DOCSLIB.ORG

50 Finest Restaurants the NATIONAL HERALD, JUNE 29, 2013

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
50 Finest Restaurants the NATIONAL HERALD, JUNE 29, 2013 The Finest 50 East of the Mississippi The National Herald June 29, 2013 www.thenationalherald.com 2 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013 The National Herald The Finest 50 East of the Mississippi A weekly publication of the NATIONAL HERALD, INC. A renaissance in Greek food has been booming in issue. We decided to choose from the eastern part of the popular series “Iron Chef.” A story by Taxim chef (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), the United States – and indeed, the world – for a few the United States: the east coast, where many of our David Schneider is featured in this issue. reporting the news and years now, and not a moment too soon. For those of community live, and Chicago, which enjoys a long In addition to our list of 50, you’ll find profiles of addressing the issues of us raised on this uncomplicated, authentic cuisine history of a vibrant and strong Hellenic community. tavernas like Astoria, N.Y.’s Loukoumi and New York, paramount interest to the Greek based on the natural flavor of the simplest Keeping the list to 50 was a daunting task. There N.Y.’s Dafni; a tribute to Philadelphia’s Kanella Greek American community of the ingredients, it’s a long time coming. Who isn’t stirred are dozens of wonderful restaurants we could not Cypriot Kitchen, which celebrates its fifth anniversary United States of America. by a succulent piece of expertly grilled fish seasoned include, some due to the fact that they have been this year; and a profile of New Jersey’s Kyma Greek with fresh lemon, Greek extra virgin olive oil, and salt open less than a year -- like Kyma in Roslyn, on New Cuisine. We have an extended recipe section this year and pepper; a smoking whole lamb cooked over the York’s Long Island, which had its grand opening on featuring recipes from some of the top-rated chefs Publisher-Editor hot coals, a glass of wine, or an slice of honey- April 28 of this year, or Meli in New York, N.Y. – or working in Greek restaurants in America today. And a Antonis H. Diamataris flavored pastry? some due to space, like the spectacular Taxim in few other surprises as well. Assistant to Publisher, Advertising We have taken a new approach this year at The Chicago, a Byzantine oasis, whose chef/owner battled So dig in, and savor the delights of our favorite Veta H. Diamataris National Herald with our Best Greek Restaurants with fellow Hellene and Iron Chef Chef Cat Cora on eateries. Kali orexi! Papadopoulos Special Section Editor Sophia Stratakis Huling Production Manager Chrysoula Karametros 37-10 30th Street LIC, NY 11101-2614 Tel: (718)784-5255 Fax: (718)472-0510, e-mail: [email protected] Democritou 1 and Academias Sts, Athens, 10671, Greece Tel: 011.30.210.3614.598 Fax: 011.30.210.3643.776 e-mail: [email protected] Subscriptions by mail : EOS RESTAURANT KOUZINA GREEK FLAME 1 year $66.00, 6 months $33.00, 3 months $22.00, 1 month $11.00 Home delivery NY, NJ, CT: CONNECTICUT relaxed atmosphere on a quiet tablishment has won the Or - Canadian black mussels. 7600 The saganaki, as expected, is a 1 year $88.00, 6 months $48.00, street. There is no bar, but pa - lando Sentinel’s Foodie award Dr. Phillips Blvd Orlando, Fla. huge favorite. “Beautiful food, 3 months $33.00, 1 month $14.00 trons are welcome to bring their for Best Greek restaurant every 32819 (407) 370-4624 very good service, good prices, Home delivery New England States : EOS RESTAURANT own beer or wine with no cork - year since 2005, and was named www.greekflametaverna.com big menu,” praises one TNH 1 year $109.00, 6 months $57.00, Fresh Greek contemporary age fee. There is a lower-priced one of Orlando Magazine’s three Entrees: $12-$32 contributor. 628 Dodecanese 3 months $41.00, 1 month $18.00 cuisine at this elegant spot in - children’s menu and even a “Best Greek” restaurants for Blvd., Tarpon Springs, Fla. On line subscription : cludes an EOS Burger (with market with breads, cheese, 2012. Executive Chef Maria MYKONOS 34689 (727) 914-4306 Entrees: Subscribers to the print edition: beef-feta-tzatziki sauce-plus olives, olive oil and other spe - Chrissanthidis puts the empha - "Spitiki Kouzina" ("Home $9-$19 1 year $34.95, 6 months $23.95, homemade fries), Kotopoulo me cialty items. 