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JUNE 9, 2012www.thenationalherald.com

100 Best Greek Restaurants2 THE NATIONAL HERALD, JUNE 9, 2012

ARIZONA

ATHENS ON 4TH The Tripoli- raised andCalifornia-trained ChefAndreas Delfakis prides himselfon the best ingredients with anextensive Greek wine list. Thesaganaki gets good reviewsfrom Yelp users, and theTucson Weekly calls it “to supwith the gods.”500 North 4th Avenue, #6,Tucson, AZ 85705 (520) 624-6886Entrees: $13-$30

CALIFORNIA

DIO DEKAOne 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 forthe past two years – withcreative takes on the classicsand a wine list featuring morethan 1,200 wines. 210 E. Main St., Los Gatos, CA, 95030 (408) 354-7700www.diodeka.comEntrees: $25-$79

KOKKARI ESTIATORIONamed 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 receives top marks.

200 Jackson Street SanFrancisco, CA 94111 (415) 981-0983www.kokkari.comEntrees: $21-$42

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 BlvdLos Angeles, CA 90006 (323) 737-2970

Entrees: $7-$20

PETROS This Manhattan Beach originaloffers authentic cuisine withina setting marked by whitewalls and cream linens. It’snamed after founder PetrosBenekos, who was raised inAthens and Europe, learning

his mother and grandmother’sauthentic dishes. It was a TopNew Restaurant by ZAGAT LosAngeles in 2007. Hellenicingredients are presented in atasteful 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, and athird, Petros Santa Barbara,opened recently across fromthe Arlington Theater. 451 Manhattan Beach BlvdManhattan Beach, CA 90266(310) 545-4100www.petrosrestaurant.comEntrees: $24-$39

ULYSSES VOYAGEThe only Greek restaurantwe’ve come across with a full

menu available in Koreanpromises a delicious Odysseyfor all. It’s a restaurant lovestory 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. A Greek-flavored brunch menu earnsextra points.6333 W. Third St. Los Angeles, CA (323) 939-9728www.ulyssesvoyage.comEntrees: $16-$32

CONNECTICUT

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

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Where to Dine HellenicThis Side of the Atlantic

Food and drink are vital for human life. But in the Greekculture, food means so much more than mere sustenance. Itsymbolizes, it conjures up memories, it helps us celebrate andmourn. We have specific foods for every occasion, everymilestone, every mood, every holiday. It brings families andfriends together for an occasion or no occasion. Even thedefinition of the Greek word, “symposium,” is a gathering ofpeople drinking wine and discussing ideas. Food and drink arouseconnections in our community.

Is it any wonder that so many Greek Americans have openedrestaurants?

The image of the Greek immigrant restaurateur has been amainstay for many decades. The list we present here proves it.And as a new generation of restaurateurs takes its place in theworld, it does so with the world’s renewed appreciation for whatthey have to offer.

Keeping the list to 100 was indeed a challenge. There are somany wonderful Greek restaurants in the U.S. We have tried topresent the best of every type of restaurant, whether it is a foodtruck, a palace, or anything in between.

As we did for last year, we’ve compiled the list from readers’suggestions via email, those of food professionals and fromextensive research of newspapers and magazines throughout thecountry, cross-referenced with ZAGAT, Yelp.com and Open Table-type websites.

Dig into this issue to learn from top chefs and foodphilosophers, to read about developments in Greek cuisine, toenjoy new recipes, and to see if your favorites made the list.

Kali Orexi!

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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. Owner Nikki Glekassays this summer will see theopening of the patio for livemusic and the introduction ofhomemade Greek ice cream.490 Summer Street Stamford, CT 06901 (203) 569-6250eosgreekcuisine.comEntrees: $14-$46

KOUZINANewly opened last June, it getshigh marks from FairfieldCounty food blog CTbites andYelp users for their moussakathat features the rarecombination of a trio ofeggplant, zucchini, andpotatoes, fresh and tasty foodand relaxed atmosphere on aquiet street. There is no bar,but patrons are welcome tobring their own beer or winewith no corkage fee. There is alower-priced children’s menuand even a market withbreads, cheese, olives, olive oiland other specialty items. 32C Forest Street, New Canaan, CT (203) 594-9800 kouzinact.comEntrees: $6-$20

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 St Denver CO 80209 (303) 778-6675www.petesrestaurants.comEntrees: $12-$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-$36

FLORIDA

COSTA’S RESTAURANTOne of Tarpon Springs’ favoriteclassic Greek familyrestaurants, with a Cretantouch has been around since1977. Favorite dishes includethe Greek Combo Platter andCosta’s Seafood Feast (fried

calamari, charbroiled octopus,and fried smelts). There arealso sandwiches, kids’ optionsand homemade spinach pie atformer New Yorker SteliosMigadakis’ establishment.521 Athens St Tarpon Springs, FL 34689 (727) 938-6890 www.costascuisine.comEntrees: $5-$20

GREEK FLAMEThe Chrissanthidis familyestablishment has won theOrlando Foodie award for BestGreek restaurant for the lastseven 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 Blvd Orlando, FL 32819 (407) 370-4624www.greekflametaverna.comEntrees: $12-$32

GREEK ISLANDS TAVERNABrothers Sam (Sotiri) andGeorge Kantzavelos own andoperate this casual hub thatwas named Best GreekRestaurant by LocalEats andnamed in its Top 100restaurants. Zagat and Yelpusers can’t seem to get enoughof the lamb chops, but theshrimp get high marks as well.There is a nice selection ofGreek wines.330 North Ocean BoulevardFort Lauderdale, FL 33308(954) 568-0008www.greekislandstaverna.com

Entrees: $13-$36

HELLAS RESTAURANTA 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: $12-$30

MYKONOS"Spitiki Kouzina" ("HomeCooking") trumpets the frontawning of this "hole in thewall" casual restaurant opensince 1993, and most dinersagree it has some of the bestGreek food on the sponge dockarea. Fresh octopus caughtdaily in the Gulf of Mexico, alarge menu includingsandwiches and gyro goalongside the plentiful entrees.The saganaki, as expected, is ahuge favorite. “Beautiful food,very good service, good prices,big menu,” praises one TNHcontributor. 628 Dodecanese Blvd., Tarpon Springs, FL 34689 (727) 914-4306Entrees: $9-$19

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

big piece of baklava – taking inlive music and belly-dancing. 13575 58th Street NorthClearwater, Fl 33760 (727) 538-4273http://mythosclearwater.comEntrees: $11-$24

TAVERNA OPAThe 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/Hollywood Entrees: $14-$33

GEORGIA

KYMAExecutive Chef Pano Karatassosmade waves in 1979 withPano’s and Paul’s and built theBuckhead Life Restaurantgroup to include this 2001contemporary Greek seafoodspot.3085 Piedmont Road Atlanta, GA 30305-2624 (404) 262-0702www.buckheadrestaurants.comEntrees: $21-$40

ILLINOIS

ATHENATake in a view of the Chicagoskyline on the popular outdoorpatio as you dig into yourAthenian Chicken or ShrimpAthena. The Greek goddesslooks on at this Greektownspot.212 S. Halsted Street Chicago, IL 60661 (312) 655-0000www.athenarestaurantchicago.com Entrees: $10-$30

100 Best Greek RestaurantsTHE NATIONAL HERALD, JUNE 9, 2012 3

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EOS RESTAURANT, CT

GREEK FLAME FLORIDA

TAVERNA OPA, FLORIDA


AVLI ESTIATORIOWith 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 Chestnut Winnetka, IL 60093 (847) 446-9300 www.avli.us Entrees: $11-$23

GREEK ISLANDS"America's Most Popular GreekRestaurant" reads the logo ofthis spacious Greektown spotestablished in 1971; and it mayjust be true at the placebrimming with mezedes andhearty meals. "Amazing...Hugeturnover guarantees freshfood," raves one TNH reader.200 South Halstead St.,Chicago, IL 60661 (312) 782-9855www.greekislands.netEntrees: $8-$43

SANTORINIA 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

TAXIMLaunched in 2009 by DavidSchneider, there are Pontian

touches in dishes likeKolokithakia yemista kaigigantes fournou – and there’seven Duck Gyro (!) The menugives local farmers credit andthe décor is supercoolByzantine. Named as one ofthe 38 Essential ChicagoRestaurants by eater.com inApril.1558 N. Milwaukee Ave.Chicago, IL 60622 (773) 252-1558http://taximchicago.comEntrees: $18-$32

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 1981 in Framingham. 257 Cochituate Road, Route 30Framingham, MA 01701 (508) 879-8424 and 640 Arsenal Street, Watertown, MA 02472 (617) 923-7771www.aegeanrestaurants.comEntrees: $9-$25

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.us.Entrees: $4.50-$16

OLYMPIA RESTAURANTFounded 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. To celebratetheir 60th anniversary, they’reoffering a half-price dine-inmenu every Monday andTuesday from April 23 toNovember 6.

