

7805 5th Avenue • Brooklyn, NY 11209 • www.bayridgebakery.com

CLASS IC PAT I SSER IE S i n ce 1972

We specializein custom and traditional wedding cakes that are

masterpieces of pastry art!

Birthdays, Christenings, Custom Alternatives

Mediterranean Foods, Inc., in Astoria is not related to any other establishment with a similar name

FOR YOUR CONVENIENCE, WE ARE OPEN LONG HOURS MAJOR CREDIT CARDS ACCEPTED

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Every Homemaker’s ParadiseA Symbol of Quality, Variety and Freshness.

We satisfy the most demanding customer.With us you will find all kinds of olive oil, olives, cheese

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Mediterranean Foods, Inc.® I, II 30-12 34th Street, Astoria, NY • Τel.: (718) 728-6166 - Fax: (718) 721-967423-18 31st Street, Astoria, NY • Τel.: (718) 721-0221 - Fax: (718) 721-2553

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“We tried to bring a Manhat-tan style restaurant into Queens,with Queens prices,” notes PeterNeofytides of Aegean Cove, arestaurant he launched with hislate father George Neofytidesand Kostas Blafas three yearsago.

“There’s a lot of great restau-rants in Astoria, I have my fa-vorite foods, but no one’sbrought a gourmet touch,”added Neofytides. “We wantedto bring something more re-fined.”

Renowned chef ChristosChristou was involved in design-ing a menu that has fast made aname for Greek food made fromthe best possible sources -whether it’s the top tomato sup-plier, Lucky’s Tomatoes, natu-rally-raised meats from Neo-fytides’ farm in the Berkshires,or carefully selected importedfish. Popular menu items in-clude the Greek salad, LambGiovetsi (braised for 4-5 hours),grilled octopus and baked fetaserved with eggplant puree.

As for the olive oil, says Neo-fytides, it’s from Crete with .02acidity. He adds: “It doesn’t getmuch better than that.” In acourtesy to clients, all the fishprices are listed, “because itdoesn’t go up and down asmuch as people think,” saysAegean Cove’s co-owner.

Neofytides, who is Presidentof demolition/construction busi-ness Mac Hudson Group, says apassion for food runs in the fam-ily, which also opened AegeanBreeze in Massachusetts’ Berk-

shires in 2002/2003.His father hailed from Drama

and his mother, from Constan-tinople, growing up in Thessa-loniki. Some of Peter Neofytides’best memories were observinghis father cooking. “My fatherwas an amazing chef. He lovedto cook and probably spent mostof his free time cooking andtalking with friends. I’d hearhim talking on the phone withthem: ‘Try this, try a little ofthis.’” There would be gather-ings at their house in the Berk-shires where his father’s friends– all excellent cooks - wouldcompete about who could findthe most exciting fish. Over 150people would attend GreekEaster meals.

He grew up watching hismother and grandmother in thekitchen too. At Aegean Cove, hismother, Roula Neotytides’ excel-lent palette has helped fine tunemany dishes.

Aegean Cove’s sweets in-clude – perhaps in a tribute tothe family’s Asia Minor roots-Constantinople-style baklava.There’s also an amazing flour-less and butterless Karidopita.

Aegean Cove is already oneof ZAGAT’s top New York Greekrestaurants, with lots of positivepress. It’s also becoming a spotfor special events, whether forpolitician Carolyn Maloney orthe Smithsonian. Astoria’s owncove of Greek cuisine alsohosted a charity fundraiser thatraised $30,000 for children’sautism organization the RonGeschner Foundation.

“There’s nothing like usaround here,” notesChef/Owner George Vastardisof Limani, which opened inWestfield, New Jersey, in De-cember 2007.

You’re mistaken if you cometo Limani looking for just pastit-sio and moussaka, he explains.

Instead there’s fish fromaround the world, from Greeceto Senegal. Dining at popularLimani can be a geography les-

son – as Vastardis not onlyobliges customers’ concernsabout the origin of theirseafood, but also provides veryspecific details about not justthe country, but the bay or gulf.“It keeps you on your toes,” headds.

He excels in grilled wholefish with the age-old topping ofolive oil (Fantis’ from Kala-mata), lemon and oregano.“What could be more simple

than that?” he asks. Limani is formal enough to

have linen napkins but casualenough to skip tablecloths – andthe crowds love it. “Receptionhas been very, very good,” Vas-tardis explains. “We’re one ofthe few that take reservationsin town and we’re booked solidevery weekend.” There’s onlyroom for 90 people. He jokes:“We cram them like sardines.It’s loud, noisy and tight and

they keep coming back.” There are also some weekly

wine tastings – and on their dayoff, Monday, the restaurant of-ten participates in philanthropicbenefits.

Vastardis entered the busi-ness at 11, working in the familydiner business (including theRed Oak diner in EastBrunswick). His brother, Jimmy,owns the Blue Water SeafoodCompany in East Brunswick.

Limani’s Pistachio Crusted Cod (Serves 4)

• Four 8oz. fillet of Fresh Cod• 1/2 cup of chopped unsalted rawshelled 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; blanchedthen saute in garlic and oil.

• Four 4oz scoops of Homemade MashedPotato for plate presentation.

1.Prepare tomato broth by sauteingminced garlic with butter lightly browned,add wine, reduce by half and add tomatojuice to simmer for 10minutes.

2. Prepare paste to go on top of cod sothe crushed pistachios stick, by sauteing

the tomatoes and onion until soft and

putting in a blender with raisins to makethe paste.

3. Pan sear the cod 2 minutes on eachside then add paste and pistachios andtomato broth and finish in oven for 10more minutes at 400 F.

4. Saute blanched asparagus and puton side warm.

5. Assemble 4 plates with one scoop ofmashed potato, with a spatula put cod ontop, pour tomato broth around mashedpotato, finally arrange 3 asparagus on topof each cod.

Kellari Executive Chef andPartner Gregory Zapantis, 48,knows his fish and he knows hisrestaurants. He was born andraised into a Kefalonia islandfishermen family, and startingin the 1980s, worked his wayup to being an opening chef atManhattan Greek referencepoints like Milos, Trata and Tha-lassa.

In 2009, after success withKellari in New York, the KellariGroup partner oversaw the

opening of a Kellari in D.C. too.The menu is “90% the same,”he says, but points out that thenew spot benefits from aplethora of small and organicfarmers in Virginia and Mary-land – and, in some cases, localfishermen. As in New York, theclientele tends to be educatedand mature, but in D.C. it’s apolitical crowd, with senatorsand lobbyists filling tables.Many been to Greece and lovewhole Barbounia fish.