32C Forest Street, sis on freshness and ensures Cooking") trumpets the front 3 months $14.95; Prassa (chicken with leeks) and New Canaan, Conn. (203) 594- there are plenty of traditional awning of this "hole in the wall" TAVERNA OPA Non subscribers : 1 year $45.95, 6 months $29.95, 3 months $18.95 whole fish. There is flaming 9800 kouzinact.com. Entrees: items with imported lamb on casual restaurant open since The tables see their share of cheese, souvlaki sticks and com - $6-$20 the menu – from leg of lamb to 1993, and most diners agree it tsifteteli-ing and few plates sur - fort food classics like Imam Bay - souvlaki. Known in Orlando for has some of the best Greek food vive– at this fast-growing restau - aldi (eggplant). Sip Santorini exceptional seafood, they grill on the sponge dock area. Fresh rant concept. With an emphasis Iced Tea or a White Sangria FLORIDA fresh, whole fish like Lavraki octopus caught daily in the Gulf on family recipes, Greek native made with Samos Muscat. and Tsipoura as well as Por - of Mexico, a large menu includ - Peter Tsialiamanis opened the Owner Nikki Glekas says this GREEK FLAME tuguese octopus. Chef special - ing sandwiches and gyro go summer will see the opening of The Chrissanthidis family es - ties include diver's scallops and alongside the plentiful entrees. Continued on page 4 the patio for live music and the introduction of homemade Greek ice cream. 490 Summer Street Stamford, Conn. 06901 (203) 569-6250 eosgreekcui - sine.com Entrees: $14-$46 KOUZINA After opening in June 2011, the New York Times enjoyed its “pleasant” terrace and “appeal - ing” appetizers. It gets high marks from Fairfield County food blog CTbites and Yelp users A P for their moussaka that features O S A O the rare combination of a trio N N R O of eggplant, zucchini, and pota - E K V Y A toes, fresh and tasty food and T M THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 3 The Look and Flavors of the Greek Isles By Joanne Starkey New York Times Roslyn, with three excellent Greek restaurants, probably has better Greek food than many towns in Greece. The first to appear, in 2008, was Limani, an elegant, expensive place that served fish priced by the pound. (It now has conventional menu pricing.) Next came MP Taverna, in 2011, a more rustic spot with lots of dark wood and very reasonable prices. Now a new restaurant, Kyma (pronounced KEE-ma), is staking out a spot between the other two in its pricing and its décor. Kyma, which opened in April, has something of the look of the Greek islands, with a whitewashed plank ceiling, white walls, white wooden tables and chairs, along with arches in the wall separating the bar from the dining room. Flanking the front door are two giant pots, each holding a lemon tree, with another in the foyer. The wall behind the hostess desk has rows of niches filled with Greek earthenware roof decorations, each with a light beneath it. It makes for a dramatic entrance. Once inside, diners will notice an impressive display of fish and seafood on ice. Take a hint from the restaurant’s name, Kyma, which means wave, and head for those fish. All those we sampled were wonderful. Whole fish will be served deboned unless patrons request otherwise. They are priced individually ($25 to $27), not by the pound, and include one of three side dishes. The grilled branzino, which filled the platter, was moist and succulent, as was the grilled black sea bass we had on another night. Besides the four whole fish, there are six other seafood entrees. We liked plaki, a pan-roasted sea bass fillet prepared Santorini style, in a wine and tomato sauce. From the meat side of the menu, the fork-tender baby lamb shank in a fresh tomato sauce on a bed of orzo was a winner. Be sure to try the Kyma chips: a tall stack of paper-thin slices of crisp zucchini and eggplant served with tzatziki sauce on the side. The portion was large enough to share. That was also true of the salads we tried: the classic Greek salad of tomatoes, cucumbers, peppers, onions and olives crowned with slabs of feta, and an especially large and crunchy salad of chopped romaine hearts with crumbled feta and the fresh taste of dill. PHOTOS: KATHY KMONIcEK FOR THE NEw YORK TIMES Kyma, which means wave, has an impressive display of fish and seafood on ice. The breads in the basket are lightly grilled and served warm, accompanied by hummus. Though they are made elsewhere, they are excellent: chewy pita and a light tan bread made with both whole wheat and white flours. My favorite seafood opener was very tender grilled octopus on a mound of shaved onion and capers in a red wine vinegar-olive oil dressing. At $19, it is an expensive appetizer, but I ordered it as a main course and was more than satisfied. Grilled calamari bathed in olive oil and served with a lemon wedge was also much better than the version typically encountered.
