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

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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. So, too, was the lump crab cake with a mustard-touched aioli (on the side) and a tasty salad of gigantes, giant Greek lima beans. The appetizer of four large grilled shrimp was fine, but did not live up to its price of $21. The restaurant is owned by four partners, including Reno Chris - tou, a former partner in Limani; two of the co-owners, Yiannis Chatiris and Christos Panayiotopoulos, are also the owners of Ethos Gallery 51st on First Avenue in Manhattan. The fourth is Merkourios Angeliades. The chef, Chris Kletsides, came from Limani. Desserts do not disappoint. They are made in-house and most are $7, reasonable for their high quality. Our favorite was ekmek kataifi, a layer of shredded phyllo topped with a semolina custard, pastry cream and toasted pistachios. Galaktoboureko, custard wrapped in phyllo, was another treat. The molten chocolate cake with vanilla ice cream pleased the chocolate lovers at the table. Kyma is an impressive new spot with wonderful Greek food at prices that will not break the bank.

Kyma 1446 Old Northern Boulevard Roslyn (516) 621-3700 kyma-roslyn.com

RATINGS: EXCELLENT

THE SPACE A beautiful setting that evokes the Greek islands. There is seating for 110 in the dining room, 30 at the bar, 20 in the Lump crab cake at Kyma is lounge and 40 on an appealing served with a salad of gigantes, outdoor patio. Full wheelchair giant Greek lima beans. access.

THE CROWD Mostly couples and small groups. There were no children the nights of my visits. Service is friendly and professional.

THE BAR A two-sided bar serves as a room divider; the side of the bar that faces the dining room is set for dining. The lounge has a room-encircling white ban - Desserts include ekmek quette, five round low tables kataifi, a layer of shredded and numerous cushioned stools. phyllo topped with a semolina There are 80 wines by the bottle custard, pastry cream and ($25 to $195, and a Champagne toasted pistachios. at $300) and 15 by the glass ($8 to $12).

THE BILL Entrees range from $22 to $32. At lunch, there are salad-cen - tered entrees for $12 to $15 in addition to the dinner menu. Prices are reasonable for food of this quality. American Express, Master - Card, Visa and Discover are accepted.

WHAT WE LIKED Kyma chips, grilled octopus, grilled calamari, crab cake, classic Greek salad, romaine salad, whole branzino, whole black sea bass, plaki (pan-roasted sea bass), lamb shank, galaktoboureko, molten chocolate cake, ekmek kataifi.

IF YOU GO Lunch: Monday through Friday, 11:30 a.m. to 3:30 p.m. Dinner: Monday to Wednesday, 4:30 to 10 p.m.; Thursday to Saturday, 4:30 to 11 p.m.; Sunday, 4 to 9 p.m. Reservations are strongly rec - ommended. There is valet parking; on both nights of my visits, that was the only option. 4 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

GREEK ISLANDS OLYMPIA RESTAURANT

GREEK ISLANDS GREEK cORNER RESTAURANT

Continued from page 2 Ill. 60661 (312) 782-9855 www.greekislands.net OLYMPIA RESTAURANT is from Sparta and his wife is from Athens, but Entrees: $8.50-$43 Founded in October 1952, by Socratis and Kiki their restaurant is named after their favorite isle. first Taverna Opa here in 1998 – and there are Tingas and relatives Peter and Barbara Cocalis, There’s no plate-breaking, but plenty of happy, now five more locations. 410 N. Ocean Drive, SANTORINI this is the oldest family-run restaurant in town – relaxing Greek background music. A few weeks Hollywood, Fla. 33019 (954) 929-4010 www.tav - A Chicago classic with a laid- back atmosphere and a real favorite with Lowell’s original Greek ago, they opened Nostos Restaurant in Vienna, ernaoparestaurant.com. Entrees: $14-$33 and home- style cooking. Big baskets and pans settlers. There’s live entertainment every Saturday, Virginia, which, as the owners explain, means: hang on the walls, while fresh fish from around and a $10 dine-in menu after 3 p.m. Mondays “The desire to go back to the place where you the world is delivered to your plate. 800 W. Adams and Tuesdays, not including holidays. 453 Market were raised.” That spot is decorated with black GEORGIA Chicago, Ill. 60607 (312) 829-8820 www.san - Street Lowell, Mass. 01854 (978) 452-8092 and white photos of Greece of yesterday. 121 torinichicago.com Entrees: $10-$40 www.newolympia.com Entrees: $9-26 Congressional Ln., Rockville, Md. 20852 (301) KYMA 770-5999 www.mykonosgrill.com Entrees: $14- As the name of the restaurant (“wave”) indi - 28 cates, executive Chef Pano Karatassos made waves MASSACHUSSETS MARYLAND in 1979 with Pano’s and Paul’s and built the Buck - head Life Restaurant group to include this 2001 AEGEAN RESTAURANT BLACK OLIVE RESTAURANT NEW JERSEY contemporary Greek seafood spot. Octopus is a “What you see is what you get,” is the philos - Savory Bread Pudding – featuring leeks, mush - hot ingredient nationally, but Atlanta has been in ophy behind the home style dishes at Nicholas rooms and Greek cheese – is one of the innova - AXIA tentacle utopia for years thanks to Kyma. The and Toula Ntasios’ two restaurants, which started tions of the Spiladis family restaurant committed Take your taste buds for a tour of the world restaurant grills it to crisp smokiness and serves out in 1981 in Framingham. 257 Cochituate Road, to organic and local produce. Their specialty is with Solomos Kalamata, Kotopoulo Sparti – but it over a simple pickled red onion salad with a Route 30 Framingham, Mass. 01701 (508) 879- whole fresh fish, filleted table-side. Wine Specta - also Moussaka Tenafly. The menu was designed splash of red wine vinaigrette. Opa, y’all. 3085 8424 and 640 Arsenal Street, Watertown, Mass. tor has given it its Award of Excellence from 2004 by Chef Alex Gorant and food expert Diane Kochi - Piedmont Road Atlanta, Ga. 30305-2624 (404) 02472 (617) 923-7771 to 2012, and the Baltimore Sun ranked it among las over a one-month trip throughout Greece, 262-0702 www.buckheadrestaurants.com En - www.aegeanrestaurants.com Entrees: $9-$25 its 100 best restaurants in the city from 2011- identifying ingredients from many regions. Great trees: $21-$40 2013. The family has also opened an Inn and care is taken with the seafood as well as culinary GREEK CORNER RESTAURANT Agora food market. Baltimore Magazine rated it comfort items like Yiayia’s Patates (Grandma’s Corner’s Special Gyro and Souvlaki are among #5 among its 50 Best Restaurants for 2013. 814 Potatoes). Not only the refined Greek cuisine, but ILLINOIS the popular sandwiches at this spot established S. Bond Street Baltimore, Md. 21231 (410) 276- also the entertainment – with live bouzouki/guitar in 1989 in college town Cambridge. There are 7141 www.theblackolive.com Entrees: $27-$42 nights -- has made this spot owned by father/son GREEK ISLANDS lots of appetizers and tons of vegetarian entrees, team Michael and Alexander Parlamis, that only “America’s Most Popular Greek Restaurant” but also a burger if you so desire at George and MYKONOS GRILL opened in 2006, already popular. It has the Best reads the logo of this spacious Greektown spot Themis Boretos’ award-winning establishment. Cycladic blue and white predominate at this of Bergen award under its belt as well as positive established in 1971 – and it may just be true at 2366 Massachusetts Avenue, Cambridge, MA spot that the Washington Post has described as “a New York Times and ZAGAT exposure, to name a the place brimming with mezedes and hearty 02140-1852 (617) 661-5655 prescription to happiness.” Fresh fish, traditional few. AXIA’s Tim Vlahopoulos brings customers meals. One TNH reader described it as “amazing, www.greekcorner.us. Entrees: $4.50-$16 dishes like lamb shank and appetizer samplers Greece’s finest wines. 18 Piermont Road Tenafly, off the charts.” 200 South Halsted St., Chicago, reign at this 23-year-old institution. Peter Pagonis N.J. 07670 (201) 569-5999 L T A L I N T R A N G R

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Yianni’s Taverna where the food is authentic and the people vicarious and the meal memorable. Yianni’s Taverna offers moden interpretations of traditional and classic Greek cooking. The menu changes seasonally always offering a selection of seafood, whole fish and vegetarian options in addition to the more traditional Greek dishes.

OPEN FOR LUNCH AND DINER ON TUESDAY - THURSDAY 11:30AM - 10:00PM | FRIDAY & SATURDAY: 11:30AM - 11:00PM SUNDAY 8:00AM - 9:00PM

For a memorable party or your private events, choose Yianni’s Taverna private dining room accommodating up to 65 people

GIFT CARDS ARE AVAILABLE IN ANY DENOMINATION WITH MINIMUM VALUE OF $25. THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 5

IT’S GREEK TO ME LIMANI SEAFOOD BAR & GRILL STAMNA GREEK TAVERNA LOUKOUMI TAVERNA www.axiataverna.com Entrees: $17-$38 Panteleakis accepts only the finest seafood into NEW YORK (ASTORIA) issue. 45-07 Ditmars Blvd. Astoria, N.Y. 11105 his kitchen. The menu at this restaurant has many (718) 626-3200 www.restaurantsgreek.com En - IT’S GREEK TO ME familiar Greek dips, but also an Oyster Taster. Af - trees: $10-30 Three generations of the Papavasiliou family ter that diners can go either “the sea route” (with AGNANTI MEZE are involved with this institution, which has ex - options from whole Lavraki or Red Snapper This favorite Astoria spot, opened in 2002, STAMATIS panded into a chain of ten restaurants. Grand - through New Zealand Lobster Tail) or travel “by consistently scores high in ZAGAT ratings with The clamor and clatter of happy customers mother Ero Papavasiliou’s recipes reign at the land” with dishes like Filet Mignon or Stuffed its Shrimps Kataifi, Liopittakia from Cyprus and marks this traditional Astoria favorite with good restaurants known for their honest Greek food. Chicken. Ekmek is among the sweet finishes to Santorini Fava and meat/fish entrees. There is simple food in a frill-free setting. Many New York - The New York Times called the food: “fresh, sim - the meal. 2-27 Saddle River Road Fair Lawn, N.J. also a whole menu section devoted to Tastes of ers swear they can close their eyes and the lamb, ple and moderately priced.” 1611 Palisade Avenue 07410 (201) 796-0546 Constantinople: the Yogurtlu Kebab, ground meat fish and mezedes bring them home to Greece. Fort Lee, N.J. 07024 (201) 947-2050 – plus nine www.oceanosrestaurant.com Entrees: $24-$49 patties served on pita with yogurt and curry, is 29-09 23rd Avenue Astoria N.Y. 11105 (718) 932- more locations. www.itsgreektome.com Entrees: (or $75) unforgettable. Outdoor dining in popular in the 8596 Entrees: $13-$36 $7-$31 summer. 19-06 Ditmars Boulevard, Astoria, N.Y. STAMNA GREEK TAVERNA 11105 (718) 545-4554 www.agnantimeze.com TAVERNA KYCLADES LIMANI SEAFOOD BAR & GRILL Diner owners Alex and Angela Nissirios Entrees: $12-$35 If you don’t mind the inevitable line, this eatery Born and bred in the New Jersey Greek restau - launched this frill-free, hearty taverna. Their has the true feeling of a Greek tavern - except rant world, George Vastardis has opened his own Karpathos roots show in plenty of fish options, BAHARI ESTIATORIO the portions of classic mezedes and salads are place – and it’s a hit. Fresh fish from nearly every but also in pasta dish Makarounes. A new location The staff bustles back and forth between the much larger. There’s island-themed decor and continent is grilled and lovingly dressed with age- opened in Little Falls. 1045 Broad Street Bloom - displays of the meat/fish ingredients and visible outdoors tables for warm months. 33-07 Ditmars old, simple ingredients – olive oil, lemon and field, N.J. 07003-2845 (973) 338-5151 and 66 kitchen in the entry and two pleasant, high- Boulevard, Astoria, N.Y. 11105 (718) 545-8666 oregano. There are also popular lamb chops and East Main Street, Little Falls, N.J. 07424 (973) ceilinged dining areas in the back. The Taramos - www.tavernakyclades.com Entrees: $12-$33 – to start things off a poikilia (sampler) of 256-6400 www.stamnataverna.com Entrees: $9- alata is fluffy, the grilled eggplant Melitzanosalata mezedes including dips, salad, olives, beets and $50 is deliciously smoky and the fried calamari is ten - TELLY’S more. The house baklava features pistachios – or der. The seafood, meat and traditional Greek For the real thing, many Greeks beehive to there’s always the Chocolate Renaissance mini VARKA cooking options are endless. 31-14 Broadway As - this Astoria tradition co-owned by charismatic souffle. A short visit to Open Table reveals some From Arctic Char to King Crab Legs and Lan - toria, N.Y. 11105 (718) 204-8968 www.bahari - Nana Loiselle and her daughter Diana. People of the Westfield spot’s passionate foodie fans. It goustines, diners are in for seafood sensations at estiatorio.com Entrees: $9-$36 flock to the fresh fish, authentic appetizers and – is BYOB (Bring Your Own Bottle) – there is no this spot launched in 2005 by Stavros Angelakos. in the summer – garden. 28-13 23rd Ave. Astoria, wine on site. 235 North Avenue, Westfield, N.J. Executive Chef George Georgiades’ innovations LOUKOUMI TAVERNA N.Y. 11105 (718) 728-9056 07090 (908) 233-0052 include appetizer Lobster Gyros, which is served Exposed stone and wooden shutters put you www.tellystaverna.com Entrees: $12-$30 www.limaniwestfieldnj.com Entrees: $18-$39 with cucumber tomato relish and mint tzatziki. in the taverna mood for comfort food like Stuffed 30 North Spruce Street, Ramsey, N.J. 07446 (201) Halmoumi with eggplant and tomatoes and Cor - ZENON TAVERNA OCEANOS OYSTER BAR & SEA GRILL 995-9333 www.varkarestaurant.com Entrees: fian Strapatsada eggs. There are eight different From the Tahini Dip to the homemade lounza The Fulton Fish Market: that’s where the $27-$40 saganaki choices. And, yes, it’s authentic enough Oceanos day begins – as Executive Chef Peter to have sauteed Calf Liver. See the profile in this Continued on page 6 S A O N I K O R A R N E O A A G T V E E

