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MAY 28, 2011 www.thenationalherald.com 2 100 Best Greek THE NATIONAL HERALD, MAY 28, 2011

ARIZONA third in the works for Santa The National Herald Barbara. 451 Beach Blvd A weekly publication of the ATHENA Manhattan Beach, CA 90266 NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), Spacious, with Greek columns, (310) 545-4100 reporting the news and addressing the issues of paramount interest to the it opened in August 2010. Only www.petrosrestaurant.com Greek American community of the United States of America. Authentic Greek is on the Entrees: $23-$36 says co-owner Petros Publisher-Editor Kompouras, who arrived via SOFI GREEK Antonis H. Diamataris Chicago from Meteora. Chefs Salonika and Assistant to Publisher, Advertising are Charles Bowman and Peter Kotopoulo Riganato are a few Veta H. Diamataris Papadopoulos Lagios. Lamb chops and whole of the options at this restaurant Special Section Editor grilled sea bass are popular. with both indoors and an Angelike Contis 7000 E Mayo Blvd #26, outdoors Mediterranean-esque Production Manager Phoenix, AZ 85054 patio garden. Chrysoula Karametros (480) 502-4466 8030 3/4 West 3rd. Street www.athenagreekcuisine.com Los Angeles, CA 90048 37-10 30th Street, LIC, NY 11101-2614 Entrees: $15-$30 (323) 651-0346 Tel: (718)784-5255, Fax: (718)472-0510, Athena in Phoenix,Arizona www.sofisrestaurant.com e-mail: [email protected] ON 4TH Entrees: $21-$39 named after founder Petros Entrees: $17-$40 Democritou 1 and Academias Sts, Athens, 10671, Distinctions include an AAA 3 Benekos, who was raised in Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: Diamond Award and 67th Best LE PETIT GREEK ESTIATORIO Athens and Europe, learning ULYSSES VOYAGE [email protected] Restaurant in the United States Tom and Dimitri Houndalas his mother and grandmother’s The only (City Magazine). The Tripoli- bring their authentic dishes. It was a Top we’ve come across with a full Subscriptions by mail: 1 year $66.00, 6 months $33.00, 3 months $22.00, 1 month $11.00 raised and California-trained restaurant roots to this elegant New Restaurant by ZAGAT Los menu available in Korean Home delivery NY, NJ, CT: 1 year $88.00, 6 months $48.00, 3 months $33.00, 1 month Andreas Delfakis prides neighborly spot with fresh Angeles in 2007. Hellenic promises a delicious Odyssey $14.00 Home delivery New England States: himself on the best ingredients , vegetarian and ingredients are presented in a for all. It’s a restaurant love 1 year $109.00, 6 months $57.00, 3 months $41.00, 1 month $18.00 with an extensive Greek options in Larchmont Village. On line subscription: Subscribers to the print edition: 1 year $34.95, 6 months $23.95, 3 months $14.95; Non subscribers: 1 year $45.95, 6 months $29.95, 3 months $18.95 list. 127 N Larchmont Boulevard, 500 North 4th Avenue, #6, Los Angeles, CA 90004 Tucson, AZ 85705 (323) 464-5160 (520) 624-6886 www.lepetitgreek.com http://athenson4th.com Entrees: $20-$39 Entrees: $13-$30 PAPA CRISTO’S Arms open wide, big From Your Favorite CALIFORNIA moustache and chef’s hat – that’s Chrys Chrys, and he’s the DIO DEKA owner. and to Haute One of Silicon Valley's top - plus and gyros places to dine – and named are found in his after their address (which offshoot of a 60-year-old Hellenic coincides with Athens area imports business. It’s the real phone code 210) - it opened in deal, with “burned ” on 2007, with five Evvia eatery your Macaronia. managing partners, backed by http://papacristos.com then-VeriSign CEO Stratton 2771 West Pico Blvd. Ulysses Voyage in Los Angeles, California Sclavos. The sophisticated Los Angeles, CA 90006 tasteful manner in a menu with story as / reat food is a great passion in our community. Who isn’t restaurant has won kudos since (323) 737-2970 Horiatiki Pizza professionals Panayiotis moved by a beautiful , a perfectly-grilled, juicy fish – including a Michelin star - Entrees: $7-$20 displayed just opposite Carabatsos and Hana Lavvida an oven-baked lamb with potatoes, a glass of ruby wine with signature dishes including traditional spicy blend met while traveling and Gor a fragrant slice of ? – a concoction with PETROS Kafteri. Favorite dishes include decided to form their own Food is a passion, a celebration, a cultural expression and even house-made , This Manhattan Beach original feta-crusted lamb and Chilean establishment and wed. Like a storehouse of personal and family memories. and fried egg. offers authentic cuisine within sea bass. A second restaurant the best Greek restaurants in As this list of 100 Best Greek Restaurants and interviews with 210 E. Main St., Los Gatos, CA, a setting marked by white called Petros Los Olivos is Greece, this one is based on restaurant owners and chefs shows, there is a renaissance 95030 (408) 354-7700 walls and cream linens. It’s located in wine country, with a Panayiotis’ mother, Voula’s underway in Greek food. We include restaurants that have www.diodeka.com , from Baked endured the test of time, as well as new ones - both of which have Entrees: $25-$44 Macedonian Red Peppers to benefitted from the Mediterranean Diet publicity blessing. Roasted Leg of Lamb. It’s Yes, it was very difficult to limit our choices to 100. And this is KOKKARI ESTIATORIO highly recommended by not even including –due to space – the many wonderful Greek- Named after a Samos village, Citysearch and ZAGAT guides. owned restaurants that don’t focus on . Even there’s a rustic feel and 6333 W. Third St. looking at New York/New Jersey – which together make up over traditional Greek recipes at Los Angeles, CA a quarter of the listings, it was hard to narrow things down. their highest level. Foodies (323) 939-9728 Yet - in what we hope is the start of something new - we’ve have taken note of Horiatiki, www.ulyssesvoyage.com compiled the list from readers’ suggestions (via email), those of Marithes Tiganites, Kotopoulo Entrees: $16-$30 food professionals and from extensive research of Souvlas, Arnisia Paidakia and newspapers/magazines throughout the country, cross-referenced other specialties by Executive with ZAGAT, yelp.com and Open Table-type websites. Chef Eric Cosselmon. Sister CONNECTICUT Hungry yet? Dig into this issue to learn more from top chefs restaurant Evvia in Palo Alto and food/wine experts, to read about some of Greece’s top also recieves top marks. EOS RESTAURANT restaurants, to enjoy recipes and to find details on favorite diners, 200 Jackson Street Fresh Greek contemporary food markets and bakeries we love. San Francisco, CA 94111 cuisine at this elegant spot Kali Orexi! (415) 981-0983 includes an EOS Burger (with

www.kokkari.com Petros in Manhattan Beach, CA -feta- sauce-plus THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 3 homemade fries), Kotopoulo big piece of – taking in GREEK ISLANDS Chicago, IL 60607 me Prassa (chicken with ) live music and bellydancing. “America’s Most Popular Greek (312) 829-8820 and whole fish. There is 13575 58th Street North Restaurant” reads the logo of www.santorinichicago.com flaming cheese, sticks Clearwater, Fl 33760 this spacious Greektown spot Entrees: $10-$40 and classics like (727) 538-4273 established in 1971 – and it Imam Bayaldi (). Sip http://mythosclearwater.com may just be true at the place TAXIM Iced or a White Entrees: $12-$24 brimming with mezedes and Launched in 2009 by David Sangria made with Samos hearty . Schneider, there are Pontian . TAVERNA OPA 200 South Halsted St., touches in dishes like 490 Summer Street The tables see their share of Chicago, Il. 60661 Kolokithakia yemista kai Stamford, CT 06901 tsifteteli-ing and few plates (312) 782-9855 gigantes fournou – and there’s (203) 569-6250 survive– at this fast-growing www.greekislands.net even Duck (!) The menu eosgreekcuisine.com restaurant concept. With an Entrees: $7.95-$43 gives local farmers credit and Entrees: $12-$46 emphasis on family recipes, the décor is supercool Greek native Peter Tsialiamanis MYKONOS Byzantine. opened the first Taverna Opa Items like dandelion greens or 1558 N. Ave. COLORADO here in 1998 – and there are trahana indicate this isn’t your Chicago, IL 60622 now five more locations. average Greek American menu. (773) 252-1558 PETE’S CENTRAL ONE 410 N. Ocean Drive The Individual Giovetsi a la http://taximchicago.com “Noumero since 1981” is EOS Restaurant in Stamford, CT Hollywood, FL 33019 Mykonos is the Spartan chef’s Entrees: $19-$32 the slogan at this spot that is Costa’s Seafood Feast (fried (407) 370-4624 (954) 929-4010 nod to the Cycladic isle. part of a 40-year family calamari, charbroiled octopus, www.greekflametaverna.com www.tavernaoparestaurant.co 8660 Golf Rd. VENUS tradition and group of eight and fried smelts). There are Entrees: $12-$30 m/hollywood Niles, IL 60714 You can order 14 courses of casual eateries. The Zorba also , kids’ options Entrees: $14-$33 (847) 296-6777 mezedes at this Greek Cypriot Combo has souvlaki, gyros and and homemade spinach pie at GREEK ISLANDS TAVERNA www.mykonosgreekrestaurant. restaurant – including Cypriot loukaniko. former New Yorker Stelios The Sun-Sentinel raved of Sam com pork specialties like Koupepia, 300 S Pearl St Migadakis’ establishment. (Sotiri) and George GEORGIA Entrees: $12-$25 Afelia and Sieftalia. Denver CO 80209 521 Athens St Kantzavelos’ place last year: Owner/Chef is Costas (303) 778-6675 Tarpon Springs, FL 34689- “From the flowers on each KYMA PARTHENON Stylianou. www.petesrestaurants.com 3105 table to the expertly grilled Pano Karatassos made waves in Love it when the waiter fires 820 W Jackson Blvd Entrees: $13-$26 (727) 938-6890 lamb chops, there's no shirking 1979 with Pano’s and Paul’s up the and brings it Chicago, IL 60607 www.costascuisine.com on details or quality here.” and built the Buckhead Life to your table? This Chicago (312) 714-1001 YANNI’S Entrees: $5-$20 330 North Ocean Boulevard Restaurant group to include favorite founded by Chris and www.venuschicago.com It’s received lots of Denver Fort Lauderdale, FL 33308 this 2001 contemporary Greek Bill Liakouras in 1968 claims to Entrees: $13-$30 bests, as well as a nod from GREEK FLAME (954) 568-0008 seafood spot. have invented the concept. magazine Bon Appetit. The Chrissanthidis family www.greekislandstaverna.com 3085 Piedmont Road There’s a too, Traditional baked dishes, establishment has won the Entrees: $13-$36 Atlanta, GA 30305-2624 written by Camille Stagg. MASSACHUSSETS grilled meat and seafood are Orlando Foodie award for Best (404) 262-0702 314 South Halsted Street part of Yanni’s Greek taverna Greek restaurant for the last HELLAS RESTAURANT www.buckheadrestaurants.com Chicago, 60661 AEGEAN RESTAURANT repertoire. include six years in a row. Executive A favorite on Tarpon Springs’ Entrees: $19-$38 (312) 726-2407 “What you see is what you Athenean Chocolate Toffee Chef Maria Chrissanthidis puts sponge docks since 1970 (with http://www.theparthenon.com get,” is the philosophy behind Cake with Kahlua. the emphasis on freshness and its own bakery next door), Entrees: $9-$28 the home style dishes at 5425 Landmark Place ensures there are plenty of you’ll find all the classic dishes, ILLINOIS Nicholas and Toula Ntasios’ Greenwood Village, CO 80111 traditional items with imported including lots of fresh seafood SANTORINI two restaurants, which started (303) 692-0404 lamb on the menu – from leg as well as kebabs. ATHENA A Chicago classic with a laid- out in 1980 in Framingham. www.yannisdenver.com of lamb to souvlaki. Known in 785 Dodecanese Boulevard Take in a view of the Chicago back atmosphere and home- 257 Cochituate Road, Route 30 Entrees:$11-$30 Orlando for exceptional Tarpon Springs, FL 34689 skyline on the outdoors patio style . Big baskets and Framingham, MA 01701 seafood, they grill fresh, whole (727) 943-2400 as you dig into your Athenian pans hang on the walls, while (508)879-8424 fish like Lavraki and Tsipoura www.hellas-restaurant.com Chicken or Shrimp Athena. The fresh fish from around the www.aegeanrestaurants.com FLORIDA as well as Portuguese octopus. Entrees: $11-$30 Greek godess looks on at this world is delivered to your Entrees: $9-$25 Chef specialties include diver's Greektown spot. plate. and Canadian black MYTHOS GREEK TAVERNA 212 S. Halsted Street 800 W. Adams Continued on page 4 “Live bouzouki music, plate . Perhaps begin with Dimitri’s Chicago, IL 60661 smashing and dancing” is on 7600 Dr. Phillips Blvd , dig into (312) 655-0000 the menu every Friday at this Orlando, FL 32819 Salmon and finish off with a www.athenarestaurantchicago. new Miami destination owned com and run on a creek-front spot Entrees: $10-$20 by Sydney Greek Liza Meoli and husband Gigi Meoli. Try AVLI ESTIATORIO and ouzo-flavored With some 130 Greek Mussels or Prawns Anise. and an innovative menu, Wine 620 NE 78th Street Spectator gave a 2010 Award Upper East Side of Excellence to this restaurant. Miami, FL 33138 Diane Kochilas is the (305) 758-2929 consulting chef. Prasopita ( www.anisetaverna.com ) is one of the unique items Entrees: $8-12 you’ll find. The Poseidon Plate includes Octopus, Kalamari COSTA’S RESTAURANT and Shrimp. One of Tarpon Spring’s favorite 566 classic Greek family Winnetka, IL 60093 restaurants, with a Cretan (847) 446-9300 touch has been around since www.avli.us 1977. Favorite dishes include Entrees: $11-$28

the Greek Combo Platter and Taxim in Chicago, Illinois Greek Flame in Florida

Etched on Manhattan’s East River,

Water’s Edge flaunts dramatic views

of Manhattan’s skyline,

Roosevelt Island’s lush greenery

and the Queensborough Bridge -

all seemingly within arm’s reach.

This unusual spot stands alone

in a sea of similarity.