Load more

Recommended publications
  • Pre-Trip Extension Itinerary
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Enhanced! Northern Greece, Albania & Macedonia: Ancient Lands of Alexander the Great itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: As I explored the monasteries of Meteora, I stood in awe atop pinnacles perched in a boundless sky. I later learned that the Greek word meteora translates to “suspended in the air,” and that’s exactly how I felt as I stood before nature’s grandeur and the unfathomable feats of mankind. For centuries, monks and nuns have found quiet solitude within these monasteries that are seemingly built into the sandstone cliffs. You’ll also get an intimate view into two of these historic sanctuaries alongside a local guide. Could there be any place more distinct in Europe than Albania? You’ll see for yourself when you get a firsthand look into the lives of locals living in the small Albanian village of Dhoksat. First, you’ll interact with the villagers and help them with their daily tasks before sharing a Home-Hosted Lunch with a local family. While savoring the fresh ingredients of the region, you’ll discuss daily life in the Albanian countryside with your hosts.
    [Show full text]
  • FOOD ENTREES Taramosalata • Cod Roe, Lemon, Onion, Bread, Spices Whole Fish Sbroiled and Served with Evoo, Kleftiko Briami Vegetable Medley Oven Oregano and Lemon
    BRUNCH LUNCH SERVED TILL 2PM SERVED TILL 4PM avli's cassoulet $13 SANDWICHES SERVED TILL 4PM Gigandes beans, Greek sausage, basted egg, dakos rusks CHOOSE: CUP OF SOUP, SIDE SALAD, OR GREEK FRIES three eggs $10 avli's gyros beef & lamb slices, pita, onions, oregano, tomato & tzatziki $12 Served any way you like, w/toast, home style potatoes strapatsada $10 bbq pulled lamb sauteed onions, tangy sauce, fried leeks, on ciabatta bread $12 Grated tomatoes, eggs, EVOO, herbs, home style potatoes chicken breast chargrilled, onions, tomato, Tzatziki, on a pita $12 greek yogurt parfait $8 chicken tirokafteri grilled chicken breast, spicy feta, on a focaccia $12 Greek yogurt, housemade granola, Greek honey eggplant & zucchini with carmelized onions, arugula, feta, on ciabatta bread $12 greek yogurt and fruit $10 Greek yogurt, seasonal fruit, Greek honey lamb burger ground leg of lamb, herbs, spices, spicy feta, on ciabatta bread $12 three cheese omelet $10 spartan tacos Greek sausage, saganaki cheese, fried onions, spicy tzatziki, tortilla $11 eggs, feta, kefalograviera, manouri, home style potatoes pulled chicken chicken breast, onions, herbs, riganati sauce, on ciabatta bread $12 greek omelet $11 solomos smoked salmon, red onions, dill cheese, EVOO, on a focaccia $12 feta, spinach, onions, oregano, home style potatoes gyros omelet $11 vegetarian whole wheat pita, arugula, artichokes, peppers, olives, feta, dressing $12 Gyros added to Greek omelet, home style potatoes gluten free pita an additional $1.50 tsoureki french toast $10 Greek sweet bread, eggs, fresh milk, sugar, cinnamon pancakes $9 buttermilk pancakes, Greek honey, fruit applewood smoked bacon $4 gluten free vegetarian evoo=extra virgin olive oil avli homestyle potatoes $3 thick greek style toast with Greek Orange Marmalade $3 SPREADS KIRIO PIATO THALLASINA SEAFOOD ENTREES SERVED WITH PITA BREAD $7 TRADITIONAL ENTREES Taramosalata • cod roe, lemon, onion, bread, spices Whole Fish sbroiled and served with evoo, Kleftiko Briami Vegetable medley oven oregano and lemon.