Zapanti, who’s passionateabout fish sustainability, says theMediterranean Diet is a greatboost for Greek restaurants. He’sspoken on the topic at a hugerecent Culinary Institute ofAmerican conference on thetopic in California. But all thishasn’t changed what he does inthe kitchen; he’s always workedon those diet principles.

In the end, health and tasteis more important than labels.The chef, for one, doesn’t fuss

about whether or not Kellarishould be called a Greek restau-rant. Zapantis asks: “How canyou put borders on food?” Theflavors at Kellari, he says, are“Greek,” but not necessarily theprocedures. He explains: “Thereis no way that we had the equip-ment or the know-how backhome.” Zapantis knows that inGreece too, the cuisine isn’t sta-tic, as many chefs there have ac-quired formal training in recentyears.

Kellari’s Politically-Correct in D.C.

Happy Sardines in Jersey

Gourmet ‘Cove’in Astoria

WILLISTON TOWN HOUSE DINERBreakfast | Lunch | Dinner

Delicious dishes including Greek specialtiesat affordable prices

Monday-Friday 6 a.m.-2 a.m.On Weekends Open 24 Hrs

112 Hillside AvenueWilliston Park, NY 11596

(516) 746 2539


Greek wines, by na-ture, go wonderfullywith food, notesGeneva-based Greek

wine commentator NicoManessis. For 17 years, he hasexplored the country’s wine in-dustry, traveling 370,000 milesand 2,000 nautical miles to doso.Santorini has often caught

the imagination of the wine ex-pert, who is a member of theAcadémie Internationale duVin and editor of the Greekmagazine Wine & Pleasures.He’s produced the new docu-mentary Pelican’s Watch –opening up the Los AngelesGreek Film Festival on June 9.It is about the encroachmentof tourism on Santorini vine-yards. Manessis says of vol-canic Santorini: “It’s an ex-treme island making extremewines.” The expert with roots in

Corfu island as well as Irelandrecommends the followingwines, based on Greek vari-eties. Whites: Domaine Tsele-pos’ “floral and fruity” Manti-neia dry white made ofmoschofilero variety; DomaineGerovassiliou’s Malagousia, aregional wine of Epanomimade of the Malagousia vari-ety; “really fabulous” dry Do-maine Sigalas Barrel Santoriniwine (made of Assyrtiko andfermented in French oak bar-rels) or Gaia’s Santorini WildFerment Assyrtiko made partlyin Acacia casks. Red: Florina’sAlpha Estate’s 2007 Red, madeof Syrah, Xinomavro and Mer-lot, a prime example of inter-national and Greek grapes.Singling out just a few is

clearly hard – as Manessis nodsalso to fantastic wines fromKavala, Drama, Crete (a late-comer, in his view to Greece’srecent wine developments)and Nemea. He expects a newgeneration of winemakers inthe latter region – and theAgiorgitiko vineyards they arecultivating, to produce verygood results in seven years. Manessis, author of The Il-

lustrated Greek Wine Book,counts 409 varieties of Greekgrapes, but he points out thatnot all make good wine. Syrah may do well in

Greece, but he feels “A winehas to have a sense of place.”He is watching with interestseveral Greek variety experi-

ments taking place in NorthernItaly and Spain. A lot has been said about

the new generation of Greekwines. Manessis, though pas-sionate about the need to pro-tect cultivation in places likeSantorini, saw misdirection inthe past- and sees the crisis asan opportunity for Greece’swine industry to be more care-fully cultivated and directed,to sprout healthy new shoots.“The current economic melt-down was the best thing the

Greek wine industry could ex-perience. It was a big bubble.All prices are coming down.”It’s a chance for the country tofocus on how to make the mostof its niche market, he believes. Meanwhile, it looks like

2011 could be a great wineyear- with plenty of late springrain.

For more of Manessis’ winepicks, writing and reflectionsvisit Greek Wine Worldhttp://greekwineworld.net

Greek Wine Wins

Artopolis has been awarded withthe Excellent & ExtraordinaryZagat Award continuously from 2004 to the present.

AGORA PLAZA23-18 31ST STREET • ASTORIA, NY 11105

Tel.: 718-728-8484 • Fax: 718-728-0066www.artopolis.net • e-mail:[email protected]

FREE PARKING AVAILABLE

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.

WE EXCLUSIVELY IMPORT THE AWARDED

KOYFETA HATZIGIANNAKITHE BEST FROM GREECE

The top choice for your wedding and other occasions

© W

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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 functionsCatering and Take-Out services

Open 7 Days a week Monday thru Thursday 11am -10 pm

Friday 11am until closeSaturday 12 Noon until closingSunday 12 Noon until 9pm

3055 Sage Road at Hidalgo, Houston, TX 77056

713-622-2778

Bringing

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Showcasing the Best of Greece and Serving you the Best Greekfood

Our friendly and hospitable staff is ready to provide you with

unparalleled service and

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1920 E. Gun Hill RoadBronx, NY 10469Tel.: 718-379-4130

www.pelhambaydinerny.com

Pelham Bay Diner is a family - run restaurantwhich takes pride in its customers, great food andexcellent service.

Open 24 hours a day every day with Lunch and Din-ner specials on weekdays. We serve Appetizers,Pizza, Burgers, Special Sandwiches, Hot PressedPaninis, Pelham Bay Specialties, Pasta Specialties,Seafood Platters and Breakfast items.

Pelham Bay includes two catering halls accommo-dating between 200 - 450 people per occasion

Catering is our specialty

Pelham Bay

DINER


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.com30 North Spruce Street, Ramsey, New Jersey 07446 | Tel.: 201- 995-9333

MA 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 fresh-

est in European seafood and to creating the feel of a villa in the Mediter-

ranean. “The first of many pleasures of a meal at Varka’s is opening the

front door” as the New York Times wrote.

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.

Catering available: We can fill our small boat with the best of the Mediter-

ranean 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

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.

ZAGAT’S TOP LIST, TOP RESTAURANT BEST SEAFOOD, WORTHWHILE DESTINATION, WORTH THE TRAVEL.

A GREAT SELECTION OF APPETIZERS AND THE FRESHEST SEAFOOD, SIMPLY PREPARED, JUST LIKE IN GREECE.


"Together with our sister company, “Corfu Foods, Inc.”, we offer food ingredi-ents & finished products of superior quality at the most competitive and fairprice.