The perfect locale for all in the tri-state area

and a hideaway for Manhattanites. 4 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 From Tavernas to and Everything Delicious In Between

Continued from page 3 MINNESOTA IKAROS AXIA’s & Orange GREEK CORNER A Baltimore classic since 1969. Meatballs RESTAURANT The Kohilas family serves up a CHRISTOS GREEK Ingredients: Corner’s Special Gyro and whole lot of real, family style RESTAURANT • 1 lb Ground Pork Souvlaki are among the shishkebabs, Hellenic Surf and The original, in Minneapolis, • 5 oz Ground Beef popular sandwiches at this spot Turf, Guvetsi and Kataifi, to with its island taverna • 1 Red , Grated - established in 1989 in college name a few. atmosphere, has been around • 1 Large Tomatoes, Coarse town Cambridge. There are 4805 Eastern Ave since Carol and Gus Parpas Grated - lots of appetizers and tons of Baltimore, MD 21224 opened it in 1988 and been on • 4 oz. Milk vegetarian entrees, but also a (410) 633 – 3750 the radar of publications like • to taste burger if you so desire at www.ikarosrestaurant.com USA Today. Menu options like • 2 oz Kalamata George and Themis Boretos’ Entrees: $13-$30 The Illiad (a Greek culinary Pitted & chopped award-winning establishment. sampler) and Chicken • Flour with Orange dust, 2366 Massachusetts Avenue KALI’S COURT made it voted Best Greek for dredging Cambridge, MA 02140-1852 “Impeccable seafood” is the Restaurant by Citypages in • Plain Crumbs as (617) 661-5655 slogan of this upscale spot 2011 and Lake Minnetonka needed www.greekcorner.us ranked #12 out of the Magazine in 2010. There are Entrees: $4-$15 Baltimore Sun’s 50 Best two more locations, including Procedure: Restaurants. The menu an amazing venue for Coarsely grate onion & OLYMPIA RESTAURANT straddles Greece and Christos Greek Restaurant in Minneapolis, MN weddings at Union Depot Place reserve the juice. Coarsely Founded in October 1952, by international haute cuisine. Baltimore, MD 21231 from Sparta and his wife is in St. Paul’s. grate the & drain. Socratis and Kiki Tingas and You can choose between Caviar (410) 276-4700 from Athens, but their 2632 Nicollet Ave S Combine all ingredients relatives Peter and Barbara or Grilled Baby Octopus, have www.kaliscourt.com, restaurant is named after their Minneapolis, MN 55408 except bread crumbs & Cocalis, this is the oldest a Nicoise or a Red and www.kalisrestaurantgroup.com favorite isle. There’s no plate- (612) 871-2111 knead.Add enough bread family-run restaurant in town – Golden Tomato Feta Salad, Entrees: $28-$36 breaking, but plenty of happy, www.christos.com crumbs to tighten mixture. and a real favorite with have Grilled Fillet Mignon or relaxing Greek background Entrees: $13-$30 Shape into ½ oz. balls. Lowell’s original Greek settlers. Pan Seared Fish (with MYKONOS GRILL music. A few weeks ago, they Dredge & fry. There’s live entertainment Kalamata olives). Kali’s Cycladic blue and white opened Nostos Restaurant in (To make orange make every Saturday. Restaurant Group also owns predominate at this spot that Vienna, Virginia, which – as NEW JERSEY orange dust simply peel 453 Market Street Kali’s Court Mezze (#33 on the Washington Post has the owners explain - means: oranges with out pith. Lowell, MA 01854 Baltimore Sun’s Best) and Meli described as “a prescription to “The desire to go back to the AXIA Blanch them in water twice (978) 452-8092 (#31 on the Sun’s list), a happiness.” Fresh fish, place where you were raised.” Take your taste buds for a tour & then a third time with an www.newolympia.com -themed patisserie/bistro traditional dishes like lamb That spot is decorated with of the world with Solomos ounce of . Dry them Entrees: $9-26 that’s earned kudos. shank and appetizer samplers black and white photos of Kalamata, Kotopoulo Sparti – slowly in a warm oven and 1606 Thames Street reign at this 22 year old Greece of yesterday. but also Tenafly. The grind in a grinder.) Historic Fells Point institution. Peter Pagonis is 121 Congressional Ln menu was designed by Chef MARYLAND Rockville, MD 20852 Alex Gorant and food expert (301) 770-5999 Diane Kochilas over a one- BLACK OLIVE RESTAURANT www.mykonosgrill.com month trip throughout Greece, Savory Bread Pudding – Entrees: $14-28 identifying ingredients from featuring leeks, mushrooms many regions. Great care is and Greek cheese – is one of SAMOS taken with the seafood as well the innovations of the Spiladis Chef/owner Nicholas as culinary comfort items like family restaurant committed to Georgalas is known for the Yiayia’s Patates (Grandma’s organic and local produce. large portions at this popular Potatoes). Not only the refined Entrees also encompass Greektown restaurant with Greek cuisine, but also the Kebob and Greek island décor that has expanded entertainment – with live Village Pie. Top it all off with since 1977. bouzouki/guitar nights- has Baklava Ice Cream. The family 600 Oldham St. made this spot owned by has also opened an Inn and Baltimore, MD 21224 father/son team Michael and Yemista at It’s Greek to Me in Fort Lee, NJ Agora food market. (410) 675-5292 Alexander Parlamis, that only 814 S. Bond Street www.samosrestaurant.com opened in 2006, already honest Greek food. The New Baltimore, MD 21231 Entrees: $16-$23 popular. It has the Best of York Times called the food: (410) 276-7141 Bergen award under its belt as “fresh, simple and moderately www.theblackolive.com ZORBA’S & GRILL well as positive New York priced.” Located in Greektown, this Entrees: $27-$40 Maryland Baltimore in room private Kali’s Times and ZAGAT exposure, to 1611 Palisade Avenue casual local favorite is best name a few. AXIA’s Tim Fort Lee, NJ 07024 known for visible roasted spits, Vlahopoulos brings customers (201) 947-2050 – plus nine Greek Corner’s but it also can serve up a mean Greece’s finest wines. more locations. bronzini whole fish. John 18 Piermont Road www.itsgreektome.com Ingredients Kritikos, who hails from Tenafly, NJ 07670 Entrees: $7-$31 • 1/4 cup extra-virgin Karpathos, has had the (201) 569-5999 • 1/2 cup chopped onion restaurant for over two www.axiataverna.com LIMANI SEAFOOD GRILL • 1 tablespoon chopped fresh decades. The emphasis is not Entrees: $17-$38 Born and bred in the New • Freshly ground on decor but on home cooking Jersey Greek restaurant world, • 2 bay leaves at this grill. “Best grilled IT’S GREEK TO ME George Vastardis has opened • 2 sticks octopus I’ve ever eaten in Three generations of the his own place – and it’s a hit. • 3 to 4 whole America,” says one Yelp.com Papavasiliou family are Fresh fish from nearly every • 2 pounds ground beef (80/20) reviewer. Others rave about involved with this institution, continent is grilled and • Salt the lamb chops. which has reached ten lovingly dressed with age-old, • 1/2 cup peeled and chopped 4710 Eastern Ave. restaurants. Grandmother Ero simple ingredients – olive oil, fresh tomatoes Baltimore, MD, 21224 Papavasiliou’s recipes reign at lemon and oregano. There are • 1 tablespoon tomato puree egg, cheese and the meat mixture. Mix until (410) 276-4484 the restaurants known for their also popular lamb chops and – • 1 tablespoon margarine, melted well combined. Top with Bechamel Sauce and Entrees: $15-$25 • 1 pound , cooked sprinkle with more grated Parmigiano. Bake • 1 egg, beaten uncovered for 45 minutes in the preheated • 2 tablespoons grated Parmigiano-Reggiano, oven. Remove from the oven and serve. MICHIGAN plus more for topping • Bechamel Sauce, follows Bechamel Sauce: PEGASUS • 1 quart milk Located in the of Procedure: • 1 cup (2 sticks) margarine Greektown, Demetrios (Jim) In a large saucepan over medium heat, add • 1 cup all-purpose flour Papas’ restaurant has fresh the olive oil, onion, garlic, black pepper, to • 2 eggs, beaten food, great service, and a taste, the bay leaves, cinnamon sticks, and • 2 tablespoons grated Parmigiano-Reggiano clean-cut interior, which is a cloves and saute for a few minutes. Add the • Salt and freshly ground black pepper large space broken up into ground beef, stirring continuously, until all the • Freshly ground intimate nooks. There’s now a meat is cooked and browned. Stir in salt, to popular St. Clair Shores-area taste, fresh tomato and tomato puree. Let Heat the milk in medium saucepan over low spot too. simmer for about 20 minutes, then remove the heat. In separate medium saucepan over 558 Monroe St. bay leaves, cinnamon sticks and the whole medium heat, melt the margarine, then add Greektown cloves. the flour and mix well. Stir in the heated milk, Detroit, MI 48226 Preheat the oven to 300 degrees F. beaten eggs, cheese, salt, pepper and nutmeg, (313) 964-6800 Brush a large casserole dish generously with to taste. Whisk until thickened. Keep warm http://pegasustavernas.com melted margarine. Add the cooked ziti, beaten until ready to use. Entrees: $10-$30 Axia in Tenafly, NJ Tenafly, in Axia

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crabs. Not only was the New NEW MEXICO from and Santorini York Times impressed, but Fava and meat/fish entrees. gave them the Best Over All There is also a whole menu distinction in Jersey dining in YANNI’S MEDITERRANEAN section devoted to Tastes of 2009. BAR & GRILL Constantinople. There’s 90 Grand Avenue Featuring the Opa! bar, this outdoors dining in the summer. Englewood, NJ 07631 upscale, local bests winner 19-06 Ditmars Boulevard, (201) 567-4700 includes a menu focused on Astoria, NY 11105 www.nisirestaurant.com Greek, with some American (718) 545-4554 Entrees: $19-$42 options- so you have Saganaki 7802 5th Avenue or Salmoncake, Moussaka or , NY 11209 OCEANOS BAR & USDA 16 oz New York Strip... (718) 833-7033 SEA GRILL or Pizza. The owners also have www.agnantimeze.com The Fulton Fish Market. That’s Nick & Jimmy’s Bar and Grill. Entrees: $12-$35 where the Oceanos day begins 3109 Central Avenue Northeast – as Executive Chef Peter Albuquerque, NM 87106 BAHARI ESTIATORIO Panteleakis accepts only the www.yannisandopabar.com The staff bustles back and forth finest seafood into his . Entrees: $9-$30 between the displays of the The menu at this restaurant meat/fish ingredients and has many familiar Greek dips, visible kitchen in the entry and

but also an Oyster Taster. After Varka in Ramsey, NJ NEW YORK (ASTORIA) two pleasant, high-ceilinged that diners can go either “the dining areas in the back. The sea route” (with options from www.oceanosrestaurant.com Bloomfield, NJ 07003-2845 AEGEAN COVE Taramosalata is fluffy, the whole Lavraki or Red Snapper Entrees: $24-$49 (or $75) (973) 338-5151 Wood detailing and refined grilled eggplant through New Zealand Lobster www.stamnataverna.com nautical themes set the tone at Melitzanosalata is deliciously Tail) or travel “by land” with STAMNA GREEK TAVERNA Entrees: $9-$50 this restaurant. Authentic is smoky and the fried calamari is dishes like Filet Mignon or Diner owners Alex and Angela the word at the restaurant that tender. The seafood, meat and Stuffed Chicken. Ekmek is Nissirios launched this frill- VARKA focuses on getting traditional traditional Greek cooking George Vastardis of Limani Seafood Grill among the sweet finishes to free, hearty taverna. Their From Arctic Char to King Crab dishes right. The tastes of the options are endless. in Wesfield, NJ the . Karpathos roots show in plenty Legs and Langoustines, diners Aegean can be found in dishes 31-14 Broadway 2-27 Saddle River Road of fish options, but also in are in for seafood sensations at from Yemisto (Stuffed) Astoria, NY 11105 to start things off a poikilia Fair Lawn, NJ 07410 pasta dish Makarounes. this spot launched in 2005 by Calamari on a bed of Santorini (718) 204-8968 (sampler) of mezedes (201) 796-0546 1045 Broad Street Stavros Angelakos. Executive fava to whole fish that are www.bahariestiatorio.com including dips, salad, olives, Chef George Georgiades’ popular in Greece, such as Entrees: $9-$36 beets and more. The house innovations include appetizer Tsipoura and Lavraki. There’s a baklava features – or Varka’s Athenian Oven Lobster Gyros, which is served twist on comfort food like LOUKOUMI TAVERNA there’s always the Chocolate Baked Wild Salmon With with cucumber tomato relish Soutzoukakia, for instance, Exposed stone and wooden Renaissance mini souffle. A Eggplant & Briam and mint tzatziki. which are served in a light leek shutters put you in the taverna short visit to Open Table 30 North Spruce Street and over . mood for comfort food like reveals some of the Westfield Ramsey, NJ 07446 With top ratings, it’s on the up- Stuffed Halmoumi with spot’s passionate foodie fans. (Serves 8) (201) 995-9333 and-up. eggplant and tomatoes and 235 North Ave Ingredients: www.varkarestaurant.com 20-01 Steinway St., Astoria, Corfian eggs. Westfield, NJ 07090 • 3 lb Wild Salmon Entrees: $27-$40 NY 11105 There are eight different (908) 233-0052 • 6 oz Extra Virgin Olive Oil (718) 274-9800 saganaki choices. And, yes, it’s www.limaniwestfieldnj.com • 3 VASILI’S TAVERNA http://www.aegeancove.com authentic enough to have Entrees: $18-$39 • 10 oz This small, bright spot of Entrees: $18-$30 sauteed Calf . • Sea salt or regular salt Hellenic cuisine is named after 45-07 Ditmars Blvd. NIKO’S TRAPEZI • tsp. Oregano Vasili Mastrokostas, who hails AGNANTI MEZE Astoria, NY 11105 Kota Trapezi – or chicken from Greece’s Messolongi. He’s Two spots in Astoria (since (718) 626-3200 stuffed with spinach, feta Briam mixture: the chef taking care to hit the 2002) and in Brooklyn (since www.restaurantsgreek.com cheese and - is one of the • 3 medium mark each time with all the 2006) consistently scores high Entrees: $10-30 offerings at this relatively new • 12 red bliss potatoes classic Greek items. “Clean, in ZAGAT ratings with its arrival at Ursula Plaza on the • 2 zucchini good service tasty food and Kataifi, Liopittakia Continued on page 6 hopping Long Branch coast. • ½ medium sweet onion priced just right,” says one 444 Ocean Blvd North • 10 tomatoes TNH reader. Long Branch, NJ 07740 • 3 cloves of garlic 365 Queen Anne Road (732) 222 4600 • 4 stalks of fresh Teaneck, NJ 07666 www.nikostrapezi.com • Sea Salt or regular salt Chef George Georgiades (201) 287-1007 Entrees: $10-$27 • Fresh ground pepper to taste if needed. www.vasilistaverna.com Cut salmon into 6 to 7 oz Entrees: $15-$29 NISI RESTAURANT Procedure: pieces. Drizzle with 3 olive Chef/Partner John Piliouras Preheat oven to 375 degrees. oil, white wine, salt, pepper, ZORBA brings Greek cuisine to a new First make the briam by oregano and lemon juice of 1 My Big Fat Lamb Burger is level at this restaurant opened cutting the eggplants, the lemon. Cover with foil so among the abundant by Peter and Othon Mourkakos , peppers and that steam does not comea straightforward, tasty options (of The Plant Shed fame) in tomatoes to half inch cubes. out of the baking pan. Bake at this restaurant owned by 2009. The presentation is neat Place mixture in bowl. Dice for 20-25 minutes, put in the Vassilis and Angela Xilouris. and Chef Piliouras revisits and garlic and add to oven 10 minutes after the There are simple, quick meals comfort food classics like mixture. Cut potatoes in briam. with all the trimmings in a Shrimp Saganaki, adding his quarters pieces and mix all Cut 1 lemon into wedges for cheerful setting. own touch. The menu focuses together with dill, salt, garnish. For plating place 223 Berdan Ave on what’s fresh and available pepper and 3 oz olive oil. briam in center plate and Wayne, NJ 07470 with each season, with seafood Bake in the oven for 35-45 salmon on top. Garnish with (973) 628-7777 options range from whole fish minutes until tender and salt lemon and sprig of dill. www.zorbagreekeatery.com to seasonal items like soft shell Entrees: $5-$20 Vasilis’ Taverna in Teaneck, NJ Teaneck, in Taverna Vasilis’