    [Show full text]
  • Modern European and Cypriot Cuisine
    InterNapa College – Course Information Modern European & Cypriot Cuisine Course Title Modern European & Cypriot Cuisine Course Code TCUA-202 Course Type This course serves as both Elective and Requirement, according to the program. Culinary Diploma/Higher Diploma Requirement All Programs General Elective Level Diploma (Short Cycle) Year / Year 2, A’ Semester Semester Teacher’s Marinos Kyriakou Name ECTS 6 Lectures / week Laboratories / week 5 Course Purpose and This course covers European cuisine and exposes the student to culture, history, diversity Objectives in foods, and flavour profiles from around the world with special reference to the Cyprus cuisine. Upon completion of this course students will be able to: Learning Outcomes 1. Understand the influences and the cultural history on the foods and cuisine of the various countries. 2. Identify factors that influence eating patterns in a country with special reference in Cyprus. 3. Examine foods that are made in various parts of the world and differentiate among the varying cuisines of the world. 4. Demonstrate the various methods of cooking in the international cuisine. 5. Plan and prepare meals from the international cuisine, using various methods of cooking. 6. Demonstrate knowledge of Cyprus cuisine terms and menu construction and obtain skills in Cyprus food preparation (appetizers, main courses and desserts). Prerequisites TCUA – 100 Introduction to Gastronomy & Culinary Theory Required InterNapa College – Course Information Course 1. Cuisine and foods of Cyprus and Europe. Content 2. Preparing buffet displays covering food and pastry items of the European Cuisine. Appetizers, main courses and desserts and buffet preparations. 3. Cooking methods. Different spices and herbs that are recognized as the major representative of each country’s cuisine.
    [Show full text]
  • 2019 Wedding Packages
    2019 WEDDING PACKAGES PERFECTLY PLANNED WEDDING RECEPTIONS Wedding reception menu packages start at $99 per person and include the following: HORS D’OEUVRES Choice of three hors d’oeuvres selections tray-passed to your guests during your cocktail reception. PLATED OR BUFFET DINNER Choice of two-course plated dinner service or stationed dinner buffet. WINE SERVICE Two bottles of wine per table. SPARKLING TOAST One glass of sparkling wine or non-alcoholic sparkling cider. Served to your guests for your toast. WEDDING CAKE Tiered wedding cake or cupcakes with your choice of filling and buttercream frosting, simple banding or ribbon. Upgrades are available for an additional charge. COFFEE SERVICE Freshly brewed coffee and tea following dinner service. RECEPTION SET-UP Parquet wood dance floor, tables and chairs (up to 150 guests), white linens, china and silverware. ACCOMMODATIONS Room blocks for 10 or more guest rooms can be arranged through our Sales office. *Packages are based on a minimum of 50 guests. Service charges and applicable sales tax apply. 22% service charge and applicable state tax will be added to all food and beverage charges. Please note that service charge is taxable by California state law. Menu prices are subject to market fluctuation. La Jolla Shores Hotel | 8110 Camino del Oro La Jolla, CA 92037 LJShoresHotel.com | p: 858.551.4608 | f: 858.551.4656 | [email protected] 1.15.19 TRAY-PASSED HORS D’OEUVRES Select three hors d’oeuvres served to your guests during the cocktail portion for either plated
    [Show full text]