Greek branded products for the retailer & authentic ingredients for the restau-rateur that features wholesome meals from genuine recipes with authentic fla-vors."• 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) 595-2510MEDITERRANEAN GYROS, 11-02 28th Ave, LIC, NY 11101 Tel (718) 786-3399

www.mediterraneanpita.com

Fresh fish is theword at Nisi restaurant,which opened inBergen County, NewJersey, two years ago.At the helm of this sea-minded restaurant isChef/Partner John Pil-iouras, who blendsyears of experience, athorough knowledge ofGreek cuisine, plus clas-sical French and Culi-nary Institute of Amer-ica training to navigateinto tasty waters.

“We don’t playaround with moussesand foams,” he says,however, explainingthat instead of using hismodern techniques to try to impress with fancy geometric pat-ters/towers on your plate or unlikely combinations (say mush-rooms, pomegranates and lobster), he aims for a clean ap-proach. He puts techniques at work behind the scenes; heknows how Greek grandmothers make Lamb Giovetsi, for in-stance, but he likes the taste that results from preparing a 48-hour stock.

The chef adds: “In a complicated world and stressful time,people go to comfort foods, simple, real fish, with lemon.” Nisibrings in fresh fish daily from places including Greece and Por-tugal. 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 shellcrabs.” These crabs may not be “Greek,” but the chef says: “I’venever met a Greek who didn’t like it, chopped up with salad.”The search for produce includes a preference for what’s locallyfresh: “There’s nothing like spring asparagus, like a tomato inJuly, August or September.”

Nisi has, Piliouras points out “a pretty good mix of Greekand non-Greek” clientele in multi-ethic Bergen County, whoare up-to-speed on the Mediterranean Diet’s benefits. One ofhis culinary goals is cleaner, reduced fat versions of many tra-ditional dishes, with a savvy balance of proteins and carbohy-drates.

Nisi’s efforts haven’t gone unnoticed. Among those who’venoticed are the New York Times and Esquire magazine.

“We’re not upscale. We’re notfast food. I would say we arefast-casual, full-service dining,”says Anthony Papavasiliou, ofthe family’s It’s Greek to Merestaurants in New Jersey. Headds: “Everything here is fresh,made to order, nothing is frozenor pre-prepared. Although weare not high end, we are stillputting out quality dishes.”

It’s Greek to Me began whenStacy and Jimmy Papavasiliouopened one in 1985 in CliffsidePark. Gyros, souvlaki, pastitsio,moussaka, spanakopita and “allthe classics” were there, saysAnthony Papavasiliou, 32, whois the son of Stacy Papavasiliou.They expanded in 1992 with aplace in Englewood, beforeopening a third in 1994. Today– 26 years after the first spotopened - there are ten. Eight arefranchises.

Ero Papavasiliou’s recipes arebehind the It’s Greek to Me suc-cess. “Every restaurant has thesame recipes,” says her grand-son, Anthony Papavasiliou. Atthe beginning, his Yiayia did allthe cooking daily. Then, shetrained others. “So all therecipes are hers,” he adds.

There was no chance ofreprinting one here. “They arekept under lock and key,” saysAnthony Papavasiliou.

Most popular on the menu,he adds, are “more American-ized” options, such as Greeksalad and spanakopita. But hisfavorites are the Pastitsio andMoussaka. “I don’t care whosegrandmother makes them bet-ter; I don’t think anyone makesthem better.” The baklava –made fresh daily –he adds isalso to die for.

It’s Greek to Me remains afamily operation. “We all weardifferent hats,” adds Papavasil-iou. He prides himself on bounc-ing between tables, making apoint of knowing his customers.“If it’s someone I don’t recog-nize…I make a point to intro-duce myself.” He adds: “I feelmy customers are my family.”

Like many other Greekrestaurant owners, he believesthe Mediterranean Diet hasboosted Greek food’s profile, buthe thinks there is still a way togo, noting: “I hope to one daysee Greek cuisine looked at inthe same way as they view Chi-nese, Italian or Mexican.”

Bergen County’s ‘Nisi’

It’s Greek to Me CarvesOwn Niche

“When I grew up in the City,the chefs were all friends, weused to hang out, have glassesof wine. There wasn’t competi-tion. We grew from each others’ideas all the time,” says NewYork City-raised chef GeorgeGeorgiades of his generation ofinnovative Greek Americanchefs – many of whom are inthis issue. Now the ExecutiveChef at Varka Estiatorio, in Ram-sey, New Jersey, he recalls thedays when those chefs sharedzany ideas like Moussaka withcrab meat.

Going back even further,Georgiades remembers loving towatch his mother create Greekpastries as a boy. Then, when hestarted to study French cuisine,he went through a phase whenhe considered Greek food “peas-ant food.” He changed his mindwhen he was instrumental inopening Manhattan’s acclaimedAvra. The New Yorker says witha laugh: “I started asking mymother for recipes.”

Now, at Varka, he’s come of

age again. Georgiades explains:“I try to keep the ingredientstrue to what they are. I searchout the freshest ingredients andtry to let them speak for them-selves.” Customers love how hebrings out the flavor of shrimp,octopus and Lavraki fish, butGeorgiades still gets “crazy andcreative” in the kitchen with spe-cials items like Lobster Gyro andPatsarokeftedes (beet balls).

Georgiades enjoys getting toknow the customers. “I feel likethe face of the restaurant,” headds, sounding like the chef-in-training who never expectedthat kind of culinary stardom.

His origins are from Crete andhe says this shows most in themenu, not so much in traditionalitems - though they do some-times appear- but in a quest forfreshness and “the simplicity ofladolemono [olive oil/lemonsauce], okra and beans.” Headds: “I try to stay away fromPastitsio and Moussaka – be-cause nothing is as good as theirmothers’ or grandmothers’.”

Chef Georgiades at Varka


“Greek Salad and Gyros. I’mproud of it, I don’t care. Theseare the things that work, Retsinaand Gyros,” says Theodosis An-driotis, owner of Manhattan’sGreek Kitchen. There are manymore items on his menu, but af-ter 40 years in the restaurantbusiness, he likes to call theshots as they are.A lot of people may talk

about their Yiayia’s cuisine, headds, but Andriotis calls it“paramythia,” (fairytales) not-ing: “The basic secret of Greekfood is to eat it the minute itcomes out of the oven. If youput it in the refrigerator for aweek, sell a slice here and there,it’s not the same.”Hailing from Nisyros island,

Andriotis came to the U.S. atage 17. When he opened GreekKitchen in 1999 in Hell’sKitchen, the New York neighbor-hood was not so safe, but he

had a vision to convert the dinerinto a restaurant. “I tried to keepit simple and I wanted to pre-sent Greek food known to Amer-icans from travel in Greece andfrom diners. I thought I wouldstay with the familiar and keepit fresh.” Along the way, he ed-ucated them on a few moredishes.It’s worked. Most of his cus-

tomers today, he adds are al-ready savvy on the Mediter-ranean Diet and have oftenstudied Greek history or culture. Greek Kitchen is expanding

into the space next door – witha bakery on the way, which willinclude pastries too. Andriotisalso plans on Retsina tastingssoon too, noting that whileGreece “missed the boat on pro-moting Greek products,” popu-lar Retsina- the first wine in theworld – deserves closer atten-tion.

