50 BEST GREEK RESTAURANTS ON THE EASTERN COAST

OCTOBER 25-26, 2014

The National Herald

T H D E L N A AT ER IONAL H www.thenationalherald.com 2 50 Best Greek Restaurants On The East Coast THE NATIONAL HERALD, OCTOBER 25, 2014

The National Herald The East Coast’s Top 50 Hellenic Dining Spots

A weekly publication of the NATIONAL HERALD, INC. As the pastel days of summer give way to autumn sauce of roasted tomatoes, onions, and ), a . (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), chill, bringing classes back into session and noses back (a robust casserole of baked , As always, you will find the restaurants listed by reporting the news and to the grindstone, meal cravings change along with ground beef, and creamy béchamel), a youvetsi (a state, accompanied by photos of some of their most addressing the issues of the season. On balmy days, a crisp of fresh, stick-to-your-ribs of meat or seafood with delectable dishes to whet your appetite. paramount interest to the Greek bright-colored vegetables or fruit often provides pasta) or a smooth and hearty (white bean We’re hungry already! Tuck into this issue to read sufficient fuel for the day. But as temperatures drop, and vegetable soup), Greek gastronomy has about new eateries, hear from experts about food American community of the stomachs seek more substantial nourishment. And something for every palate. And Greek chefs continue trends, and try recipes from some of the dining spots United States of America. Hellenic cuisine offers an abundance of comfort food. to apply their considerable skills to creating ever more we love. Whether it’s a luscious plaki (baked fish bathed in a inviting dishes to satisfy the growing appetite for Kali orexi! Publisher-Editor Antonis H. Diamataris Assistant to Publisher, Advertising Veta H. Diamataris Papadopoulos Special Section Editor Sophia Stratakis Huling Production Manager Chrysoula Karametros Marketing & Design Director Anna Angelidakis

37-10 30th Street LIC, NY 11101-2614 Tel: (718)784-5255 Fax: (718)472-0510, e-mail: EOS RESTAURANT MYKONOS GREEKTOWN GRILLE [email protected] G R E E Democritou 1 and Academias Sts, water, Fla. (727) 447-7800 K CONNECTICUT C

Athens, 10671, greektowngrille.com Entrées: O R Tel: 011.30.210.3614.598 $12-$25 N E R

EOS Fax: 011.30.210.3643.776 R E

Winner of Best Greek Restau - MYKONOS S

e-mail: [email protected] T A

rant in Best of the Gold Coast Listed by the Tampa Bay U R

Connecticut, Fairfield County Times as one of the 13 top spots A N

2009-2014. in Tarpon Springs in 2011; 2014 T

490 Summer Street Stam - Trip Advisor Certificate of Ex - ford, Conn. 06901 (203) 569- cellence. 628 Dodecanese Blvd., 6250 eosgreekcuisine.com En - Tarpon Springs, Fla. 34689 trées: $14-$37 (727) 934-4306 Entrées: $10-

$20 A M Y FLORIDA MANDOLIN AEGEAN BISTRO K Zagat Best Places to Travel Drive to Baltimore” in 2014; (508) 879-8424 and 640 GREEKTOWN GRILLE Back in Time in Miami in 2013; Open Table Diners’ Choice Win - Arsenal Street, Watertown, Named by Tampa Traveler 2014 Trip Advisor Certificate of ner for Hot Spot, Outdoor Din - Mass. 02472 (617) 923- one of the 10 best restaurants Excellence. 4312 NE 2nd Ave, ing, and Scenic View. 1000 Lan - 7771 in Clearwater’s Cleveland Street Miami, FL 33137 305-576-6066 caster Street, Baltimore, Md. aegeanrestaurants.com En - district; Editor’s Pick and Best mandolinmiami.com Entrees: 21224 (443) 708-5818 trées: $12-$26 Greek on Local Eats. $17-$33 www.ouzobay.com Entrées: 1230 Cleveland Street, Clear - $19-$75 GREEK CORNER RESTAURANT GEORGIA MYKONOS GRILL Trip Advisor Certificate Washington Post editor’s of Excellence for 2014. The KYMA pick; Open Table Diners’ Choice Food Network’s “Diners, One of Zagat’s Best Seafood Award for Best Food, Neighbor - Drive-Ins and Dives” fea - Restaurants in Atlanta in 2014; hood Gem, and Best Restaurants tured their . 2366 Trip Advisor Certificate of Ex - in Rockville. 121 Congressional Massachusetts Avenue, ITHAKI MODERN MEDITERRANEAN cellence 2014; Wine Spectator Lane, Rockville, Md. 20852 Cambridge, Mass. 02140 Award of Excellence 2013. 3085 (301) 770-5999 www.mykonos - (617) 661-5655 Piedmont Road, Atlanta, Ga. grill.com Entrées: $14-$31 www.greekcorner.us. En - 30305-2624 (404) 262-0702 trées: $11-$17 buckheadrestaurants.com En - SAMOS trées: $24-$36 One of Zagat’s “Best Food in ITHAKI MODERN Baltimore/Annapolis” for 2013; MEDITERRANEAN USA Today 10Best Greek in Bal - On Zagat’s list of Restau - MARYLAND timore; Trip Advisor Certificate rants with the Best Service of Excellence 2014. 600 Oldham in Boston; Trip Advisor BAY St. Baltimore, MD 21224 (410) 2014 Certificate of Excel - MANDOLIN AEGEAN BISTRO OUZO BAY One of Zagat’s “8 Reasons to 675-5292 www.samosrestau - lence; Open Table Best rant.com Entrees: $16-$25 Restaurants in Ipswich. 25 Hammatt Street, Ipswich, Mass. 01938 978-356-0099 OLYMPIA RESTAURANT MASSACHUSSETS ithakicuisine.com Entrées: $21- $38 ket Street Lowell, Mass. 01854 AEGEAN RESTAURANT (978) 452-8092 newolympia.com One of Zagat’s Top Mediter - OLYMPIA RESTAURANT Entrées: $9-$24 Best Imported Cheese ranean Restaurants in Boston. “An authentic Greek restau - 257 Cochituate Road, Route 30 rant that has stood the test of Continued on page 4 Framingham, Mass. 01701 time,” says a Yelp user. 453 Mar -