453 Market Street Lowell, MA 01854 (978) 452-8092 www.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.Their specialty is whole freshfish, filleted table-side. WineSpectator has given it the Bestof Award of Excellence everyyear since 2004, and theBaltimore Sun named it amongthe 10 best Special Occasionrestaurants in 2011. The familyhas also opened an Inn andAgora food market.814 S. Bond Street Baltimore, MD 21231 (410) 276-7141www.theblackolive.comEntrees: $27-$42

IKAROSA Baltimore classic since 1969.The Kohilas family serves up awhole lot of real, family styleshish kebabs, Hellenic Surf andTurf, Guvetsi and Kataifi, toname a few.4805 Eastern Ave Baltimore, MD 21224 (410) 633 – 3750

www.ikarosrestaurant.comEntrees: $13-$30

KALI’S COURT“Impeccable seafood” is theslogan of this upscale spotranked among the BaltimoreSun’s 10 Best Special Occasionrestaurants for 2011. Themenu straddles Greek 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 owns

Kali’s Court Mezze (one ofBaltimore Sun’s 10 Best DateNight eateries for 2011) andMeli, a honey-themedpatisserie/bistro that’s earnedkudos.1606 Thames Street HistoricFells Point, Baltimore, MD21231 (410) 276-4700www.kaliscourt.com,www.kalisrestaurantgroup.comEntrees: $28-$36

MYKONOS GRILLCycladic 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 isfrom 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. 121 Congressional Ln,Rockville, MD 20852 (301)770-5999www.mykonosgrill.comEntrees: $14-30

SAMOSChef/owner NicholasGeorgalas is known for thelarge portions at this popularGreektown restaurant withisland décor that has expanded

since 1977. 600 Oldham St. Baltimore, MD 21224 (410) 675-5292www.samosrestaurant.comEntrees: $16-$23

ZORBA’S BAR & GRILLLocated 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 grilled

octopus 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

PEGASUSLocated in the heart ofGreektown, Demetrios (Jim)Papas’ restaurant has freshfood, great service, and aclean-cut interior, which is a

large space broken up intointimate nooks. There’s now apopular St. Clair Shores-areaspot too.558 Monroe St. GreektownDetroit, MI 48226 (313) 964-6800; 24935Jefferson Avenue, St. Clair Shores, MI 48080(586) 772-3200http://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 S.,Minneapolis, MN 55408 (612) 871-2111www.christos.comEntrees: $13-$33

NEW JERSEY

AXIATake 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 Tim

Where to Dine Hellenic This Side of the AtlanticContinued from page 3

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Vlahopoulos brings customersGreece’s finest wines.18 Piermont Road Tenafly, NJ 07670 (201) 569-5999www.axiataverna.comEntrees: $17-$38

IT’S GREEK TO METhree generations of thePapavasiliou family areinvolved with this institution,which has reached ninerestaurants. Grandmother EroPapavasiliou’s recipes reign atthe restaurants known for theirhonest Greek food. The NewYork Times called the food:“fresh, simple and moderatelypriced.”1611 Palisade Avenue, Fort Lee, NJ 07024 (201) 947-2050 – plus eightmore locations.www.itsgreektome.comEntrees: $7-$31

LIMANI SEAFOOD GRILLBorn 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 –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.NOTE: the restaurant will beclosed August 20 throughSeptember 4, 2012.235 North Ave West, Westfield, NJ 07090 (908) 233-0052

www.njyp.com/limaniseafoodgrillEntrees: $18-$39

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 Road Fair Lawn, NJ 07410 (201) 796-0546www.oceanosrestaurant.comEntrees: $24-$50 (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. There'salso a kids menu. "Jersey Shoremeets Greece," said the NewJersey Star-Ledger.1045 N Broad StreetBloomfield, NJ 07003-2845(973) 338-5151www.stamnataverna.comEntrees: $10-$50

TAVERNA MYKONOSOpened in 2010 by thePantelakis family, which alsoowns Oceanos Oyster Bar &Grill, Mykonos was rated as a“Don’t Miss” by the New York

Times. Try the swordfish steakbathed in latholemono (lemonand olive oil) over spinach rice,or any of the meat dishes,which are uniformly praised byYelp users, many of whom areregulars.238 Broadway, Elmwood Park, NJ (201) 703-9200www.tavernamykonos.comEntrées: $15-$29

VARKAFrom 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) 995-9333

www.varkarestaurant.comEntrees: $25-$53

VASILI’S TAVERNAThis 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. There's also a kidsmenu, delightfully named "ForOur Little Gods andGoddesses."365 Queen Anne RoadTeaneck, NJ 07666 (201) 287-1007www.vasilistaverna.comEntrees: $15-$30

ZORBAMy Big Fat Lamb Burger isamong the abundantstraightforward, tasty options

at this restaurant owned byVassilis and Angela Xilouris.There are simple, quick mealswith all the trimmings in acheerful setting.223 Berdan Ave Wayne, NJ 07470 (973) 628-7777www.zorbagreekeatery.comEntrees: $5-$20

NEW MEXICO

YANNI’S MEDITERRANEANBAR & GRILL Featuring 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 Ave Northeast, Albuquerque, NM 87106 (505) 268-9250www.yannisandopabar.comEntrees: $13-$30

NEW YORK (ASTORIA)

AEGEAN COVEWood detailing and refinednautical themes set the tone atthis restaurant. Authentic is theword 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 a


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208-01 Northern Blvd, Bayside, NY 11361(718) 281-2233

www.veranda-restaurant.com

An American Bistro

Fine Dining, Delicious Classic American Dishes with a Mediterranean Flair in an Upscale Casual Atmosphere.

Indoor and Outdoor Setting.

Enjoy our outstanding food and refreshing drinks on the veranda!

Available for private parties and special events.

Open for Lunch and Dinner 7 days a week. Weekend Brunch.Extended hours for Spring and Summer.


twist 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., , NY 11105 (718) 274-9800http://www.aegeancove.comEntrees: $14-$34

AGNANTI MEZEThis spot bordering on thespacious Astoria Park openedin 2002 and consistently scoreshigh in ZAGAT ratings with itsShrimps Kataifi, Liopittakiafrom 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) 545-4554www.agnantimeze.comEntrees: $12-$35

BAHARI ESTIATORIOThe 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 Broadway Astoria, NY 11105 (718) 204-8968www.bahariestiatorio.comEntrees: $9-$36

ELIA'S CORNERNo menus here, but diners aregreeted with a glass casedisplaying the day's catch,fetched that morning by theowner. New York Magazineand Yelp reviewers praise thefresh fish and seafood at thisspot that is listed in New York's"notfortourists.com" website.24-02 31st Street, Astoria, NY11102 (718) 932-1510www.eliascorner.comEntrees: $12-$35

LOUKOUMI TAVERNAExposed stone and woodenshutters put you in the taverna

mood for comfort food likeStuffed Halmoumi witheggplant and tomatoes andCorfian Strapatsada eggs.There are eight differentsaganaki choices. And, yes, it’sauthentic enough to havegrilled Calf Liver.45-07 Ditmars Blvd. Astoria, NY 11105 (718) 626-3200www.restaurantsgreek.comEntrees: $14.50-30

STAMATISThe clamor and clatter ofhappy customers marks thistraditional Astoria favoritewith good simple food in afrill-free setting. Many NewYorkers swear they can closetheir eyes and the lamb, fishand mezedes bring them hometo Greece.29-09 23rd Avenue Astoria NY11105 (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-$34

TELLY’SFor 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. Astoria, 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 Avenue Astoria, NY 11106 (718) 956-0133

http://zenontaverna.comEntrees $9-$45

NEW YORK (BROOKLYN)

ELIA The décor in this Bay Ridgearea restaurant, whose namemeans “olive,” transportsdiners back to authentic Greekvillage home, withwhitewashed stucco walls andbrightly painted windowshutters. It earned a “critic’spick” from New York Magazineand a 2012 Diner’s Choicefrom OpenTable. One TNHreader calls it “a favoriteamong those who want Greekfood with a twist.” Selectionsinclude grilled shrimp withpomegranate couscous, aseafood youvetsi with saffronorzo, and a rice puddingparfait with Metaxa ice cream.8611 Third Ave., Brooklyn, NY 11209 (718) 748-9891www.eliarestaurant.comEntrees: $22-$42

MEZE"Authentic Greek food" and a"neighborhood feel" are themost frequently used phrasesused to describe this DykerHeights spot. TNH readers said"the charcoaled octopus is likenothing I've ever tasted in mylife," and that the food is "evenbetter than the food I've had inGreece or at any of my friends'houses. I'm a connoisseur ofavgolemono and theirs is thebest I've ever had." As expectedby the name, appetizers anddips dominate the menu, butthere are plenty of meat andfish entrees as well. 6601 13th Ave., Brooklyn, NY 11219 (718) 234-6393www.mezeny.comEntrees: $13-$41

OKEANOS As its name suggests, this ParkSlope eatery is dedicated toseafood. The Village Voiceliked the sardines and grilledoctopus; weekend brunch,which includes yogurtpancakes and a spanakopitafrittata, is popular with Yelpusers.314 Seventh Ave. (8th Street),Brooklyn, NY 11215 (347) 725-4162www,okeanosnyc.comEntrees: $16-$29

YIASOUSpecializing in grilled fish – ondisplay, testifying to theirfreshness – this family-runestablishment received top

marks with all the localpublications. Flame-litsaganaki cheese gets theculinary experience started formany, before they dig intogrilled whole fish in theclassically-themed indoorsetting, or outdoors summertables. Peter Katsichtis openedit in 2005 with sons Michaeland George.2003 Emmons Ave. inSheepshead Bay, Brooklyn, NY(718) 332-6064Entrees: $18-$60

NEW YORK (LONG ISLAND)

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. Yelpusers rate both the food andthe service enthusiastically.38-31 Bell Boulevard, Bayside 11361 (718) 224-7575Entrees: $6-$21

GREEK ISLANDSFind refuge in the Greek islesat this spot with many classictaverna offerings – includinglots of regionally-inspireddishes and a huge section ofladera (vegetarian dishes). Thedécor includes a lovely wallpainting of a village street.253-17 Northern Blvd Little Neck, NY 11362 (718) 279-5922www.georgesgreekislands.comEntrees: $13-$35

LIMANI RESTAURANTOysters, 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.”One TNH reader said, "Iconsider it on par with the topManhattan spots. It has acelebratory feel that adds tothe ambience."1043 Northern BoulevardRoslyn, NY 11576 (516) 869-8989http://www.limaniny.comEntrees: $28-$50

Where to Dine Hellenic This Side of the Atlantic

Feta with Grapes Agrodolcewith Dandelion, Dill(by Junior Borges, Executive Chef, Amali Restaurant, New York, NY)

IngredientsArahova Feta or feta with a creamier texture Olive OilDandelion GreensFresh DillRed Wine VinegarOlive OilSeasonal Grapes (works with red, concord or green grapes)Lemon Juice

Recipe1. Cut a block of feta about the size of an iphone. Set aside

and do not rinse off the brine.2. Cut and wash approximately 4-5 shoots or 5 oz. of dandelion

greens. You may substitute baby arugula if horta is unavailable3. Rinse about half a bunch of grapes. Coat with equal parts

lemon juice and olive oil, and a pinch of salt and black pepper totaste.