Heavenly Greek in Hell’s Kitchen There’s an ingredient that’s made its

way into the American culinarylexicon in recent years: Greek

yogurt. In recent years, the yogurt warshave been fierce among the likes of Greekgiant FAGE, organic Stonyfield Farm –and, recently, corporate giant Kraft. Olympus, of Greece, is an imported

yogurt that only arrived in May 2010 inthe U.S., but is already giving the others arun for their money. Sales, the companyreports, are at 3 million already. “Ourtarget is that every American family getsto taste Olympus yogurts,” says Nikos

Nikolaou, Sales and OperationsManager of Olympus Dairy USA.Olympus, as people who have been

to Greece may know, is not new. Thefamily-run business has been around,making yogurt, for 50 years. “We arethe only Greek yogurt from Greece,”Nikolaou underlines, adding: “We arethe only yogurt that is non-GMO (notmade with milk from animals fed withgenetically 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 buildingbrand familiarity – throughpromotions in stores,educational and otherinstitutions. Greek restaurants,including Kellari (see list) andGreek Taverna Restaurant (inNJ), are Olympus’“ambassadors” in this process. In addition to their yogurt,

Olympus brings Feta, Kefalotyriand Kaseri – as well as cheesespreads - to the U.S.

Passion for Greek Yogurt in the U.S.A.

Olympus’ Recipe for Galotiri Elatis 3.5oz Olympus feta cheese3 oz Greek Olympus yogurt 2 oz fresh milkDash of hot red pepper or other spice

PreparationLightly heat the milk and add the Olympus

feta cheese crumbled in small pieces. Let themixture cool and add the yogurt. Mix all theingredients together and garnish with the spices.

Coast-to-coast, here are someof the best places to find thereal Greek stuff.

MARKETSAgora at the Black Olive –Upscale market with Greekitems and wine. 803 SouthCaroline Street, Baltimore, MD21231, (410) 276-7142,www.theblackolive.com/Inn/Market.html

Aphrodite Imports – A classicfor all the basics. 5986Leesburg Pike, Falls Church, VA22041, (703) 931-5055.

Bakaliko Greek AmericanGrocery Store – Full range ofGreek staples. 15 Broadway,Hicksville, NY, (516) 932-8988, bakalikohicksville.com

Bill’s Imported Foods - Fromphyllo dough to spices. 721 WLake 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 foryour table. 3012 34th St,Astoria, NY, (718) 728-6166and 2318 31st St., Astoria, NY,(718) 721-0221,www.mediterraneanfoodsny.com

Minos Imports – A 40 year-oldshop. 648 W. Lake Street,Addison, IL, (630) 543-0337,www.minosimports.com

New Athens Corner - Fromdry to frozen food, pastries,wine and even water. 28Woodbridge Avenue, HighlandPark, NJ, (732) 572-0721,www.newathenscorner.com

North Shore Farms – Gourmetmarket with three, well-stocked branches. 770 Port Washington Blvd PortWashington NY, (516) 767-9050http://northshorefarms.com

Parthenon Foods – A bountyof food products/items. 9131W. Cleveland Ave., West Allis,WI, (414) 321-5522,www.parthenonfoods.com

Prima Foods – Wholesale andretail Greek foodstuff. 1 KaneStreet, Baltimore, MD, (410)633-5500, 1-800-296-7894,www.primafoodsinc.com

Sophia’s Greek Pantry – Foodand cookbooks too. 265Belmont Street, Belmont, MA02148, (617) 489-1371,www.sophiasgreekpantry.com

Spartan Bros Imported Foods- Plevritis family-owned, for 22years, with even local lamb.7140 N Harlem Ave, Chicago,IL 60631, (773) 631-0088.

Titan Foods – Like yourneighborhood Athens grocerystore - only HUGE. 25-56 31st street, LIC, N.Y,11102, (718) 626-7771,www.titanfood.com

United Brothers Fruit –Astoria produce market with aGreek accent. 3224 30thAvenue, NY 11102-1528, (718)728-7011.

BAKERIES/PASTRY SHOPSAstoria Pastry Shop – AGreektown treat since 1971.541 Monroe Detroit, MI48226, (313) 963 – 9603,

www.astoriapastryshop.com

Arlington Bakery - For 31years, bread and Greek sweets.187 Massachusetts Ave,Arlington, MA 02474, (781)646-7444

Artopolis – All the Greek andEuropean honey-drenched,sugar-dusted, and cream-filleddelights your heart coulddesire – plus bread and more.Agora Plaza 23 - 18 31 Street,Astoria, New York, (800) 553-2270, (718) 728-8484,www.artopolis.net

The Bake Zone – Specializingin cakes. 897 MountainAvenue, Mountainside, NJ,(908) 232- 9158,www.thebakezone.com

Bay Ridge Bakery – Greekpastries and wedding cakesalike. 7805 5th Avenue,Brooklyn, NY 11209,www.bayridgebakery.com

The Greek Cafe & Bakery –From Gyros to chocolatedipped baklava. 334 WestDavis St. in Oak Cliff, Dallas,TX, (214) 943-1887,http://greekcafebakery.com

Greek Village Bakery – Bread,sweets and cheese for 3decades. 4711 Eastern Ave,Baltimore, MD(410) 675-8155,www.greekvillagebakery.com

Hellas Bakery – Next to arestaurant of the same name,with sweets and bread.785 Dodecanese Boulevard,

Tarpon Springs, FL, (727) 943-2400, www.hellas-restaurant.com

Hellas Pastry Shop – Anythingyou can imagine that’s Greekand sweet. 2627 W LawrenceAve, Chicago, IL, (773) 271-7500

Pan Hellenic Pastry Shop –Founded in 1974 andexpanding after a fire. GreatDiples. 322 S. Halsted Street,Chicago, IL, (312) 454-1886,www.panhellenicpastryshop.com