  • Turkish German Muslims and Comedy Entertainment CURRENT ISSUES in ISLAM
    Turkish German Muslims and Comedy Entertainment CURRENT ISSUES IN ISLAM Editiorial Board Baderin, Mashood, SOAS, University of London Fadil, Nadia, KU Leuven Goddeeris, Idesbald, KU Leuven Hashemi, Nader, University of Denver Leman, Johan, GCIS, emeritus, KU Leuven Nicaise, Ides, KU Leuven Pang, Ching Lin, University of Antwerp and KU Leuven Platti, Emilio, emeritus, KU Leuven Tayob, Abdulkader, University of Cape Town Stallaert, Christiane, University of Antwerp and KU Leuven Toğuşlu, Erkan, GCIS, KU Leuven Zemni, Sami, Universiteit Gent Turkish German Muslims and Comedy Entertainment Settling into Mainstream Culture in the 21st Century Benjamin Nickl Leuven University Press Published with the support of the Popular Culture Association of Australia and New Zealand University of Sydney and KU Leuven Fund for Fair Open Access Published in 2020 by Leuven University Press / Presses Universitaires de Louvain / Universitaire Pers Leuven. Minderbroedersstraat 4, B-3000 Leuven (Belgium). © Benjamin Nickl, 2020 This book is published under a Creative Commons Attribution Non-Commercial Non-Derivative 4.0 Licence. The licence allows you to share, copy, distribute and transmit the work for personal and non- commercial use providing author and publisher attribution is clearly stated. Attribution should include the following information: B. Nickl. 2019. Turkish German Muslims and Comedy Entertainment: Settling into Mainstream Culture in the 21st Century. Leuven, Leuven University Press. (CC BY-NC-ND 4.0) Further details about Creative Commons licences
    [Show full text]
  • Technical Report No. 447 1974 •
    FISHERIES RESEARCH BOARD OF CANADA TECHNICAL REPORT NO. 447 1974 • ... FISHERIES RESEARCH BOARD OF CANADA Technical Reports FRB Technical Reports are research documents that are of sufficient importance to be preserved, but which ·for some reason are not appropriate for primary scientific publication. No restriction is placed on subject matter and the series should reflect the broad research interests of FRB. These Reports can be cited in publications, but care should be taken to indicate their manuscript status. Some of the material in these Reports will eventually appear in the primary scientific literature. Inquiries concerning any particular Report should be directed to the issuing FRB establishment which is indicated on the title page. FISHERIES AND MARINE SERVICE TECHNICAL REPORT NO. 44 7 THE SQUID OF BRITISH COLUMBIA AS A POTENTIAL FISHERY RESOURCE - A PRELIMINARY REPORT by S.A. Macfarlane and M. Yamamoto Fisheries and Marine Service Vancouver Laboratory Vancouver, B.C. TABLE OF CONTENTS Page No. I. INTRODUCTION 1 II. BIOLOGICAL ASPECTS 3 III. COMMERCIAL ASPECTS 8 A. Fishing Methods 8 B. International Squid Fisher,y 15 c. Status of Squid in British Co1uabia 19 IV. NUTRITIONAL ASPECTS 27 v. PROCESSING 28 VI. DISCUSSION 30 VII. ACKNOWLEDGMENTS 32 VIII. REFERENCES 33 1. I. INTRODUCTION Available catch statistics from 1965 through 1971 indicate • that world-wide landings of squid totalled roughly 700,000 metric tons annually. An additional 100,000 metric tons of cuttlefish and about 160,000 metric tons of octopus were also landed annually. Apart from the well-established squid fishery in the Monterey area of California and the relatively minor inshore squid fishery off Newfoundland, the North American fishing industry has tended to ignore the possibility of further exploitation and utilization of this resource.