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215 west Burnside Street, Portland, OR 97209 • Tel.: (503) 224-8577 One of the Best Restaurnat in Portland www.alexisgreekpdx.com

ALEXIS FOODS 215 SE Star k Street, Portland, OR 97214 • Tel.: (503) 445-4580

email:[email protected] • [email protected]

ALEXIS FOODS r is a well-known importer and distributo serving all the west coast of the US, ds. providing with high-quality specialty foo

ALEXIS FOODS, offers more than 1,000 products rket. that can be found in your local superma

we are open Monday - Friday 6:00am - 4pm Saturday 6:00am - 12 pm Sunday: closed 6 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

TAVERNA KYcLADES OKEANOS BROOKLYN YIASOU BROOKLYN GREEK ISLANDS LITTLE NEcK

Continued from page 5 expected by the name, appetizers and dips dom - culinary experience started for many, before they LIMANI RESTAURANT inate the menu, but there are plenty of meat and dig into grilled whole fish in the classically- Oysters, clams, mussels, octopus, (smoked pork loin) and loukaniko (sausages), a fish entrees as well. 6601 13th Ave., Brooklyn, themed indoor setting, or outdoors summer ta - calamari...and of course fish await– and are pre - Cypriot touch distinguishes this popular spot. N.Y. 11219 (718) 234-6393 www.mezeny.com bles. Peter Katsichtis opened it in 2005 with sons pared in front of your eyes at this special occasions Since 1988, Stelios and Dora Papageorgiou and Entrees: $13-$41 Michael and George 2003 Emmons Ave. in restaurant. Pendelikon marble and large clay pots their family have made people feel at home. 34- Sheepshead Bay, N.Y. (718) 332-6064 Entrees: fit into the breezy Grecian décor. In the summer, 10 31st Avenue, Astoria, N.Y. 11106 http://zenon - OKEANOS $18-$60 there is elegant outdoors dining. New York Times taverna.com Entrees $9-$26 As its name suggests, this Park Slope eatery is reviewer Joanne Starkey wrote of the new eatery dedicated to seafood. The Village Voice liked the in 2009: “Limani is not only the best Greek restau - sardines and grilled octopus; weekend brunch, NEW YORK (LONG ISLAND) rant I have sampled on the Island; it is the best NEW YORK (BROOKLYN) which includes yogurt pancakes and a spanako - seafood restaurant, too.” One TNH staffer raved, pita frittata, is popular with Yelp users. 314 Sev - GREEK ISLANDS “I went to a bridal shower there, and they even MEZE enth Ave. (8th Street), Brooklyn, N.Y. 11215 Find refuge in the Greek isles at this spot with had sushi.” 1043 Northern Boulevard Roslyn, N.Y. "Authentic Greek food" and a "neighborhood (347) 725-4162 www,okeanosnyc.com Entrees: many classic taverna offerings – including lots of 11576 (516) 869-8989 http://www.limaniny.com feel" are the most frequently used phrases used $16-$29 regionally-inspired dishes and a huge section of Entrees: $26-$38 to describe this Dyker Heights spot. TNH readers ladera (vegetarian dishes). The décor includes a said "the charcoaled octopus is like nothing I've YIASOU lovely wall painting of a village street. 253-17 ever tasted in my life," and that the food is "even Specializing in grilled fish – on display, testi - Northern Blvd Little Neck, N.Y. 11362 (718) 279- NEW YORK (MANHATTAN) better than the food I've had in Greece or at any fying to their freshness – this family-run estab - 5922 www.georgesgreekislands.com Entrees: of my friends' houses. I'm a connoisseur of av - lishment received top marks with all the local $13-$35 AMALI golemono and theirs is the best I've ever had." As publications. Flame-lit saganaki cheese gets the “Farm-to-table Mediterranean cooking” pro - S S A I T D L K A E E E R M R S U

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325 West 42 Street, New York, NY 10036 Tel: 212-315.1010 • Fax: 212-315.2410 www.dafnitaverna.com A dining experience reminiscent of a small village in Greece SERVING AUTHENTIC GREEK CUISINE Using the freshest and purest ingredients Open every day for Lunch and Dinner

The god Apollo’s first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immedi - ately transformed into a laurel tree. Still in love with her, Apollo vowed to always wear a crown of laurel. As the originator of the Pythian games, and as the god of poetry, he swore to crown all victors, heroes and poets with wreaths woven of laurel leaves. The leaf of the laurel tree is also known as the bay leaf (dafni, in " There's Truly Something Special Hours of operation: Greek). It is an essential ingredient in many cuisines, especially Monday- Thurs 6am-1am those of the Mediterranean. Used either fresh of dried, the leaves for Everyone! '' Fri and Sat 6am-3am impart a subtle but distinctive flavor and fragrance to food. Sunday 6am-12 midnight The perfect spot for breakfast, lunch, On behalf of Dafni dinner or a late night dinner. 913 Allwood Rd., Clifton, NJ 07012 we welcome you and wish you Offerring quality food and services 973.365.2575 to our unique cliends. Our fabulous deserts Καλή Ορεξη! are baked fresh in our bake shop. www.theallwooddiner.com THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 7

AVRA GRILLED SHRIMP

LIMANI RESTAURANT GREEK KITcHEN GYRO SANDwIcH ITHAKA claims the menu, and Amali, opened in late 2011 soon next door. Try it at home – the restaurant issue. There is also a Kellari Taverna in D.C. that not be found anywhere else in the U.S., says som - by partners James Mallios, a connoisseur of Greek also displays and sells Greek cookbooks. 889 10th is making its mark. 19 West 44th Street New York, melier Kamal Kouiri. See Botsacos’ recipe for lamb cuisine and Steve Tziolis and Nicola Kotsoni, who Avenue New York, N.Y. 10019 (212) 581-4300 N.Y. 10036-5900 (212) 221-0144 www.kellari.us burger in this issue. 871 Seventh Avenue, New have created Periyali and other non-Greek eater - www.greekkitchennyc.com Entrees: $13-$25 Entrees: $28-$38. 1700 K Street NW, Washington, York, N.Y. 10019 (212) 582-7500 ies, is committed to sustainability. It includes the D.C. 20006 (202) 535-5274 www.kellaridc.com www.molyvos.com Entrees: $22-$32 food, which is sourced locally as much as possible ITHAKA Entrees: $28.95-$38.95 (some of the vegetables are grown onsite), to the You’ll feel like you’re strolling the back streets PERIYALI décor, which repurposes salvaged building mate - of a Greek village when you enter Ithaka, with its MILOS ESTIATORIO This New Classic Greek Cooking restaurant rials from other New York buildings. More pan- irregularly clay-tiled floor, whitewashed stucco Choose your fish – ala Greece- from the display with a white, airy decor, ushered in a new, higher Mediterranean than specifically Greek, the menu walls and exposed ceiling beams. Originally at this acclaimed restaurant bathed in soothing era for Greek food and wine in the U.S. when features marinated Buffalo mozzarella alongside opened in New York’s Greenwich Village and now whites. Milos prides itself on honing in on only Nicola Kotsoni and Steve Tzolis opened it in the Arahova feta salad, and a healthy assortment thriving on the Upper East Side, Ithaka, whose the finest –often organic and/or heirloom -- in - Greenwich Village in 1987. As New York Maga - of pasta dishes as well as lamb loin with falafel, name was inspired by the Constantine Cavafy gredients for two decades. Favorites include the zine puts it: “This is the restaurant that first made bulgur wheat, and chickpea puree. Its wine list poem, is devoted to classic cookery with the in - Lavraki and Petropsara. Soup for two and diners aware that there was more to Greek food earned the Wine Spectator 2012 Award of Excel - fluence of Mytiline and the exotic cuisine of Asia Mediterranean sardines. The restaurant has than a hunk of lamb on a vertical spit.” The menu, lence. 115 East 60th Street, New York, N.Y. Minor. New York Magazine praised its “unpreten - opened locations in Montreal, Miami, Athens, which famously revisited classic recipes and (212)339-8363 www.amalinyc.com. Entrees: $18- tious, honest cooking and rustic-nautical embell - and, last year, in Las Vegas. 125 W. 55th St. New added the Periyali touch, includes starters like $30 ishments” as well as the flaky spanakopita, smoky York, N.Y. 10019 (212) 245-7400 Smoked Trout in Dill and Sauteed Chicken Liver grilled octopus, and a baklava, which they call http://milos.ca/en/newyork Entrees: $23-$63 with Lentils. The Grilled Octopus is a perennial AVRA ESTIATORIO “close to the Platonic ideal.” 308 East 86th Street, favorite. Pick from entrees like Grilled Lamb The villa motif is carried through each succes - New York, N.Y. 10028 (212) 628-9100 MOLYVOS Chops with Rosemary and end with an inventive sive space of this upscale Manhattan eatery. This http://www.ithakarestaurant.com Entrees: $19- This Livanos Restaurant Group restaurant something sweet. Greek wine selections are ex - villa is set near the sea, no doubt, as there’s a $35 made a splash when it opened in 1997. Since tensive. 35 West 20th Street New York, N.Y. 10011 raw bar, fish (including imported Mediterranean then it’s proven a favorite for elegant Greek dining (212) 463-7890 www.periyali.com Entrees $18- favorites like Tsipoura and Barbounia) and lots KELLARI TAVERNA with a difference, all set in an attractive warm $29 of sea appetizers. 141East 48th Street, New York, Executive Chef Gregory Zapantis specializes wood space. Chef Jim Botsacos is among the stars N.Y. 10017 (212) 759-8550 www.avrany.com En - in classic Greek mezedes and whole fish at this of Greek food in the U.S. Molyvos boasts “the SOUVLAKI GR trees: $24-$30 spot, which prides itself in the motto “Enter as best baklava in New York” but also a menu that The New York Times sang the praises of this Strangers, Leave as Friends.” Contributing to this includes new twists on classic Greek favorites and Lower East Side spot which began humbly as a GREEK KITCHEN feeling is warm and attentive service, as well as a lots of Greek wine choices. Entrees include grilled food truck in the summer of 2010 and grew into A casual bistro feel predominates at this old- more-than-extensive wine list. Fresh fish reigns fish, Yemista (stuffed vegetables) and Ravioli a restaurant the following March. The menu is style Manhattan West Side neighborhood restau - in the elegant, uncluttered surroundings marked Kapelakia – a pasta stuffed with eggplant, lamb basic, but the souvlaki (chicken and pork) is ten - rant opened in 1999. Taste the large Grilled by wood-beamed cathedral ceilings. Kellari is pop - and herbs, with yogurt sauce. Aglaia’s Moussaka der and moist. "I feel like I'm in the middle of Prawns or the Fried Codfish with Skordalia. ular for lunch, business and intimate dinner is a tribute to Greek chef Aglaia Kremezi. The ex - Retsina is popular and there’s a bakery opening events. See Chef Gregory Zapantis’ recipes in this clusively Greek wine list includes wines that can - Continued on page 8 S c O I O D