4. Drizzle a pan with olive oil. Once the oil is hot, take thepan off the flame. Add the grapes to the pan for 30 seconds andconstantly shake the pan. Put the pan (with the grapes) back on

the flame for about a minute to a minute and a half (constantlyshake the pan).

5. Deglaze the pan with red wine vinegar (about 2-3 fluidoz.) and reduce the quantity of vinegar by about 1/2.

6. Remove grapes with a slotted spoon and drizzle a smallamount of the liquid on top of the grapes. Add the dandelionsand feta (as shown in the picture) and garnish with dill. Drizzleolive oil on top of the feta before serving.

AEGEAN COVE, ASTORIA, NY TAVERNA KYCLADES, ASTORIA, NY

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Ulysses Voyage Greek Cuisine is a culi-nary odyssey, serving authentic Greekfood seven days a week. It's the kind ofGreek food that reminds many of homeand family. Amazing Chef Voula turns thesmallest and simplest of ingredients intoa scrumptious feast. Ulysses offers deli-cious food in an inviting atmosphere,with a warm staff and live music. All thatmakes Ulysses Voyage an epic journey toremember. Private Dining Available.

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TRATAThere 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 at thiselegant Hamptons locale.1020 Montauk Highway, Water Mill, NY 11976 (631) 726-6200www.trata.comEntrees: $28-$45

NEW YORK (MANHATTAN)

AVRA ESTIATORIOThe 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. OneTNH reader rates it "hard tobeat" for business lunches. 141East 48th Street New York, NY10017 (212) 759-8550www.avrany.comEntrees: $26-$43

GREEK KITCHENA casual bistro feelpredominates at this old-styleManhattan West Sideneighborhood restaurantopened in 1999. Taste thecharcoal grilled shrimp or theFried Codfish with Skordalia.Open Table and Yelp users rateit great for large groups, aswell. 889 10th Avenue NewYork, NY 10019 (212) 581-4300www.greekkitchennyc.comEntrees: $13-$25

KEFIThe 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. A TNH reader andPsilakis fan says "They have thebest lamburgers you will everfind, with a wild and crazysauce with a hint of feta andother things." There is a niceselection of signature cocktailsusing Greek wines and ouzo.505 Columbus Ave. New York, NY 10024

(212) 873-0200www.kefirestaurant.comEntrees: $10-$18

KELLARI TAVERNAExecutive 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 ispopular for lunch, business andintimate dinner events. Thereis also a Kellari Taverna in D.C.(see below) that is making amark too.19 West 44th Street New York, NY 10036-5900(212) 221-0144www.kellari.usEntrees: $26-$43

MILOS ESTIATORIOChoose your fish – ala Greece-from the display at thisacclaimed restaurant bathed insoothing whites. Milos pridesitself on honing in on only thefinest –often organic and/orheirloom- ingredients for twodecades. One TNH readerproclaims it "Simply the bestrestaurant that I have everdined. Fresh seafood, the bestGreek salad, spectacular winelist and over the top service." AMilos opened in Las Vegas in2010, and another in MiamiBeach last month.125 W. 55th St. New York, NY 10019 (212) 245-7400http://milos.ca/en/newyorkEntrees: $32-$63

MOLYVOSThis 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. TNH readers praise "itsblend of old world charm,warm decor and theater-district excitement," "fish asgood as the fish in Kalamata,dolmades to die for, andoctopus which is absolutelyspecial." Good selection ofwines by the glass, includingGreek wines.871 Seventh Avenue New York,


GREEK KITCHEN, MANHATTAN, NEW YORK

AVRA ESTIATORIO, MANHATTAN, NEW YORK

MOLYVOS, MANHATTAN, NEW YORK

KELLARI TAVERNA, MANHATTAN, NEW YORK

KEFI, MANHATTAN, NEW YORKTRATA, LONG ISLAND, NY

Continued on page 8

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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 immedi-

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Καλή Ορεξη!


NY 10019 (212) 582-7500www.molyvos.comEntrees: $22-$36

PERIYALIThis 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 1987. As NewYork Magazine puts it: “This isthe restaurant 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. One TNHreader reported "they made aspecial leg of lamb for twowhen my non-Greek friendcame in from the Orient,having missed Greek food."Greek wine selections areextensive, and they stock fourdifferent brands of ouzo.35 West 20th Street New York,NY 10011 (212) 463-7890www.periyali.com Entrees $21-$31

PYLOS RESTAURANTThe clay pots lining the ceilingof Christos Valtzoglou’scritically-acclaimedestablishment are itstrademark, but the food keepsguests looking at their plates.Cooking author Diane Kochilaswas the consulting chef at thespot noted for innovations likeartichoke moussaka. A TNHreader notes, "This is a greatgem that has a beautifulmystique with all of its claypots hanging overhead."128 E. Seventh St. (bet. Ave. A

& 1st Ave.) Manhattan, NY10009 (212) 473-0220www.pylosrestaurant.comEntrees: $17-$30

SOUVLAKI GRThe New York Times sang thepraises of this Lower East Sidespot which began humbly as afood truck in the summer of2010 and grew into arestaurant the followingMarch. The menu is basic, butthe souvlaki (chicken andpork) is tender and moist. "Ifeel like I'm in the middle ofMykonos enjoying a lovelymeal overlooking the Greekwaters," said one TNH reader.TimeOut New York named itamong its Best Cheap Eats of2011.116 Stanton Street (EssexStreet), New York, NY 10002(212) 777-0116,www.souvlakigr.com.Entrees: $4.50-$10

THALASSA RESTAURANTSail into the Mediterranean,within a historic Manhattanbuilding. One of the signaturestarters is Maine Diver Scallopswrapped in kataifi filo. Thereis meat, 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. There islive music Wednesday andSunday evenings.179 Franklin Street New York,NY 10013 (212) 941-7661.http://www.thalassanyc.comEntrees: $25-$46

NEW YORK (STATE)

ATHOS RESTAURANTThe best Greek eats in the NewYork capital. Chef Harry ofManhattan restaurant Ithakafame offers classic recipesLamb Youvetsi and Veal Corfu.There is also marinated char-grilled quail. “So good, in fact,you'll want to shout "opa!"”wrote the Sunday Gazette. 1814 Western Avenue Albany,NY 12203 (518) 608.6400http://athosrestaurant.comEntrees: $18-$32

ELIA TAVERNAThe New York Times raved ofthis two-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 Greek


PERIYALI, MANHATTAN, NEW YORK

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casseroles 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 Avenue White Plains, NY 10606 (914) 686-6456www.nikostaverna.comEntrees: $16-$32

SYMEON’SPsari sto Filo (Haddockwrapped in Filo Dough) andArakas (green peas in tomatosauce) – plus a host of lunchand 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 DriveYorkville, NY 13495-1102(315) 736-4074http://symeons.comEntrees: $10-$23

NEVADA

ESTIATORIO MILOSThe second U.S. location ofchef Costas Spiliadis (the firstis in New York City), therestaurant is located inside theCosmopolitan of Las Vegas, ahotel/casino on the Vegas stripwith a terrace and view of theworld-famous skyline. Choosefrom the fresh, whole fish ondisplay – and there is plenty ofit. Locals and tourists flock tothe lunch prix fixe for $20.12 athree-course meal that includesan appetizer, entrée anddessert – all at a fraction of theper-pound seafood prices onthe dinner menu. A third Milosopened last month in MiamiBeach, Fla.3708 Las Vegas Blvd. South,Las Vegas, NV 89109 (702) 698-7930http://milos.ca/restaurants/las-vegas

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.com

Entrees: $12-$25

OREGON

ALEXISHaving won the hearts ofPortland foodies, Alexiscelebrated its 30-yearlandmark last year. Calamari,octapus and shrimp are theonly things that are “fishy” ona menu focused on classicmezedes and hearty casserolesand meat. One innovation:Turkey Souvlaki. There is alsohomemade bread to go. 215 West Burnside St.Portland, Oregon 97209 (503) 224-8577www.alexisfoods.comEntrees: $17-$23

PENNSYLVANIA

ESTIA RESTAURANTOpened by Pete Pashalis, NickPashalis and John Lois, Estiaoffers the true taste of Greecethrough whole grilled fish,some of it flown from Greece.The ambiance is that of aGreek island home, completewith stucco walls, limestonefloors, a blue ceiling and evena living olive tree. Interestingdishes include the KavouriKefteda, a jumbo lumpcrabcake, served over lentilsand marinated giant beans. 1405-07 Locust St.,Philadelphia, PA 19102 (215) 735-7700www.estiarestaurant.comEntrees: $23-$44