Stella’s Bakery -Mediterranean/Europeansweets. 11510 Rockville Pike,Ste D, Rockville, MD, (301)231-9026,www.stellasbakeryonline.com

Markets & Bakeries/Patisseries

After years of training –includ-ing with Michelin star chef NicoLadenis in London – and workingin restaurants, Cyprus-nativeKonstantinos Pitsillides, alongwith his wife Caroline Christian,opened their own restaurant inPhiladelphia’s Washington Eastneighborhood in 2008. It’s calledKanella.At Kanella, as outspoken Chef

Pitsillides points out, one of themotto’s on his wall reads: “Thecustomer is not always right.” Heexplains that this simply meansthat when the customer entersthe restaurant (and it has wonexcellent acclaim in a short pe-riod), they should “come in, en-joy the food and relax.” There’s no need to alter the

dishes or switch things aroundbecause Pitsillides has done theprep work (including researchinghistorical recipes from Cyprus,Greece, and the Mediterraneanand Middle East).Of Kanella’s origins, he says:

“I was reminiscing on how myhome country should have beencooking.” He was frustratedabout how commercial food hasbecome in Cyprus and Greece.It’s not just a menu, but a life

philosophy. “Good cookingmeans a lot of love and passion.I don’t know how many years I’llbe here but I want to make sureI’ve left my mark on simplicityand the Mediterranean Diet.” He

adds: “The Mediterranean cui-sine is not a trend. It’s a way oflife, how I grew up.” Simplicity is key at Kanella–

whether it’s the title of dishes,the staff’s straightforward gra-ciousness or – and importantly –the recipes. “I believe in moder-ation,” says the owner/chef. Heuses many grains and pulses butalso “fatty stuff, like lard” in mod-eration, noting “That’s what theyalways used to do.” He preparesCypriot treats like pickled quail,offers ample mezedes at a greatprice and also uses all parts ofhis organic/free range animals. All that’s left when you visit,

is to sit back and enjoy the foodwhile listening to live bouzoukior rembetika recordings. As inthe old days.

Kanella: Where the Chef IsAlways Right


“We were pio-neers. Therewas nothingthere, just

potato fields,” says Dr.Herodotus “Dan” Damianos ofthe land where he started LongIsland’s largest vineyard, Pindar,named after the ancient poet, inthe late 1970s. The idea of mak-ing wine first crept into themind of the successful internistand teacher when he movedfrom his family from New YorkCity to Stony Brook. He and his wife Barbara had

one young son and another onthe way when they bought ahouse with thick, native vinesgrowing it: “Probably Niagaraor Concord.” Then in the early1970s, when Upstate wineswere in the news and the Har-graves launched Long Island’sfirst vineyard, the doctor startedthinking seriously about wine.“We bought the first piece of

land in 1979,” Dr. Damianos re-calls. And – like a healthy vine –Pindar keeps growing. Today theoriginal North Folk and added

Port Jefferson locations total 500acres, 400 acres of them, undercultivation. “We are the largestproducers,” says Dr. Damianos,counting over 75,000 cases. The “Bordeaux-like” climate,

he says, is beneficial for wine-making, as is the flat and fertileland. “It’s a unique wine micro-climate,” Dr. Damianos adds,with a sandy, well-drained soil,moderate temperatures and anextended season. Chardonnays,Merlots, Riesling – all do well –and it’s shown in Pindar’s 560awards.

The vineyard is very muchfamily-run. Pindar’s wines firsthit the market in 1982 and wereserved at the White House forPresident G.W. Bush’s inaugura-tion six years later. Son Jason,who owns Jason’s Vineyard inthe area, studied oenology atthe University of Bordeaux- aninvaluable asset for Pindar. SonPindar is Director of VineyardManagement, while daughtersAlethea and Eurydice are in-volved, respectively, in admin-istration and marketing. Theoldest son, Alexander, owns lo-

cal Duck Walk Vineyards.Pindar’s philanthropy in-

cludes a July sunflower sale forMake a Wish and their ecologyincludes major composting andminimal pesticides use (helpedalong by a bat house). Pendingfinal approval there will soon bea wind generator providing 75%of their power. Greek names aren’t reserved

for family members, but aregiven to wines too, such as theaward-winning red Pythagoras.Dr. Damianos’ historian fatherwas from Olympia and motherfrom Filiatra in the Peloponnese,yet Dr. Damianos traces his wineroots further back. “The AncientGreeks were the first winesnobs,” he jokes, noting thatthey looked down on the beer-drinking Egyptians. Pindar has a Four Seasons se-

ries and way of life. Winter isdevoted to pruning over onemillion vines. Summer is full oftastings and concerts. In Springthere is growth. September orearly October is devoted to har-vest, with a festival. Dionysuswould surely approve.

For more info: www.pindar.net

Pindar: Poetic Wine in Long Island

By Yiannis SofianosTNH Staff Writer

After five years of suc-cess, the Athenianrestaurant Divinemoved into a larger

space located at 34 KolokotroniSt. in Kefalari Sq. in the north-ern suburb of Kifissia. At the es-tablishment owned by IakovosKondylis and Pavlos Eleftheriou,diners can enjoy the creativeMediterranean concoctions ofChef Vasilis Tzimas – but alsoend their evening at a club thatis on the premises too.

SPIRITED CUISINEOne of the innovations of

Chef Tzimas, who studied withItalo-Greek chef Hector Botrini(of Corfu isle’s Etrusco fame), isto incorporate drinks like Bour-bon, Bloody Marys and Martinisinto his actual recipes.For instance, at Divine, you’ll

find a Bloody Mary Soup –

served in a shot glass – withshrimp and pickles and a greensalad with orange, fennel andasparagus. Other recipes includeveal marinated in martini, gin-ger and marjoram and a burgerwith a bacon and bourbonsauce.

Finish your meal with a lightyogurt pana cotta flavored withgreen tea and mint liqueur.“All our ingredients are

fresh,” says the chef, adding:“We shop for them at neighbor-hood shops, as we want our cre-ations to feel like home cook-

ing.” Divine also bakes its ownbread daily.Popular specialties include

the following: Chicken fajitaswith avocado sauce andcilantro; Formaela cheese grilledwith baked vegetables and basiloil; spinach with spring rollsmade of Graviera cheese; Parmaprosciutto with grapefruit; Ravi-oli filled with goat cheese,smoked pancetta and sage; goatfillet stuffed with Manouricheese, sun dried tomato andthyme sauce; poached pear withcaramelized nuts and gingersauce. Other Divine assets are the

attention to customers by Maitred’ Giorgos Axladiotis, an exten-sive Greek and internationalwine list and an upscale décorawash in fashionable red andblack that has a real cosmopoli-tan feel. Interior designer Anas-tasia Rapti is behind the look,based on co-owner Eleftheriou’sconcept.