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Continued from page 5 Thursday to Saturday. 1446 Old Northern Boulevard Roslyn, NY 11576 MEZZO MEZZO (516) 625-2600 and Comedy on Wednesday, Salsa 1020 Montauk Highway on Friday and Bellydancing on Water Mill, NY 11976 Saturday –plus lots of (631) 726-6200 traditional Greek food, with an www.trata.com emphasis on seafood and lots Entrees: $29 – $37 of pasta. 3129 Ditmars Blvd Astoria, NY 11105 NEW YORK (MANHATTAN) (718) 278-0444 www.mezzomezzony.com AVRA ESTIATORIO Entrees: $14-$24 The villa motif is carried through each successive space STAMATIS of this upscale Manhattan The clamor and clatter of eatery. This villa is set near the happy customers marks this sea, no doubt, as there’s a raw traditional Astoria favorite bar, fish (including imported with good simple food in a Mediterranean favorites like

frill-free setting. Many New Tsipoura and Barbounia) and Greek Kitchen in New York, NY Trata in Water Mill, NY lots of sea appetizers. grilled whole fish in the 141East 48th Street Entrees: $10-$18 acclaimed restaurant bathed in classically-themed indoor New York, NY 10017 soothing whites. Milos prides setting, or outdoors summer (212) 759-8550 KELLARI TAVERNA itself on honing in on only the tables. Peter Katsichtis opened www.avrany.com Executive Chef Gregory finest –often organic and/or it in 2005 with sons Michael Entrees: $24-$30 Zapantis specializes in classic heirloom- ingredients for two and George Greek mezedes and whole fish decades. Favorites include the 2003 Emmons Ave. in ETHOS at this spot priding itself in the Lavraki and Petropsara Sheepshead Bay, NY Whole charcoal grilled fish is motto “Enter as Strangers, for two and Mediterranean (718) 332-6064 the focus of this eatery, which Leave as Friends.” Contributing . A Milos recently Entrees:$18-$60 now has now has two spots in to this feeling is warm and opened in Vegas too. Manhattan and another in attentive service, as well as a 125 W. 55th St. Great Neck. Often filled to more-than-extensive wine list. New York, NY 10019 NEW YORK (LONG ISLAND) capacity – full of people, noise Fresh fish reigns in the elegant, (212) 245-7400 and music – people return for uncluttered surroundings http://milos.ca/en/newyork LIMANI RESTAURANT items like the lamb shank and marked by wood-beamed Entrees: $23-$63 , clams, mussels, smooth sangria. cathedral ceilings. Kellari is octopus, calamari…and of 495 Third Ave. fish await– and are New York, NY 10016 prepared in front of your eyes (212) 252-1971 at this special occasions http://ethosrestaurants.com restaurant. Pendelikon marble Entrees: $16-$26 Stamatis in Astoria, NY and large clay pots fit into the Yorkers swear they can close http://zenontaverna.com breezy Grecian décor. In the GREEK ISLANDS their eyes and the lamb, fish Entrees $9-$26 summer, there is elegant Find refuge in the Greek isles and mezedes bring them home outdoors dining. New York at this spot with many classic to Greece. Times reviewer Joanne Starkey taverna offerings – including 29-09 23rd Avenue NEW YORK (BROOKLYN) wrote of the new eatery in lots of regionally-inspired Astoria NY 11105 2009: “Limani is not only the dishes and a huge section of (718) 932-8596 AVLI THE LITTLE GREEK best Greek restaurant I have ladera (vegetarian dishes). Entrees: $13-$36 sampled on the Island; it is the The décor includes a lovely The Koukounas family’s food best seafood restaurant, too.” wall painting of a village TAVERNA KYCLADES quality, prices and service have 1043 Northern Boulevard street. If you don’t mind the inevitable earned fans. “GYROS Roslyn, NY 11576 253-17 Northern Blvd line, this eatery has the true SOUVLAKI” it says outside, and (516) 869-8989 Little Neck, NY 11362

feeling of a Greek tavern - within there are plenty of those http://www.limaniny.com (718) 279-5922 Molyvos in New York, NY except the portions of classic and other Greek favorites. Entrees: $26-$38 www.georgesgreekislands.com mezedes and are much 38-31 Bell Boulevard, Bayside Entrees: $13-$35 popular for , business and MOLYVOS larger. There’s island-themed (718) 224-7575 TRATA intimate dinner events. There This Livanos Restaurant Group decor and outdoors tables for Entrees: $6-$21 There will be toasted GREEK KITCHEN is also a Kellari Taverna in restaurant made a splash when warm months. by your red and yellow A casual bistro feel D.C.( see below) that is it opened in 1997. Since then 33-07 Ditmars Boulevard, YIASOU patzaria (beets) and the option predominates at this old-style making a mark too. it’s proven a favorite for Astoria, NY 11105 Specializing in grilled fish – on of tangerine ladolemono sauce Manhattan West Side 19 West 44th Street elegant Greek dining with a (718) 545-8666 display, testifying to their on your kalamarakia neighborhood restaurant New York, NY 10036-5900 difference, all set in an www.tavernakyclades.com freshness – this family-run (calamari) at Trata. The Greek opened in 1999. Taste the (212) 221-0144 attractive warm wood space. Entrees: $12-$33 establishment received top experience is extended to large Grilled Prawns or the www.kellari.us Chef Jim Botsacos is among marks with all the local include imported fish from Fried Codfish with . Entrees:$28-$38 the stars of Greek food in the TELLY’S publications. Flame-lit Hellas like Red Fagri. Top it all is popular and there’s a U.S. Molyvos boasts “the best For the real thing, many saganaki cheese gets the off with Asia Minor favorite bakery opening soon next MILOS ESTIATORIO baklava in New York” but also beehive to this Astoria culinary experience started for creamy Kazan Dipi. There are door. Try it at home – the Choose your fish – ala Greece- a menu that includes new tradition co-owned by many, before they dig into international DJ nights restaurant also displays and from the display at this twists on classic Greek charismatic Nana Loiselle and sells Greek . her daughter Diana. People 889 10th Avenue flock to the fresh fish, New York, NY 10019 authentic appetizers and –in (212) 581-4300 the summer – garden. www.greekkitchennyc.com 28-13 23rd Ave. Entrees: $13-$25 Queens, NY 11105 (718) 728-9056 KEFI www.tellystaverna.com The spot in Manhattan to taste Entrees: $12-$30 Chef Michael Psilakis’ culinary genius has clean, simple lines ZENON TAVERNA and splashes of blue. From the Dip to the Tsoutsoukakia and Macaronia homemade lunza (smoked Spetsofai are among signature pork loin) and loukaniko dishes. You don’t need to rob a (), a Cypriot touch bank to eat at the distinguishes this popular spot. unpretentious spot whose Since 1988, Stelios and Dora options also include Kefi Mac & Papageorgiou and their family Cheese. have made people feel at 505 Columbus Ave. home. New York, NY 10024 34-10 31st Avenue (212) 873-0200

Limani Restaurant in Roslyn, NY www.kefirestaurant.com

Astoria, NY 11106 Kefi in New York, NY

897 Mountain Avenue, Mountainside, NJ 07092 325 West 42 Street, New York, NY 10036 Tel.: (908) 232- 9158 • Fax (908) 232-1164 Tel: 212-315.1010 • Fax: 212-315.2410 www.thebakezone.com/products/wedding-cakes www.dafnitaverna.com We are a neighborhood bakery where everything A dining experience is made fresh on our premises reminiscent of a small village in Greece SERVING AUTHENTIC GREEK CUISINE With a large selection of cakes for all occassions Using the freshest and purest ingredients we are serving Open every day for Lunch and Dinner Restaurants, Diners, Coffee Shops and Delis with Muffins and all kinds The god Apollo’s first love was the nymph Dafni. As he pursued her, of Items. she called upon the gods to help her escape him and was immediately transformed into a laurel tree. Still in love with her, Apollo vowed to Ask for Yanni Diamantis 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 and Andreas Greberis with wreaths woven of laurel leaves. Tuesday - Saturday 6 a.m. - 6 p.m. Sunday 7 a.m..- 1 p.m. The leaf of the laurel tree is also known as the (dafni, in Greek). CLOSED ON MONDAY It is an essential ingredient in many , especially those of the Mediterranean. Used either fresh of dried, the leaves impart a subtle but distinctive flavor and fragrance to food. On behalf of Dafni we welcome you and wish you Καλή Ορεξη! THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 7

www.diodeka.com Periyali in New York, NY favorites and lots of Greek guests looking at their plates. wine choices. Entrees include Cooking author Diane Kochilas grilled fish, Yemista (stuffed was the consulting chef at the ) and spot noted for innovations like Kapelakia – a pasta stuffed moussaka. with eggplant, lamb and herbs, 128 E. Seventh St. with sauce. Aglaia’s (bet. Ave. A & 1st Ave.) Moussaka is a tribute to Greek Manhattan, NY 10009 chef Aglaia Kremezi. (212) 473-0220 871 Seventh Avenue www.pylosrestaurant.com New York, NY 10019 Entrees: $19-$27 (212) 582-7500 www.molyvos.com THALASSA RESTAURANT Entrees: $22-$32 Sail into the Mediterranean, within a historic Manhattan PERIYALI building. One of the signature This New Classic Greek starters is Maine Diver Scallops Cooking restaurant with a wrapped in kataifi . There is white, airy decor, ushered in a meat, but, true to its name, new, higher era for Greek food Thalassa focuses on fish and wine in the U.S. when imported from the Nicola Kotsoni and Steve Tzolis Mediterranean to Hawaii. opened it in Greenwich Village There’s also a 40-foot long in 1987. As New York wine room leading to a wine Magazine puts it: “This is the and cheese cave whose restaurant that first made selections have been awarded diners aware that there was by Wine Spectator, Wine more to Greek food than a Enthusiast and Sante. Forbes is hunk of lamb on a vertical among those who has given spit.” The menu, which the restaurant with Ralpheal famously revisited classic Abrahante as the Executive recipes and added the Periyali Chef top marks. touch, includes starters like 179 Franklin Street Smoked in Dill and New York, NY 10013 Sauteed Chicken Liver with (212) 941-7661. . The Grilled Octopus is http://www.thalassanyc.com a perennial favorite. Pick from Entrees: $25-$46 entrees like Grilled Lamb Chops with and end with an inventive something NEW YORK (STATE) sweet. selections are extensive. ATHOS RESTAURANT 35 West 20th Street The best and only Greek eats in New York, NY 10011 the New York capital. Chef (212) 463-7890 Harry of Manhattan restaurant www.periyali.com Ithaka fame offers classic Michelin Star restaurant for 2011 Entrees $18-$29 recipes Rabbit Stifado () and Corfu. There is also “At Dio Deka the refined and technically precise PYLOS RESTAURANT marinated char-grilled quail. Greek and Mediterranean dishes The clay pots lining the ceiling “So good, in fact, you'll want to of Christos Valtzoglou’s shout "opa!"” wrote the Sunday are elevated to stellar levels.” critically-acclaimed Gazette. anonymously by the Michelin inspector establishment are its trademark, but the food keeps Continued on page 10 8 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 9 10 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011

Continued from page 7 From Tavernas to Haute Cuisine OREGON 1814 Western Avenue Albany, NY 12203 ALEXIS (518) 608.6400 502 New Rochelle Road, Yorkville, NY 13495-1102 Having won the of http://athosrestaurant.com Bronxville, NY 10708 (315) 736-4074 Portland foodies, Alexis Entrees: $16-$28 (914) ONE-GYRO. http://symeons.com celebrated its 30 year http://eliataverna.com Entrees: $10-$16 landmark earlier this year. ELIA TAVERNA Entrees: $7-$28 Calamari, octapus and shrimp The New York Times raved of NORTH CAROLINA are the only things that are this 1.5-year-old arrival: NIKO’S TAVERNA “fishy” on a menu focused on “There is a graciousness to Elia At this casual spot you can GREEK ISLES classic mezedes and hearty Taverna that is missing all too have anything from a chicken Elia Taverna in Bronxville, NY Ancient Greek decor, check. casseroles and meat. One often in restaurants today.” The or lamb gyro to classic Greek (914) 686-6456 and meat/fish entrees are Chef from Crete, check. Home innovation: Turkey Souvlaki. options range from gyro casseroles or hearty fish. The www.nikostaverna.com available at this spot recently cooking, check. This is where There is also homemade bread- sandwiches to Moussaka-type 2005 establishment looks like a Entrees: $16-$30 voted WKTV Favorite you’ll find the real Greek stuff to-go. Gerry Tsirimiagos is the fare and grilled meat or fish. countryside, family-run Restaurant in Central New in Charlotte. owner. There are also Greek style taverna in Greece, right down SYMEON’S York. In 1973, Symeon 200 E. Bland St. 215 West Burnside St. round fries and Haloumi to its green patio. It’s run by Psari sto Filo (Haddock Tsoupelis and his late wife Charlotte, NC 28203 Southend Portland, Oregon 97209 Cheese, which gives away the the Kringas family. wrapped in Filo ) and Ann, started it in a much (704) 444-9000 (503) 224-8577 Chef/Co-owner Michalakis 287 Central Avenue Arakas (green in tomato smaller location. www.greekislesrestaurant.com Sarris’ Cypriot origins. White Plains, NY 10606 sauce) – plus a host of lunch 4941 Commercial Drive Entrees: $12-$25 Continued on page 12 THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 11

770 Port Washington Boulevard Port Washington, NY 11050 516-767-9050 | Fax 516-767-4572

190 Glen Cove Avenue Glen Cove, NY 11542 516-609-0303 | Fax 516-801-6029

NEW STORE 90 Horace Harding Boulevard Great Neck, NY 11020 516-482-6827 | Fax 516-829-1456