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www.ulyssesvoyage.com

6333 West Third Street Los Angeles, CA 90036

Ulysses Voyage Greek cuisine is a culi - nary odyssey, serving authentic Greek Zagat Rated food seven days a week. It's the kind of Ulysses Voyage Greek food that reminds many of home «Cheerful service», and family. Amazing chef Voula turns the live music nightly and a smallest and simplest of ingredients into «homey ambiance a scrumptious feast. Ulysses offers deli - enhanced by a crackling cious food in an inviting atmosphere, fireplace» make it with a warm staff and live music. All that «a solid bet» for hungry makes Ulysses Voyage an epic journey to Farmers Market patrons remember. Private Dining Available. while the ‘patio We bring you is the place to be’ the best bouzouki music in LA. in fine weather.

Optima Foods, Inc. 15 w. Jefryn Blvd, Deer Park, NY 11729 Phone: (631) 243-4670 Fax: (631) 243-4681 Email: [email protected] | http://www.optimafoods.com 8 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

SOUVLAKI GR THALASSA STUFFED LOBSTER ATHOS RESTAURANT ESTIA DINING ROOM

Continued from page 7 local blog glenwoodnyc.com praised its taramos - PENNSYLVANIA SOUTH CAROLINA alata (“just the right consistency...with a lovely Mykonos enjoying a lovely meal overlooking the balance of flavors”) and “first-rate” avgolemono Greek waters," said one TNH reader. TimeOut soup. 1481 York Avenue, New York, N.Y. 10075 ESTIA RESTAURANT YIA YIA’S‘ AT NIGHT AND CORPORATE DELI New York named it among its Best Cheap Eats of (212) 535-0293 www.yefsiestiatorio.com Entrees: Opened by Pete Pashalis, Nick Pashalis and Recipes handed down from generations – in - 2011. 116 Stanton Street (Essex Street), New $19-$34 John Lois, offers the true taste of Greece through cluding homemade desserts – mark this South York, N.Y. 10002 (212) 777-0116, www.sou - whole grilled fish, some of it flown in from Carolina eatery that offers a unique lunch menu vlakigr.com. Entrees: $4.50-$10 Greece, Morocco, Tunisia, and Portugal. The am - from Monday through Saturday from 11 a.m. to NEW YORK (STATE) biance is that of a Greek island home, complete 2:30 p.m., and an after-hours catering service. THALASSA RESTAURANT with stucco walls, limestone floors, a blue ceiling Theia Elaine’s Pastichio is among favorites. 115 Sail into the Mediterranean, within a historic ATHOS RESTAURANT and even a living olive tree. Interesting dishes in - Pelham Road, Suite #20, Greenville, S.C. 29615 Manhattan building. One of the signature starters The best and only Greek eats in the New York clude the Kavouri Kefteda, a jumbo lump crab - (864) 233-0492 Entrees: $12-$20 is Maine Diver Scallops wrapped in kataifi filo. capital. Chef Harry of Manhattan restaurant cake, served over lentils and marinated giant There is meat, but, true to its name, Thalassa Ithaka fame offers classic recipes Rabbit Stifado beans. 1405-07 Locust Street, Philadelphia, Pa. (“sea”) focuses on fish imported from the Mediter - (stew) and Veal Corfu. There is also marinated 19102 (215) 735-7700 www.estiarestaurant.com ranean to Hawaii. There’s also a 40-foot long char-grilled quail. “So good, in fact, you'll want Entrees: $20-$44 VIRGINIA wine room leading to a wine and cheese cave to shout "opa!"” wrote the Sunday Gazette. 1814 whose selections have been awarded by Wine Western Avenue Albany, N.Y. 12203 (518) KANELLA NOSTOS Spectator, Wine Enthusiast and Sante. Forbes is 608.6400 http://athosrestaurant.com Entrees: Limassol-born Chef/Co-owner Konstantinos A spinoff of the popular Mykonos Grill in among those which has given the restaurant with $16-$28 Pitsillides opened this Cypriot Restaurant in 2008. Rockville, Maryland, Nostos Restaurant opened Ralpheal Abrahante as the Executive Chef top Rustic, authentic food – with plenty of organic in 2011 with the goal of "presenting a fresh, mod - marks. 179 Franklin Street New York, N.Y. 10013 ELIA TAVERNA meat -- includes the likes of Cyprus Tortelloni ern take on Greek culinary culture," according to (212) 941-7661. http://www.thalassanyc.com The New York Times raved of this two-year- (stuffed with haloumi), Pouleriko (brick-cooked its website. As owners Peter Pagonis and his wife Entrees: $25-$46 old arrival: “There is a graciousness to Elia Tav - baby chicken) and a pork kebab flavored with explain, the name of the restaurant means: “The erna that is missing all too often in restaurants saffron. The Philadelphia Inquirer said of the chef: desire to go back to the place where you were YEFSI today.” The options range from gyro sandwiches “He is especially masterful at redeeming the raised.” Even non-lamb lovers on Yelp were im - Opened in 2012 by Cypriot native, New York to Moussaka-type fare and grilled meat or fish. nearly lost art of the braise and the stew.” Esquire pressed with the lamb youvetsi (braised lamb). restaurant veteran and chef/owner Christos Chris - There are also Greek style round fries and magazine chose it as One of the 59 Best Breakfast The Washingtonian magazine named it one of its tou, Yefsi’s unassuming outdoor awning and rustic Haloumi Cheese, which gives away the Chef/Co- Places in America in 2009. See profile and recipes 100 Very Best Restaurants in D.C., Maryland and décor does not prepare you for the intoxicating owner Michalakis Sarris’ Cypriot origins. 502 New from Pitsillides in this issue. 1001 Spruce St. Virginia for 2013. 8100 Boone Blvd., Vienna, Va. Cypriot aromas that permeate his cooking, in - Rochelle Road, Bronxville, N.Y. 10708 (914) ONE- Philadelphia, Pa. 19107 (215) 922-1773 22182 (703) 760-0692 cluding the arni youvetsi with a cinnamon tomato GYRO (663-4976). http://eliataverna.com En - www.kanellarestaurant.com Entrees: $18-$28 www.nostosrestaurant.com Entrees: $17-$31 sauce and probably the only octopus stifado in trees: $7-$28 the city, braised in a Mavrodafni (sweet wine) tomato sauce. Zagat calls it “a winner,” while I A A L N M L R U E E O N V L A A A K T

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YIASOU ESTIATORIO Ralis Insurance Agency FINE GREEK CUISINE 2003 Emmons Avenue, Brooklyn, NY 11235 Tel.: ( 718) 332-6064 At Sheepshead Bay, enjoy your lunch or dinner with views of the water and fishing boats All Types of Insurance Eating Fish is Good for Your Health Choose from the large Personal selection on our menus Auto • Motorcycle • Homeowners • Renters Fresh seafood, lamb chops, steaks. All types of grilled fish: por gie s, Umbrella • Life lavrakia, synagrides, bar bounia, shrimps, fish fillets, black sea bass. Commercial Our specials Buildings • Retail Stores • Restaurants • Wholesalers Swordfish fillet Contractors • Offices Shrimp over rice • Choose from our large Linguini with shrimp selection of Greek wines ROPOSAL: • Full bar Call or stop by for a free quote Cold and hot appetizers UR HEALTHY P O S HEALTHY • Flawless service All types of salads EAT FISH. IT’ Protein • Open daily for igh Carb And Low-Fat, H s for longevity a-3 fatty acid Anthony D. Ralis - Agent and Greek pastries Rich In Omeg lunch & dinner 32-17 Broadway, Astoria, New York 11106 The space is available for your special and social events Tel.: (718) 274-0700 • Fax: (718) 274-7325 You will be impressed. Bring your friends

Mediterranean Foods, Inc. ® I, II ITHAKA 30-12 34th Street, Astoria, NY • Τel.: (718) 728-6166 - Fax: (718) 721-9674 classic Greek cuisine 23-18 31st Street, Astoria, NY • Τel.: (718) 721-0221 - Fax: (718) 721-2553 rs Every Ho memaker’s Paradise For 1 yea 4 source A Symbol of Quality , Variety and Freshness. re the reek we a s the G ovide ind 308 East, 86 St. Manhattan • Tel.: (212) 628-9100 • www.ithakarestaurant.com hat pr any k t r with stome t You will find We satisfy the most cu produc Greek whatever your demanding customer. of Lunch: Saturday/Sunday 12:30am to 4:00pm heart desires Dinner: Monday-Sunday 4:00pm to 11:00pm with us you will find all kinds of olive oil, olives, cheese complete your everyday from Greece and cyprus ( Feta, Haloumi), sausages, homemade You don't need a passport or a visa and holiday shopping needs Come experience the wonders of authentic Greek cuisine right in your city... with products from “seftalies,” salted cod fish, cold cuts, Greek bottled water, "Classic dishes make diners dance in the Greek aisles!" Mediterranean coffee, cards, beer, soap and more . Foods "The pleasures of Ithaka's table are so delightful that you will sit there for a while." in Astoria Crain's New York Business FRE FOR YOUR CONVENIENCE, WE ARE OPEN LONG HOURS SP E "The menu dazzles diners with an array of perfectly prepared traditional Greek dishes" ACIO MAJOR CREDIT CARDS ACCEPTED P US TimeOut New York ARK WE DELIVER NATIONWIDE ING

Mediterranean Foods, Inc., in Astoria is not related to any other establishment with a similar name 308 East, 86 St., Manhattan, ΝΥ 10028 • Tel.: (212) 628-9100 • www.ithakarestaurant.com THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 9