GILDED CLUBBINGThe club, located on the sec-

ond level of the Foinikas com-mercial center, has the seductivequality of a private New Yorkclub. Golden upholsteries, hid-den lighting, curved, Manhattanloft-like ceilings, comfortableluxurious sofas – and even a softgold leather cushion runningaround the central bar - plus aview of much of Kifissia, all addto the mysterious and opulentatmosphere. The club and restaurant co-

exist brilliantly, each functioningindependently. Within therestaurant, which seats an ex-

clusive 50 patrons only, you canenjoy your meal without themusic decibel level interferingwith conversation.Meanwhile, above in the

mainstream music club, popularDJs include MichalisTsaousopoulos, who spins everyother Sunday. On Wednesdaysthere are R&B parties andThursdays feature new Greekdance DJs.

INFOMeals are 30-40 euros/per-

son. Drinks are 8 to 12 euros.Bottles are 90 or 120 euros. Di-vine restaurant is open 9pm-2am.

A Kifissia Gem: Divine


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Giouvetsi with Lobster.Loukoumades with Feta.These are just a couple of

items you may find at Kuzina,in Athens’ Thission. This spot with Culinary In-

stitute of America-trained

Chef/Owner Aris Tsanaklidishas been a destination for thoselooking for food that’s a cutabove the rest in a fashionablesetting. Tsanaklidis told TNH: “The

recipe for success is, one, the in-credible location of Kuzina withmaybe the best view of theAcropolis and the Temple ofIfestos and, the modern ap-proach of the Greek cuisine, get-ting away from the moussakaGreek salad syndrome.”The menu he adds is “strictly

seasonal” and changes severaltimes a year. Kuzina has ad-justed to Greece’s economic cli-mate too. He notes: “My prices are al-

ready value for money for thequality, but I did also lower myprices.”When we asked the chef for

his best short Greek recipe,Tsanaklidis said Dakos salad iseasy as 1,2,3. “Rye husk toastedbread with Feta cheese, thymeand the best quality olive oilwith the ripest tomatoes.” Kuzina also has a location in

Mykonos. Adrianou 9, Thission, Athens,

Greece, 10555, 210/324-0133,www.kuzina.gr

More Great GreekRestaurants…in Greece

Abyssinias Cafe - Mom’s recipes are behind this bistro-likespot nestled in the flea market region. Abyssinia Sq., Psirri,Athens, Greece, 10555, 210/321-7047

Alatsi – Refined Cretan culinary delights are available atthis 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 hallbuilt 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 hauntwhere all ranks of society are united in favorites from gigantes(giant beans) to vrasto (boiled meat). Socratous 9, Platia The-atrou, Central Market, Athens, 10552, No phone

Filistron- The roof garden here offers amazing views ofAthens’ landmarks and the chef serves a long list of mezedesand innovations. Apostolou Pavlou 23, Thission, Athens, 11851,210/346-7554

Mani-Μani – In a little Neoclassical house a stone’s throwfrom the Acropolis is the taste of the Peloponnese. Classy andfocused on organic/regional products. Falirou 10, Makriyianni,Athens, 11742, 210/921-8180

O Platanos – Since 1932, there’s been great food, drinkand song under this taverna courtyard’s plane trees. Diogenous4, Plaka, Athens, 10556, 210/322-0666

Chef Aris Tsaklinidis from Kuzina

A Kuzina with a View

Veal Fillet with Béchamelsauce and Mascarpone with Tomato Sauce

• 1.75 lbs veal fillet• 3 T olive oil• ½ bunch fresh thyme• ½ bunch fresh rosemary• Salt and pepperFor 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• NutmegFor 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 andolive oil and refrigerate for 20 minutes. Toprepare 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 slowlyand as soon as the texture becomes thickand even, add salt, pepper and nutmeg. For the sauce, saute the onions with the

garlic, which have been finely sliced, addthe wine and add the tomato, the salt and

pepper, the cinnamon and simmer for 20minutes. Heat a nonstick pan, adding the fillet,

allowing each side to brown, for as longas desired. Serve with your favorite pastaor French fries.

Bulgur and Shrimp Salad • 10 oz. shrimp• 10 oz. bulgur• 2 tomatoes• 1 cucumber• 1 small bunch wild celery (or Chinesecelery)• 4 mushrooms• 1 garlic clove• 1 tsp. mustard• ½ cup olive oil• Salt and pepper to taste• Juice of 2 lemons

Briefly boil the shrimp and cleanthem/remove shells. Soak the bulgur in coldwater in a big bowl for about an hour. Cutthe mushrooms into thin slices and coatwith a lemon juice so they will not darken.Dice the cucumber and tomatoes and thinlyslice 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, cucumbersand stir. Slice the shrimp in half and stir,followed by the tomato. Beat the oil, lemon juice and mustard

and drizzle over salad.

On May 27-30, Pavlos Geor-giadis is taking part in the 5thSlow Fish event in Genoa, Italy.Part of the Slow Food movementthat also started in Italy, it fo-cuses on how artisanal, small-scale fishermen can survive intoday’s world. Georgiadis, an ethno-bota-

nologist who studied in bothScotland and Germany andwhose research recently in-volved travel throughout Asia,notes: “It’s the first time thatGreece is taking part, with atasting workshop.” Slow FoodThrace, which he launched in2008, will host a Thracian buffetof seafood- including sun-dried/marinated octopus.The point of the conference,

he says, is to focus on sustain-able fishing. It’s a worthy cause– and certainly one of direct toconcern to fine restaurantsthroughout the U.S. importingGreek fish.“In Greece, we have the most

tasty fish of the Mediterranean,”Georgiadis asserts, adding: “Ournation’s contact with the sea hasexisted since the beginning ofhistory.” But Greece could do abetter job of stewardship andawareness when it comes to thismaritime treasure. Georgiadissays: “I’d like to believe that ourwork will ever-so-slowly reversethe situation and through ourparticipation put Greece once

again on the global culinarymap.” There are also Slow Food

branches in other parts ofGreece. Georgiadis notes: “Ourwork in Slow Food Thrace is tomake the knowledge of thecountryside and agricultural tra-ditions as well as culinary cul-ture considered something ofimportance to all – not just afringe thing.”The event sees these fisher-

men –including Thrace’s StavrosKontos, 64, and Georgios Zoi-disi, 16, who will provide theirstories too – as custodians of thesea.