www.northshorefarms.com 12 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 www.alexisfoods.com (202) 966-7600 Entrees: $16-$22 From Tavernas to Haute Cuisine www.parthenon- restaurant.com Entrees: $13-$27 PENNSYLVANIA Salt Lake City, UT 84102 calls the shots, in a cuisine with (801) 581-0888 strong Hellenic highlights, and ZORBA’S CAFE ESTIA RESTAURANT www.aristosrestaurant.com both global and local The affordable, tasty food and A new arrival opened by Pete Entrees: $11-$25 inspiration. The only option cheerful/festive atmosphere Pashalis, Nick Pashalis and (there are no ) at this fueled by “lots of cheap retsina John Lois, offers the true taste spot opened in 2004 is a multi- and dolmades” is what one of Greece through whole WASHINGTON, D.C. course dinner that many distinguished former D.C. grilled fish, some of it, flown consider the best in town. On a foodie says she misses. A from Greece. The ambiance is CAVA recent visit, the Washingtonian, fixture since 1984. that of a Greek island home, From the Lollipop Chicken to which has called Monis one of 1612 20th St NW complete with stucco walls, the Roasted Beet Tartare, the most influential DC men, Washington, DC 20009 limestone floors, a blue ceiling everything is served mezze raved about Komi’s sea urchin (202) 387-8555 and even a living olive tree. style. Owners Ted Xenohristos, with mustard butter, suckling http://zorbascafe.com Interesting dishes include the Ike Grigoropoulos, and Dimitri pig (with tzatziki on the side) Entrees: $11-$15 Kavouri Kefteda, a jumbo lump Moshovitis were named and mascarpone-stuffed dates. crabcake, served over lentils Washingtonian Magazine’s Bon Appetite loved the and marinated giant beans. Restaurateurs of the year in with crab and sea WASHINGTON 1405-07 Locust St., 2010 after opening their urchin. There are only 38 Philadelphia, PA 19102 second Cava (the first was in diners at a time in the dimly-lit COSTAS OPA GREEK (215) 735-7700 Kanella in Philadelphia, PA MD in 2006). There’s a dips townhouse. Dinner takes 2.5 RESTAURANT www.estiarestaurant.com good prices,” wrote one TNH Pier 21 and Harborside Drive and line and a third hours. Attire is casual. An old-style Greek restaurant, Entrees: $20-$44 reader of this spot. Galveston, Texas 77550 Cava coming soon. 1509 17th Street complete with belly-dancing on Ruisseau Village (409) 765-0021 527 8th St SE Washington DC 20036 Friday and Saturday. KANELLA 3309 N. Central Expressway www.olympiapier21.com Washington, DC 20003 (202) 332-9200 3400 Fremont Ave N -born Chef/Co-owner Plano, TX 75023 Entrees: $10-$35 (202) 543-9090 http://komirestaurant.com Seattle, Washington 98103 Konstantinos Pitsillides opened (972) 423-7778 www.cavamezze.com Entrees: $125 for multi-course (206) 633-4141 this Cypriot Restaurant in www.greekislesgrille.com YIAYIA MARY’S Entrees: $6-$17 (mezedes) dinner. www.kostasopa.com 2008. Rustic, authentic food – Entrees: $9-$14 Shrimp Mykonos and Pastitsio Entrees: $11-$20 with plenty of organic meat- are among the choices at the KELLARI TAVERNA MOURAYO includes the likes of Cyprus KOSTA’S RESTAURANT first Greek restaurant within This New York phenomenon Greek yacht-meets bistro in CONTINENTAL Tortelloni (stuffed with Dimitri Ioannides is the owner Houston restaurateurs Chris that emphasizes an extensive this critically-acclaimed This family spot owned and haloumi), Pouleriko (brick- of this 24-year-old, laid-back and Harris Pappas’ restaurant wine list and the best imported restaurant that opened in run by George and Eleni Lagos cooked baby chicken) and a restaurant that has Plano and empire, with all the classics. grilled whole fish opened in DC 2004. The moussaka includes features all the basics, pork flavored with Dallas raving about the gyros, 4747 San Felipe with the same name in late duck reduction and the including American options. . The Philadelphia enflamed saganaki and stuffed Houston, TX 77056 2009 – and has already become lamb chops are wrapped in It’s a favorite with locals. Inquirer said of the chef: “He is leaves, with three (713) 840-8665 4549 University Way NE especially masterful at locations. http://yiayiamarys.com Seattle, WA 98105 redeeming the nearly lost art 1050 West Park Boulevard, Entrees: $8-$27 (206) 632 4700 of the braise and the stew.” Plano,TX 75075 Entrees: $10-$18 Esquire magazine chose it as (972) 424-6320 ZIZIKI’S One of the 59 Best Breakfast www.kostascafe.com Named after dip tzatziki, Mary PLAKA ESTIATORIO Places in America, 2009. Entrees: $10-$29 and Costa Arabatzis’ Dallas Athens meets Seattle at this 1001 Spruce St. restaurant first opened in relatively new, family-operated Philadelphia, PA 19107 NIKO NIKO’S 1994. Its three locations have restaurant popular with TNH (215) 922-1773 Best Lamb Chops, Best Chicken received recognition from readers. Its wooden floors and www.kanellarestaurant.com Soup for the Soul, Best Spectator and the Dallas old-Athens pictures on walls Entrees: $18-$28 Fries...not to mention lots of Observer alike. The spaces are set the tone. The Seattle Times Kitchen Cleanliness blue streamlined and elegant, like said the Tziotis family eatery ribbons distinguish this the menu, which runs from a “exudes casual Mediterranean SOUTH CAROLINA converted gas station launched Greek Cheeseburger to the warmth.” by former nightclub singer Greek Gods’ Platter. 5407 20th Ave NW YIAYIA’S ‘AT NIGHT’ Eleni Fetokakis. Her son, 4514 Travis St. #122 Seattle, WA 98107

Recipes handed down from Dimitrios Fetokakis, continues Dallas, Texas, 75205 Kellari Taverna in Washington DC (206) 829-8934 generations – including the family tradition. They (214) 521-2233 www.plakaballard.com homemade desserts – mark this sponsore the annual World www.zizikis.com one of the city’s top country filo dough. Entrees: $13-$35 South Carolina eatery that has Gyro-Eating Championship. Entrees: $15-$29 destinations. Diners have plenty 1732 Connecticut Ave NW expanded from a daytime deli. 2520 Montrose of elbow room in the elegant, Washington, DC 20009 VIOS Theia Elaine’s Pastichio is Houston, Texas 77006 comfortably-lit space with red (202)-667-2100 Catering to kids too, Thomas among favorites. (713) 528-GYRO UTAH oak floors as they enjoy grilled http://mourayous.com Soukakis’ Vios has two 115 Pelham Road, Suite #20, www.nikonikos.com sardines and grilled lamb chops Entrees: $19-$25 locations (including one in a Greenville, SC 29615 Entrees: $8-$19 ARISTO’S with oregano alike. There’s also bookstore); both have kids’ fun (864) 233-0492 Opened by New York-raised a popular bar area and private PARTHENON sections. Diners can sit at big Entrees: $12-$20 OLYMPIA: THE GRILL Aristo Boutsikakis six years Wine Room for those keen on DC folk swear this is the best pine tables or take home their AT PIER 21 ago, when he was 21, this exploring 350 wines. Greek food you can get, Mussels (steamed in white A lovely dockside location restaurant has proven a success 1700 K Street NW Stateside. True to its name, the wine), salad (with TEXAS marks this offshoot of the in merging Cretan and Washington DC 20006 Parthenon imagery abounds – Kalamata olives) and other Kriticos family’s traditional Southern elegant dining. Proud (202) 535-5274 but so does the flavor, from the healthy options. GREEK ISLES GRILLE Greek Olympia restaurant. The parents, George and Ekaterini, www.kellaridc.com trout stuffed with spinach and 6504 20th Ave. N.E. AND TAVERNA Houston Chronicle lauds the are involved in the kitchen and Entrees: $25-$45 feta cheese to grilled filet Seattle, WA 98115 Since 1994 Gus Kostas has new restaurant’s “familiar there is an Aristo’s product mignon with oregano. (206) 525-5701 offered a taste of Greece in Greek fare in a serenely line. KOMI 5510 Connecticut Ave NW www.vioscafe.com Texas. “Wonderful food and sophisticated setting.” 244 South 1300 East Chef/Owner Johnny Monis, 31, Washington, DC 20015 Entrees: $12-$17

VASILI’S TAVERNA Family owned Εxceptional authentic home-style Greek cooking from Chef Vasili Mastrokostas 365 Queen Anne Road, Teaneck, NJ 07666 Tel.: (201) 287-1007 Outdoor patio seeting www.vasilistaverna.com Our specialties include home-made favorites: Fresh Seafood • Grilled Lamb & Pork • Mousaka • Pastitsio • Greek platters • Salads and Desserts. Also classic Greek Specialties: Spinach Pie • Eggplant • Cold and Hot appetizers • Feta Cheese • Taramosalata • Tzatziki • Dolmades • Skordalia •Kala- marakia • Xtapodi • Keftedes • Saganaki • Kolokithia

Chicken Egg Lemon Soup, & Ravani make the list of the "The standout Restaurant Dishes of the Year" Bergen Record 36-25 35th Street, L.I.C., N.Y. 11106 "At the Crest of Greek wave" The New York Times Tel.: (718) 392-6632 • Fax: (718) 392-8508 Open Monday-Saturday 11:30 a.m. - 10 p.m. Free Delivery 11:30 a.m. - 3 p.m. SIMPLY THE BEST Free parking • On Sundays Private parties 40-45 people IN THE FOOD SERVICE INDUSTRY

www.elmstreetdiner.com

Elm Street DINER Established 1987 Catering for All Occasions THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 13 Psilakis brings the M.P. touch to L.I.

By Angelike Contis Potatoes “just like my mother or erna – with its emphasis on sea- TNH Staff Writer grandmother would make, sonality, and Psilakis’ winning nothing crazy.” touch (including even orzo and It’s a “process of education,” heilopites) might do nation- “I don’t know if the American he says, indicating that life is wide and if “you can open one people are ready to know that short and he’s living a dream of of these in Kansas.” Could the tzatziki is a cucumber yogurt giving through cooking. He’s out taverna’s orange and black logo sauce. But were people ready to “showcase the flavors of spread? Perhaps. Psilakis admits 30 years ago to know that Greece and try to introduce sort he has a “very systematic Parmigiano-Reggiano was a of the soul of Greece, without process” for hitting his goals. cheese or Chicken Parmigiana making specifically traditional A sneak peek at MP Taverna’s was breaded chicken with things.” The specials are, he says, one-page menu reveals the lean cheese on it?” more “ethnic Greek.” The décor approach Psilakis spoke of. Chef/Restaurateur Michael avoids blue and white or the rus- There are Meatballs and Mac & Psilakis wants to bring Greek tic look, going for a bistro setting. Four Cheese mezedes. There’s food into the mainstream Amer- One important distinction nothing called a , ican culinary lexicon. And he’s here is that Psilakis isn’t out to but instead, inventive concoc- about to launch a new restau- replicate Greek cuisine from tions including feta, pomegran- rant called MP Taverna in Long Greece. He’s out to bring Greek ates and cheese Island to do it. He explains: to its promi- amongst them. The Entrees are “What we’ve presented to the nence. The philosophical chef is almost monosyllabic, with ba- American people as Greek food very conscious of what it means sics like braised lamb, roasted is five things. I think it’s time to to grow up in dual worlds, com- chicken and simple grills. Oh go beyond those five things and paring immigrants’ frozen-in- yeah, the menu also advertises say that there’s a beauty in what time photograph of Greece with Whole Animal, explaining this we are doing.” a reality that changed. is a Greek tradition. Not a sur- As he speaks to TNH, the car- Kefi in New York City, NY That world was populated prise from the man who recently penters are busy and there’s a closed). But he is no longer is question) ‘What should I eat He realized that food was about with women who taught him published the book “How to sign for interviews outside MP out to prove haute Greek’s value tonight?’” the memories it created. “I real- the joy and vital importance of Roast a Lamb”. As promised, the Taverna, located on a cute cen- or that he can make a Bakaliaro His Kefi, in Manhattan, took ized that all of the memories giving through their cooking: plat du jour section is tradi- tral street in Roslyn, Long Is- with Scordalia that is a soup or a step in that direction, he says. that I had with my father were “They all sort of sat last at the tional, with Greek titles. land, not far from where Psilakis a that is a salad. MP Taverna will go further. (Psi- surrounded by food somehow... dinner table, they sat closest to And while you can’t order grew up. As Psilakis sees it, he Instead, he says: “I hope MP lakis also opened seafood joint fishing, hunting, roasting lamb the kitchen, they also didn’t eat Tzatziki (yet), there is Cucum- accomplished his haute cuisine Taverna will show the American Fish Tag a few months ago, with on a spit.” He wants customers much at the dinner table them- ber & Yogurt Spread on the side. goals for Greek food in Manhat- people that Greek food should so-so reviews.) at MP Taverna to build their selves.” Site: www.mptaverna.com tan (notably at Dona and ac- be one of the choices that Since losing his father, Psi- own memories around his Sun- “For me this is a test,” the claimed Greek Anthos – both they’re thinking about (for the lakis says, everything changed. day evening Roasted Lamb with chef says of how well MP Tav- [email protected] Periyali: The Enduring Quality of the Authentic

By Angelike Contis women with important knowl- Tzolis’ restaurant work. TNH Staff Writer edge in villages, cities and is- But for some time - 15 years, lands all over Greece – and according to Tzolis - Periyali was “There was no other Greek brought them to New York to the only one out there of its restaurant around doing what demonstrate their techniques kind, upscale and authentic. To- we were doing,” says Steve Tzo- and share their kitchen arts. day Tzolis and Kotsoni still also lis of Manhattan’s legendary “I brought many of them also run Il Cantinori, as well as Periyali, which he and partner here from Greece for a few café/bar/restaurant Bar 6 and Nicola Kotsoni launched in weeks, a month,” the 40-year- Periyali spinoff, Persephone, Greenwich Village in 1987. Its veteran of the restaurant world which answered a demand, says success he says, 26 years later, says. This method of tapping Tzolis for Periyali-type items on has to do with tapping into the into authenticity and into the the Upper East Side. culinary wisdom and knowledge best flavors continues to be es- His other restaurants have of an important group of Greek sential. included launching Aureole, culinary experts. “I still do it today,” Tzolis which offers Progressive Ameri- He explains: “I believe the adds. Periyali’s recipes – assem- can cuisine. best chefs are our mothers and bled in the now-classic Periyali “There were five restaurants grandmothers.” Cookbook- became along the and five different country’s cui- When Periyali was estab- way a treasure chest or Noah’s sine,” Tzolis adds, looking back. lished, Tzolis and Kotsoni had Arc of Greek cuisine. The restaurateur/real estate already brought Tuscan cuisine Other chefs – notably Char- developer says that when he to a new prominence with Il lie Palmer and Charles Bowman (who was, incidentally, an for- Cantinori (1983) and, before - were involved in refining menu mer Olympic Cyclist) left Thebes that, highlighted true French- items based on the home cook- in 1967 and arrived in the U.S., at La Gauloise ing of dishes from fava to lamb he was “an immigrant like so Then, he opened a coffee Periyali – or for that matter, any only possible “if you believe in (1978). and chicken - and especially many others.” shop. The rest is history. restaurant vital and appealing quality, quality of food, service To tap into the best of Greek seafood. He explains: “I was looking When it comes to keeping all those years- Tzolis says it’s and atmosphere.” cuisine, the invaluable insights Greek food was taken to a for a job. I didn’t know the lan- of many women from through- new level at Periyali, inspiring guage. I didn’t have anything. I out Greece as well as early con- a new wave of restaurants went and washed dishes, sulting chefs Irene and Victor (many of which are on our list). cleaned floors, did everything.” Gouras (of Patmian House Chefs including Michael Psilakis From 1967-70 he worked for fame) were vital. of Kefi and the new MP Taverna the Greek Mission to the United Tzolis explains that he found say they’ve been inspired by Nations. Periyali’s -Fig Cake Preheat the oven to 350 degrees F. Grease Yield: 16 Servings an 8-inch tube pan with olive oil and set aside. Remove the stems and cut he figs into eighths. Figs, which were nearly as important to the In a small bowl, toss the fig pieces with 2 table- ancients as olives, have been growing around spoons of the flour and set aside. the Mediterranean for millennia. The best way In a medium-size bowl, mix the remaining 2 to eat figs, of course, and the way the Greeks ½ cups flour, the almonds, baking powder, cin- prefer them, is freshly pulled from the tree, still namon, and salt with a whisk until well warm from the sun, soft and sweet. In the win- blended; set aside. ter, figs that have been dried on a screen in the In the large bowl of an electric mixer, beat sun are eaten out of hand and are nearly as the eggs with the olive oil and 1 cups of the popular as fresh, often finding their way into sugar until thick and creamy. Alternately add It’s Greek to Me is among the top Greek restaurants in N.J. desserts and other confections, such as this the flour mixture and the orange juice, beating Family recipes are featured in a cozy and vibrant atmosphere wholesome, rich-tasting cake that also calls for until well blended after each addition. By hand, olive oil instead of butter or other shortening. stir in the orange peel and figs until evenly dis- that will surely satisfy your desire to eat authentic Greek tributed throughout the . • 10 dried figs Turn the batter into the prepared pan and cuisine, as if you’re dining on a Greek island. • 2 ½ cups plus 2 tablespoons all-purpose flour sprinkle with the sliced almonds and the re- • ½ cup blanched almonds, ground maining tablespoon of sugar. Bake for 55 min- • 1 ½ teaspoons baking power utes to 1 hour, or until the top is lightly browned • ½ teaspoon ground cinnamon and a wooden pick inserted in the center comes Clifton Jersey City • ½ teaspoon salt out clean. 852 State Route 3, 194 Newark Ave., • 2 eggs Cool completely on a wire rack before turn- • ½ cup regular (not extra-virgin) olive oil ing out of the pan. West Clifton, NJ 07012 Jersey City, NJ 07302 • 1 cups plus 1 tablespoon sugar Tel:(973) 594-1777 Tel:( 201) 222-0844 • ½ cup orange juice From The Periyali Cookbook: New Classic • Grated peel of 1 orange Greek Cooking by Holly Garrison with Nicola • 1/3 cup sliced natural or blanched almonds, Kotsoni and Steve Tzolis, Villard Books, New Englewood Long Branch for garnish York, 1992. 36 East Palisade Avenue, Pier Village Englewood, NJ 07631 44 Centennial Drive, Tel:( 201) 568-0440 Long Branch, NJ 07740, Tel: (732) 571-0222 Fort Lee 1611 Palisade Avenue, Ridgewood A passion for great food and authentic Greek cuisine Fort Lee. NJ 07024 21 East Ridgewood Avenue, Tel :(201) 947-2050 Ridgewood, NJ 07450 2 Center Plaza, Boston, MA 02108-1909 • Tel. / Fax:: 617-227-0101 Tel: ( 201) 612-2600 email: [email protected] • www.zoboston.com Hoboken 538 Washington Street, Westwood Hoboken, NJ 07030 487 Broadway, Tel: ( 201) 216-1888 Westwood, NJ 07675 Tel: (201) 722-3511 Holmdel 2128 State Route 35, Cliffside South Holmdel, NJ 07733 352 Anderson Ave., Tel: ( 732) 275-0036 Cliffside, NJ 07010 Tel.: (201) 945-5447

Our menu choices are ALWAYS FRESH and augmented daily with offerings that are driven by produce seasonality and the inspirations of founder/chef Andy. At ZO you will find Gyros & , , Sandwiches, Salads and much more. Try out our Delicious Soup, a hearty and healthy treat for all.