KANELLALimassol-born Chef/Co-ownerKonstantinos Pitsillides openedthis Cypriot Restaurant in

2008. Rustic, authentic food –with plenty of organic meat-includes the likes of Afelia(organic pork tenderloin withcoriander and red wine),Pouleriko (brick-cooked babychicken) and a Cyprusbreakfast (eggs fried in oliveoil with haloumi, lonza andbread). 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) 922-1773www.kanellarestaurant.comEntrees: $19-$28

SOUTH CAROLINA

YIA YIA’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-$27

TEXAS

GREEK ISLES GRILLE ANDTAVERNA Since 1994 Gus Kostas hasoffered a taste of Greece inTexas. “Wonderful food andgood prices,” wrote one TNHreader of this spot. RuisseauVillage, 3309 N. CentralExpressway , Plano, TX 75023(972) 423-7778

www.greekislesgrille.comEntrees: $9-$14

NIKO NIKO’SBest 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. Theysponsor the annual WorldGyro-Eating Championship. Asecond Houston locationopened two years ago.2520 Montrose, Houston,Texas 77006 and MarketSquare, 301 Milam (atCongress), Houston, Texas(713) 528-4976 www.nikonikos.comEntrees: $10-$20

OLYMPIA GRILL AT PIER 21 A lovely dockside locationmarks this offshoot of theKriticos family’s traditionalGreek Olympia restaurant. TheHouston Chronicle lauds therestaurant’s “familiar Greekfare in a serenely sophisticatedsetting.” Pier 21 and Harborside DriveGalveston, Texas 77550 (409)765-0021www.olympiapier21.comEntrees: $10-$35

ZIZIKI’SNamed 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 the

Greek Gods’ Platter.4514 Travis St. #122 Dallas,Texas, 75205 (214) 521-2233;11661 Preston Rd. #309,Dallas, Texas 75230, (469)232-9922; At Lakeside Market,5809 Preston Rd. #578Plano, Texas 75093(972) 943-8090www.zizikis.comEntrees: $15-$29

UTAH

ARISTO’SOpened by New York-raisedAristo Boutsikakis in 2003,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 LakeCity, UT 84102 (801) 581-0888www.aristosrestaurant.comEntrees: $11-$25

VIRGINIA

NOSTOSA spinoff of the popularMykonos Grill in Rockville,Maryland, Nostos Restaurantopened one year ago with thegoal of "presenting a fresh,modern take on Greek culinaryculture," according to itswebsite. As owners PeterPagonis and his wife explain,the name of the restaurantmeans: “The desire to go backto the place where you wereraised.” Even non-lamb loverson Yelp were impressed withthe lamb youvetsi (braisedlamb).8100 Boone Blvd., Vienna, VA22182 (703) 760-0692www.nostosrestaurant.comEntrees: $17-$31

WASHINGTON, D.C.

CAVAFrom the Lollipop Chicken tothe Roasted Beet Tartare,everything is served mezzestyle. Owners TedXenohristos, IkeGrigoropoulos, and DimitriMoshovitis were namedWashingtonian Magazine’sRestaurateurs of the year in2010 after opening theirsecond Cava (the first was in

MD in 2006). There’s a dipsand sauces line, and a thirdCava opened in Clarendon,Virginia in July 2011.527 8th St SE, Washington, DC20003 (202) 543-9090 www.cavamezze.comEntrees: $6-$17 (mezedes)

KELLARI TAVERNAThis New York phenomenonthat emphasizes an extensivewine list and the best importedgrilled whole fish opened inDC with the same name in late2009 – and has alreadybecome one of the city’s topdestinations. Diners haveplenty of elbow room in theelegant, comfortably-lit spacewith red oak floors as theyenjoy grilled sardines andgrilled lamb chops withoregano alike. There’s also apopular bar area and privateWine Room for those keen onexploring 350 wines. 1700 K Street NW, WashingtonDC 20006 (202) 535-5274www.kellaridc.comEntrees: $25-$45

KOMIChef/Owner Johnny Moniscalls the shots, in a cuisinewith strong Hellenic highlights,and both 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, theWashingtonian, which hascalled Monis one of the mostinfluential DC men, ravedabout Komi’s sea urchin withmustard butter, suckling pig(with tzatziki on the side) and

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mascarpone-stuffed dates. BonAppetite loved the spaghettiwith crab and sea urchin.There are only 38 diners at atime in the dimly-littownhouse. Dinner takes 2.5hours. Attire is casual.1509 17th Street WashingtonDC 20036 (202) 332-9200http://komirestaurant.comEntrees: $125 for multi-coursedinner.

MOURAYOGreek yacht-meets bistro inthis critically-acclaimedDupont Circle restaurant thatopened in 2004. The moussakaincludes duck stock reductionand the lamb chops arewrapped in country filo dough. 1732 Connecticut Ave NW,Washington, DC 20009 (202)-667-2100http://mourayous.comEntrees: $19-$26

PARTHENONDC folk swear this is the bestGreek food you can get,Stateside. True to its name, the

Parthenon imagery abounds –but so does the flavor, from thetrout stuffed with spinach andfeta cheese to grilled filetmignon with oregano.5510 Connecticut Ave NW,Washington, DC 20015 (202) 966-7600www.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 NW, Washington,DC 20009 (202) 387-8555http://zorbascafe.comEntrees: $11-$15

WASHINGTON

COSTAS OPA GREEKRESTAURANTAn old-style Greek restaurant,complete with belly-dancing on

Friday and Saturday. 3400Fremont Ave North, Seattle,Washington 98103

(206) 633-4141www.kostasopa.comEntrees: $11-$22

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

PANOS KLEFTIKOAttentive service, authenticcooking and a cozy atmospherebrings diners back to this smallbut friendly restaurant whichowner Panos Marinos hasmade into a sort of homage tothe kleftes, the bands offreedom fighters who battledthe Ottoman Turks in themountains of Greece duringthe 1821 Revolutionary War. Awide variety of lambpreparations, including, ofcourse, “kleftiko,” roasted withonions, garlic, oregano, spicesand feta cheese inside a roundof sourdough bread.815 5th Avenue N., Seattle, WA 98109 (206) 301-0393www.panoskleftiko.com

PLAKA ESTIATORIOAthens 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 NW, Seattle, WA98107 (206) 829-8934www.plakaballard.comEntrees: $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 and903 19th Ave. East, Seattle,WA 98112 (206) 329-3236www.vioscafe.comEntrees: $13-$17


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We are the ONLY Greek/American companynationwide specializing in

For our newcustomers,the FIRSTMONTH

is free!

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

WE DELIVER NATIONWIDE

You will findwhatever your heart desires

Complete your everyday

and holiday shopping needs

with products from

Mediterranean Foods

in Astoria

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

from Greece and Cyprus (Feta, Haloumi), sausages, homemade

“seftalies,” salted cod fish, cold cuts, Greek bottled water,

coffee, cards, beer, soap and more.

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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FREESPACIOUSPARKING

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

Kouzina offers a unique dining experience - delicious traditional Greek & Mediterranean specialties- Fresh seafood - in a casual and inviting atmosphere.

Outdoor Patio - Catering - Private Events

Homemade Recipes

Hours of Operation

Monday - Thursday 11:00a.m.-9:00p.m.

Friday - Saturday 11:00a.m.-10:00p.m.

Closed on Sunday

Home Delivery

KOUZINAAuthentic Greek & Mediterranean Cuisine32 C Forest Street, New Canaan, CT 06840 Tel. 203-594-9800 • Website: Kouzinact.com

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

Swordfish fillet Shrimp over rice

Linguini with shrimp Cold and hot appetizers All types of salads and Greek pastries

Our specials

Yo u w i l l b e i m p r e s s e d . B r i n g y o u r f r i e n d s

Eating Fish is Good for Your Health

OUR HEALTHY PROPOSAL:

EAT FISH. IT’S HEALTHY

The space is available for your special and social events

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

MARKETS

Agora at the Black Olive –Upscale market with Greekitems and wine. 803 South Caroline StreetBaltimore, Md. 21231(443) 681-6316,www.theblackolive.com/Inn/Market.html

Aphrodite Imports – A classicfor all the basics. 5889 Leesburg Pike, Falls Church, Va. 22041(703) 931-5055.