Thracian Fish Swim, Slowly, to Italy

Photo: Nil Orgogan

Recipes of ChefVasilis Tzimas

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Lefteris Lazarou was fortu-nate enough to be the son of aship’s cook. When he started hisown restaurant, most of thegood restaurants of that era spe-cialized in meat, even thoughGreece was by definition sur-rounded by sea.

But having his father’s sea-inspired cuisine in his genes,there was no question aboutwhich direction he’d take.

When he was 18 he went toItaly, traveling from Naples toGenoa, learning the secrets oftheir cuisines. He next workedin hotels in Tunisia before hetook to the seas in the merchantmarine. From a young age heaimed to acquire his own shipthat would be permanentlydocked on land, as he told TNH.

That’s when he openedVaroulko. It started out in Pi-raeus before shifting – 17 yearsago –to Piraeos Street. It’s lo-cated across from the archaeo-logical site of Kerameikos andnext to boutique hotel Iridanos.

BETTER OVER TIMEThough many fine restau-

rants lose their sparkle overtime, Varoulko – like a fine wine– becomes better with time.

From the moment it openedits doors, the positive reviewspoured in. It may have been aship that didn’t sail, but it cer-tainly made a splash when itcame to the previously limitedseafood choices. Breaking fromtradition, the recipes were novelcreations of Lazarou himself.

Focusing exclusively on

seafood, his new cuisine imme-diately crossed borders, makingits way to Italy, Spain and evenFrance through exchanges withprominent chefs.

As a testimony to his achieve-ment – which is extremely rarein Greece – in 2002 he won aMichelin star and has main-tained it with each evaluation.

He speaks of his dishes as“cooking.” The chef cooks withthe best quality ingredients,with fish directly from fisher-men and vegetables that hechooses, plus fresh herbs fromhis pots.

For many years he aloneoversees two kitchens with histeam of ten. There, Lazarou cre-ates his seafood concoctions –but also meat- always with hisown touch, not to mentiondesserts. He works with assis-tants and from time to timepeeks from the kitchen into thedining area at the loyal –evenfanatic – clientele. The eatingarea is split in two levels, in-cluding a top one with a glassfloor- and it’s separated fromthe kitchen by a large windowso the chef can see and be seen.It’s the culinary pleasure thatcreates a symbiosis betweenchef and diners in a functionalspace designed by architect Van-gelis Stylianidis - he also did thehotel next door - which has the

feel of a ship. The décor is sim-ple but warm, with just enoughextra touches to be comfortable.

It seats 80 people in the winterand 70 on the summer terraceswith a view of the Acropolis.

CULINARY AMBASSADORHis 19-year achievements

have made Lazarou a culinarydiplomat of Greece, especiallyin presentations for the Interna-tional Olive Oil Council in placeslike Japan, Argentina and theU.S. He also was selected by theAthens Olympics 2004 Organiz-ing Committee to representGreek cuisine at the SydneyGames.

This year he received theGolden Hat Gastronomy Awardfrom the Ministry of Culture andTourism and the Municipality ofAthens. The prize aims to liftthe profile of culinary profes-sionals’ contributions and Greekcuisine and local products.

At the award ceremony, theidea of culinary tourism waslauded too. For instance, of the30 million tourists who went toSpain in 2009, some 20% wentsolely for its cuisine. The Span-ish government even made anhonorary ambassador of tourismout of leading Spanish chef Fer-ran Adria, who stars in atourism campaign.

Why not in Greece too, with2,500 years of culinary history?Wouldn’t Lazarou be the perfectman for a similar role, especiallywith Greece’s culinary ties to thesea?

When asked about it, thechef gave a chuckle and said:“Words, just words.” He said de-spite the recent talk of culinarytourism, no one has even con-sulted with him on the topic–which is surprising if you con-sider all the prominent politi-cians dining at Varoulko.

Lazarou noted that thingsneed to change from the ground–or rather the table - up. “Ourhotels still serve German butter,Spanish jam, Bulgarian Feta –and don’t have buffets showcas-ing Greek products.”

He said: “At some point Itried to change this situation,working with the state. Westarted well, but became en-trenched… Then the ministerschanged and we had to startfrom scratch.” For culinarytourism to work, he believes, itshould be in the hands of cooks,not politicians.

Lazarou remains, in themeantime, in steady commandof his own ship. A lot of otherrestaurants open, make an im-pression, but close soon after.Varoulko stays permanently an-chored on Piraeos Street.


Varoulko: Athens’ Seafood Oasis

Zorba’s Greek Buffet is the first authentic Greek buffet in all of Southern California. In a modern Greek atmos-phere, Zorba’s brings you recipes that have been in our family for over 50 years. Only the finest ingredients gointo our cuisine, with fish and meat roasted and charbroiled to perfection. The whole family can enjoy - every

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New Athens Corneris a retail specialty store in Highland Park

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Crab with Orzo(Serves 4)

Ingredients:• 7 T olive oil• 5 oz. onion, finely sliced• 9 oz. orzo• 1 T tomato concasse • 2 cups chicken stock• Salt and pepper• ½ lb high quality crab,cleaned

• 3.5 oz. Mizithra cheese,grated

Method: In a pot, on low heat,

sauté the onion in the oliveoil until it softens. Add theorzo and continue to sauté.Add the tomato concasse,the chicken stock a little ata time and salt and pepper.Stir constantly until the orzoabsorbs the liquids. Spreadthe contents of the pot on adeep tray to cool.

Sprinkle salt and pepperand a few drops of olive oilonto the crab.

In a non-stick pan, onlow heat, add the Mizithraand stir until it browns a lit-tle. Take the pan off thestove and empty its contentsonto a tray to cool.

In a pan, on low heat,sauté the orzo until it heats.Add the Mizithra and stirconstantly. At the end, addthe crab, stirring veryquickly and adding pepperif needed. Do not add salt,because Mizithra is salty.

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Mississippi-born CatCora, the only fe-male Iron Chef inthe television show’s

history, grew up in a GreekAmerican restaurant family. InAugust 2009, her own restau-rant, Kouzzina, opened at theWalt Disney World Resort inFlorida. In April, her secondrestaurant, entitled Cat CoraLounge, opened at San Fran-cisco International airport. She’salways on the run - from hostingthe new online series The Mup-pets Kitchen with Cat Cora towriting – not to mention raisingfour sons with her long-timepartner, Jennifer - but the en-trepreneurial chef took a fewminutes to share her thoughts –via email - with TNH.