    [Show full text]
  • Traditional Greek Souvlaki (Kalamaki)
    SPECIFICATION FOR CERTIFICATION / INSPECTION SHEET NAME Souvlaki Jimmy CoDe # PSV-CTS-42000121-C Category Greek Souvlaki Cuisine TraDitional Greek souvlaki (kalamaki) General Requirements PSV Greek Souvlaki (Regulations and basic requirements according to Greek Laws) FooD anD Drink (this term, under Greek laws, includes all types of businesses legislation YES related to food and drink) The rules and guidelines of HYGIENE GUIDES No 1 (Restaurants) by EFET (Hellenic YES Food Authority) are applied Each Food and Drink enterprise is obliged to keep the following folders: Folder 1: It contains the HYGIENE GUIDE for Food and Drink Enterprises by EFET YES Folder 2: It contains the health booklets of employees, the Basic training Manual for hygiene and aliments handling for Food and Drink Enterprises and the Training YES Certificates of employees. Folder 3: It contains the cleaning and disinfection program YES Folder 4: It contains the rodents and insects fight program YES Folder 5: It contains the contract with the Public Water Corporation YES Remarks sheet and box, visibly available, controlled by certification and / or other YES inspection authority category Business belongs to one or more of the following categories and its license is valid fast meal Fast meal (hot and cold) restaurant A Souvlaki StanD (without tables or service) sells souvlaki, fried potatoes etc to YES people passing by complete meal Complete meal (hot or cold) restaurant A Restaurant sPecializeD in Souvlaki, with tables and service, serving also people passing by. It sells mainly souvlaki, fried potatoes, greek salads, beer, YES refreshments etc. A Fast fooD restaurant has tables but not waiters and emphasizes in speed of service.
    [Show full text]
  • Byzantine Gastronomy
    Byzantine Gastronomy Byzantine cuisine synthesized dishes from ancient Greece and the Roman Empire with new ingredients and many innovations. The Empress Theodora ( ca. A.D. 500 – 548) invited cooks from different parts of mainland Greece and the islands to cook for her. As the capital of a powerful and rich empire, Constantinople, a bustling city of as many as 1,000,000 inhabitants at its height during the Macedonian dynasty of the late 9th-early 11th centuries, was the center of the domestic and foreign trade of Byzantium. Grain, wine, salt, meat, cheese, vegetables and fruits flowed from the provinces into its markets. The capital was also the centre of luxury trade: exotic spices and lavish foods (such as black caviar) were popular imports for the wealthy land owners, the officials of the State and Church and the rich members of the new middle class, the “mesoi”, who could afford them. Beans were a common source of protein for the peasants, the poor and the monks during fasting. The variety of vegetables, fruits and condiments-black pepper, honey, olive oil, vinegar, salt, mushrooms, celery, leeks, lettuce, chicory, spinach, turnips, eggplant, cabbage, white beets, almonds, pomegranates, nuts, apples, lentils, raisins etc. which were listed as food of the poor by Ptohoprodromos (Poems-1150), mirrors both the interest in good eating and the availability of healthy ingredients regardless of economic class. Tomato and potato were not part of the Byzantine diet, as they were introduced to the area many years later. Bread played a very important role in the Byzantine diet, so much so that the guild of bakers of Constantinople and their animals were never used by the state in order that bread baking could not be interrupted (Book of the Eparch, 911-912).