We are open Monday - Friday 11 a.m. – 3 p.m. for lunch We at ZO ensure your food is always fresh because our team creates each meal to order. 14 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 Kellari’s Politically-Correct in D.C.

Kellari Executive Chef and opening of a Kellari in D.C. too. Zapanti, who’s passionate about whether or not Kellari Partner Gregory Zapantis, 48, The menu is “90% the same,” about fish sustainability, says the should be called a Greek restau- knows his fish and he knows his he says, but points out that the Mediterranean Diet is a great rant. Zapantis asks: “How can restaurants. He was born and new spot benefits from a boost for Greek restaurants. He’s you put borders on food?” The raised into a Kefalonia island plethora of small and organic spoken on the topic at a huge flavors at Kellari, he says, are fishermen family, and starting farmers in Virginia and Mary- recent Culinary Institute of “Greek,” but not necessarily the in the 1980s, worked his way land – and, in some cases, local American conference on the procedures. He explains: “There up to being an opening chef at fishermen. As in New York, the topic in California. But all this is no way that we had the equip- Manhattan Greek reference clientele tends to be educated hasn’t changed what he does in ment or the know-how back points like Milos, Trata and Tha- and mature, but in D.C. it’s a the kitchen; he’s always worked home.” Zapantis knows that in lassa. political crowd, with senators on those diet principles. Greece too, the cuisine isn’t sta- In 2009, after success with and lobbyists filling tables. In the end, health and taste tic, as many chefs there have ac- Kellari in New York, the Kellari Many been to Greece and love is more important than labels. quired formal training in recent Group partner oversaw the whole Barbounia fish. The chef, for one, doesn’t fuss years.

Gourmet ‘Cove’ in Astoria

“We tried to bring a Manhat- shires in 2002/2003. tan style restaurant into Queens, His father hailed from Drama with Queens prices,” notes Peter and his mother, from Constan- Neofytides of Aegean Cove, a tinople, growing up in Thessa- restaurant he launched with his loniki. Some of Peter Neofytides’ late father George Neofytides best memories were observing and Kostas Blafas three years his father cooking. “My father ago. was an amazing chef. He loved “There’s a lot of great restau- to cook and probably spent most rants in Astoria, I have my fa- of his free time cooking and vorite foods, but no one’s talking with friends. I’d hear brought a touch,” him talking on the phone with Happy Sardines in Jersey added Neofytides. “We wanted them: ‘Try this, try a little of to bring something more re- this.’” There would be gather- fined.” ings at their house in the Berk- “There’s nothing like us son – as Vastardis not only than that?” he asks. they keep coming back.” Renowned chef Christos shires where his father’s friends around here,” notes obliges customers’ concerns Limani is formal enough to There are also some weekly Christou was involved in design- – all excellent cooks - would Chef/Owner George Vastardis about the origin of their have linen napkins but casual wine tastings – and on their day ing a menu that has fast made a compete about who could find of Limani, which opened in seafood, but also provides very enough to skip tablecloths – and off, Monday, the restaurant of- name for Greek food made from the most exciting fish. Over 150 Westfield, New Jersey, in De- specific details about not just the crowds love it. “Reception ten participates in philanthropic the best possible sources - people would attend Greek cember 2007. the country, but the bay or gulf. has been very, very good,” Vas- benefits. whether it’s the top tomato sup- meals. You’re mistaken if you come “It keeps you on your toes,” he tardis explains. “We’re one of Vastardis entered the busi- plier, Lucky’s Tomatoes, natu- He grew up watching his to Limani looking for just pastit- adds. the few that take reservations ness at 11, working in the family rally-raised from Neo- mother and grandmother in the sio and moussaka, he explains. He excels in grilled whole in town and we’re booked solid diner business (including the fytides’ farm in the Berkshires, kitchen too. At Aegean Cove, his Instead there’s fish from fish with the age-old topping of every weekend.” There’s only Red Oak diner in East or carefully selected imported mother, Roula Neotytides’ excel- around the world, from Greece olive oil (Fantis’ from Kala- room for 90 people. He jokes: Brunswick). His brother, Jimmy, fish. Popular menu items in- palette has helped fine tune to Senegal. Dining at popular mata), lemon and oregano. “We cram them like sardines. owns the Blue Water Seafood clude the Greek salad, Lamb many dishes. Limani can be a geography les- “What could be more simple It’s loud, noisy and tight and Company in East Brunswick. Giovetsi (braised for 4-5 hours), Aegean Cove’s sweets in- grilled octopus and baked feta clude – perhaps in a tribute to served with eggplant puree. the family’s Asia Minor roots- As for the olive oil, says Neo- Constantinople-style baklava. Limani’s Crusted Cod • 1/2 tsp minced garlic putting in a blender with raisins to make fytides, it’s from Crete with .02 There’s also an amazing flour- • 12 Spears of fresh Asparagus; blanched the paste. acidity. He adds: “It doesn’t get less and butterless Karidopita. (Serves 4) then saute in garlic and oil. 3. Pan sear the cod 2 minutes on each much better than that.” In a Aegean Cove is already one • Four 4oz scoops of Homemade Mashed side then add paste and pistachios and courtesy to clients, all the fish of ZAGAT’s top New York Greek • Four 8oz. fillet of Fresh Cod Potato for plate presentation. tomato and finish in oven for 10 prices are listed, “because it restaurants, with lots of positive • 1/2 cup of chopped unsalted raw more minutes at 400 F. doesn’t go up and down as press. It’s also becoming a spot shelled pistachios 1.Prepare tomato broth by sauteing 4. Saute blanched asparagus and put much as people think,” says for special events, whether for • Two whole tomatoes minced garlic with butter lightly browned, on side warm. Aegean Cove’s co-owner. politician Carolyn Maloney or • 1 large onion chopped for saute add wine, reduce by half and add tomato 5. Assemble 4 plates with one scoop of Neofytides, who is President the Smithsonian. Astoria’s own • 1/2cup black raisins juice to simmer for 10minutes. mashed potato, with a spatula put cod on of demolition/construction busi- cove of Greek cuisine also • 16 oz. Tomato Juice 2. Prepare paste to go on top of cod so top, pour tomato broth around mashed ness Mac Hudson Group, says a hosted a charity fundraiser that • 4oz unsalted butter the crushed pistachios stick, by sauteing potato, finally arrange 3 asparagus on top passion for food runs in the fam- raised $30,000 for children’s • 3 oz white wine the tomatoes and onion until soft and of each cod. ily, which also opened Aegean autism organization the Ron Breeze in Massachusetts’ Berk- Geschner Foundation.

YIASOU ESTIATORIO FINE GREEK CUISINE 2003 Emmons Avenue, Brooklyn, NY 11235 Tel.: (718) 332-6064 CLASSIC PATISSERIE At Sheepshead Bay, enjoy your lunch or dinner Since 1972 with views of the water and fishing boats 7805 5th Avenue • Brooklyn, NY 11209 • www.bayridgebakery.com Eating Fish is Good for Your Health Choose from the large selection on our menus We specialize Fresh seafood, lamb chops, . in custom and traditional All types of grilled fish: porgies, lavrakia, synagrides, barbounia, wedding cakes that are shrimps, fish fillets, black sea bass. masterpieces of pastry art! Our specials fillet • Choose from the large Birthdays, Christenings, Shrimp over rice OUR HEALTHY selection of Greek wines • Full bar Custom Alternatives Linguini with shrimp PROPOSAL: • Flawless service Cold and hot appetizers EAT • Open daily for All types of salads FRESH FISH lunch & dinner RETAIL: (718) 238-0014 and Greek The space is available for your special and social events WHOLESALE: (718) 238-1779 Thank you for your continued patronage You will be impressed. Bring your friends

Mediterranean Foods, Inc.® I, II

30-12 34th Street, Astoria, NY • Τel.: (718) 728-6166 - Fax: (718) 721-9674 23-18 31st Street, Astoria, NY • Τel.: (718) 721-0221 - Fax: (718) 721-2553 Every Homemaker’s Paradise For 39years A Symbol of Quality, Variety and Freshness. we are the source that provides the Greek You will find We satisfy the most customer with any kind whatever your of Greek product heart desires demanding customer. With us you will find all kinds of olive oil, olives, cheese Complete your everyday from Greece and Cyprus (Feta, Haloumi), sausages, homemade and holiday shopping needs WILLISTON TOWN HOUSE DINER with products from “seftalies,” salted cod fish, cold cuts, Greek bottled water, Mediterranean Breakfast | Lunch | Dinner Foods coffee, cards, beer, soap and more. in Astoria Delicious dishes including Greek specialties FREE FOR YOUR CONVENIENCE, WE ARE OPEN LONG HOURS at affordable prices SPACIOUS MAJOR CREDIT CARDS ACCEPTED PARKING WE DELIVER NATIONWIDE Monday-Friday 6 a.m.-2 a.m. On Weekends Open 24 Hrs

112 Hillside Avenue Williston Park, NY 11596 (516) 746 2539 Mediterranean Foods, Inc., in Astoria is not related to any other establishment with a similar name THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 15 Greek Wine Wins

reek wines, by na- ture, go wonderfully with food, notes GGeneva-based Greek wine commentator Nico Manessis. For 17 years, he has explored the country’s wine in- dustry, traveling 370,000 miles and 2,000 nautical miles to do so. Santorini has often caught the imagination of the wine ex- pert, who is a member of the AGORA PLAZA Académie Internationale du 23-18 31ST STREET • ASTORIA, NY 11105 Vin and editor of the Greek magazine Wine & Pleasures. Tel.: 718-728-8484 • Fax: 718-728-0066 He’s produced the new docu- mentary Pelican’s Watch – www.artopolis.net • e-mail:[email protected] opening up the Los Angeles FREE PARKING AVAILABLE Greek Film Festival on June 9. It is about the encroachment of tourism on Santorini vine- yards. Manessis says of vol- canic Santorini: “It’s an ex- treme island making extreme wines.” The expert with roots in Corfu island as well as Ireland recommends the following wines, based on Greek vari- eties. Whites: Domaine Tsele- pos’ “floral and fruity” - neia dry white made of moschofilero variety; Domaine Gerovassiliou’s Malagousia, a regional wine of Epanomi made of the Malagousia vari- ety; “really fabulous” dry Do- maine Sigalas Barrel Santorini wine (made of and fermented in French oak bar- rels) or Gaia’s Santorini Wild Ferment Assyrtiko made partly in Acacia casks. Red: Florina’s WE EXCLUSIVELY IMPORT THE AWARDED Artopolis, a bakery with the sweet flavors Alpha Estate’s 2007 Red, made KOYFETA HATZIGIANNAKI of Greece, where each mouthful THE BEST FROM GREECE of Syrah, Xinomavro and Mer- is an adventure in taste, quality and lot, a prime example of inter- The top choice for your wedding national and Greek . and other occasions freshness designed to please every customer. Singling out just a few is For Showers, Weddings, Engagement Parties, clearly hard – as Manessis nods Sweet Sixteens, Anniversaries and other events. also to fantastic wines from Kavala, Drama, Crete (a late- comer, in his view to Greece’s All baking done on premises. recent wine developments) and Nemea. He expects a new generation of winemakers in ments taking place in Northern Greek wine industry could ex- Artopolis has been awarded with the latter region – and the Italy and Spain. perience. It was a big bubble. the Excellent & Extraordinary vineyards they are A lot has been said about All prices are coming down.” Zagat Award continuously cultivating, to produce very the new generation of Greek It’s a chance for the country to from 2004 to the present. good results in seven years. wines. Manessis, though pas- focus on how to make the most Manessis, author of The Il- sionate about the need to pro- of its niche market, he believes. lustrated Greek Wine Book, tect cultivation in places like Meanwhile, it looks like counts 409 varieties of Greek Santorini, saw misdirection in 2011 could be a great wine grapes, but he points out that the past- and sees the crisis as year- with plenty of late spring not all make good wine. an opportunity for Greece’s rain. Syrah may do well in wine industry to be more care- Greece, but he feels “A wine fully cultivated and directed, For more of Manessis’ wine has to have a sense of place.” to sprout healthy new shoots. picks, writing and reflections He is watching with interest “The current economic melt- visit Greek Wine World WR several Greek variety experi- down was the best thing the http://greekwineworld.net ©

Authentic Mediterranean and Greek Cuisine • Greek classic dishes using traditional ingredients • Weekly Shows • Music by Tasos, Kostas & Vagelis • Belly dancers every Friday and Saturday night • Private and Corporate functions Catering and Take-Out services

Our friendly and hospitable staff is ready to provide you with unparalleled service Showcasing the Best of Greece and and Serving you Bringing an incomparable the Best Greek Mediterranean food life dining experience! to Houston Open 7 Days a week Monday thru Thursday 11am -10 pm Friday 11am until close Saturday 12 Noon until closing Sunday 12 Noon until 9pm

3055 Sage Road at Hidalgo, Houston, TX 77056 713-622-2778 16 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011

Pelham Bay DINER

1920 E. Gun Hill Road Bronx, NY 10469 Tel.: 718-379-4130 www.pelhambaydinerny.com

Pelham Bay Diner is a family - run restaurant which takes pride in its customers, great food and excellent service.