She said of her Greek Amer-ican restaurant background, itwas critical to her developmentas a person: “Some of the mostimportant culinary and lifelessons I learned growing up not

only in a Greek Americanrestaurant culture, but also in asmall Greek community in Jack-son, MS are acceptance, sincethere are some many diversewonderful cultures there thatcan all play into each other, aswell as the value of hard work.My Godfather had restaurantsand I would see how hard workpays off, and have always up-held that work ethic throughoutmy time at the CIA and into myprofessional career.”

It’s a small world after all, asCora’s Greek roots clearly shinein Kouzzina’s menu. Cora says:“There are actually quite a lotof unadulterated Greek disheson the Kouzzina menu, likeWhole Roasted Fish with Fenneland Olives that is actually onethe best sellers! I’ve also hadsome Greeks tell me the louk-oumades are some of the bestthey’ve ever tasted, too, whichis great!”

Cora follows the work of her

fellow Greek American chefs,noting: “Michael Psilakis pre-pares some amazing food, myfellow Iron Chef MichaelSymon, and I’m also a big fanof the White House Pastry Chef,Bill Yosses.”

At home, her own familyloves Greek Cinnamon-StewedChicken over Herbed Orzo withKasseri cheese or Lettuce “Gy-ros” with Spicy Grilled Fish,Feta-Mint Tzatziki, and freshtomato salad. In the summer-time, her Greek Olive and FetaBurgers with Garlic Saucepaired with baked sweet potatofries “are a sure hit!”

And when the chef visits aGreek restaurant, she’s mosttempted to try “a well-preparedlamb chop,” adding: “To diefor!”

Of her new airport presence,the chef noted: “The Cat CoraLounge at SFO is a global tapasmenu, so there’s a little bit ofeverything for everyone offered.

I love having an open field tojust create as I want, and thatmenu is very sleek, sexy, and so-phisticated – exactly where I’dwant to eat!

Of her new specialty foodline, Cat Cora’s Kitchen byGAEA, she says: “All the GAEAproducts are made in Greece,and it was a natural collabora-tion since they’re very eco-friendly, and they’re the first ex-tra virgin olive oil in the worldto be certified carbon neutral,which is very important to me.”

She stands behind their qual-ity, noting: “I’ve never had any-thing better, and their best sell-ers are the Oxymelo Vinegar, theKalamata Olive Tapenade, Cre-tan Sauce, and their award-win-ning Cretan and Standard ExtraVirgin Olive Oils.” More prod-ucts are on the way.

For more on her news (in-cluding a new cookware line,Cat Cora by Starfrit and an up-coming project with Oprah Win-

frey network OWN) visitwww.catcora.com.

Follow her charity Chefs forHumanity (site chefsforhuman-ity.org), which recently helped

Japan. For Cat Cora's recipe for her

Koto Kapama, visit our site:www.thenationalherald.com/ar-ticle/50666

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Cat Cora:An Iron Chef with Many Hats

Three diner owners share theirthoughts on the state of the Greek dinertoday.

Spiros Dimas, Williston TownhouseDiner, Williston Park, NY

Dimas, who hails from Athens, and hiswife, Maria, bought the diner in 1998.

“Most are going out of business,” hesays of the Greek diner today, pointing tomore competition: “It’s not like the olddays.” They’ve succeeded at the Willistonwith leaner, modern menus that offergluten-free and low calorie/cholesteroloptions. Forget grease –you’ll find oliveoil, 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 likensthe manicured Long Island town to “asmall Tuscan village.”

Previously owning an Italian restaurantwas good practice, he says, adding: “Weare very good at what we do.”

John Moshos, Elm Street Diner,Stamford, CT

Moshos, 33, left a life as an investmentbanker on Wall Street after 9/11, to returnto the family’s expanding diner business.“It’s what we grew up in,” he says, adding:

“The money’s good and everyone’s to-gether.” At the diner, his mother Helenbakes and his sister manages too.

Classic Greek? Sort of. “We’re not doingwhat our parents did.” Moshos says, not-ing that he’s part of a new wave of youngprofessionals boosting the Greek diner; hepoints to a friend at the Brownstone Dinerin New Jersey who similarly left a legalcareer. Moshos applies his financial savvyto marketing/brand work, taking classesat the Culinary Institute of America too.

In trying to change a diner’s traditionalmenu, the younger generation sometimesfaces resistance from the previous one.But he says today’s diners have “eclecticcuisine,” adding: “It’s not just eggs.” Atthe Elm Street, Panini sandwiches nowcoexist alongside older options like classicturkey dinners and his mom’s greatspanakopita.

Jerry Stefanitsis, Pelham Bay Diner,Bronx, NY

Kefalonia-born Stefanitsis bought thediner in 1982 and has observed dinerowners pressed by high rents and otherexpenses – with the next generationchoosing other occupations.

Yet he attributes the Pelham BayDiner’s success to quality, large portions

and logical prices not to mention “a largemenu, the size of The National Herald.”The menu, he says, offers everything, in-cluding “Italian, Greek, American…fastfood and desserts.” The diner’s open 24/7to catch all clients, “including night owls.”

Greeks do well in diners, he feels, be-cause “a Greek doesn’t look at the clock”when it comes to work. He regrets, how-ever, that generally, “Greek cuisine is notas promoted as much as it could havebeen.”

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A whopping 80% of his cus-tomers have vacationed inGreece, owner GeorgeSarafoglou estimates. He knowsthey stop by his Greek Islandstaverna-style restaurant in LittleNeck in order to go on a vaca-tion, in a sense.

“We try to create an atmos-phere of past happy times, va-cationing on the Greek islands.”

More than the tasteful blueand whites in the décor, he’sproud to admit that many of thecustomers say that the food’seven better than they remem-ber.

Together with his wife Evan-geline, Sarafoglou opened therestaurant in 2005.

As the name indicates, thefocus is on fresh fish, but thereare also classic Greek casseroles

and one of the biggest lists offresh (never frozen or canned)vegetable options or ladera.Sarafoglou notes this is a re-sponse to the many vegetarianor vegan customers.

Sarafoglou’s Kavourokeft-edes have 100% real crab meat.And the Feta is wooden barrel-aged.

“Everything is from scratch,”he says, in the expert hands ofCulinary Institute of America-trained Greek chef Dora Ktenas.Sarafoglou makes the Mous-saka, Pastitsio and grape leavesstuffing.

The Greek Islands experiencecan end with rose-shapedBaklava pieces – or with theYiaourtini…a Martini-inspiredblend of Greek yogurt and quinceor sour cherry flavor and nuts.

The Flavor of Greece’sIslands


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