    [Show full text]
  • Catering and Delivery
    CATERING No need to worry! We have you covered! Stalactites can be delivered straight AND to your office, workplace or home, DELIVERY hot, fresh and on time! Each Stalactites order is freshly sliced and prepared in our store just before we deliver to you! We only use premium quality, A-grade meat and ingredients and all of our dips and sweets are homemade using our 40 year old recipe. We are the only Greek restaurant in all of Australia that has been given Coeliac Australia Accreditation, making our Gluten free choices 100% safe for people suffering from Coeliac disease. We can also accommodate vegan, vegetarian and other dietary requirements. Each tray serves 10-15 people. LARGE DIPS - SERVES 10 - 15 OPTION 1 : $13 each LAMB GIROS CATERING TRAY $100 Homemade Tzatziki SHARING Yoghurt, garlic and cucumber (V) (GF) MENU CHICKEN GIROS CATERING TRAY Homemade Hommus $100 Chickpea, sesame and lemon (V) (GF) MIXED GIROS CATERING TRAY Homemade Eggplant $100 Eggplant and garlic dip (V) GREEK SALAD CATERING TRAY Homemade Tarama $39 Caviar and lemon dip HOT SEASONED CHIPS CATERING TRAY ADD: $29 Pita Bread $2.50 each BAKLAVA PACK - SERVES 1–3 Gluten Free/Vegan Pita Bread $4.50 each 3 pieces in a pack $5 each RICE PUDDING - SERVES 1 Homemade rice custard dusted with cinnamon (GF) $5 each All souvlakis come with lettuce, OPTION 2: tomato, onion, and Tzatziki INDIVIDUAL LAMB GIROS SOUVLAKI Tender marinated lamb giros SOUVLAKIS from the spit in pita $17.50 CHICKEN GIROS SOUVLAKI Tender marinated chicken giros from the spit in pita $17 MIXED GIROS SOUVLAKI
    [Show full text]
  • Appetizers Entrees Sides Coffee
    APPETIZERS HOMOUS 9 CALAMARI 13 CHICKPEAS, TAHINI, GARLIC, LEMON JUICE AND PARSLEY, CRISPY GOODNESS, SERVED WITH PITA SERVED WITH TZATZIKI TZATZIKI 9 SAGANAKI 16 CUCUMBER, ONIO N, GARLIC, YOGURT AND HERBS, BREADED PAN FRIED MOUNTAIN SHEEP CHEESE, SERVED WITH PITA SERVED WITH PITA TARAMOSALATA 9 SPANAKOPITA 14 TANGY CAVIAR SPREAD, SERVED WITH PITA SPINACH, FETA, HERBS WRAPPED IN FILO AND BAKED CRISPY CAULIFLOWER 14 DIPPING VEGETABLES 4 FLASH FRIED AND FINISHED IN THE OVEN, ON A BED OF ARUGULA, RAW CUCUMBER, CELERY, AND CARROTS SERVED WITH LEMON TAHINI GARLIC SOY DIP ENTREES GREEK SALAD 15 LENTIL SALAD 14 FRESH TOMATOES, CUCUMBERS, PEPPERS, ONIONS, LENTILS TOSSED WITH FETA, DILL, MINT, OLIVE OIL, FETA FROM GREECE, CAPERS AND OLIVES. SERVED AND LEMON WITH PITA - SUBSTITUTE FOR VEGAN COCONUT FETA $1 - ADD TWO SKEWERS OF CHICKEN, PORK, PRAWN, SALMON OR BEYOND MEAT WITH TZATZIKI +8 PIES & SALAD 18 - ADD GYRO MEAT WITH TZATZIKI +5 SPANAKOPITA WITH GREEK SALAD AND TZATZIKI VEGAN GREEK SALAD 16 FRESH TOMATOES, CUCUMBERS, PEPPERS, ONIONS, VEGAN DOLMATHES 19 WITH TANGY COCONUT FETA, CAPERS AND OLIVES MUSHROOM BLEND, FRESH HERBS AND RICE, WRAPPED IN - ADD TWO SKEWERS OF BEYOND MEAT AND HOMOUS +7 GRAPE VINE LEAVES, SIMMERED IN VEGGIE LEMON BROTH, SERVED WITH GREEK SALAD, PITA AND HOMOUS SOUVLAKI 20 (ADD POTATOES +1) SERVED WITH RICE, GREEK SALAD, PITA AND TZATZIKI, HALF ROAST CHICKEN 25 YOUR CHOICE OF (2) MEAT SKEWERS: PORK, CHICKEN, JUICY 1/2 CHICKEN MARINATED AND BAKEDTO ORDER. PRAWN, WILD SALMON, BEYOND MEAT, ADD $1.00 PER BEEF SERVED WITH POTATOES,
    [Show full text]
  • Hot Sandwiches Greek Pizza