WASHINGTON, D.C. Ouzo Bay makes stunning debut in Harbor East CAVA MEZZE From the Lollipop Chicken to the Roasted Beet Tartare, every - Since last September, Ouzo thing is served mezze style. Owners Ted Xenohristos, Ike Grig - Bay has made a swaggering de - oropoulos, and Dimitri Moshovitis were named Washingtonian but in Harbor East. Magazine’s Restaurateurs of the year in 2010 after opening their Every decision concerning second Cava (the first was in Rockville, Md. in 2006), and a third the atmosphere, menu and ser - Cava is open in Clarendon, Va. The 8th Street location made the vice feels exactly right. The food magazine’s 100 Very Best Restaurants for 2013. There’s a dips and is prepared with extraordinary sauces line, and a series of fast-food-type eateries called Cava care and presented with casual Mezze Grill throughout the Washington, D.C. area, “a Greek version grace. Dinner there is fun. You're of Chipotle,” quips the Washington City Paper. 527 8th St SE Wash - meant to enjoy the food and ington, DC 20003 (202) 543-9090 www.cavamezze.com Entrees: yourself equally. We did, with - $6-$17 (mezedes) out exception. The fish and seafood pro - MOURAYO gram is spectacular. There are Greek yacht-meets bistro in this critically-acclaimed restaurant luxury items like Dover sole, that opened in 2004. The moussaka includes duck stock reduction wild-caught and flown in fresh and the lamb chops are wrapped in country filo dough. 1732 Con - from the Netherlands, and lan - necticut Ave NW Washington, D.C. 20009 (202)-667-2100 goustines, a spindly lobster from http://mourayous.com Entrees: $19-$25 the Norwegian Sea that you will fall in love with at first bite. Whole fish are the star at - The opulent dining room at Ouzo Bay, featuring marble, mosaic-tile floors, and hand-blown tractions. The regular daily of - glass lights. ferings, a ravishing display in the dining room, include famil - Ouzo Bay isn't the only Bal - grilled octopus was. Tossed in a pork chop, roasted chicken and, iar names like black sea bass, timore restaurant to invite din - red wine and caper vinaigrette, of course, lamb shank and lamb bronzino, red snapper and do - ers to stroll over to the fish dis - it was the most tender and re - chops. rade, and other specialties are play. Nor is it the first to make freshing octopus I've ever tasted. The lamb shank, served with promised. Except for the claims about freshness and Other seafood entrees, in addi - toasted orzo, was fall-apart bronzino, which is farm-raised overnight delivery. But this was tion to whole fish, include colos - lovely and robustly flavorful. in Greece, the fish are wild- the first time, I decided, that all sal lobster tail, grilled Alaskan The charcoal grilled lamb chops caught, which you'll know, your of it was true and all of it mat - salmon and seafood pasta. were rosy and strong, served waiter discreetly points out, be - tered. We tasted a powerful When the menu isn't fish, it's with perfect potato wedges and cause they vary more in size mackerel, and then a sweet Greek. You'll love the spinach braised greens. than farmed fish. snapper, and thought, "This is pie, saganaki and meatballs, but The Ouzo Bay team, Alex I think you'll know it when better, no, this is better," until you won't lose your mind over Smith, George Aligeorgas, and you taste it. The fish are grilled we had picked them both clean. them. I lost my mind over some Pete Koroneos, are responsible, NOSTOS DINING ROOM over charcoal under the super - A jumbo prawn is a must, translucent zucchini chips, singly or together, for the Broad - vision of executive chef Rey Eu - just to see how an appetizer can though, served with tzatziki. way Diner, the Harbor East Del - genio, whom Baltimore diners stop a show. But the buttery, And I praised the elegant icatessen and Pizzeria, and the remember from Roy's. They are succulent langoustines are even arrangement of a spread sam - Manchurian Rice Company. seasoned, very minimally, with better. pler until my friends asked me Who could have guessed they olive oil and lemon, and Charcoal-grilled calamari knock it off. had Ouzo Bay in their pocket? deboned in the kitchen before was fine but nowhere near the Meat listings include prime arriving at the table. revelation that the charcoal- rib-eye, filet mignon, double-cut Source: The Baltimore Sun Spanakopita (Spinach pie)

By Chef Gregory Zapantis 2. Place the feta in a bowl of Kellari Taverna a mixer with the paddle attach - ment and mix to slightly break cAVA cAPITOL HILL LOcATION Ingredients: it down, but still remain chunky. • 2 pounds fresh spinach Add the spinach and onion mix - • 1 bunch scallions, sliced ture and continue to mix until • 1 small leek, well cleaned evenly incorporated. Place the and medium diced mixture in a bowl and refriger - • 2 ounces butter ate until cold. Fold in the egg • 3 eggs mixture and refrigerate again. • 2 pounds feta crumbs 3. Butter the fillo strips and • salt and pepper to taste stuff with spinach mixture and • 2 ½ boxes (1 pound each) fold into triangles. thick fillo 4. After triangles are formed • 1 cup clarified butter and place on sheet trays and brush vegetable oil blend with butter/oil mixture and sprinkle with sesame seeds.

O Preparation: Bake in a 325-degree oven until Y

A 1. Sweat onions, scallions, golden brown and crispy. Make R

U and leeks in butter until soft and sure any excess butter is drained O

M sweet. from the pan after cooking.

2366 Massachusetts Avenue cambridge, MA 02140 617-661-5655 www.greekcorner.us

Serving Boston's Greek American Community for more than 20 years Authentic Greek Cuisine Dishes Awards from Boston Magazine only restaurant in MA in Food Network

catering available Open for lunch and dinner

Proprietors: George & Gigi Vastardis Grill - Restaurant - Bar 70-20 Austin Street - Forest Hills - NY 11375 - (718) 261 6162 exocafe.com Westfield’s Newest Dining Experience casual, contemorary, yet inviting atmosphere that takes you Opens to Raves www.limaniwestfieldnj.com from mid-day to night through the infusion of ambiances

R Open Tuesday to Sunday European cafe meets cosmopolitan Manhattan Restaurant! for Lunch and Dinner whether it is conversation over coffee and dessert, a weekend brunch with friends, Off and on premise catering W after-work drinks or a dinner date for special occasions and corporate affairs BYOB • Greek coffee Exo Cafe makes it an experience to remember!

7 TVs & 2 floors of fun! watch every game, every day Plan your next party with us low prices available Private room seating up to 50 people Brunch special $13.95 Saturdays Sundays & Holidays Lunch special $9.95 Monday-Friday Happy Hours Monday-Friday 4-7pm 1/2 price drinks & appetizers Karaoke Tuesdays @8:30pm $2 shot specials $3 beer specials For reservations call: Wine Down Wednesdays 7-10:02pm 1/2 price bottle of wines (908) 233-0052 OPEN 7 DAYS 235 North Avenue west Sunday - Thursday 11am-2am | Friday 11am-4am | Saturday 10am-4am westfield, NJ 07090 10 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

CLOCKWISE: A group of diners feast at Loukoumi • Loukoumi Taverna in Astoria • Chef/owner Kostas Avlonitis with some of his delectable creations • Avlonitis’ specialty: Braised Rooster with pasta Avlonitis Serves Up Tasty Delights at Loukoumi

By TNH Staff “In the new Greek cuisine, we do it lighter, more flavorful, more simple,” he said, following the trend of Greek food turning “Loukoumi,” the gel-based candy popular in Greece, Turkey, back to its uncomplicated roots. “And for people who cannot eat and the Middle East, translates as “Turkish delight,” and in heavy foods, we make many salad dishes, fish. In recent years I Astoria, N.Y., Loukoumi Taverna chef/owner Kostas Avlonitis have been working on how to present the best and healthiest strives to make every morsel a luscious treat. food to Greeks. The Greeks here seem to like what I do.” Inspired by the Greek phrase used to praise a mouthwatering Among the menu’s most unique features is its special saganaki dish, “this food is loukoumi,” veteran chef and restaurateur section with more than eight different preparations of grilled or Avlonitis named his latest eatery, opened in 2007, after the fried cheeses, including spicy feta; pan-fried kefalograviera done loukoumi. plain, with mushrooms, or with steamed mussels; and grilled “Food is my life. I have it in my heart,” Avlonitis said, and his halloumi with raisins. customers have taken him into theirs. Named as one of Zagat’s “Yesterday I did a test of saganaki with phyllo dough, fried in Top 20 Greek Restaurants of 2012, the out-of-the-way taverna the pan,” he said. “It becomes puffy after about 4-5 minutes, you earns 4 and a half stars out of five from Yelp and Urbanspoon sprinkle it with honey, roasted sesame seeds, roasted almonds contributors, some who come from as far away as New Jersey. and blackberries around the plate.” The décor is rustic. “Windows” framed with whitewashed The menu includes the typical Greek cold and hot shutters dot the stone walls, exposed beams cover the ceiling, and appetizers, salads, and a nice selection of grilled and the walls are studded with Avlonitis’ black-and-white family sautéed fish and meats, but with some unusual photos from years past. One photo depicts a toddler standing by options: grilled calf liver, Atlantic salmon wrapped an elderly woman, sporting a kerchief, as she prepares a meal. in vine leaves and oven roasted. There are nine “That’s my son with my mother-in-law,” said Avlonitis. types of salads using all manner of greens (spinach, A native of the island of Corfu, off the western coast of Greece, romaine, arugula, endive, dandelions) combined Avlonitis began his career working aboard cruise ships before with crunchy (radicchio, cucumbers, red onions, coming to the U.S. in 1970, with little formal culinary training. walnuts), sweet (tomatoes, pomegranates, figs, “I had it in my mind from then, that one day I would become a apples), and savory (cheese, capers, olives) good chef,” he said. “My training was my experience for so many accompaniments. years.” “I see figs, I say, ‘what can I do with figs?’” he He opened his first U.S. establishment, Roumeli, in 1974 on said, describing his experimentation process. Broadway and 33rd Street in Astoria. “That’s where I started, But his favorite dish is the Corfu specialty braised with a small taverna, and little by little, it grew into a very large rooster over pasta, or kokoras pastitsada. The taverna, a barbecue grill.” rooster is braised in a spicy wine sauce with whole After selling Roumeli, he moved around the city’s Greek allspice, cloves, freshly ground nutmeg, and a dash community opening successful eateries: first to Flushing and then of ouzo. to the Bronx, before returning to Astoria and creating Loukoumi “I make it all the time,” he said. “It’s one of the on Ditmars Boulevard. best sellers in this place.”

Scotchwood Diner 1934 US Highway 22 Scotch Plains, NJ 07076 908-322-4114

Join us for Breakfast, Lunch, Dinner, Snacks, Desserts and a full service beverage bar. Our friendly staff serves delicious and quality food 24 hours a day, seven days a week at very reasonable prices. Feel at home! www.scotchwooddiner.com

OLD WESTBURY DINER 4 Glen Cove Rd., Old Westbury, NY 11568 (516) 294-2989 Open 7 days - 7am-12am WILLISTON TOWN HOUSE DINER 112 Hillside Avenue, Williston Park, NY 11596 (516) 746-2539 Monday-Friday 6am-2am on Weekends Open 24 hrs

Breakfast | Lunch | Dinner

Delicious dishes including Greek specialties at affordable prices THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 11 Arnisio Bifteki “Lamb and Eggs” House Ground Lamb Burger, Topped with Spiced Tomato Sauce, Vlahotiri Cheese and Fried Egg