Bakaliko Greek AmericanGrocery Store – Full range ofGreek staples. 15 BroadwayHicksville, N.Y.(516) 932-8988bakalikohicksville.com

Bill’s Imported Foods - Fromphyllo dough to spices. 721 West Lake Street,Minneapolis, Minn.(612) 827-2892www.billsimportedfoods.com/

C&K Importing – Since 1948,a Chrys family institution. 2771 West Pico BoulevardLos Angeles, Ca(323) 737-2970,http://shop.papacristos.com/

Mediterranean Foods - Feta,olives and MUCH more foryour table. 30-12 34th Street, Long Island City, N.Y., (718) 728-6166 and 23-18 31st Street, Astoria, N.Y., (718) 721-0221,www.mediterraneanfoodsny.com

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

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

North Shore Farms – Gourmetmarket with four well-stockedbranches. 330 East Jericho Turnpike,Mineola, N.Y. (516) 280-6880; 770 Port Washington Blvd Port Washington, N.Y.(516) 767- 9050; 190 Glen Cove AvenueGlen Cove, N.Y.(516) 609-0303; 90 Horace Harding Boulevard,Great Neck, N.Y.11020 (516) 482-6287http://northshorefarms.com

Parthenon Foods – A bountyof food products/items. 9131W. Cleveland Ave., West Allis,Wisc., (414) 321-5522 or Toll-Free: (877) 301-5522,

www.parthenonfoods.com

Prima Foods – Wholesale andretail Greek foodstuff. 51 Kane Street, Baltimore, Md.,(410) 633-5500, 1-800-296-7894www.primafoodsinc.com

Sophia’s Greek Pantry – Foodand cookbooks too. 265Belmont Street, Belmont,Mass. 02148, (617) 489-1371,www.sophiasgreekpantry.com

Spartan Bros Imported FoodsPlevritis family-owned, for 22years, with even local lamb.7140 North Harlem AvenueChicago, IL 60631(773) 631-0088

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

United Brothers Fruit –Astoria produce market with aGreek accent. 32-24 30th Avenue, Astoria, NY 11102-1528(718) 728-7011

BAKERIES/PASTRY SHOPS

Astoria Pastry Shop – AGreektown treat since 1971,now with two locations. 541Monroe Detroit, Mich. 48226,(313) 963 – 2530 and 320South Main, Royal Oak, Mich.(248)582-8040www.astoriapastryshop.com

Arlington Bakery - For 32years, bread, Greek sweets,and even boiled wheat forOrthodox Christian funeralsand memorial services. 187Massachusetts Avenue,Arlington, Mass., 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 31stStreet, 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, Retail:(718) 238-0014; Wholesale:

(718) 238-1779www.bayridgebakery.com

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

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

Hellas Bakery – Next to a

restaurant of the same name,with sweets and bread. 785Dodecanese Boulevard,Tarpon Springs, FL, (727) 934-8400, www.hellasbakery.com

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

Loukoumaki Bakery – See ourreview on page 19 of this newshop, baking Greek and non-Greek alike on the premises.916 Massachusetts Avenue,Arlington, Mass. (781) 646-2253

www.loukoumakibakery.com

Pan Hellenic Pastry Shop –Founded in 1974. Great Diplesand luscious chocolate-dippedfloyeres, or flutes. 322 S.Halsted Street, Chicago, IL,(312) 454-1886,www.panhellenicpastryshop.com

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


Markets & Bakeries/Patisseries

Follow us on Facebook:Eθνικός Κήρυξ / The National Herald

GREEK ISLANDSFresh fish

and fine traditional Greek cuisine, period.

718-279-5922253-17 Northern Boulevard, Little Neck, NY 11363

www.georgesgreekislands.com

Come inYour friends

are already here


TNH Staff

Joe Causi of WCBS-FM inNew York was taking submis-sions for “Causi’s Best Diner inthe Tri-State,” for several weeks.The list was narrowed down toten finalists from the Bronx,Brooklyn, Queens, Staten Island,New Jersey, Connecticut, andManhattan, and eight of the tenare owned by Greek-Americans.

Causi said “As many pre-dicted, New Jersey has the mostdiners in the finals with four. Butthe three diners that received themost submissions (by a widemargin) were Pelham Bay Dinerfrom the Bronx, Bel Aire Dinerin Astoria, and the Mineola Dinerfrom Long Island.”

He declared that “whoevercomes out on top will get a visitfrom me and the CBS-FM Street

Team! We’ll film and photographour visit, which will include usindulging in some of their greatdiner dishes, of course. And don’tworry, when we find out whereour destination is, we’ll be sureto let you know… the more themerrier! Don’t waste anymoretime! Cast your vote and let usknow which diner is the best inthe tri-state!”

The list of diners follows, withcustomer and reviewer com-ments posted by WCBS-FM:

PELHAM BAY DINER in theBronx, owned by Jerry Stefanit-sis

Rego Park resident Abby Met-zger: “I’ve never sent anythingback. For breakfast, the omeletsand the French toast are unbe-lievable. The dinners, you can’task for anything better. And it’sjust a nice place to be.”

BEL-AIRE DINER in Queens,owned by Argyris Delaportas andfamily

Review from Urbanspoon:“Best banana pancakes in Amer-ica. 24 hour delivery and exten-sive menu make this restauranta late night foodie haven!”

WOODROW DINER inStaten Island, owned by StavrosBakousis and Magdy Kheir, whoalso own the Annadale Diner.

Urbanspoon review: Awe-some diner. The best on StatenIsland. Friendly staff and theowner always walks around ask-ing if everything is well.”

THE COLONIAL DINER inLyndhurst, NJ, owned byDemetrios Grimanis

Yelp review: “The ColonialDiner is the envy of just aboutevery other diner in NJ. A bigmenu to select from, fantasticfood, great service, and a real‘diner’ atmosphere make this thespot to go to any time of the day– although it is my go to nightspot in the area.”

TOPS DINER in East Newark,NJ, owned by George Golemis.

Yelp review: “We’ve never hada bad meal here. Actually, I’venever even had an average meal

here. Breakfast. Lunch. Dinner.Late night. It’s all good.”

THE COACH HOUSE DINERin North Bergen, NJ, owned byJohn and Nick Pappas.

Yelp review: “I am a regularat Coach House and it is proba-bly the only thing that doesn’tallow me to move out of thearea.”

PARK WEST DINER in LittleFalls NJ, owned by DimitrisDouranakis, John Stoupakis, andPanagiotis Kavalos.

Urbanspoon review: “Youhungry? They give you plentyand not for an arm and leg. Becareful not to order too much,like a big appetizer then din-ner… You’ll need 2 tables justfor your food even if only twopeople. Great variety and excel-

lent dessert too!”

MIRAGE DINER in Brooklyn,NY, owned by Bill Kontolios.

Yelp review: “The Mirage hashigh quality food and amazingvariety.”

For the record, these are thenon-Greek Diners: Mineola Dinerin Long Island and Ellen’s Star-dust Diner in Times Square. Ellencan pass for Greek, and she doesserve Greek salads, but we be-lieve she is of Scandanavian de-scent. Maybe her fellow dinerowners should invite her toGreece this summer.

Visit Causi on the Internet tov o t e :http://wcbsfm.cbslocal.com/2012/05/22/causis-best-diner-in-the-tri-state-the-finalists/

Eight of Top Ten Diners in NY Tri-State Area are Owned by Greeks

1481 York Avenue, New York, NY 10075212- 535- [email protected]

Where Greek dining is as social an experience as it is culinary.

Mezedes are the centerpiece

of Chef Christo's menu,

influenced by his travels throughout

the Greek Islands to gain inspiration.

Upper East Side Classic Greek Restaurant

Open on Sunday - Thursday from 5:00p.m. to 10:30p.m.

Friday and Saturday 5:00p.m. to 11:30p.m.


Winemaking has been one ofGreece’s foremost industriessince earliest recorded history,and it shows no signs of dimin-ishing in influence and scope,especially in the United Statesmarket.

Greek Trade CommissionerApostolos Digbassanis said thatthe Greek economic crisis has hadno negative effect whatsoever onthe nation’s wine industry.

“It hasn’t affected the wineindustry at all. We are facingdouble-digit growth every year,”said Digbassanis. “The U.S. mar-ket is one of the most promisingin this area.”

Digbassanis provided recordsthat reveal wine imports fromGreece to the U.S. are poised toincrease significantly this yearover 2011. At this time last year,wine imports from Greece to-taled $1.8 million; so far thisyear, they have already reached$2.5 million, according to sta-tistics from the Greek Trade Of-fice in New York. White winesespecially saw an enormousjump of 73 percent in dollars

spent, while red varieties roseby 20 percent.

“Greek wine exports ex-

ceeded $10 million for the2011, and there is tremendousincrease that took place during

January - March of 2012, mostlyfor the white wine,” said Dig-bassanis via email. “Let us hopethat this will continue through-out the year and have the bestever for the Greek wines inAmerica.”

To be sure, Greek winemak-ing has come a long way sincethe days of Dionysius. Accordingto All About Greek Wine, a bev-erage alcohol consulting com-pany specializing in the Greekwine and spirit sectors, theGreek wine industry has madesome significant investments inmodern technology and train-ing.

“What makes Greek wine sounique are the more than 300indigenous grape varietiesgrown there, some of whichhave been cultivated since an-cient times,” notes the com-pany’s website. “Many of theworld’s best wine critics agreethat the distinct flavors thatcome from these native grapevarieties are a strong marketingadvantage for the Greek wineindustry.”

One of those critics is theNew York Times’ Eric Asimov,who last month heralded a newwave of Greek reds now avail-able in the U.S.: mavrotragano,mandelaria, limnio, vlahiko,agiorgitiko and xinomavro. Heand a panel tasted 20 Greekreds from recent vintages, fromall ends of Greece and frommany different grapes.

According to New Wines ofGreece, the richly-colored Man-delaria grape is mainly culti-vated on the islands of Rhodes

and Crete, while Mavrotraganois grown in Santorini’s volcanicsoil. Limnio is found primarilyin Macedonia and Thrace andproduces a moderately coloredwine which pairs well withmeat, pasta dishes, and mildyellow cheeses, as well as fishusually matched with reds.

“These wines promise adven-ture,” wrote Asimov. “The payoffis not merely the pleasure of dis-covery, but the affirmation thateven jaded palates can findsomething new.”

Greek Wine Imports Poised For Upswing

For the whole of 2011White wine $4,772,000Red wine 2 liters or less $4,214,000Others, including sparkling wine $1,078,000TOTAL: $10,065,00

YTD 2011 YTD 2012 Percent increaseWhite: $754,000 $1,310,000 73Red $847,000 $1,017,000 20Sparkling: $34,000 $18,000 -46

TOTAL: $1,819,000 $2,531,000

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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

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DINER


Dino & Harry’s Steakhouse on the Waterfront has been

named The #1 Steakhouse in New Jersey whereyou can enjoy great live music while savoring on great

dry aged steaks.