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

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

Catering is our specialty THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 17

A Mediterranean fishhouse in the heart of downtown Ramsey. We offer Catering available: We can fill our small boat with the best of the Mediter- fish by the pound from all parts of the world, plus Greek specialties and ranean and serve it to you at your next wedding, banquet, or corporate Black Angus steakhouse selections. We are dedicated to the absolute fresh- event. Our menu can be custom tailored for parties of four or four Mest in European seafood and to creating the feel of a villa in the Mediter- hundred. We can accommodate parties of as many as seventy five, with ranean. “The first of many pleasures of a meal at Varka’s is opening the full or preset menus. Gift Cards available for any occasion. front door” as the New York Times wrote. Executive chef George Georgiades is a classically-trained chef with twenty Varka's menu contains the taste of sunshine and salt air and a freshness years of experience in the of Manhattan and Europe. rarely found more than a few steps from the Aegean. From tender grilled A first generation Greek American, Mr. Georgiades has an ancestral feel octopus to Ouzo steamed mussels and charcoal grilled whole fish, every for Varka's core ingredients and his gourmet background has taught him bite is a taste of the finest the sea has to offer. to let food speak for itself.

ZAGAT’S TOP LIST, TOP RESTAURANT BEST SEAFOOD, WORTHWHILE DESTINATION, WORTH THE TRAVEL. A GREAT SELECTION OF APPETIZERS AND THE FRESHEST SEAFOOD, SIMPLY PREPARED, JUST LIKE IN GREECE.

Open Seven Days a Week Lunch Monday - Saturday 11:30 a.m. - 3 p.m. | Dinner Monday - Sunday 3:30 p.m. - 10 p.m. Major credit cards accepted Reservations: Recommended; essential on weekends

Parking Onsite www.varkarestaurant.com 30 North Spruce Street, Ramsey, New Jersey 07446 | Tel.: 201- 995-9333 18 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 Bergen County’s ‘Nisi’

Fresh fish is the word at Nisi restaurant, which opened in Bergen County, New Jersey, two years ago. At the helm of this sea- minded restaurant is Chef/Partner John Pil- iouras, who blends years of experience, a thorough knowledge of Greek cuisine, plus clas- sical French and Culi- nary Institute of Amer- ica training to navigate into tasty waters. “We don’t play around with and foams,” he says, however, explaining that instead of using his modern techniques to try to impress with fancy geometric pat- ters/towers on your plate or unlikely combinations (say mush- rooms, pomegranates and lobster), he aims for a clean ap- proach. He puts techniques at work behind the scenes; he knows how Greek grandmothers make Lamb Giovetsi, for in- stance, but he likes the taste that results from preparing a 48- hour stock. The chef adds: “In a complicated world and stressful time, people go to comfort foods, simple, real fish, with lemon.” Nisi brings in fresh fish daily from places including Greece and Por- tugal. Its meat is artisanal, “all prime or choice.” The seasons often shape the menu, as he finds items like “Lavraki and Dorado, maybe a beautiful sea bass, or soft shell crabs.” These crabs may not be “Greek,” but the chef says: “I’ve never met a Greek who didn’t like it, chopped up with salad.” The search for produce includes a preference for what’s locally fresh: “There’s nothing like spring asparagus, like a tomato in July, August or September.” Nisi has, Piliouras points out “a pretty good mix of Greek and non-Greek” clientele in multi-ethic Bergen County, who are up-to-speed on the Mediterranean Diet’s benefits. One of his culinary goals is cleaner, reduced fat versions of many tra- ditional dishes, with a savvy balance of proteins and carbohy- drates. Nisi’s efforts haven’t gone unnoticed. Among those who’ve noticed are the New York Times and Esquire magazine.

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

Greek branded products for the retailer & authentic ingredients for the restau- rateur that features wholesome meals from genuine recipes with authentic fla- vors." • Manufacturers of Pita Bread, , all Gyros Products and Traditional Deserts. • Importers of all Greek food staples: Olives and Olive Oil, , and all kinds of Appetizers fresh-canned and frozen. • Distributors of popular Greek Dairy products

CORFU FOODS Inc, 755 Thomas Drive, Bensenville IL 60106 Tel (630) 595-2510 MEDITERRANEAN GYROS, 11-02 28th Ave, LIC, NY 11101 Tel (718) 786-3399 www.mediterraneanpita.com Chef Georgiades at Varka

“When I grew up in the City, age again. Georgiades explains: the chefs were all friends, we “I try to keep the ingredients used to hang out, have glasses true to what they are. I search of wine. There wasn’t competi- out the freshest ingredients and tion. We grew from each others’ try to let them speak for them- ideas all the time,” says New selves.” Customers love how he York City-raised chef George brings out the flavor of shrimp, Georgiades of his generation of octopus and Lavraki fish, but innovative Greek American Georgiades still gets “crazy and chefs – many of whom are in creative” in the kitchen with spe- this issue. Now the Executive cials items like Lobster Gyro and Chef at Varka Estiatorio, in Ram- Patsarokeftedes (beet balls). sey, New Jersey, he recalls the Georgiades enjoys getting to days when those chefs shared know the customers. “I feel like zany ideas like Moussaka with the face of the restaurant,” he crab meat. adds, sounding like the chef-in- Going back even further, training who never expected Georgiades remembers loving to that kind of culinary stardom. watch his mother create Greek His origins are from Crete and pastries as a boy. Then, when he he says this shows most in the started to study , menu, not so much in traditional he went through a phase when items - though they do some- he considered Greek food “peas- times appear- but in a quest for ant food.” He changed his mind freshness and “the simplicity of when he was instrumental in ladolemono [olive oil/lemon opening Manhattan’s acclaimed sauce], okra and beans.” He Avra. The New Yorker says with adds: “I try to stay away from a laugh: “I started asking my Pastitsio and Moussaka – be- mother for recipes.” cause nothing is as good as their Now, at Varka, he’s come of mothers’ or grandmothers’.” It’s Greek to Me Carves Own Niche

“We’re not upscale. We’re not There was no chance of . I would say we are reprinting one here. “They are fast-casual, full-service dining,” kept under lock and key,” says says Anthony Papavasiliou, of Anthony Papavasiliou. the family’s It’s Greek to Me Most popular on the menu, restaurants in New Jersey. He he adds, are “more American- adds: “Everything here is fresh, ized” options, such as Greek made to order, nothing is frozen salad and spanakopita. But his or pre-prepared. Although we favorites are the Pastitsio and are not high end, we are still Moussaka. “I don’t care whose putting out quality dishes.” grandmother makes them bet- It’s Greek to Me began when ter; I don’t think anyone makes Stacy and Jimmy Papavasiliou them better.” The baklava – opened one in 1985 in Cliffside made fresh daily –he adds is Park. Gyros, souvlaki, pastitsio, also to die for. moussaka, spanakopita and “all It’s Greek to Me remains a the classics” were there, says family operation. “We all wear Anthony Papavasiliou, 32, who different hats,” adds Papavasil- is the son of Stacy Papavasiliou. iou. He prides himself on bounc- They expanded in 1992 with a ing between tables, making a place in Englewood, before point of knowing his customers. opening a third in 1994. Today “If it’s someone I don’t recog- – 26 years after the first spot nize…I make a point to intro- opened - there are ten. Eight are duce myself.” He adds: “I feel franchises. my customers are my family.” Ero Papavasiliou’s recipes are Like many other Greek behind the It’s Greek to Me suc- restaurant owners, he believes cess. “Every restaurant has the the Mediterranean Diet has same recipes,” says her grand- boosted Greek food’s profile, but son, Anthony Papavasiliou. At he thinks there is still a way to the beginning, his Yiayia did all go, noting: “I hope to one day the cooking daily. Then, she see Greek cuisine looked at in trained others. “So all the the same way as they view Chi- recipes are hers,” he adds. nese, Italian or Mexican.” THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 19 Markets & Bakeries/Patisseries

Coast-to-coast, here are some New Athens Corner - From www.astoriapastryshop.com Bay Ridge Bakery – Greek Tarpon Springs, FL, (727) 943- of the best places to find the dry to frozen food, pastries, pastries and wedding cakes 2400, www.hellas- real Greek stuff. wine and even water. 28 Arlington Bakery - For 31 alike. 7805 5th Avenue, restaurant.com Woodbridge Avenue, Highland years, bread and Greek sweets. Brooklyn, NY 11209, MARKETS Park, NJ, (732) 572-0721, 187 Massachusetts Ave, www.bayridgebakery.com Hellas Pastry Shop – Anything Agora at the Black Olive – www.newathenscorner.com Arlington, MA 02474, (781) you can imagine that’s Greek Upscale market with Greek 646-7444 The Greek Cafe & Bakery – and sweet. 2627 W Lawrence items and wine. 803 South North Shore Farms – Gourmet From Gyros to chocolate Ave, Chicago, IL, (773) 271- Caroline Street, Baltimore, MD market with three, well- Artopolis – All the Greek and dipped baklava. 334 West 7500 21231, (410) 276-7142, stocked branches. European honey-drenched, Davis St. in Oak Cliff, Dallas, www.theblackolive.com/Inn/M 770 Port Washington Blvd Port sugar-dusted, and cream-filled TX, (214) 943-1887, Pan Hellenic Pastry Shop – arket.html Washington NY, (516) 767- delights your heart could http://greekcafebakery.com Founded in 1974 and 9050 desire – plus bread and more. expanding after a fire. Great Aphrodite Imports – A classic http://northshorefarms.com Agora Plaza 23 - 18 31 Street, Greek Village Bakery – Bread, . 322 S. Halsted Street, for all the basics. 5986 Astoria, New York, (800) 553- sweets and cheese for 3 Chicago, IL, (312) 454-1886, Leesburg Pike, Falls Church, VA Parthenon Foods – A bounty 2270, (718) 728-8484, decades. 4711 Eastern Ave, www.panhellenicpastryshop.co 22041, (703) 931-5055. of food products/items. 9131 www.artopolis.net Baltimore, MD m W. Cleveland Ave., West Allis, (410) 675-8155, Bakaliko Greek American WI, (414) 321-5522, The Bake Zone – Specializing www.greekvillagebakery.com Stella’s Bakery - Grocery Store – Full range of www.parthenonfoods.com BAKERIES/PASTRY SHOPS in cakes. 897 Mountain Mediterranean/European Greek staples. 15 Broadway, Astoria Pastry Shop – A Avenue, Mountainside, NJ, Hellas Bakery – Next to a sweets. 11510 Rockville Pike, Hicksville, NY, (516) 932- Prima Foods – Wholesale and Greektown treat since 1971. (908) 232- 9158, restaurant of the same name, Ste D, Rockville, MD, (301) 8988, bakalikohicksville.com retail Greek foodstuff. 1 Kane 541 Monroe Detroit, MI www.thebakezone.com with sweets and bread. 231-9026, Street, Baltimore, MD, (410) 48226, (313) 963 – 9603, 785 Dodecanese Boulevard, www.stellasbakeryonline.com Bill’s Imported Foods - From 633-5500, 1-800-296-7894, phyllo dough to spices. 721 W www.primafoodsinc.com Lake St, Minneapolis, MN, (612) 827-2891, Sophia’s Greek Pantry – Food www.billsimportedfoods.com/ and cookbooks too. 265 Pindar: Poetic Wine in Long Island Belmont Street, Belmont, MA C&K Importing – Since 1948, 02148, (617) 489-1371, a Chrys family institution. www.sophiasgreekpantry.com By Angelike Contis cal Duck Walk Vineyards. 2771 West Pico Blvd., LA, CA, TNH Staff Writer Pindar’s philanthropy in- (323) 737-2970, Spartan Bros Imported Foods cludes a July sunflower sale for www.papacristos.com - Plevritis family-owned, for 22 e were pio- Make a Wish and their ecology years, with even local lamb. neers. There includes major composting and Mediterranean Foods - Feta, 7140 N Harlem Ave, Chicago, was nothing minimal pesticides use (helped olives and MUCH more for IL 60631, (773) 631-0088. “Wthere, just along by a bat house). Pending your table. 3012 34th St, potato fields,” says Dr. final approval there will soon be Astoria, NY, (718) 728-6166 Titan Foods – Like your Herodotus “Dan” Damianos of a wind generator providing 75% and 2318 31st St., Astoria, NY, neighborhood Athens grocery the land where he started Long of their power. (718) 721-0221, store - only HUGE. Island’s largest vineyard, Pindar, Greek names aren’t reserved www.mediterraneanfoodsny.co 25-56 31st street, LIC, N.Y, named after the ancient poet, in for family members, but are m 11102, (718) 626-7771, the late 1970s. The idea of mak- given to wines too, such as the www.titanfood.com ing wine first crept into the award-winning red . Imports – A 40 year-old mind of the successful internist Dr. Damianos’ historian father shop. 648 W. Lake Street, United Brothers Fruit – and teacher when he moved was from Olympia and mother Addison, IL, (630) 543-0337, Astoria produce market with a from his family from New York from Filiatra in the Peloponnese, www.minosimports.com Greek accent. 3224 30th City to Stony Brook. yet Dr. Damianos traces his wine Avenue, NY 11102-1528, (718) He and his wife Barbara had Port Jefferson locations total 500 The vineyard is very much roots further back. “The Ancient 728-7011. one young son and another on acres, 400 acres of them, under family-run. Pindar’s wines first Greeks were the first wine the way when they bought a cultivation. “We are the largest hit the market in 1982 and were snobs,” he jokes, noting that house with thick, native vines producers,” says Dr. Damianos, served at the White House for they looked down on the beer- growing it: “Probably Niagara counting over 75,000 cases. President G.W. Bush’s inaugura- drinking Egyptians. or Concord.” Then in the early The “-like” climate, tion six years later. Son Jason, Pindar has a Four Seasons se- 1970s, when Upstate wines he says, is beneficial for wine- who owns Jason’s Vineyard in ries and way of life. Winter is were in the news and the Har- making, as is the flat and fertile the area, studied oenology at devoted to pruning over one graves launched Long Island’s land. “It’s a unique wine micro- the University of Bordeaux- an million vines. Summer is full of first vineyard, the doctor started climate,” Dr. Damianos adds, invaluable asset for Pindar. Son tastings and concerts. In Spring thinking seriously about wine. with a sandy, well-drained soil, Pindar is Director of Vineyard there is growth. September or “We bought the first piece of moderate temperatures and an Management, while daughters early October is devoted to har- land in 1979,” Dr. Damianos re- extended season. Chardonnays, Alethea and Eurydice are in- vest, with a festival. Dionysus calls. And – like a healthy vine – Merlots, – all do well – volved, respectively, in admin- would surely approve. Pindar keeps growing. Today the and it’s shown in Pindar’s 560 istration and marketing. The original North Folk and added awards. oldest son, Alexander, owns lo- For more info: www.pindar.net Heavenly Greek Passion for Greek Yogurt in the U.S.A.