    The Greek SOUPS Grill Of Huntington Avgolemono: our own Greek chicken rice HOT SANDWICHES lemon soup served on pita bread with lettuce, tomato, onion- Cup $4 Bowl $6 tzatziki ( sauce on the side) Fakyes: our own special vegetarian lentil soup Gyro: our own made rotisserie sliced lamb $8 and beef Cup $4 Bowl $6 Chicken Gyro: sliced chicken $8 SALADS Veal Souvlaki: tender chunks of veal with $9 sautéed pepper and onion served with a Pita Greek Salad: with a mix blend of romaine and Pork Souvlaki: chunks of pork tenderloin $8 iceberg lettuce, tomato, cucumber, feta-cheese, dolmades, peppers, onions, radishes and olives Chicken souvlaki: chunks of chicken $8 Sm: $6 Med: $10 Lg: $11 Sheftalia: Cypriot style homemade sausage $8 “Horiatiki” village salad: cut small, chunks of feta, tomato cucumbers, dolmades, pepper, onions, $7 radishes and olives tossed topped with oregano Falafel: vegetarian chickpea patty Sm:$9 Med: $13 Lg: $15 Greek Salad Sandwich $6 Caesar Salad: romaine lettuce topped with croutons, Caesar dressing and grated Parmesan Greek Loukaniko: Greek sausage $9 Sm: $5 Med: $9 Lg: $10 Gyro & Pork Souvlaki: $10 fresh wedges of iceberg drizzled with Wedge Salad: combination creamy blue-cheese dressing and topped with crumbled bacon, tomato and red onions Gyro& Chicken Souvlaki: combination $10 Sm:$6 Med: $10 Lg:$11 DELUXE with french fries or rice additional $3 SALAD TOPPINGS: Additional GREEK PIZZA *chicken brest *chicken gyro *pork souvlaki * $6 chicken souvlaki *falafel *sheftalia *loukaniko Greek pizza: spinach and feta cheese topped $8 *gyro *veal souvlaki *loukaniko $7 with melted mozzarella cheese ^^ *Salmon *filet of sole *Shrimp $8 Cheese pizza: marinara sauce and $7 mozzarella cheese only (^^)These menu items can be cooked to your liking.
    [Show full text]
  • The Oasis Is the Place!!
    May - August 2017 SUMMER The Oasis is the Place!! Hang with us this summer. Pages 5-13 What’s Inside? Summer Camps Middle Insert Youth J IN THE JUNIOR SAVERS CLUB®! The Junior Savers Club is designed for children and young adults under the age of 22. YOU’LL DROOL OVER THESE GREAT BENEFITS! FREE events, activities, Earn interest No minimum deposit sweepstakes and giveaways ON EVERY DOLLAR TO OPEN! ALL YEAR LONG! IN YOUR JUNIOR SAVERS ACCOUNT! ...and much more! BUCK IS READY TO SHOW YOU HOW SAVING MONEY CAN BE FUN! BLOOMINGDALE’S COMMUNITY BANK 165 W. Lake St. | Bloomingdale, IL 60108 630-295-9111 | www.bloomingdalebank.com WE’RE PROUD TO BRING IT HOME. As a company made in this area, for this area, Wintrust and its family of true community banks CELEBRATING 25 YEARS is dedicated to the unique neighborhoods each serves. For 25 years, we’ve been banks that invest in, give back to, and get to really OF COMMUNITY BANKING! know our communities and the people living in them. When you bank with a Wintrust Community Bank, you can be confident your money is going back into the things that matter most to you. Bloomingdale Bank & Trust is a branch of Schaumburg Bank & Trust Company, N.A. The Junior Savers Club is designed for children and young adults under the age of 22. At account opening, child(ren) must be accompanied by a parent or guardian and present a valid social security number(s). A maintenance fee of $10.00 will be imposed every calendar quarter if the balance in the account falls below $200.00 any day of the calendar quarter once the Junior Saver has reached the age of 22.
    [Show full text]