ZAGAT SURVEY Dino & Harry’s Steak House:

“Phenomenal” chops “cooked just right” and “delicious”

with “prompt” service and “lovely” piano music in an

elegant dining room.

Received Prestigious “5 Star Diamond Award”.

Monday - Saturday 5:00pm- 11:00 pm

Sunday: 4:00 p.m. - 9:00 p.m.

Happy Hour 5-7 Monday - Friday - Half-Price Drinks

163 14TH StreetHoboken, NJ 07030

(201) 659-6202

[email protected]

www.dinoandharrys.com


Native New Yorker andGreek-American James Mallios,the self-effacing co-owner ofAmali Restaurant, barely takesa breath between giving direc-tions to his servers, delegatingtasks to interns, organizing themidday meal for his staff, andchatting with a reporter abouteverything from the BernieMadoff scandal to his philoso-phy of food.

Mallios began his profes-sional career studying law. Thatled him to study philosophy.And that eventually led him toembrace the philosophy of whathe considers the classic Greekspirit of food: the “katharo,”“clean,” “pure,” and “simple.”

“I think that any Greek per-son definitely knows that’s aphilosophy that extends beyondfood,” he said. “It can go intomany things.”

He was inspired to embracethis philosophy of food by aMykonos restaurant called Kiki’sTaverna, which he found abovethe beach at Agios Sostis. Kiki’sonly served lunch, beginning at12 noon, and had no refrigera-tion. They only had enough veg-etables, meat and fish for thatday, and would serve it until

they ran out. “They just havewhat they have for the day, andif you come late, they’re out. Itwas beautiful and elegant in itssimplicity of flavor.”

Mallios partnered with SteveTzolis and Nicola Kotsoni, whoalso own Periyali and other NewYork restaurants, to form Amaliat the site of the now-closedPersephone in midtown Man-hattan in December 2011.

“I want a Mediterraneanrestaurant that really feels in itsmenu that you could be in Por-tugal, you could be in Greece,you could be in Spain, you couldbe in Italy, and it has a sort oftruth to it, or a feel of authen-ticity that would exist in any ofthose countries,” he said.

As such, Amali is more of auniversally Mediterranean,rather than specifically Greek,restaurant, using fresh, simpleingredients prepared in a simplemanner and focusing on theMediterranean diet of olive oil,cereals, fresh or dried fruits andvegetables, and a moderateamount of fish, dairy and meat.

Executive chef Nilton Borges,of Brazilian origin, has createddishes like dry cured sausage in-fused with peppers, mustard,

and spices of all kinds; goatcheese ravioli with walnuts andgolden raisins; and Maine

monkfish with heirloom carrots,Greek yogurt and parsley. Oneof Mallios’ favorite dishes on the

menu is the Arahova feta withdill, dandelion and grapesagrodolce, an Italian method ofcooking fruit with a smallamount of sugar and an acid,such as lemon juice.

“He took a classic Italiancooking method, dill and dan-delion greens which are veryprevalent in all aspects of Greekcuisine, and made somethingnew that was rooted in tradi-tion, but was its own thing,”Mallios said.

But even beyond that,Mallios wants Amali to be arestaurant sustainably driven inevery facet, from its food to itswine to its design. DesignerCaleb Mulvena built some of thetables out of repurposed pinewood from the building, andmany of the decorative elementsin the restaurant, including thewooden backs for the menusand wine lists, were all madefrom repurposed wood fromother New York City buildings.Almost all Amali’s vegetablesare bought from small farms(they eventually will plant theirown garden to supply therestaurant). They purchasewhole animals and butcherthem on the premises (the

restaurant’s lambs are boughtfrom a Pennsylvania farm ap-propriately named ElysianFields), present a seasonalmenu, and import only the mostessential items for their menu,relying as much as possible onwhat is available close by.

“We import very few things:olive oil, barrada (ball of softmozzarella) from Campagna,Italy. We make sure the thingswe import are what I would viewas a critical item,” Mallios said.

And don’t expect to find aGreek horiatiki (peasant) saladin the middle of winter. “Wedon’t have a Greek salad whentomatoes are not in season,”said Mallios.

Amali offers more than 350wines, 170 of them fromGreece, including many organicand biodynamic wines. Therestaurant received the WineSpectator award of excellencefor 2011, the Wine & SpiritsMagazine Top Ten newcomerfor 2012, and the 2012 DinersChoice award from OpenTable.

Amali, 115 East 60th Street,(between Park and LexingtonAvenues) New York, NY 10022.Phone: (212) 339-8363; Fax: .www.amalinyc.com.

Amali: Pure And Sustainable Mediterranean FarePHOTOS: TNH/COSTAS BEJ


By Sophia Stratakis Huling

Yefsi, the newest Greekrestaurant on the upper eastside of Manhattan, greetspassers-by unassumingly with asimple blue awning, a rustic dé-cor with stucco walls and ceilingbeams, and a cozy backyard pa-tio open in mild weather.

But when chef-owner Chris-tos Christou’s kitchen staff takesthe lamb youvetsi out of theoven in the mid-afternoon, be-fore the restaurant opens, thereis nothing mild about the intox-icating aroma of cinnamon andsweet red wine that permeatesthe air.

The affable Christou, a nativeof Anayia, a small village out-side Nicosia, Cyprus, has spentthe last 20-odd years cookingand consulting for some of themost celebrated Greek restau-rants in New York, includingMolyvos, Milos, Trata, Avra, andAegean Cove. Yefsi is the firstrestaurant venture of his own –he partners with sommelier Gre-gory Politis -- and he happilyworks there 10-14 hours a day.

“No plate leaves the kitchenwithout me seeing it,” he said.“It’s a pleasure, it’s a satisfactionthat you get at the end of thenight when you see your cus-tomers enjoy your food and yourcooking and nice service, niceGreek wine and the ambience.”

Christou grew up on a familyfarm that raised sheep andgoats, grew fig and apricot trees,and made their own cheeses –the native Cypriot haloumi andbarrel-aged anari – as well astheir own olive oil.

“That’s how my passionstarted,” he said. “I was aroundmy mother, my grandmothercooking, and that’s how I gotbaptized, let’s say, with cook-ing,” he added with a smile.

He came to the U.S. in 1989to study at the French CulinaryInstitute, and when the timecame for his internship inFrance, he chose to go to Mar-seilles, in keeping with his lovefor his Mediterranean roots.

The menu reflects Christou’stravels throughout Greece andCyprus, picking up recipes allalong the way. Cypriot cuisine,being closer to the Middle East,incorporates more spices suchas cinnamon, cumin, allspice,cloves, nutmeg and coriander.

He estimates that Yefsi goesthrough 300 pounds of octopusa week, but it’s not just the tra-ditional grilled octopus. He cre-ated what is probably the onlyoctopus stifado in the city.

“The stifado sauce is the

same: lots of onions, red wine(Christou uses the sweetmavrodafni instead of the usualdry red wine), and of course atouch of red wine vinegar, andthen I braise the octopus in thatsauce,” he said.

For Orthodox Easter, Chris-tou decided, rather than openon Sunday, to offer a midnightfeast from 12 midnight to 3 a.m.after church services. Nearly 80people came for the traditionalmayiritsa (soup with lamb in-testines), eggs, and tsoureki(sweet Paschal bread). For thefirst time in his career, he tookEaster Sunday off. “It was a treatto close the restaurant and stayhome with the family,” he said.

Yefsi seats 68 in the diningroom, and 90 with backyard pa-tio. On an average night, itserves 200-220 people. Themenu is pretty traditional Greek,with some original touches:psarokeftedes (fresh cod andshrimp patties), calf liver withscallions and dill in a white wineand caper sauce, and an assort-ment of salads, including a ro-maine salad with scallions, dill,and feta. The entrées are pricedbetween $17-$29, and includemoussaka with freshly groundnutmeg, grilled salmon withleek rice pilaf, and a linguiniwith braised veal in a home-made tomato sauce, toppedwith grated kasseri cheese.

“Everything is under $30 –that’s why people love it. In-stead of cooking at home, theycome here. It costs them less;they have nothing to clean,” hesaid with a chuckle.

Yefsi Estiatorio is at 1481York Avenue between 78th and79th Street, New York, NY10075. Phone: 212-535-0293,Fax: 212-535-0291. www.yefsi-estiatorio.com.

Yefsi Charms The Upper East SidePHOTOS: TNH/COSTAS BEJ

By TNH Reader Artie Gyftopoulos

I travel from Manhattan at least 3 times a week to eat there. It combines the best of everything– Greek food better than mom’s, a warm and friendly atmosphere, excellent service and ex-tremely reasonable prices for such an upscale venue. The owners are always there to greetyou at the door and swing by your table to check on you because they truly care that you havea satisfying dining experience. As hard as it is to pick what dish is my favorite because at thispoint I’ve tried everything on the menu and loved it all, I would probably go with the Kleftiko,Lamb Yiouvetsi or a fresh fish, and you must try the octopus and the feta fournou to start!Ok, now I’m hungry – I know where I’m going for dinner tonight!

Aegean Cove: Worth The Trip

Elia’s Corner for FishGreek seafood specialist

24-02 31ST STREET • ASTORIA, NY 11102 • TEL.: (718) 932-1510

www.eliascorner.com

For consistently great food and relaxing environment. A great place to meet friends and enjoy a great meal.