By Jim Botsacos 3. If cooking on a gas or elec - the potatoes in a single layer out Chef/Partner of Molyvos, NY tric grill preheat the grill to a on a sheet pan line with parch - medium high heat, clean the grill ment paper to cool slightly. Raise and lightly oil the grill using a the heat on the oil and bring the Lamburger cloth that is slightly dampened temperature up to 375 degrees with vegetable oil. This will pre - F; this may have to be done in Yield: 4 – 8 ounce patties vent the burgers from sticking. batches. Place the potatoes in the To make the Burger: If using charcoal, allow the coal basket and fry until crispy 2-3 24 ounces lamb shoulder, cubed to come to a white ash stage. A minutes. Remove and place in a 8 12 ounces beef chuck, cubed good test is you should be able bowl while they are still hot, sea - 34 teaspoon garlic, fresh, to hold your hand over the grill son with kosher salt a generous chopped for a count of 5. pinch of dried Greek oregano 3 Tablespoons parsley, chopped 4. When ready to grill, brush and a sprinkling of aged Kefalo - fine the burger with olive oil, season tyri cheese. 1 12 teaspoons dry Greek both sides with salt. Place on the oregano grill and cook 3 – 4 minutes on 3. Place the dough on a clean of dough. 1. Preheat oven to 350 de - 34 teaspoon Ground Cumin either side until the proper tem - Cumin Tomato Sauce lightly floured work surface and 5. Transfer to a brioche bun grees F. Lightly brush each bun 14 teaspoon Aleppo Pepper perature is reached, remove from begin to work the dough adding pan. Be careful NOT TO PRESS with heavy cream preferably in 4 Tablespoons Diced Spanish the grill and top each burger 1 32 oz can crushed tomatoes additional flour if necessary, once THE BUNS. Place tall plastic the middle of a convection oven Onions cooked and squeezed with 2 tablespoons of cumin 1 Tablespoon chopped garlic the dough has been kneaded into quart containers in the corner of on a low fan. Bake for 5 minutes, 4 Tablespoons Kosher Salt tomato sauce, then top with 14 Pinch Aleppo pepper a silky mass. Brush a bowl lightly the pan and place a wire rack remove from oven and rotate the cup of grated Vlahotiri Cheese 2 tsp dried Greek oregano with butter, place the dough into over that. This will keep any - sheet pan and bake for an addi - To assemble the burger: and a sprinkle of dried Greek 12 tsp cumin the bowl and brush soft butter thing from pressing on the buns. tional 5 minutes. They should be House made hamburger buns, oregano. Place under a cheese 1 tsp sugar on the dough, cover and let rest Now wrap the pan and the rack golden and beautifully risen. Re - recipe to follow melter or salamander to melt the 14 cup Olive Oil approximately 10 minutes. with the plastic wrap. Be careful move from oven and once they 1 cup cumin tomato sauce, cheese. Salt and Pepper, to taste 4. Remove the dough from not to touch the dough. The buns are cool enough to handle place recipe to follow 5. Meanwhile cut the ham - 1. Place the olive oil in a pan, the bowl. Scale the dough into 3 are now fully covered and en - in a cool sheet pan with parch - 4 whole eggs burger buns, butter and toast add the garlic and cook until 12 ounce balls. Roll each por - closed. Let rest 20 – 35 minutes. ment paper. When completely Grated Vlahotiri cheese them lightly. Place the burger lightly colored, add the Aleppo, tion into a ball shape, by lightly 6. Once the buns increase in cooled, wrap each one individu - 1 teaspoon oregano buns on 4 main course plates oregano, cumin, and a pinch of rolling the dough on the board size by half, remove the plastic ally with plastic wrap and store 14 cup olive oil and place an additional table - salt. while rolling in a clockwise mo - wrap. in the liquor room or in a cool Greek Fries, recipe to follow spoon of Cumin Tomato Sauce 2. Add the tomatoes, raise the tion until you have a tight ball To Bake: place. on each bun, place the burger on heat, cover and bring to a boil. the bun and then top each If the sauce is too thick add a burger with a fried egg, prefer - splash of water, skim off any im - ably over easy, serve with Greek purities, add in the sugar and ad - fries. ditional salt and pepper as To cook the Egg: needed. Cook for 15 minutes 1. Place a small egg pan over medium heat; place enough olive House made oil in the pan to coat the Burger Buns bottom. Crack the egg into the pan cooking over a low heat Yield: 24 – 3 12 ounce buns making sure the egg sets without 2 cups milk getting any color, once the egg 1 cup water white has set, flip the egg until 3 ounces fresh yeast the yolk is just set, flip once more 2 Tablespoons Granulated and place the egg onto of the Sugar burger. 12 cup Melted Butter 1 Tablespoon Sea Salt Greek Fries 2 Eggs 9 cups (45 oz) all purpose flour Yield: 6 servings – sifted with the 2 Tablespoons 4 90-count Idaho Potatoes, of sugar cleaned and peeled, cut into 12 cup Heavy Cream (for 14 inch French fries and brushing buns) soaked. 4 oz. Additional All Purpose Jim Botsacos, Molyvos 2-3 quarts Extra virgin Olive/ Flour – as needed founding chef/partner Canola Oil Mix 50/50 mix 1 Tablespoons dried Greek 1. In a medium sized stainless Note : For this process all of oregano steel pot, combine the milk and the equipment being used needs 3 Tablespoons grated aged Ke - water, place over medium heat to be well chilled prior to grind - falotyri and heat to approximately 100 ing the meat. Kosher salt, to taste F. Whisk in 2 tablespoons of 1. Take the cubed meat and To prep the French fries: sugar and 2 ounces of yeast. Al - fold in all the ingredients, right 1. Cut off either end of the low the yeast mixture to sit until before grinding. Place the cubed potatoes and run through a 14 the yeast mixture becomes active meat with the ingredients mixed inch French fry press to create and foamy. At this point, whisk together, feed through the meat the French fries. Once they are in the 12 cup of melted butter. grinder. Pass the meat once and cut, store in cold water to help 2. In a large tabletop standing then once again (twice). Transfer remove starch and avoid discol - mixer, fitted with a dough hook, the ground meat into a chilled oring until ready to cook. place 3 12 cups of the sifted stainless steel bowl, using your 2. In a heavy gauge stainless flour. Add the eggs and with the hand; lightly mix the meat until steel, high-sided pot, fitted with mixer on low, slowly add the completely incorporated. a high temperature thermometer yeast mixture. Once the 3 cups 2. Weight the ground meat place the 1 quart of extra virgin of flour become incorporated into 8 ounce portions and form olive oil and 1 quart of canola and the dough has not yet into a ball with light pressure. oil and slowly bring the oil tem - formed a mass, place another Take a ring mold (about 5 inches perature to 250 degrees F. half portion of the flour slowly in diameter), line the ring mold 3. Drain the potatoes and into the mixing dough. Once that with plastic wrap, place the ball place into a wire basket that will is incorporated, proceed with the of meat in the center of the ring easily fit into the pot and gently remaining flour until the flour is mold, fold the plastic wrap over place into the pot of oil, cooking all incorporated and pulls away the meat and press down to form slowly for 4-6 minutes until the from the sides of the bowl and a patty. Refrigerate until ready potatoes are tender, this may begins to form a mass. Mix 3 - 4 to use. have to be done in batches. Lay for minutes.

Summer reads ... The National Herald Bookstore (718) 784-5255 [email protected] 12 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

asure ll ple sma MI ’S e is a OU e Lif OUK f mez ith L ion o w select wide

To all of you who adore pure authentic traditional food. Simply take a stroll up Ditmars Boulevard, to 45-07 in Astoria, where you will come across LΟΥΚΟΥΜΙ ΤΑ VERNA

45-07 DITMARS BLVD., ASTORIA NY 11105 Tel.: (718) 626-3200

HERE YOU WILL FIND THE AUTHENTIC GREECE. A Tavern that everyone should know. Simply because it lifts our mood.

In an environment full of memories, whithin a surrounding of family photos, you could have a drink, an ouzo, a glass of wine or beer and enjoy a devine meze, from the wide selection that you will come across in our menu.

Everything is freshly and simply prepared with a lot of flavour and creativity which will remind you of a very tasteful era.

function The n zy garde of our co We thank you for your patronage during all those years. ind you will rem We promise you to continue serving you with unique f Greece. o ly think Greek delicacies in our always friendly ou honest ides, do y ern and inviting environment. Bes utiful tav t this bea tha UKOUMI named LO was ? CATERING AVAILABLE at random

Honor us Room is available for all your private and corporate events nce our prese OPEN EVERY DAY FOR LUNCH AND DINNER with y e. ill not los and you w THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 13 Roasted Beet salad with Yoghurt and Pistachios

By Konstantinos Pitsillides Chef/Owner of Kanella Greek Cypriot Kitchen

Serves 4 600 grams or 21 ounces medium size Beetroot (about 2 medium-size beets) 1 tablespoon chopped thyme 1 cup water 75 millileters Greek extra virgin olive oil 40 millliliters sherry vinegar 2 tablespoons fresh cilantro, shredded 2 tablespoons yoghurt 1 tablespoon fresh mint 1 bunch of scallions, finely chopped salt to taste 2 tablespoons pistachios Konstantinos Pitsillides, left, with his olive oil supplier, “the man from Crete” 1. Preheat the oven to 400 degrees F, gas mark 5. Place whole beets in a roasting tray with thyme and water. 2. Cover with foil, and cook until a skewer passes through easily, about 1 hour. 3. Once cooled a bit, use gloves to peel beetroot and cut into a rough dice. taste. 4. Put beets into a bowl and add olive oil, 5. Toss well and sprinkle with chopped vinegar, cilantro and scallions. Add salt to pistachios. Peppered Figs

By Konstantinos Pitsillides Chef/Owner of Kanella Manouri Cheesecake Greek Cypriot Kitchen

Serves 4 By Gregory Zapantis 100g or 4 ounces black Executive Chef at Kellari Taverna, New York mission dry figs (choose small ones) I Tablespoon Greek Ingredients: honey • 2 pounds cream cheese 2 tablespoons sherry • 2 pounds and 12 ounces Manouri cheese vinegar • 2 ½ cups sugar 1 tablespoon black • ½ cup honey pepper, cracked • teaspoon lemon zest 1 cinnamon stick • 8 large whole eggs 1 small bayleaf • 4 egg yolks 3 cloves • 12 ounces heavy cream 1 cup red wine water to cover Preparation: 1 tablespoon of salt Combine cheeses, sugar, honey, and lemon zest in a bowl of a standing mixer bowl fitted with a paddle attachment at medium Place figs, honey, speed. sherry vinegar, red Add the eggs and the yolks to the bowl and mix well, making wine, cinnamon, sure there are no lumps of cheese (scrape the bowl with a bayleaf and cloves in a spatula). Mix until creamy and smooth. saucepan. Add the heavy cream to the bowl, scraping the bowl well. Add water to cover, There should be a minimum amount of lumps. and bring to the boil. Pour mix into individual molds and bake at 250 degrees F (for Reduce to a simmer, Dried figs, honey, pepper, and cinnamon: the makings of Pitsillides’ delectable creation best results, cook in a convection oven on low fan) for 50 cover and cook gently minutes. until tender. Cool When done, refrigerate overnight. down and preserve in a The next day, release from the molds and you can serve them sterilized jar. topped with fresh berries or traditional Greek spoon sweets. NOTE: you could serve the peppered figs with any cheese, especially fried or grilled Cyprus Hallumi. 14 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

LEFT: Meli dining room. ABOVE: Charcoal grilled octopus with roasted peppers, onions, capers, and extra virgin olive oil. RIGHT: Grilled vegetables at Meli. Meli: Modern Interpretations of Greek Classics

By Sophia Stratakis Huling said they try to use some form try to keep within the tradition, petals and cherry. Traditional parties, overlooks the main din - no apparent resemblance to a TNH Staff Writer of honey in each dish – and not but we twist it as much as we Greek spoon sweets are made ing room. martini but certainly unique. An just the desserts. can without breaking it.” with fruits (and certain vegeta - The menu features an assort - express lunch prix fixe menu is Opened last August right off For example, after they roast Handrakas is a structural en - bles) cooked and soaked in ment of hot and cold appetizers, $25. Fifth Avenue in New York City, a leg of lamb, they blend the gineer by trade, but restaurants honey. salads, avgolemono (egg-lemon In mid-June, Meli hosted a Meli restaurant is named for one juice of the meat with honey are in his blood. His immigrant To the right as you enter Meli sauce) soup, fish and meat se - wine tasting event for Eklek - of Greece’s premier crops, and use it to top their lamb parents owned various diners is a small but gracious bar area, lections. There are some intrigu - tikon Greek wines and one of honey: “the only food that never chops, he said. and coffee shops throughout the and a cozily-lit hallway leads to ing desserts, including louk - its imports, Oenogenesis, a win - spoils,” said owner Bill Han - “Our youvetsi (braised lamb city when he was growing up. the lavish dining room in the oumades with figs inside, ery in Drama, one of the most drakas. stew) is braised with honey in His family hails from the island back. A splendid crystal chan - accompanied by a Samos wine highly acclaimed wine-making “They found honey from it. Our short ribs are braised in of Andros, where they cultivate delier lights the space, while 10- caramel sauce. Original cock - regions in Greece. The well-at - 2,000 years ago in a container, honey and raki (a Turkish spirit their own honey, imported for foot-high photographs of an as - tails are numerous, such as a fig tended event attracted much at - and it hadn’t broken down,” he similar to ouzo),” he continued. use in the restaurant. The Han - sortment of dazzling Greek “melitini”: fig vodka, elder - tention to the restaurant, the said. “The whole concept behind this drakas family in Andros also locales decorate the walls. A sec - flower liqueur, cranberry juice, wines, and the creative mixolo - True to its name, Handrakas is to do something different. We make “spoon sweets” out of rose ond floor, available for private orange juice, and lime juice – gists.