in Hell’s Kitchen here’s an ingredient that’s made its Nikolaou, Sales and Operations way into the American culinary Manager of Olympus Dairy USA. Tlexicon in recent years: Greek Olympus, as people who have been “Greek Salad and Gyros. I’m had a vision to convert the diner yogurt. In recent years, the yogurt wars to Greece may know, is not new. The proud of it, I don’t care. These into a restaurant. “I tried to keep have been fierce among the likes of Greek family-run business has been around, are the things that work, Retsina it simple and I wanted to pre- giant FAGE, organic Stonyfield Farm – making yogurt, for 50 years. “We are and Gyros,” says Theodosis An- sent Greek food known to Amer- and, recently, corporate giant Kraft. the only Greek yogurt from Greece,” driotis, owner of Manhattan’s icans from travel in Greece and Olympus, of Greece, is an imported Nikolaou underlines, adding: “We are Greek Kitchen. There are many from diners. I thought I would yogurt that only arrived in May 2010 in the only yogurt that is non-GMO (not more items on his menu, but af- stay with the familiar and keep the U.S., but is already giving the others a made with milk from animals fed with ter 40 years in the restaurant it fresh.” Along the way, he ed- run for their money. Sales, the company genetically modified feed). business, he likes to call the ucated them on a few more reports, are at 3 million already. “Our The difference is in the straining shots as they are. dishes. target is that every American family gets too, vouches Olympus. Blind tests, A lot of people may talk It’s worked. Most of his cus- to taste Olympus ,” says Nikos notes Nikolaou, have proven that about their Yiayia’s cuisine, he tomers today, he adds are al- people can taste the difference. adds, but Andriotis calls it ready savvy on the Mediter- As a new arrival here, the “paramythia,” (fairytales) not- ranean Diet and have often Olympus’ Recipe for Galotiri Elatis yogurt is working on building ing: “The basic secret of Greek studied Greek history or culture. brand familiarity – through food is to eat it the minute it Greek Kitchen is expanding 3.5oz Olympus feta cheese promotions in stores, comes out of the oven. If you into the space next door – with 3 oz Greek Olympus yogurt educational and other put it in the refrigerator for a a bakery on the way, which will 2 oz fresh milk institutions. Greek restaurants, week, sell a slice here and there, include pastries too. Andriotis Dash of hot red pepper or other spice including Kellari (see list) and it’s not the same.” also plans on Retsina tastings Greek Taverna Restaurant (in Hailing from Nisyros island, soon too, noting that while Preparation NJ), are Olympus’ Andriotis came to the U.S. at Greece “missed the boat on pro- Lightly heat the milk and add the Olympus “ambassadors” in this process. age 17. When he opened Greek moting Greek products,” popu- feta cheese crumbled in small pieces. Let the In addition to their yogurt, Kitchen in 1999 in Hell’s lar Retsina- the first wine in the mixture cool and add the yogurt. Mix all the Olympus brings Feta, Kitchen, the New York neighbor- world – deserves closer atten- ingredients together and garnish with the spices. and Kaseri – as well as cheese hood was not so safe, but he tion. spreads - to the U.S. Kanella: Where the Chef Is Always Right

After years of training –includ- ing with Michelin star chef Nico Ladenis in London – and working in restaurants, Cyprus-native Konstantinos Pitsillides, along with his wife Caroline Christian, opened their own restaurant in Philadelphia’s Washington East neighborhood in 2008. It’s called Kanella. At Kanella, as outspoken Chef Pitsillides points out, one of the motto’s on his wall reads: “The customer is not always right.” He explains that this simply means that when the customer enters the restaurant (and it has won excellent acclaim in a short pe- riod), they should “come in, en- adds: “The Mediterranean cui- joy the food and relax.” sine is not a trend. It’s a way of There’s no need to alter the life, how I grew up.” dishes or switch things around Simplicity is key at Kanella– because Pitsillides has done the whether it’s the title of dishes, prep work (including researching the staff’s straightforward gra- historical recipes from Cyprus, ciousness or – and importantly – Greece, and the Mediterranean the recipes. “I believe in moder- and Middle East). ation,” says the owner/chef. He Of Kanella’s origins, he says: uses many grains and pulses but “I was reminiscing on how my also “fatty stuff, like lard” in mod- home country should have been eration, noting “That’s what they cooking.” He was frustrated always used to do.” He prepares about how commercial food has Cypriot treats like pickled quail, become in Cyprus and Greece. offers ample mezedes at a great It’s not just a menu, but a life price and also uses all parts of philosophy. “Good cooking his organic/free range animals. means a lot of love and passion. All that’s left when you visit, I don’t know how many years I’ll is to sit back and enjoy the food be here but I want to make sure while listening to live bouzouki I’ve left my mark on simplicity or rembetika recordings. As in and the Mediterranean Diet.” He the old days. 20 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 A Kifissia Gem: Divine

By Yiannis Sofianos ing.” Divine also bakes its own GILDED CLUBBING clusive 50 patrons only, you can TNH Staff Writer bread daily. The club, located on the sec- enjoy your meal without the Popular specialties include ond level of the Foinikas com- music decibel level interfering the following: Chicken fajitas mercial center, has the seductive with conversation. fter five years of suc- with sauce and quality of a private New York Meanwhile, above in the cess, the Athenian cilantro; cheese grilled club. Golden upholsteries, hid- mainstream music club, popular restaurant Divine with baked vegetables and den lighting, curved, Manhattan DJs include Michalis Amoved into a larger oil; spinach with spring rolls loft-like ceilings, comfortable Tsaousopoulos, who spins every space located at 34 Kolokotroni made of cheese; Parma luxurious sofas – and even a soft other Sunday. On Wednesdays St. in Kefalari Sq. in the north- prosciutto with grapefruit; Ravi- gold leather cushion running there are R&B parties and ern suburb of Kifissia. At the es- oli filled with cheese, around the central bar - plus a Thursdays feature new Greek tablishment owned by Iakovos smoked and sage; goat view of much of Kifissia, all add dance DJs. Kondylis and Pavlos Eleftheriou, fillet stuffed with Manouri to the mysterious and opulent INFO diners can enjoy the creative cheese, sun dried tomato and atmosphere. Meals are 30-40 /per- Mediterranean concoctions of sauce; poached pear with The club and restaurant co- son. are 8 to 12 euros. Chef Vasilis Tzimas – but also caramelized nuts and exist brilliantly, each functioning Bottles are 90 or 120 euros. Di- end their evening at a club that sauce. independently. Within the vine restaurant is open 9pm- is on the premises too. Other Divine assets are the restaurant, which seats an ex- 2am. SPIRITED CUISINE attention to customers by Maitre One of the innovations of d’ Giorgos Axladiotis, an exten- Chef Tzimas, who studied with served in a shot glass – with Finish your meal with a light sive Greek and international Italo-Greek chef Hector Botrini shrimp and pickles and a green yogurt pana cotta flavored with wine list and an upscale décor (of Corfu isle’s Etrusco fame), is salad with orange, fennel and green tea and mint liqueur. awash in fashionable red and Thracian Fish Swim, to incorporate drinks like Bour- asparagus. Other recipes include “All our ingredients are black that has a real cosmopoli- bon, Bloody Marys and Martinis veal marinated in martini, gin- fresh,” says the chef, adding: tan feel. Interior designer Anas- into his actual recipes. ger and and a burger “We shop for them at neighbor- tasia Rapti is behind the look, Slowly, to Italy For instance, at Divine, you’ll with a and bourbon hood shops, as we want our cre- based on co-owner Eleftheriou’s find a Bloody Mary Soup – sauce. ations to feel like home cook- concept. On May 27-30, Pavlos Geor- giadis is taking part in the 5th Veal Fillet with Béchamel pepper, the cinnamon and simmer for 20 Slow Fish event in Genoa, Italy. Recipes of Chef sauce and Mascarpone minutes. Part of the Slow Food movement with Tomato Sauce Heat a nonstick pan, adding the fillet, that also started in Italy, it fo- Vasilis Tzimas allowing each side to brown, for as long cuses on how artisanal, small- as desired. Serve with your favorite pasta scale fishermen can survive in • 1.75 lbs veal fillet or French fries. today’s world. • 3 T olive oil Georgiadis, an ethno-bota- • ½ bunch fresh thyme nologist who studied in both • ½ bunch fresh rosemary and Shrimp Salad and Germany and • Salt and pepper whose research recently in- For Bechamel sauce with Mascarpone • 10 oz. shrimp volved travel throughout Asia, • 3.5 oz. butter • 10 oz. bulgur notes: “It’s the first time that • 3.5 oz. flour • 2 tomatoes Greece is taking part, with a • 3.5 oz. Mascarpone • 1 cucumber tasting workshop.” Slow Food • 3.5 oz. milk • 1 small bunch wild (or Chinese Thrace, which he launched in • 3.5 oz. heavy cream celery) 2008, will host a Thracian buffet • Salt and pepper • 4 mushrooms of seafood- including sun- • Nutmeg • 1 garlic dried/marinated octopus. For the Tomato Sauce • 1 tsp. mustard The point of the conference, • 3 medium onions • ½ cup olive oil he says, is to focus on sustain- Photo: Nil Orgogan • 1 head of garlic • Salt and pepper to taste able fishing. It’s a worthy cause again on the global culinary • 1/2 cup white wine • Juice of 2 lemons – and certainly one of direct to map.” • 9 oz. tomato concasse concern to fine restaurants There are also Slow Food • Salt and pepper Briefly boil the shrimp and clean throughout the U.S. importing branches in other parts of • Cinnamon them/remove shells. Soak the bulgur in cold Greek fish. Greece. Georgiadis notes: “Our water in a big bowl for about an hour. Cut “In Greece, we have the most work in Slow Food Thrace is to Marinate the fillet with the spices and the mushrooms into thin slices and coat tasty fish of the Mediterranean,” make the knowledge of the olive oil and refrigerate for 20 minutes. To with a lemon juice so they will not darken. Georgiadis asserts, adding: “Our countryside and agricultural tra- prepare the Bechamel with Mascarpone, Dice the cucumber and tomatoes and thinly nation’s contact with the sea has ditions as well as culinary cul- put butter and flour into a pot on low heat. slice the wild celery and the garlic. existed since the beginning of ture considered something of As soon as it starts to thicken, add milk, Strain the bulgur and put it in a salad history.” But Greece could do a importance to all – not just a heavy cream and Mascarpone. Stir slowly bowl. First add the mushrooms and stir. better job of stewardship and fringe thing.” and as soon as the texture becomes thick Then add the wild celery, garlic, cucumbers awareness when it comes to this The event sees these fisher- and even, add salt, pepper and nutmeg. and stir. Slice the shrimp in half and stir, maritime treasure. Georgiadis men –including Thrace’s Stavros For the sauce, saute the onions with the followed by the tomato. says: “I’d like to believe that our Kontos, 64, and Georgios Zoi- garlic, which have been finely sliced, add Beat the oil, lemon juice and mustard work will ever-so-slowly reverse disi, 16, who will provide their the wine and add the tomato, the salt and and drizzle over salad. the situation and through our stories too – as custodians of the participation put Greece once sea.

A Kuzina with a View More Great Greek

iouvetsi with Lobster. Chef/Owner Aris Tsanaklidis Loukoumades with Feta. has been a destination for those Restaurants…in Greece GThese are just a couple of looking for food that’s a cut items you may find at Kuzina, above the rest in a fashionable Abyssinias Cafe - Mom’s recipes are behind this bistro-like in Athens’ Thission. setting. spot nestled in the flea market region. Abyssinia Sq., Psirri, This spot with Culinary In- Tsanaklidis told TNH: “The Athens, Greece, 10555, 210/321-7047 stitute of America-trained recipe for success is, one, the in- credible location of Kuzina with Alatsi – Refined Cretan culinary delights are available at maybe the best view of the this Hilton-area spot. Vrasida 13, Ilisia, Athens, 11528, Athens, Acropolis and the Temple of Greece, 210/721-0501, www.alatsi.gr Ifestos and, the modern ap- proach of the Greek cuisine, get- Dinoris – Dine better than the knights in this great hall ting away from the moussaka built in 310 AD and converted into a stable for them in 1530. Greek salad syndrome.” Mouseou Sq. 14a, Town, Rhodes, Greece, 85100, The menu he adds is “strictly 22410/2582 seasonal” and changes several times a year. Kuzina has ad- Diporto – Step into 1950s Athens by visiting this local haunt justed to Greece’s economic cli- where all ranks of society are united in favorites from gigantes mate too. (giant beans) to vrasto (boiled meat). Socratous 9, Platia The- He notes: “My prices are al- atrou, Central Market, Athens, 10552, No phone ready value for money for the quality, but I did also lower my Filistron- The roof garden here offers amazing views of prices.” Athens’ landmarks and the chef serves a long list of mezedes When we asked the chef for and innovations. Apostolou Pavlou 23, Thission, Athens, 11851, his best short Greek recipe, 210/346-7554 Tsanaklidis said salad is easy as 1,2,3. “Rye husk toasted Mani-Μani – In a little Neoclassical house a stone’s throw bread with Feta cheese, thyme from the Acropolis is the taste of the Peloponnese. Classy and and the best quality olive oil focused on organic/regional products. Falirou 10, Makriyianni, with the ripest tomatoes.” Athens, 11742, 210/921-8180 Kuzina also has a location in Mykonos. O Platanos – Since 1932, there’s been great food, drink Adrianou 9, Thission, Athens, and song under this taverna courtyard’s plane trees. Diogenous Greece, 10555, 210/324-0133, 4, Plaka, Athens, 10556, 210/322-0666

Chef Aris Tsaklinidis from Kuzina www.kuzina.gr

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By Aris Papadopoulos seafood, his new cuisine imme- CULINARY AMBASSADOR TNH Staff Writer diately crossed borders, making His 19-year achievements its way to Italy, Spain and even have made Lazarou a culinary through exchanges with diplomat of Greece, especially prominent chefs. in presentations for the Interna- As a testimony to his achieve- tional Olive Oil Council in places ment – which is extremely rare like Japan, Argentina and the in Greece – in 2002 he won a U.S. He also was selected by the Michelin star and has main- Athens Olympics 2004 Organiz- tained it with each evaluation. ing Committee to represent He speaks of his dishes as Greek cuisine at the Sydney “cooking.” The chef cooks with Games. the best quality ingredients, This year he received the with fish directly from fisher- Golden Hat Award men and vegetables that he from the Ministry of Culture and chooses, plus fresh herbs from Tourism and the Municipality of his pots. Athens. The prize aims to lift For many years he alone the profile of culinary profes- oversees two kitchens with his sionals’ contributions and Greek team of ten. There, Lazarou cre- cuisine and local products. ates his seafood concoctions – At the award ceremony, the but also meat- always with his idea of culinary tourism was own touch, not to mention lauded too. For instance, of the desserts. He works with assis- 30 million tourists who went to tants and from time to time Spain in 2009, some 20% went Crab with Orzo Lefteris Lazarou was fortu- peeks from the kitchen into the solely for its cuisine. The Span- (Serves 4) nate enough to be the son of a dining area at the loyal –even ish government even made an ship’s cook. When he started his fanatic – clientele. The eating honorary ambassador of tourism Ingredients: own restaurant, most of the area is split in two levels, in- out of leading Spanish chef Fer- • 7 T olive oil good restaurants of that era spe- cluding a top one with a glass ran Adria, who stars in a • 5 oz. onion, finely sliced cialized in meat, even though floor- and it’s separated from tourism campaign. • 9 oz. orzo Greece was by definition sur- the kitchen by a large window Why not in Greece too, with • 1 T tomato concasse rounded by sea. so the chef can see and be seen. 2,500 years of culinary history? • 2 cups chicken stock But having his father’s sea- It’s the culinary pleasure that Wouldn’t Lazarou be the perfect • Salt and pepper inspired cuisine in his genes, creates a symbiosis between man for a similar role, especially • ½ lb high quality crab, there was no question about chef and diners in a functional with Greece’s culinary ties to the cleaned which direction he’d take. space designed by architect Van- feel of a ship. The décor is sim- It seats 80 people in the winter sea? • 3.5 oz. cheese, When he was 18 he went to gelis Stylianidis - he also did the ple but warm, with just enough and 70 on the summer terraces When asked about it, the grated Italy, traveling from Naples to hotel next door - which has the extra touches to be comfortable. with a view of the Acropolis. chef gave a chuckle and said: Genoa, learning the secrets of “Words, just words.” He said de- Method: their cuisines. He next worked spite the recent talk of culinary In a pot, on low heat, in hotels in Tunisia before he tourism, no one has even con- sauté the onion in the olive took to the seas in the merchant sulted with him on the topic– oil until it softens. Add the marine. From a young age he which is surprising if you con- orzo and continue to sauté. aimed to acquire his own ship sider all the prominent politi- Add the tomato concasse, that would be permanently cians dining at Varoulko. the chicken stock a little at docked on land, as he told TNH. Lazarou noted that things a time and salt and pepper. That’s when he opened need to change from the ground Stir constantly until the orzo Varoulko. It started out in Pi- –or rather the table - up. “Our absorbs the liquids. Spread raeus before shifting – 17 years hotels still serve German butter, the contents of the pot on a ago –to Piraeos Street. It’s lo- Spanish jam, Bulgarian Feta – deep tray to cool. cated across from the archaeo- and don’t have buffets showcas- Sprinkle salt and pepper logical site of Kerameikos and ing Greek products.” and a few drops of olive oil next to boutique hotel Iridanos. He said: “At some point I onto the crab. tried to change this situation, In a non-stick pan, on BETTER OVER TIME working with the state. We low heat, add the Mizithra Though many fine restau- started well, but became en- and stir until it browns a lit- rants lose their sparkle over trenched… Then the ministers tle. Take the pan off the time, Varoulko – like a fine wine changed and we had to start stove and empty its contents – becomes better with time. from scratch.” For culinary onto a tray to cool. From the moment it opened tourism to work, he believes, it In a pan, on low heat, its doors, the positive reviews should be in the hands of cooks, sauté the orzo until it heats. poured in. It may have been a not politicians. Add the Mizithra and stir ship that didn’t sail, but it cer- Lazarou remains, in the constantly. At the end, add tainly made a splash when it meantime, in steady command the crab, stirring very came to the previously limited of his own ship. A lot of other quickly and adding pepper seafood choices. Breaking from restaurants open, make an im- if needed. Do not add salt, tradition, the recipes were novel pression, but close soon after. because Mizithra is salty. creations of Lazarou himself. Varoulko stays permanently an- Focusing exclusively on chored on Piraeos Street.

www.ulyssesvoyage.com

New Athens Corner 6333 West Third Street is a retail specialty store in Highland Park Los Angeles, CA 90036 New Jersey. We import Greek and Mediter- ranean dry, frozen and refrigerated foods, as well as juices and beverages.