Elia’s Corner is a great stand-out destination spot where you can selectthe truly freshest fish, octopus, swordfish kebabs, porgies and a wide range of Greek dishes and salads. The fish is deliciously daubed with olive oil, lemon juice, herbs andgrilled over charcoal to perfection.

Zagat, Yelp and NY Magazine all hail Elias for the best fresh fish in town.

Elia's Corner for Fish is highly recommendedby The New York Times and Restaurant Critic Brian Miller

MONDAY - SATURDAY 4PM - MIDNIGHT • SUNDAY 3:30PM - MIDNIGHT


By Constantinos E. Scaros

The City of Tarpon Springs,uncannily reminiscent of a Greekisland that ventured from theAegean Sea and settled onFlorida’s Gulf Coast, celebrated a“Night in the Islands” on June 2.

For those who have neverbeen to Tarpon Springs, arrivingto its Sponge Docks for the firsttime ever in the middle of theday is quite a sight to behold.Dozens of moored Sponge Boatsadorn one side of DodecaneseBoulevard, the main thorough-fare, while the other side is dec-orated with Greek tavernas andsouvenir shops – all playingGreek music to the delight ofthe numerous tourists taking astroll or enjoying a middayfrappe or meze. If they are fa-miliar with the Greek islands,and with Greeks’ endless capac-ity for kefi, they would thinkthat an afternoon siesta wouldbe in order, in order to replenishtheir energy for a late-nightglendi on those very samestreets.

But a return trip – say, at10PM – usually finds thoseSponge Docks every bit as beau-tiful illuminated by the street-lights, but surprisingly desolate.“Where did everybody go?” onemight wonder. “It’s barely aftersundown and everyone wenthome? What kind of Greeks arethese?” Thanks to Tina Bucu-valas, they no longer have to go

without their essential doses ofGreek food, drink, music, anddancing after dark.

Dr. Bucuvalas, TarponSprings’ Curator of Arts and His-torical Resources, has restoreda great deal of that kefi throughregular events, particularly“Night in the Islands,” through-out the year. “I think that ‘Nightin the Islands’ works because itis more like a panigiri,” she said,“and thus [more] a family-ori-ented event than the bouzoukia.We always see tables with threeand sometimes four generationsin a family – and the food, mu-sic, and dance works for every-one.”

The June 2 occasion was no

exception. The mid-to-high 80stemperatures were unseason-ably… cool and breezy!Nonetheless, at 6PM whenthings got underway, the sunwas beating down intensely onthe few hundreds of locals andtourists alike, who had filled thetables set up dockside by Costas,Hellas, Mama’s, and Mykonos –four of the Sponge Docks’ nu-merous Greek restaurants.Waiting for the heat to subsidebut anxious to please the crowd,the band Ellada began to playabout an hour later. It was stilltoo hot to dance, but that didn’tstop the glendzedes from doingexactly that, anyway. By 8:30the sun had set, though the mu-

sicians and the dancers werejust getting warmed up.

Ellada, which Bucuvalas de-scribed as “one of the best Greekbands in Florida,” is a trio fea-turing George Soffos onbouzouki, keyboardist DinoTheofilos on keyboards, andlead vocalist Elias Poulos. Bucu-valas explained that Soffos wasa headliner in big cities like NewYork, Los Angeles, DC, Chicago,Atlanta, San Fransicso, andToronto before moving to theTampa area 16 years ago. Theband played an array of Greeksongs, particularly nisiotika tocoincide with the evening’stheme, and played for fourhours straight, refusing to take

a break, so as not to spoil themomentum of the kefi.

Though the Greeks in Tarponhail from many different areas,there is a particularly large pop-ulation from Kalymnos and fromGreece’s other Dodecanese Is-lands (hence, then name of Tar-pon’s main road). As one wouldimagine, nisiotes are particularlyadept at dancing nisiotika.Rather than turning just aboutevery Greek dance into a kala-matiano (as is often the case atvarious Greek festivals through-out the United States), theyknow a true sytro when theyhear one. Justice was done, then,to the opening syrta medley –which included “Ntari Ntari,”“Pios Moro Mou Pios,” and“Melahrinaki” – as well as to theother compilations that Elladaplayed throughout the evening.Also in keeping with tradition,Bucuvalas said “I don't have gen-eralized vendors hawking bal-loons, juggling, drumming updonations for hospitals or sellingnewspaper subscriptions, etc. Itwill remain a Greek cultural and

community-based event.” For those who wanted a

break from the frenzy, theSponge Exchange – a wonderfulplateia replete with stores andplaces to sit – was just a fewfeet away. The Exchange in-cludes displays of replica varkesthat feature the names of vari-ous Dodecanese Islands: Kalym-nos, Rhodes…..Sparta (?!) – ohwell, at least they picked a par-ticularly historic non-island.“Before the Sponge Exchangewas converted into boutiques,”Bucuvalas said, “it was wheremany community celebrationstook place, so ‘Night in the Is-lands’ is perceived as the naturalcontinuation of those events,which are remembered veryfondly by residents.”

The festivities came to anend around 11PM – still a farcry from last call at glendia inthe homeland – but, at leastwith Bucuvalas’ determination,lovers of Greek food, music, andoverall culture can be assuredmany more Nights in the Islandsahead.

Island Night In Tarpon SpringsEnjoying Greece Right Here At Home

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Loukoumaki Bakery:A Sweet Greek In ArlingtonBy Sophia Stratakis Huling

At the corner of Massachusetts and Highland Avenues inArlington, Massachusetts, a handful of miles northwest of Boston,a pastel-green awning decorated with a bright yellow daisyadorns the newest Greek bakery in town.

Antonis and Marion Kiakotos opened Loukoumaki last fall,taking over what used to be Bella Moto bakery. Antonis was bornand raised in Chios, Greece, and Marion is a native of Bay Ridge,Brooklyn. The couple bakes all their items themselves, and theyare getting some appreciation from Yelp and Urban Spoon users.

Loukoumaki has most of the standard Greek treats: trays ofbaklava, galaktoboureko, ravani, and karidopita, as well asspinach pies and cheese pies. The savory pies can also be boughtfrozen in 8-inch-by-8-inch pans.

Greek cookies abound as well: koulourakia and kourambiedes,melomakarona that melt in your mouth, and finikia lusciouslystudded with walnut chunks. There is also tsoureki delicatelyflavored with masticha from Antonis’ native Chios. Masticha cansometimes be overwhelming as a pastry flavoring, but theKiakotoses got the balance just right.

Non-Greek cookies, cupcakes, scones, croissants, muffins, pies,and mini pastries are also available. Marion happily bakes cakesto order for any occasion, and some of her creations can be seenon yelp.com.

Loukoumaki Bakery, 916 Massachusetts Avenue, Arlington,Mass. (781) 646-2253 loukoumakibakery.com

Brooklyn China Shop NowOnline at eastsidechina.com

If you’re in the market for china, crystal, flatware, or home ac-cessories, give the folks at Eastside China in Brooklyn a call a call at(718) 633-8672. The traditional brick-and-mortar shop on 12thAvenue in Brooklyn is bringing its inventory and sales up online(www.eastsidechina.com), so the more than 30-year-old businessis now open for browsing 24/7. The selection is dizzying: morethan 500 patterns are on display.

Prices are generally between 25 and 50% off most departmentstore prices. The popular Vera Wang dinner sets are a whopping50% off the six-piece settings on the bone china patterns. Herend,Christofle, St. Louis, and Hermes dinnerware are all offered at 30%off list prices. Great values can also be found on Lenox, Wedgewood,Kate Spade, Donna Karan, and other popular brands.

For gifts and collectibles, there is also a full line of Lladro,Swarovski, Limoges and Baccarat, just to name a few.

Service is very attentive and helpful, and owner Charles Kringervows you will never see these prices anywhere.

The goods: Costas Spiliadisopens his fifth Estiatorio Milosthis month, bringing grilled fishand rare Mediterranean delica-cies to South Beach.

Ambience: The cavernousdining room is outfitted in pol-ished marble floors, soaringglass-enclosed wine towers, bil-lowing sheer white curtains andwarm, flattering lighting. Theneighboring 20-seat “Marketa”stocks Greek honey, jams andprepared salads.

The grub: Classic Hellenicmezze and seafood. Dinerschoose a whole fish from an im-pressive, largely Mediterranean,assortment. Portions are largeenough to share, but prices arehigh: starters in the mid-$20’s,mains $30 and wines by the

glass starting at $11.Dinner starts with a basket of

toasted peasant bread, Greekolive oil and fresh oregano cuttableside. Starters include a plat-ter combining skordalia, tzatziki,taramosalata, marinated olives,anchovies, eel and phyllo-wrapped spinach and feta; theMilos Special, a tower of bat-tered and fried thinly-sliced zuc-chini and eggplant stackedaround tzatziki; and a romainesalad with barrel-aged feta.Mains include Colorado lambchops, Creekstone Farms bone-in ribeye and NY strip steaks.

Save room for tangy, house-made goat’s milk yogurt nestledin a pool of imported honey,decadent chocolate fondant,baklava (pictured) and fluffy

Greek doughnuts.Verdict: A posh Greek tav-

erna with an epic array of fresh

seafood and Mediterranean-sourced ingredients.Miami.com

Estiatorio MilosBrings grilled fish and rare Mediterranean delicacies to South Beach

905 1st Avenue (corner of 51st Street)New York, NY 10022

(212) 888-4060

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Risotto with Krokos Kozanis What we need:4 cups risotto rice 10-12 shreds ofKrokos Kozanis 9 cups chickenbroth4 tbsp margarine2 small glasseswhite wine1 onion, finelychoppedpepper

To garnish:Krokos Kozanisshredsarugula leaves

What we do:In a saucepan

pour the chickenbroth, add theKrokos Kozanis andboil over mediumheat for about 5-10minutes. We lowerthe heat and allowthe broth to simmer.