A quiet corner in Kanella’s simple dining room. RIGHT: Chef/Owner Konstantinos Pistillides and his wife, Caroline, cook together in Kanella’s kitchen. Kanella Turns Five and Turns Heads in Philadelphia and Beyond

By Sophia Stratakis Huling up when they learned of Pitsil - earned a mention on a recent has been named a James Beard for cinnamon, a commonly used they stay in control. TNH Staff Writer lides’ fresh, simple Mediter - episode of “Layover” with An - Awards this year for Best Chef, spice in Mediterranean cooking “That’s exactly what it is,” ranean preparations served with thony Bourdain, the host of two Mid-Atlantic. And what was Pit - and in Cyprus. As the name for Pitsillides agreed. “Me my wife Kanella, the earthy Greek genuine care and courtesy in a successful cable television series sillides’ response to all these ac - his restaurant, however, Pitsil - and my waiters are treating peo - Cypriot restaurant on an elegant convenient downtown spot. But on food and travel. Esquire colades? lides said it came about “by ac - ple in an old-fashioned hos - tree-lined street in central word is quickly spreading be - Magazine listed Kanella among “We take things day by day,” cident.” Before opening Kanella, pitable, cut-the-bull kind of way. Philadelphia, recently cele - yond Philadelphia, to Europe its 59 Best Breakfast Places in he said with his characteristic Pitsillides worked in another lo - Kanella offers Mediterranean brated its fifth anniversary, and and even Australia, Pitsillides America for its Cyprus Break - simplicity. He notes, however, cal Greek restaurant, and a cuisine, but it also reflects the TNH called chef/owner Kon - said. fast: eggs fried in olive oil that for a BYOB (bring your own Philadelphia food critic began specific cuisine of Cyprus, which stantinos Pitsillides to congrat - The Food Network featured served with halloumi, lounza (a bottle – no alcohol is served) calling him “the cinnamon man” has been influenced by its many ulate him on the accomplish - Kanella’s Cyprus Breakfast on Cypriot sausage) and toasted restaurant to earn the James – and it stuck. He likes the invaders over the centuries, ment. an episode of “The Best Thing I bread. For the third time during Beard nod “is a great thing.” name, and he likes the simplic - notes Pitsillides in his bio on the Locals quickly began lining Ever Ate.” The restaurant Kanella’s five years, Pitsillides Kanella is the Greek words ity. It matches his philosophy of food. “To survive in this business, being a BYOB, I have to keep to a budget,” he said. “I’m not go - ing to put truffles or fois gras on the menu. I don’t mess around with ingredients too much. If the kumquats are bit - ter, I keep them bitter. I don’t over-elaborate things. It’s just a simple approach toward cook - ing; simple stuff done very well.” The straightforward, no-non - An orange slice accompanies sense approach seems to be pay - a serving of baklava. ing off; despite Kanella’s small size (it seats 44), the restaurant restaurant’s website. serves about 120 people per day, “I cannot say I’m ‘authentic’ and up to 200 on weekends. It because I cannot mimic my helps that Pitsillides, a self-de - grandmother’s cooking; I’m try - scribed “control freak,” is a ing to all the time. My aim is to stickler for not wasting any part revive my island’s cuisine and of an animal, whether it is fish put it on the gastronomic map or meat. That involves encour - in America and all over the aging customers to be a bit more world,” said Pitsillides. adventurous with food: being So Kanella customers, if they willing to try Kanella’s organic ask, will get an education about pig cheeks with bulgur wheat, Cyprus, its geographic location, roast fennel and yogurt, for ex - history, and the Turkish invasion ample. of 1974. Pitsillides has re - “We are one of the few sponded to questions about his restaurants” that offer prepara - ancestry. tions of unusual animal parts, “They ask me, am I from the “and people buy it because they Greek side or the Turkish side. I trust us,” he said. “We are very say ‘I’m not from the occupied straightforward with customers: side, I’m from the Greek side’,” ‘don’t go for that because it’s not he said. “They respond with fresh enough for you;’ we are great respect, and a lot of them very straight with them, and will go back and research that that’s how they gain faith and and they’ll come back to me and trust.” say, ‘you were right, we didn’t Kanella’s décor – white realize.’” stucco walls with exposed brick He’s received even higher and spare embellishments, validation. “(Former Cyprus am - wooden tables and straw-cov - bassador Pavlos) Anastasiades ered wood chairs – gives you called me and told me that I’m the impression you’ve stepped doing a better job than he is ref - into someone’s house as a guest. erencing people about the The hosts, while treating their Cyprus problem. I said ‘Yes, I guests with honor and kindness, know I do that,’” Pitsillides said. set the agenda and make sure THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 15

The main dining room at Kyma in Somerville, N.J. Kyma Greek Cuisine Adds to the Town’s Eclectic Restaurant Mix

By Peter Genovese ones I’ve had at Greek restau - rants. Kyma’s horiatiki salad "The octopus is not ready," ($11) combines fresh tomatoes the waiter at Kyma Greek Cui - and cucumbers, plus kalamata sine said over the phone. olives and wedges of feta in a I was crushed. I was really pleasing-but-not-domineering looking forward to that grilled red wine vinaigrette. It adds up octopus, always one of my go- to a near-perfect salad. to dishes at any Greek restau - The midia methismena (mus - rant. sels sauteed in a tomato sauce Kyma, which opened (Octo - with Metaxa, $9) are a nice al - ber 2011), is housed in a ca - ternative to more middle-of-the- sual/stylish space, with dark road mussels (you can also get wood tables, Mediterranean- mussels cooked in Mythos, the blue wall dividers and photos of Greek beer). crashing waves and white - Moussaka ($15), the tradi - washed villages. tional oven-baked Greek casse - It’s the latest sign of role of ground meat, eggplant, Somerville’s renaissance, both potatoes and zucchini, is well- on the dining and overall devel - executed if not particularly opment fronts. The pizzerias are memorable; much better is the still on Main Street, but the grouper ($22) in a rich lemony Somerset County seat is home base with tomatoes and agrio to a globe-trotting range of brocolo (broccoli rabe). It’s not restaurants — Italian, French, on the takeout menu; ask for it. Thai, Cuban, Japanese and If you go to this Greek — any more. You can get a plain slice, Greek — restaurant, desserts seared duck breast, maduros are always a must, and Kyma’s and royal massaman curry — all baklava ($6) and galakto - within walking distance. boureko (the buttery phyllo

Arni Youvetsi

Kyma is located next to Veda filled with Greek custard and Grill, an excellent Indian restau - topped with cinnamon and rant, which is next to the Greek mountain honey, $5) are Dessert Plate, long one of my recommended. favorite bakeries. That makes Other dishes include arni for a nice delicious stretch. fileto (lamb medallions mari - The missing octopus aside, nated for three days in olive oil, Kyma delivered quality Greek, lemon and fresh herbs, $19); one food I can never get enough biftekia (Greek-style ground of. Prices are reasonable; none beef and veal patties, $17) and of those $45 lamb chops you thalasini souvla (marinated might find elsewhere. The arni shrimp, swordfish, scallops, paidakia or lamb chops here tomatoes, peppers and onions ($28) are marinated in olive oil, broiled in lemon and olive oil, lemon and fresh herbs and $24). served with potatoes sto fourno Somerville may not quite be (garlic lemon potatoes) and New Brunswick, dining-wise, tzatziki. You may wish the four but it’s on its way. I’ll be back to chops were bigger or more nu - Kyma — when the octopus is in merous, but they were expertly the house. cooked (medium rare) and Kyma Greek Cuisine24 E. bursting with flavor. Main St., Somerville. (908) 864- Avgolemono, the traditional 4730, kymacuisine.com.Hours: Greek lemon soup ($6), is al - Mondays through Thursdays 11 most egg-drop-soup thick, but it a.m. to 10 p.m.; Fridays and oozes chicken-stocked, lemony Saturdays 11 a.m. to 11 p.m.; goodness. Sundays noon to 9 p.m. Greek salads would seem im - possible to mess up, but you’d Source: nj.com and The Star- be surprised how many subpar Ledger, March 2012

Grilled lamb chops with potatoes.

Kyma scallops: Scallops wrapped in kataifi with asparagus risotto 16 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013 Taxim : Cooking Up A Culture