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Tuesday-Saturday 9:30 a.m. - 8:30 p.m., Sunday 10 a.m. - 7 p.m.

Ulysses Voyage Greek Cuisine is a culi- nary odyssey, serving authentic Greek Zagat Rated ZORBA’S GREEK RESTAURANT 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’ in fine weather. You do not have to be from Greece to be Greek for a night at Zorba’s. the best bouzouki music in LA. 100 Broadway Chula Vista, CA 91910 • Tel.: (619) 422-8853, Fax: (619) 422-0104 www.zorbasgreekbuffet.com Zorba’s Greek Buffet is the first authentic Greek buffet in all of Southern California. In a modern Greek atmos- phere, Zorba’s brings you recipes that have been in our family for over 50 years. Only the finest ingredients go into our cuisine, with fish and meat roasted and charbroiled to perfection. The whole family can enjoy - every Friday and Saturday live traditional Greek music followed by folk dancing.

Since 1989 we've been the only buffet of its kind, offering Greek home-style food. Voted «BEST GREEK RESTAURANT» by San Diegans for five years in a row! Catering available Open Everyday 11.a.m.- 9:30.p.m. and Friday - Saturdays 11.a.m. - 11.p.m. with live music Parking on site. Reservation not required. Wheelchair accessible. 22 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011 Cat Cora: An with Many Hats

ississippi-born Cat only in a Greek American fellow Greek American chefs, I love having an open field to Cora, the only fe- restaurant culture, but also in a noting: “Michael Psilakis pre- just create as I want, and that male Iron Chef in small Greek community in Jack- pares some amazing food, my menu is very sleek, sexy, and so- Mthe television show’s son, MS are acceptance, since fellow Iron Chef Michael phisticated – exactly where I’d history, grew up in a Greek there are some many diverse Symon, and I’m also a big fan want to eat! American restaurant family. In wonderful cultures there that of the White House , Of her new specialty food August 2009, her own restau- can all play into each other, as Bill Yosses.” line, Cat Cora’s Kitchen by rant, Kouzzina, opened at the well as the value of hard work. At home, her own family GAEA, she says: “All the GAEA Walt Disney World Resort in My Godfather had restaurants loves Greek Cinnamon-Stewed products are made in Greece, Florida. In April, her second and I would see how hard work Chicken over Herbed Orzo with and it was a natural collabora- restaurant, entitled Cat Cora pays off, and have always up- cheese or Lettuce “Gy- tion since they’re very eco- Lounge, opened at San Fran- held that work ethic throughout ros” with Spicy Grilled Fish, friendly, and they’re the first ex- cisco International airport. She’s my time at the CIA and into my Feta-Mint Tzatziki, and fresh tra virgin olive oil in the world always on the run - from hosting professional career.” tomato salad. In the summer- to be certified carbon neutral, the new online series The Mup- It’s a small world after all, as time, her Greek Olive and Feta which is very important to me.” pets Kitchen with Cat Cora to Cora’s Greek roots clearly shine Burgers with She stands behind their qual- writing – not to mention raising in Kouzzina’s menu. Cora says: paired with baked sweet potato ity, noting: “I’ve never had any- four sons with her long-time “There are actually quite a lot fries “are a sure hit!” thing better, and their best sell- partner, Jennifer - but the en- of unadulterated Greek dishes And when the chef visits a ers are the Oxymelo , the trepreneurial chef took a few on the Kouzzina menu, like Greek restaurant, she’s most Tapenade, Cre- minutes to share her thoughts – Whole Roasted Fish with Fennel tempted to try “a well-prepared tan Sauce, and their award-win- via email - with TNH. and Olives that is actually one lamb chop,” adding: “To die ning Cretan and Standard Extra She said of her Greek Amer- the best sellers! I’ve also had for!” Virgin Olive Oils.” More prod- ican restaurant background, it some Greeks tell me the louk- Of her new airport presence, ucts are on the way. frey network OWN) visit Japan. was critical to her development oumades are some of the best the chef noted: “The Cat Cora For more on her news (in- www.catcora.com. For Cat Cora's recipe for her as a person: “Some of the most they’ve ever tasted, too, which Lounge at SFO is a global tapas cluding a new cookware line, Follow her charity Chefs for Koto Kapama, visit our site: important culinary and life is great!” menu, so there’s a little bit of Cat Cora by Starfrit and an up- Humanity (site chefsforhuman- www.thenationalherald.com/ar- lessons I learned growing up not Cora follows the work of her everything for everyone offered. coming project with Oprah Win- ity.org), which recently helped ticle/50666

Greek Diner Snapshots, 2011 The Flavor of Greece’s Islands Three diner owners share their “The money’s good and everyone’s to- thoughts on the state of the Greek diner gether.” At the diner, his mother Helen A whopping 80% of his cus- and one of the biggest lists of today. bakes and his sister manages too. tomers have vacationed in fresh (never frozen or canned) Classic Greek? Sort of. “We’re not doing Greece, owner George options or ladera. Spiros Dimas, Williston Townhouse what our parents did.” Moshos says, not- Sarafoglou estimates. He knows Sarafoglou notes this is a re- Diner, Williston Park, NY ing that he’s part of a new wave of young they stop by his Greek Islands sponse to the many vegetarian Dimas, who hails from Athens, and his professionals boosting the Greek diner; he taverna-style restaurant in Little or vegan customers. wife, Maria, bought the diner in 1998. points to a friend at the Brownstone Diner Neck in order to go on a vaca- Sarafoglou’s Kavourokeft- “Most are going out of business,” he in New Jersey who similarly left a legal tion, in a sense. edes have 100% real crab meat. says of the Greek diner today, pointing to career. Moshos applies his financial savvy “We try to create an atmos- And the Feta is wooden barrel- more competition: “It’s not like the old to marketing/brand work, taking classes phere of past happy times, va- aged. days.” They’ve succeeded at the Williston at the Culinary Institute of America too. cationing on the Greek islands.” “Everything is from scratch,” with leaner, modern menus that offer In trying to change a diner’s traditional More than the tasteful blue he says, in the expert hands of gluten-free and low calorie/cholesterol menu, the younger generation sometimes and whites in the décor, he’s Culinary Institute of America- options. Forget grease –you’ll find olive faces resistance from the previous one. proud to admit that many of the trained Greek chef Dora Ktenas. oil, whole pasta and brown rice– But he says today’s diners have “eclectic customers say that the food’s Sarafoglou makes the Mous- plus Greek yogurt instead of heavy cream. cuisine,” adding: “It’s not just eggs.” At even better than they remem- saka, Pastitsio and grape leaves “We are a neighborhood place with 90% the Elm Street, Panini sandwiches now ber. stuffing. repeat customers,” says Dimas, who likens coexist alongside older options like classic Together with his wife Evan- The Greek Islands experience the manicured Long Island town to “a turkey dinners and his mom’s great and logical prices not to mention “a large geline, Sarafoglou opened the can end with rose-shaped small Tuscan village.” spanakopita. menu, the size of The National Herald.” restaurant in 2005. Baklava pieces – or with the Previously owning an Italian restaurant The menu, he says, offers everything, in- As the name indicates, the Yiaourtini…a Martini-inspired was good practice, he says, adding: “We Jerry Stefanitsis, Pelham Bay Diner, cluding “Italian, Greek, American…fast focus is on fresh fish, but there blend of Greek yogurt and quince are very good at what we do.” Bronx, NY food and desserts.” The diner’s open 24/7 are also classic Greek casseroles or sour cherry flavor and nuts. Kefalonia-born Stefanitsis bought the to catch all clients, “including night owls.” John Moshos, Elm Street Diner, diner in 1982 and has observed diner Greeks do well in diners, he feels, be- Stamford, CT owners pressed by high rents and other cause “a Greek doesn’t look at the clock” Moshos, 33, left a life as an investment expenses – with the next generation when it comes to work. He regrets, how- banker on Wall Street after 9/11, to return choosing other occupations. ever, that generally, “Greek cuisine is not Feedback to the family’s expanding diner business. Yet he attributes the Pelham Bay as promoted as much as it could have We welcome your feedback on our Restaurant special issue at “It’s what we grew up in,” he says, adding: Diner’s success to quality, large portions been.” [email protected].

4806 Rugby Avenue ΓΕΙΑ ΜΑΣ Bethesda, MD 20814 301-312-8384 YAMASGRILL.COM

Healthy and Delicious Greek food “Celebrating over 3,000 years of Greek food and culture”

Extra Virgin Olive Oil MEZZE HOUR - ΩΡA (available at the bar only) Cretan olive oil has been recognized as the best quality olive Sunday- Friday 4:30 – 6:30 pm AUTHENTIC GREEK Friday and Saturday 10 pm-12 pm for 5,000 years. With its distinct exquisite flavor therapeutic Family style dining and beneficial attributes is your best choice. • BREAKFAST • LUNCH • DINNER • BYOB Take-out, Delivery, Catering, Order Online Kid’s menu available CRETE IMPORTERS Special: Sunday Cypriot Meze 5-9 pm Open 7 days a week 40-40 Crescent Str., LIC, NY 11101 1001 Spruce Street, Philadelphia, PA 19107 Monday-Thursday 11 am-10 pm Tel.: (718) 472-0878 • Fax: (718) 729-0577 215-922-1773 Friday-Saturday 11 am-11 pm • Sunday 12 Noon-10 pm [email protected]

PRINTED EDITION OF THE NATIONAL HERALD 2550 s. Rainbow blvd. viA THE POsT-OffiCE: Proprietors: George & Gigi Vastardis o1 Month $11.00 o3 Months $22.00 las vegas, nv 89146 o6 Months $33.00 oOne Year $66.00 (702) 876-3737 viA HOME DElivERy (ny, nJ & CT): o1 Month for $14.00 o3 Months for $33.00 o6 Months for $48.00 oOne Year for $88.00 Westfield’s newest Dining Experience viA HOME DElivERy Opens to Raves Traditional (new England, Pennsylvania) www.limaniwestfieldnj.com o1 Month for $18.00 o3 Months for $41.00 fine Greek o6 Months for $57.00 oOne Year for $109.00 Open 7 Days for lunch and Dinner On linE sUbsCRiPTiOn Off and on premise Catering Cuisine www.thenationalherald.com NON SUBSCRIBERS:oOne Year for $45.95 for special occasions and corporate affairs 6 Months for $29.95 WR o BYOB • Greek coffee • live Music o3 Months for $18.95 SUBSCRIBERS: oOne Year for $34.95 • fully stocked bar o6 Months for $23.95 o3 Months for $14.95

• space for Parties NAME: ...... ADDRESS: ...... CITY: ...... STATE: ...... ZIP:...... belly Dancers show TEL.: ...... CELL:...... E-MAIL: ...... and singers PlEAsE sEnD A GifT sUbsCRiPTiOn TO: NAME: ...... on weekends ADDRESS: ...... CITY: ...... STATE: ...... ZIP:...... TEL.: ...... CELL:...... E-MAIL: ...... Open Please specify method of payment for reservations call: I enclose a check/money order for $ ...... for lunch made payable to: The National Herald, Inc., (908) 233-0052 37-10 30th Street, Long Island City, NY 11101 - 2614 or please debit my o Mastercard o Visa and o American Express 235 North Avenue West Dinner CARD NUMBER: ...... Westfield, NJ 07090 EXPIRATION DATE: ...... SIGNATURE: ...... subscribe THE NATIONAL HERALD, MAY 28, 2011 100 Best Greek Restaurants 23

GREEK ISLANDS Come in Your friends Fresh fish, are already here fine traditional Greek cuisine, period.

718-279-5922 253-17 Northern Boulevard, Little Neck, NY 11363 www.georgesgreekislands.com

490 Summer Street, Stamford, CT • 203.569.6250 www.eosgreekcuisine.com How a contemporary Greek restaurant should look, taste and feel FINE GREEK DINING • Family owned and operated

Capture the spirit of the gods in our elegant embrace with a bounty of authentic Greek dishes. A true restaurant for all seasons that blends both the contemporary and the traditional. We can host banquets from 15 to 150 people. There is an open shaded patio too. Open 7 Days a week © WR Sunday – Thursday 11 am-10 pm • Friday – Saturday 11 am-12 midnight Our cool, relaxed Outside seating available • Facilities for Private and Corporate Events atmosphere provides Full - service Catering and Events planning 7000 E Mayo Blvd #26, Phoenix, AZ 85054 LIVE MUSIC once a month an authentic Greek (480) 502-4466 | (480) 502-2288 | (480) 502-5566 Open 7 days a week for lunch and dinner experience. Monday-Thursday 11:30am-10pm, Friday-Saturday 11:30am-11pm, Sunday 12pm-9pm

29-09 23rd Ave. Astoria, NY 11105 (718) 932-8596 (718) 721-4507

Traditional meals prepared daily • Grilled and charbroiled Meat and Seafood • Salads & Appetizers • Vegetarian options • Daily Specials • Soups

We only use pure Greek Olive Oil Stamatis Restaurant The Greek Experience miles away from Home

GREAT PRICES Open 7 Days a Week Private Room and Catering Available FREE VALET PARKING FRIDAY, SATURDAY & SUNDAY 24 100 Best Greek Restaurants THE NATIONAL HERALD, MAY 28, 2011

Krinos Foods, LLC. is the largest importer, distributor and manufacturer of Greek specialty foods in North America. Krinos offers only the finest frozen, refrigerated and dry Mediterranean foods to both the retail and food service trades through its modern and efficient plants in New York, Chicago, Santa Barbara (USA),

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Krinos Foods, LLC. 47-00 Northern Blvd., Long Island City, NY 11101 www.krinos.com