In a hot saucepan, stir to sauté the onion, until caramelized.Add the margarine, and when it melts, stir to sauté the rice for2-3 minutes.

Deglaze with the wine, continue stirring and allow reduc-ing.

With a ladle, we add the broth, in the saucepan with therice, stirring continuously, over medium heat and making sureto pour a spoonful only when the first one has been absorbed.Continue this process with the remaining broth, until the riceis tender.

Remove the saucepan from the heat, season with pepperand stir. Serve the risotto garnished with Krokos Kozanis shredsand arugula.

Eggplants with yoghurt and tomato sauce

What we do:Rinse the eggplants, remove the stem, round slice them and

place in a strainer. We sprinkle the slices with salt and let themstand for 30 minutes, for their bitterness to come off. Afterthat, rinse well the eggplants and place on a grid to drain.

In a skillet, heat plenty of olive oil and fry the drained egg-plants, turning them around to evenly golden brown. Removewith a slotted spoon and drain on paper towel.

In the meantime, we prepare the tomato sauce:In a hot saucepan, stir to sauté the onion, until caramelized.

Pour the olive oil and when hot, add the tomatoes, the garlic,the tomato paste diluted in the water, season with salt andpepper and simmer, until the sauce thickens.

Add to the saucepan the dry mint, the vinegar, stir and re-move from the heat.

In a bowl we beat with a whisk the yoghurt with a pinch ofsalt and 2-3 tablespoons of water, until combined.

Place the eggplants on a platter and serve topped with theyoghurt mixture, the tomato sauce and garnished with freshmint.

Zucchini patties(kolokithokeftedes)We need:2 pounds zucchinis1 cup kefalotiri cheese, grated1 cup breadcrumbs 3 eggs, beaten1 onion, grated saltpepper

To garnish:basil leaves

breadcrumbs, for coating Greek olive oil for frying

What we do:Cut the edges of the zuc-

chinis, clean them by scratch-ing them with a knife andrinse them.

Put them in a saucepanwith boiling salted water andboil for about 10-15 minutes,until tender.

Drain the zucchinis and mash them with a blender. Wetransfer them to a strainer and squeeze with our hands to draintheir liquids.

Put the zucchinis in a bowl, add the onion, the kefalotiri,the breadcrumbs, the eggs, season with salt and pepper andknead to combine.

Cover the bowl with cling film and let rest in the fridge for1 hour, until the dough stiffens.

We slightly wet our hands; take pieces of the dough, shapethem into small balls, gently press with our palms, to flattenthem a bit and coat them with the breadcrumbs.

Cover generously the bottom of a frying pan with olive oil,and when hot, fry the kolokithokeftedes, in small batches, turn-ing them around, until evenly browned. Remove with a slottedspoon and drain on paper towel. Repeat this process with theremaining ones.

Serve the kolokithokeftedes garnished with basil leaves.

The Greek “French toasts”(‘fetoudia’)We need:1 pound bread2 cups milk3-4 eggs

To garnish:powdered sugarGreek honey

Greek olive oil, for frying

What we do:Pour the milk in a bowl.Cut the bread in slices

of about 1 inch thick, soakin the milk, place them up-right in a strainer and letthem drain.

In a deep plate, gentlywhisk the eggs. Soak the drained bread slices, on both sides,so that they evenly absorb the egg and we transfer them to aplatter.

Cover generously the bottom of a skillet with olive oil andwhen hot, fry the bread slices, in small batches, and on bothsides, until evenly browned.

Remove with a slotted spoon and drain on paper towel. Re-peat with the remaining slices.

Place them on a plate, pour over them some honey andserve the fetoudia sprinkled with powdered sugar or if youprefer cinnamon.

We need:4-5 eggplants1 pound Greek yoghurt salt

For the tomato sauce:4-5 tomatoes, grated1 onion, grated2 garlic cloves, grated 3-4 tbsp Greek olive oil3 tbsp vinegar

1 tbsp tomato paste ½ tsp dry mint, powdered1 cup watersaltpepper

To garnish:fresh mint leaves, thinlychopped

Greek olive oil, for frying

ITHAKAClassic Greek Cuisine

308 East, 86 St. Manhattan • Tel.: (212) 628-9100www.ithakarestaurant.com

Lunch: Saturday/Sunday 12:30am to 4:00pmDinner: Monday-Sunday 4:00pm to 11:00pm

Tel.: (212) 628-9100

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Catering for special eventsOpen for lunch and dinner

1732 Connecticut Avenue NWWashington, DC 20009

Tel: (202)667-2100

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LUNCH Friday 11 a.m. - 3 p.m. • Suturday & Sunday 10 a.m. - 3 p.m.

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Catering availableOpen for lunch and dinner

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

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By Sophia Stratakis Huling

Seated at the counter of hernew restaurant under a broadpicture window facing West 70thStreet in New York City, MariaLoi waves to her neighbors andpatrons as they walk by. Theywave back. Some even stop in fora chat.

“This neighborhood is fantas-tic,” she gushes. “We’ve had cus-tomers who have come now 60times, 100 times.”

Maria Loi, the exuberantGreek chef, restaurateur and tele-vision personality who has madea mark in her native land, is rev-eling in her newest venture, herappropriately named Loi restau-rant, which opened last Octoberin the space formerly occupiedby Compass restaurant. The own-ers are the same, with the addi-tion of Maria, who said it allworked out “by accident.” Shehad come to consult someoneelse to invest in the eatery, shesaid, but was surprised to findthe initials Μ.Λ. (M.L.) etchednear the door handle, a likelyremnant from a previous Hellenicoccupant.

“The handle by the door hasmy initials. So I said that’s it; this

is fate. It’s crazy!” she said withher signature laugh, with whichshe generously peppers herspeech.

The name, she said, is a trib-ute to her great-grandmother,who inspired her and passeddown all her recipes to the fam-ily.

“Nobody called her Spyri-doula, everybody called her byher last name, Loi. And that’swhy, also, I said, ‘I’m not goingto call the restaurant Maria Loi,because it’s not my recipes, it’sher recipes.’ So I call it Loi. No-body realizes why I did that. It’snot me in there; it’s my great-grandmother,” she said.

The spacious restaurant seats250, including three private din-ing rooms and a lengthy bar sur-rounded by a lounge area. Murals

depicting the idyllic seashorenear her home in Nafpaktos,Greece, decorate the dining roomwall. Great-grandmother Loi’sembroidered white drapes hangin one of the private diningrooms.

As for the menu, Maria says itis a blend of what she calls “theAthenian style” of Greek cuisineand her great-grandmother’srecipes. But Maria has put herown spin on Great-grandmotherLoi’s tradition. Unlike her reveredancestor, she refuses to use butterin any of her recipes, substitutingolive oil and margarine. “I amagainst trans-fats!” she says un-equivocally, as part of her beliefin the virtues of the Mediter-ranean diet.

Maria’s 2004 book, “AncientDining,” explored the cuisine of

ancient Greece, and Loi’s menucontains some dishes with thoseinfluences, including her cheesecroquettes with fig and apricotcompote, fresh fish baked in seasalt, and arugula salad withhazelnuts, smoked metzovonecheese and fig balsamic vinai-grette.

Last year, the Chef’s Club ofGreece appointed Maria Greece’sInternational Ambassador of Gas-tronomy for the club’s NorthAmerican Chapter, something sheconsidered a great honor. Accord-ing to the group’s announcementreleased in May 2011, “Throughher outreach in advancing thediscussion about the Mediter-ranean diet, Greek products andthe classic culinary traditions, thequalifications of all Greek chefswill be recognized and they will

take their rightful place in thepantheon of world chefs.”

“Chefs are not easy people,and they have very high stan-dards of quality,” Maria said.“When you speak to MiltonKaroubas, who is the president,he’s the best. What that manknows about cooking is some-thing else. And the fact that hehas chosen me and says, ‘you arevery good to be the ambassadorfor Greek cuisine,’ for me it wasa great honor. It wasn’t simplythat I am the ambassador; it iswho chose me to be.” Her restau-rant also functions as a Greekwine bar – “the only one in theUnited States,” she proclaimsproudly, with more 100 Greekwines, including 20 sold by theglass. The bar is also stocked withexotic Greek spirits like masticha

from Chios and tsipouro fromCrete.

Maria even made her mark atthe White House earlier this year,when she cooked for PresidentBarack Obama’s reception forGreek Independence Day onMarch 22.

Before she achieved successin the food world, the vivaciousblonde, who said she grew up ona tobacco farm outside Nafpak-tos, worked as a lobbyist for thelikes of Texaco, Nokia, and theSheraton Hotel chain. Whenasked how she got from corpo-rate lobbyist to celebrity chef, sheanswered, “I used to cook from7 years old. At 7 years old I mademy first keftedes.”

Maria admits she misses somepeople and things from home,but that she feels “very welcome”in America.

“When I came here everybodytold me, ‘oh, you know, the chefsin New York, they’re not going tolet you go up; remember thatyou’re a woman, and never awoman chef…’ But from the veryfirst week they have me like theirlittle sister. So I felt so welcome.I don’t feel like a foreigner. I feellike I belong here. I feel like Inever left from here.”


Loi Takes ManhattanGreek Chef Brings Her Brand To U.S. With New Restaurant

PHOTOS: TNH/COSTAS BEJ


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national herald€¦ · a second restaurant called petros los olivos is located in wine country,...

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