By David Scheider but suddenly had a million peo - ple, almost overnight. People I didn't always plan to be a couldn't go back to their homes; chef, but started cooking at a villages had disappeared. They young age, helping my mom as lived in the cities, trying to make she cooked at home. We have a do for food without access to small family in Chicago, but it the farms they knew, and it was really in Greece that I changed how they cooked and learned about cooking. My fam - ate. ily in Greece cooks a lot, and There was a huge push to - they each do a different type of wards nationalization and ho - cooking. My grandfather built a mogeneity in the new nation, clay oven in the backyard, and which really hurt regionality in would roast meats in it. My Greek cooking. Then cookbook grandmother cooked a lot of writers in the 1930s, '40s and fish. She also cooked in olive '50s rewrote Greek cooking, but oil, which is its own style. My in a different way. They elimi - uncle is from Constantinople, so nated a lot of spices, and the he did more urban cooking, dishes that were considered called “politiki.” Another uncle from Eastern Greece or Asia Mi - would grill -- kebabs and differ - nor. ent grilled meats. Our nationality was always Chef/owner David Schneider (left), with a friend, roasts lamb One of the most important diverse until then, but we lost for an Easter feast at his Taxim Restaurant in Chicago things to understand about so many cooking styles without Greek cuisine is the history. the traditional passage of Greece has been at war one recipes from mother to daugh - way or the other for the entire ter. We have the olive oil foods, century, until 1974. Half of Lenten foods, mezedes, Organic beets, Greek yogurt, Greeks are not from what grilled foods. Beyond those, you Greece is today; it's what we have regional differences -- the now call Turkey. The Ottoman mountains, Macedonia, the Masticha and green apples Empire collapsed in the 1920s, coast, etc. I want to shed light and when the country split, over on those forgotten elements. a million people were displaced That's my mission. By Gregory Zapantis in the population exchange. The Before we can take Greek Executive Chef at Kellari Taverna, New York biggest Greek cities, Constan - cuisine a step further, the foun - tinople (or Istanbul) and dation has to be shored up. You Serves 4 Smyrna were gone, and became have ingredients like olive oil, Ingredients: part of Turkey or Asia Minor. feta, yogurt and olives, but you • 1 pound organic red beets, baked and diced Athens had been a small town, have to know how to use them. • 8 ounces Greek style strained yogurt What is Greek food beyond the • 1 garlic clove, mashed ingredients themselves? How • 2 tablespoons Greek honey were these ingredients origi - • teaspoon Masticha oil nally used together? What is the • cup chives, finely chopped purpose? You have to under - • 3 green apples, whole, peeled stand those things before you and pitted take it someplace new, other - • Salt and freshly ground white wise, it becomes a wishy-washy pepper Mediterranean dish without a base. Preparation: That's the narrative I'm trying Place the beets in a small pan and to get out there, to pin each dish cover with water, bake in a 400 to a place and time. Taxim is oven for an hour or until tender. the name of the central square Remove from the oven, cool and in Istanbul. Istanbul was the peel the skin off the beets. Dice center of our history and culture small. -- everything emanated from Chef/owner David Schneider of Taxim Restaurant, Chicago In a large bowl, mix the diced beets there. I'm trying to take Greek with the yogurt, the honey, the food back to its cultural heart. garlic and the Masticha oil and I'm taking it back to that lost season with salt and pepper. place -- back to our historic cap - Editor’s Note: Launched in the décor is supercool Byzan - Cut the apples into very thin slices ital and cultural center. 2009 by David Schneider, Taxim tine. It was named as one of the and season with salt and pepper. features Pontian touches in 38 Essential Chicago Restau - To serve, place few apple rings on Source: PlateOnline.com dishes like Kolokithakia yemista, rants by eater.com last July. each plate and in the middle, a gigantes fournou – and there’s 1558 N. Milwaukee Ave. little red beet salad. Taxim: The Byzantine-themed David Schneider is the chef- even Duck Gyro. The menu Chicago, IL 60622 (773) 252- Garnish the dish with fresh chives dining room at Taxim owner of Taxim in Chicago. gives local farmers credit and 1558 http://taximchicago.com Yia Yia’s : Greenville’s Only Greek Caterer Pegasus Detroit Still By Sophia Stratakis Huling Steadfast in Greektown Emmanuel Paouris and his father always wanted to bring By Nicole Rupersburg Greenville, S.C. its first authen - tic Greek restaurant and cater - For those who bemoan the loss of Greek culture in Greektown ing service – and it looks like in Detroit, you need to take another look at Pegasus Tavernas. he’s succeeded. Owned by the Papas family, the longtime Greektown family of en - “For 30 years, that was my trepreneuers, Pegasus has been located on Monroe in the heart of father’s dream,” Paouris said. Greektown for 32 years now, and very little has changed since the Even in the area’s Mediter - very beginning. ranean restaurants, he said, “the ABOVE: Greek baked chicken "Pegasus has always been a Greektown staple," says Athina Pa - menus are 80 percent Italian with Greek roasted potatoes. pas. "It has very traditional food and [a traditional] atmosphere. and 20 percent Greek. The only LEFT: Clockwise from far left: We try to stay really true to that and keep it simple." time people could get real Greek Rice pudding (made with orzo), Pegasus has a massive, sprawling interior that still fills up on food was at the Greek (Ortho - karidopita (walnut cake), weekends and during special events. People pour into the place dox Church) festivals.” baklava, galaktoboureko. before hockey games, for family outings, dates, homecomings and About five years ago, Paouris any number of other occasions – both the clientele and the draw purchased a Monday-through- One day, both their spit and are very diverse, reaching people young and old from the city and Saturday lunchtime spot called bining and rebranding as body that specializes in an en - oven went down. So he chopped from all over metro Detroit. The atmosphere is classic and com - Corporate Deli. So it seemed Greenville’s premier Greek deli tirely Greek menu.” thick strips of lamb and beef off fortable with tile floors, exposed brick walls, and wooden trellises like the perfect place to create and caterer. Corporate Deli is The lunchtime deli will boast the gyro “cone” and charbroiled covering the ceiling laced with ivy and strung with white Christmas the purely Greek Yia Yia’s At transforming into a Greek deli - an expanded Greek menu, sup - them. It became their number- lights. White tablecloths and Night in the same building two catessen, with a small grocery plemented with additional one seller. maroon linens give it a touch years later. Yia Yia’s served din - store selling imported items, Greek specials every day. Paouris hasn’t completely of sophistication for an over - ner Thursday, Friday, and Sat - and Yia Yia’s at Night will now “We’re still going to have abandoned the evening restau - all comfortable, welcoming urday from 5 to 9 pm. Deli by be Yia Yia’s Greek catering ser - everything we used to have, but rant concept, however. Recently and appealing environment. day, restaurant by night – but vice. The rollout will be com - adding more,” Paouris said. he hosted a “Greek night,” serv - But the vibe is only one only three nights a week. plete after the Fourth of July, “We’re Greenville’s only Greek ing dinner, and intends to hold part of the appeal of Pegasus. When Paouris got the oppor - Paouris said. deli: we’re a deli that also serves one every two months, incorpo - Above all else, people come tunity to open a satellite deli - “A lot of our business is Greek food. We’re integrating rating music and dancing, to for the food. Pegasus serves catessen, it was too good to pass catering, and that’s where Yia Yia Yia’s menu into the Corpo - show Southerners what a Greek traditional Greek cuisine in up. Soon, running three food es - Yia’s is coming back into play as rate Deli menu.” night is all about: eating and the traditional Greek style. tablishments just got to be too Yia Yia’s catering company,” he Paouris invented his signa - dancing. Portions are huge for family- much for one person. said. “We’re the only Greek ture gyro recipe as a result of a “People are wanting that true style sharing, and there are His creative solution: com - caterer in Greenville. There’s no - “wonderful accident,” he said. Greek taste,” he said. a wide variety of hot and cold appetizers, salads, meat, seafood and vegetarian dishes to choose from. The spanakotiropeta, or spinach pie, is made with fresh leaf spinach, imported feta cheese and spices baked in thin layers of phyllo dough. This is one of the most quintessentially Greek of all the Greek dishes, and at Pegasus the savory pie is served as a massive, tender square loaded with chunks of zesty feta with the delicate sheets of phyllo dough baked golden on top. Stuffed grape leaves are another quintessentially Greek dish, and here at Pegasus you can order them a number of ways and with or without meat. For vegetarians and those just looking for a lighter bite, try the dolmathes – seasoned rice, chickpeas, dill, garlic and fresh mint wrapped in grape leaves and slowly braised with your choice of egg, lemon or tomato sauce. And, naturally, there is saganaki – the kasseri cheese dish that Unique traditional is flamed in brandy tableside while one of the charismatic waiters and contemporary Greek cuisine yells, "OPA!" Because, when in Greektown... For entrées they've got your roasted lamb and your lamb shank and your lamb chops and your bone-in lamb and we haven't even Catering for special events started on the other animals yet (their pork chops and baby back ribs are also house specialties and extremely popular). But their Open for lunch and dinner chicken lemonato is their signature poultry dish that offers all of the great flavors of the Mediterranean (namely garlic and lemon, the real weight-bearers of the bulk of this menu). Tender marinated AUTHENTIC GREEK CYPRIOT CUISINE chicken breast sautéed in a sauce of garlic, lemon, white wine, 1732 Connecticut Avenue NW Family Style Dining chicken broth and fresh herbs served with rice or potato and a choice of vegetables. Light yet exploding with tangy flavors, it's no Washington, DC 20009 LUNCH wonder why this is one of their most popular items. Friday 11 a.m. - 3 p.m. • Suturday & Sunday 10 a.m. - 3 p.m. Don't skip out on one of their house pastries for dessert, like Tel: (202)667-2100 DINNER their baklava or loukoumades (light fritters dipped in hot honey Tuesday-Suturday 5-10:30 p.m. and sprinkled with cinnamon and walnuts). Because, you know, Special: Sunday - Cypriot Meze 5-9 pm you came all this way. • BYOB • Also, Eastsiders can now enjoy Pegasus in their home 'hood at www.mourayo.com their new location in St. Clair Shores at the corner of 10 Mile Rd. 1001 Spruce Street, Philadelphia, PA 19107 and Jefferson. 215-922-1773 Source: Real Detroit Weekly THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 17 Dafni , The Crown of Times Square

By TNH Staff

Named for the laurel leaf, which is both an essential ingre - dient in Mediterranean cuisine and in the traditional Olympian crown representing victory and achievement, Dafni Greek Tav - erna appears as something of an oasis on one of the busiest blocks in the country: 42nd Street, directly across the street from Port Authority bus station. The location is a draw for tourists and theatergoers, as it not far from the Broadway the - ater district; as a result, not many native New Yorkers stop in. Many of those who do, how - ever, are pleasantly surprised and offer detailed reviews on Yelp, Menupages, and Open Table. “No one would dare to open this kind of a restaurant in this area, because it’s a fast-paced area, all chain restaurants around Times Square. But being that I know the area so well for so many years, I though that if you create the right concept, this is the place to do it,” said founder and owner George An - driotis. A native of Nisyros in the Do - decannese island group, Andri - otis knows the neighborhood well after 30 years of working in and owning all types of restaurants, Greek and non- The dining room at Dafni. On the wall is the restaurant’s signature emblem, a wreath of laurel Greek, all over the city. framed by a wrought-iron crest. “I wanted to create a typical taverna that you find in a re - don’t like it, I choose another learned, he said, were that pre - an assortment of salads (the mote village in every part of chef,”); helped choose the ex - sentation of a dish is just as im - customary “horiatiki” Greek Greece, all over Greece,” not clusively Greek wine list with portant as the actual cooking, salad along with some creative representing any particular is - wine supervisor Dimitris Anty - and that the quality of a dish’s mixes), grilled fish and meats, land, he said; very down to pas – he visits Greece two to ingredients is the key to its suc - meatless entrees, and the tradi - earth. “Simplicity is everything three times per year (“I stay cess. tional favorites like pastitsio, in my opinion. Less is more – I with Greek wines, because I “I learned mostly by eating moussaka, tomato-braised meat always keep that in mind.” wanted to do it 100 percent out,” he said. “It was like going and seafood over pasta, and the The restaurant has been Greek. The last 10 years the to a school – of course, very occasional surprise, like grilled open four full years, said Andri - Greek wines have improved costly way, but I enjoyed it.” quail with sautéed spinach and otis, a truly self-taught restau - tremendously.”); and supervises About 70 percent of Dafni tyrokafteri (spicy cheese). The rant expert. He decorated Dafni the cooking (“I always oversee customers are theatergoers, said bar includes wine and beer only, himself in the Greek rural tav - the cooking.”) Andriotis, many of whom are because there is a church erna style, keeping the laurel “I trained by working at it. regulars and whom the staff nearby. Wines dominate the al - wreath pre-eminent. He also All my life I spent in the restau - knows by name. The rest in - cohol choices, but there is a nice created the menu (“I do the rants. I did every part,” he said. clude people who live and work assortment of beers from all menu on my own and I intro - “I used to travel all over the in the neighborhood, and over the world. duce it to the chefs. And if they world, just to go to the best tourists. Dafni Greek Taverna, 325 restaurants: in France, in Eng - “There is nothing better than West 42nd Street, New York, land.” to work with tourists, because N.Y. 10036. (212) 315-1010. ABOVE: Dafni Greek Taverna Another essential part of An - it’s like you’re traveling every www.dafnitaverna.com. Entrée on West 42nd Street, New driotis’ training was reading Za - day. You talk to people from prices range from $14.75 to York City gat and New York Times critics every part of the world. I find $24. Open Monday through LEFT: Appetizers include fried for 20 years, and visiting the that the most interesting part of Thursday 11 a.m. to 10:30 p.m., zucchini slices and taramos - restaurants they mentioned to my business,” he said. Friday and Saturday 11 a.m. – alata served with pita trian - see what he could learn. The Dafni’s menu contains Greek 11 p.m., Sunday 11 a.m. to 9:30 gles. most important lessons he taverna hot and cold appetizers, p.m. Estiatorio Milos Athens Elite Traveler Names Milos One of the Five Best Restaurants in Athens

Situated close to the bountiful Aegean Sea and with beautiful weather, Athens offers pure culinary delight in terms of fresh and locally sourced food. Cooked by skilled and passionate hands in an array of high class dining A display of some of the fresh fish at Milos in Miami. establishments, the elite gastronome can enjoy a meal Despite the intervening For the discerning elite fit for the Gods of Mount decades, the restaurant’s traveler, Milos offers a Olympus. mission has remained the beautifully decorated private Twenty years after Costas same: simplicity, elegance and dining area, or for a true Milos Spiliadis opened the first exquisite organic food. culinary delight, a chef’s table Estiatorio Milos in Montreal The fish served to diners is can be booked for that perfect and almost a decade after line-caught by a group of local dining experience. opening in New York City, fishermen, delivered daily and Celebrities who have dined Estiatorio Milos finally seasoned with authentic, clean at Milos include Beyoncé, returned home to Athens in and simple ingredients. Nicole Kidman, Madonna and January 2004, at the site of the The beautiful green veranda Gwyneth Paltrow. Athens Hilton on Vassilissis offers a wonderful summer Sofias Avenue. oasis from the bustling city. Source: Elite Traveler

Optima Foods, Inc. 15 w Jefryn Blvd., Deer Park, NY 11729 Phone: (631) 243-4670, Fax: (631) 243-4681 Email: [email protected] | http://www.optimafoods.com

The dining room at Milos in the Athens Hilton. 18 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

• 12 ounces crumbled feta cheese Ouzo Infused Grilled • 8 tablespoons ouzo • 1 teaspoon fresh oregano • 2 tablespoons fresh chopped parsley Wild King Salmon • 1 tablespoon fresh chopped dill • Salt and Freshly Ground Pepper to taste

By Gregory Zapantis Preparation: Executive Chef at Kellari Taverna, New York Clean salmon under cold running water and pat dry with paper toweling. In a large bowl mix together the olive oil, lemon juice, ouzo, Serves 4 scallions, garlic, oregano parsley, dill and salt and pepper. Add the salmon filets and coat on all sides with the marinade. Ingredients : Cover and refrigerate for a minimum of 1 hour but no more • 2 pounds Wild King Salmon, cut into 4-to 8-ounce pieces than 4 hours, because the acidity of the marinade will ‘cook’ the • 3 tablespoons extra virgin Greek olive oil delicate fish. • 2 tablespoons fresh squeezed lemon juice Grill the salmon over charcoal for 10-12 minutes, or under a • 4 stalks fresh scallions, thinly sliced broiler for 15-18 minutes. Top with the crumbled feta before serving • 1 clove garlic, crushed with steamed greens and fresh lemon.

• 1/4 cup almonds Soft Shell Crabs • 1/4 cup white vinegar • ½ teaspoon white pepper • 1 teaspoon sea salt Pan Seared in Extra Virgin Olive • 1-pound loaf of bread, crust removed, soaked in water and drained Oil with Organic Roasted Beets • 1 cup extra virgin olive oil Soft Shell Crab Preparation: Soft shell crabs should be cleaned immediately before they and Skordalia are cooked. Rinse them under running cold water. Curl back the pointed side of the top shell to expose and cut the gills. Repeat on the other side. Cut across the front of the crab be - By Gregory Zapantis hind the eyes and mouth. Toss the crabs in flour in a large Executive Chef at Kellari Taverna, New York mixing bowl. Pat them gently to remove excess flour. In a sauté pan, heat the olive oil and gently slide the crabs’ top shell into the pan. Cook the crabs over medium heat for 3-4 Serves 4 minutes on each side. Soft Shell Crab Ingredients: • 4 soft shell crabs Roasted Beets Preparation: • ½ cup all-purpose flour In a 6x10-inch roasting pan, place the beets, water, vinegar • ½ cup extra virgin olive oil and bay leaves and bake at 425 degrees for 1 hour. Remove • Sea salt and pepper from the oven. Let cool. Once the beets are cool, peel and Roasted Beets Ingredients: slice them. • 1 pound organic red or yellow beets • 1 cup water Scordalia Preparation: • ½ cup red wine vinegar In a blender add all the ingredients except the olive oil. • 2 bay leaves Blend at high speed for 2-3 minutes. Reduce speed to medium Skordalia Ingredients: and slowly add the olive oil until the mixture reaches a spread - • 3 garlic cloves able consistency.

Preparation : Stuffed Calamari Place softened manouri cheese in a standing mixer bowl with the paddle attachment and process By Gregory Zapantis until smooth. Scrape down the Executive Chef at Kellari Taverna, New York sides of the bowl and fold in the remaining ingredients. Place the mixture into a pastry Ingredients: bag and pipe into calamari tubes, • 3 pounds cleaned large squid tubes then seal each tube with a tooth - • 1 pound feta, crumbled pick. Refrigerate when done for at • 1 pound graviera cheese small diced least one hour. • ½ pound manouri cheese softened Drizzle the stuffed calamari • 1 cup toasted pine nuts coarsely chopped with olive oil and season with salt • 1 pound plum tomatos, peeled, seeded, and roughly and pepper. Sear on a hot grill chopped then place on a sheet tray and fin - • 3 tablespoons fresh oregano chopped ish cooking in a 400-degree oven. • 1 teaspoon dry Greek oregano Remove from the oven, pull out • 1 tablespoon fresh thyme chopped the toothpick, and serve with mar - Kellari Chef Gregory Zapantis • Marinated Kastoria beans inated Kastoria beans.

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HOSTED BY John and Rita Balaskoni -and- WE EXCLUSIVELY IMPORT THE AWARDED Artopolis, a bakery with the sweet flavors Vaios and Fotini Jelis KOYFETA HATZIGIANNAKI of Greece, where each mouthful THE BEST FROM GREECE The top choice for your wedding is an adventure in taste , quality and WE OFFER and other occasions freshness designed to please every customer. one of the richest menus For Showers, Weddings, Engagement Parties, with a tempting variety of freshly prepared dishes! Sweet Sixteens, Anniversaries and other events. WE SERVE All baking done on premises. The best quality and large portions to our valued costumers.

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www.thebuddlakediner.com check out our daily menu specials Tel: 973.691.9100, Fax: 973.691.9137 R 120 Route 46 West, Budd Lake NJ, 07828 W Become a Fan on Facebook © THE NATIONAL HERALD, JUNE 29, 2013 50 Finest Restaurants 19

Greeks gorge on major heart study

By John Collins very important to Tingas and Ted Society," she said. "In the course, Best of all, a "healthy diet" and Panos, owner of the Athenian we look at a lot of different cul - tasty menu are not mutually ex - When told about the publica - Corner, also on Market Street, tures' native diets, and the clusive, Panos insisted. tion of a major heart-health study that they sufficiently satisfy their Mediterranean is one that I've felt "That's the best part of it, the concluding that a diet rich in olive customers' palate by delivering very comfortable advocating to olive oil and types of spices oil, fish, beans, nuts, fresh fruits, fresh- and delicious-tasting meals those students who have become Greeks use, and the marinades -- vegetables and red wine can pre - as the chief reason to keep them clients in the past." lemon, olive oil, garlic -- which vent 30 percent of heart attacks, coming back, both restaurant Tingas said one of the are in pretty much every type of strokes and deaths, Arthur Tingas' owners said. Olympia's best-selling, most Greek dish you prepare, make it smile was almost as wide as the "It's something we've tried to Mediterranean diet-compatible so tasty. It's really the best part of Mediterranean Sea. help promote for years, that the dishes consists of fresh Atlantic it. Which was Greek for, "Of Mediterranean diet is one of the salmon with the restaurant's pop - "We prove you can serve good, course, it does!" Or, "Why is that healthiest, if not the healthiest, ular "little-bit-of- everything gar - quality stuff, good portions, and news?" diet in the world," said Panos. nish, the works: a little rice, still promote health," Panos said. Tingas, co-owner of the Because many of his Greek rel - potato, lima beans, and three dif - On Wednesday evening, Olympia Restaurant on Market atives have lived to ripe old ages ferent fresh-cooked vegetables -- Michael Conway, owner of Con - Street, has for decades seen first - both in the United States and either broccoli, cabbage, string way Insurance Agency in Lowell, hand proof of a key heart-healthy "birthplace of civilization" itself, beans, zucchini -- depends on ordered a glass of red wine from benefit of eating almost every Panos, 47, regularly informs cus - what we have," he said. his Olympia waiter before dis - item on the menu of the 61-year- tomers that "I haven't even lived Similarly, the Athenian Cor - cussing the main reason he be - old, family-run business that was half my life yet," he said. ner's menu "coincides with the came a lifelong customer of the founded by his father, Socrates The data published on Mon - Mediterranean diet already," Olympia Restaurant chef Rogerio Nogueira, left, and owner restaurant, and true believer in Tingas, in 1952. day by the New England Journal Panos said. "As more studies have Arthur Tingas, of Lowell, display one of their healthy Mediter - the Mediterranean diet. "Of all our customers that I of Medicine did not surprise come out on this over the past ranean dishes, Salmon Salad, which includes salmon cooked "Sure, you can come here for know of over the last 35 years, Panos, given his ancestral history several years, we started to add a in olive oil, mixed greens, Kalamata olives, feta cheese, angel health reasons. There's the olive since I was 13 years old, I don't that includes many relatives who lot more of healthier items, with hair, tomatoes, roasted red peppers, green peppers and onions. oil, fresh fish and vegetables, the think any one of them had a heart lived long lives "even in the (entrees) over salads, over veg - Mediterranean diet, but they also attack," said Tingas. toughest conditions in their Greek etables. And we've been moving over the years," he said. "Our consumers of the Olympia's have a lot of other choices," said Seated across the table from villages; they still lived well into away from the starches." place is known for using the best, Mediterranean offerings include Conway. "And it's all really tasty, Tingas, his uncle, and Socrates' their 80s and 90s," he said. Tingas concurred that spe - all-fresh fruits and vegetables, 90-year-old George Gianis, and generous portions -- it definitely younger brother, Peter Tingas, 81, Registered dietitian Beth Alli - cialty salads, very much in keep - with everything made from 89-year-old Nick Genakos, who beats fast food. It's one of the best smiled and nodded in agreement. son of Dracut, who teaches nutri - ing with the Mediterranean diet, scratch. We built our reputation frequent the restaurant as many restaurants, I think, in Lowell." The new study's findings, tion as a professor at Framingham "like shrimp-on-salad, swordfish on that over the years." as five days a week in Genakos' which were published on the New State University, said the study salad, have become really big The most loyal and longtime case, Tingas reported. Source: lowellsun.com England Journal of Medicine's published in the New England website last February, were based Journal of Medicine made perfect on a major clinical trial that re - sense. searchers ended five years earlier "The Mediterranean diet con - than planned due to overwhelm - sists of good, nutrition-rich food, ing results that pointed to the with healthy fat, a good amount same conclusion: Followers of the of vegetables and fruits, limited Mediterranean diet experienced sugars and limited portion sizes," dramatically reduced incidents of Allison said. "So I'm not surprised heart attack, stroke and death. at all (the researchers) got the The Mediterranean diet good results they were seeking helped those who adhered to it and expecting." avoid catastrophic health The Mediterranean diet is episodes, even though its follow - more "plant-based" than what ers did not lose weight or see a most Americans have become significant causative reduction in used to eating in the past century, hypertension, researchers found. noted Allison. "The really important thing -- "I would hope this another Discover A Greek Tradition the coolest thing (about the step in the right direction -- and study) -- is they used very mean - the message is becoming ever ingful endpoints," said American more clear -- that we need to With Mythology Heart Association spokeswoman adopt a plant-based, whole foods and University of Vermont nutri - diet if we want to control our de - tion professor Rachel Johnson, as generative diseases and really quoted by The New York Times lower our risk of heart disease, Original Greek Lager Beer on Monday. "They looked at heart and diabetes and obesity," added attacks and strokes and death. At Allison. the end of the day, that's what re - The Mediterranean diet is a ally matters." featured as part of a university While maintaining a healthy class that Allison teaches once a heart matters greatly, it is also week, titled "Food, Culture and Made in Greece

Stuffed Grape Leaves

From Olympia Restaurant, Lowell, Mass.

Ingredients: 1 pound ground beef 1 pound ground pork 1 pound ground lamb 2 1/2 cups rice 4 eggs 1 1/2 cups chopped onion 2 Tablespoons fresh garlic (minced) 2 Tablespoons salt 1 1/2 Tablespoons pepper 1 1/2 Tablespoons oregano 1 cup chopped fresh parsley 1 cup chopped fresh dill 1/2 cup lemon juice Grape leaves (can be purchased at grocery store) Fantis Imports Inc. Preparation: 60 Triangle Blvd., Saute onion and garlic in vegetable oil until lightly browned. Put the rest of the ingredients into a bowl and mix together. Carlstadt, NJ 07072 Then add the sautéed onions and garlic and four eggs and mix well. T: 201-933-6200 Rinse and drain the grape leaves. Place 1-2 Tablespoons of meat mixture onto one or two grape leaves (depending on size) and roll. To roll the grape leaves, roll from the stem side of the grape leaf once over the meat mixture, then fold the two Please Visit Our Website: sides in and continue rolling. Place rolled grape leaves side by side (snugly with the end of the rolled leaf facing down) into a www.fantisfoods.com 10" casserole pan (approximately 5" deep) in two layers. Add lemon juice and enough water to cover the top of the [email protected] grape leaves. Place 1-2 plates (heavy like stonewear) on top of grape leaves to prevent them from floating. Put on stove top burner on medium heat until they start boiling. Boil for ap - proximately 45 minutes until cooked through. Serve with tomato sauce or an egg lemon sauce. 20 50 Finest Restaurants THE NATIONAL HERALD, JUNE 29, 2013

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