T N A R U A T S E R

N S A O E G M E A S A

Made from Sheep and Goat Milk (Protected Designation of Origin – P.D.O.) From the Mesolonghi region of Greece. Εxclusively imported by Kontos Foods, Inc. Available in fine restaurants and select retail outlets.

Kontos Foods offers over 50 varieties of hand-stretched Flatbread - from traditional , Nans and Wraps, to our new authentic French-style Crepes. Fillo dough and Fillo products including appetizers and desserts like and . Manufactured products are Certified Kosher and Halal.

Kontos Foods, Inc. PO Box 628 | Paterson, NJ 07544 Call us at 973.278.2800 Vist us at www.Kontos.com

Find us on: /KontosFoods THE NATIONAL HERALD, OCTOBER 25, 2014 The Best Greek Restaurant On The West Coast 3 Long Island's Limani To Add Rockefeller Center Spot

Top: Limani, which opened in 2009 at 1043 Northern Boulevard Center left: The main dining room is lighted with gold-colored in Roslyn, Long Island, has been working on a second location mica chandeliers. Bottom left: The white marble bar. Center to open in Rockefeller Center, . Most recent re - and center right: A private dining room. Bottom right: The ports state it will open soon. day’s fresh fish display. 4 50 Best Greek Restaurants On The East Coast THE NATIONAL HERALD, OCTOBER 25, 2014

AMPHORA A TASTE OF GREECE AXIA IT’S GREEK TO ME VARKA ESTIATORIO

BZ GRILL LOUKOUMI OVELIA BAHARI ESTIATORIO

NEW HAMPSHIRE NEW JERSEY .18 Piermont Road Tenafly, N.J. 07670 (201) 569- 5999 www.axiataverna.com En - AMPHORA A TASTE OF GREECE trées: $17-$40 New Hampshire Magazine Ranked #1 Restaurant in Editor’s pick for Best Greek River Edge on Trip Advisor. 935 IT’S GREEK TO ME Restaurant; #2 Restaurant in C Kinderkamack Road, River “Casual, simple Greek clas - Derry on Trip Advisor. Edge, N.J. 07661 (201) 967- sics in huge portions,” “kid Hood Commons, 55 Crystal 0029 atasteofgreecenj.com En - friendly” and “affordable,” says Avenue, Derry, N.H. 03038 trées: $13-$17 Zagat. 1611 Palisade Avenue (603) 537-0111 Fort Lee, N.J. 07024 (201) 947- amphoranh.com Entrées: $13- AXIA 2050 – plus eight more loca - $28 On Open Table’s list of 5 Best tions. www.itsgreektome.com Restaurants in Tenafly and Din - Entrées: $8.50-$35 TELLY’S TAVERNA STAMATIS ers’ Choice Award Winner for VARKA ESTIATORIO Rated by Zagat one of the four best seafood restaurants in New Jersey; on Open Table’s list of the 5 Best Restaurants in Ramsey and Diners’ Choice Award Winner for Mediter - ranean. 30 North Spruce Street, Ramsey, N.J. 07446 (201) 995- 9333 varkarestaurant.com En - trées: $27-$59

GREEK ISLANDS OKEANOS NEW YORK (ASTORIA) 9056 tellystaverna.com Entrées: $12-$30 BAHARI ESTIATORIO “Excellent Hellenic home ZENON TAVERNA cooking served with a smile,” “The next-best thing to hav - praises Zagat. 31-14 Broadway, ing a doting Cypriot mom with Astoria, N.Y. 11105 (718) 204- a FedEx account,” gushes New 8968 bahariestiatorio.com En - York Magazine. 34-10 31st Av - trées: $9-$29 enue, Astoria, N.Y. 11106 (718) 956-0133 zenontaverna.com BZ GRILL Entrées $11-$47 “One of the best sandwiches in the city – if not the best in New York,” raves Serious NEW YORK (BROOKLYN) Eats. 27-02 Astoria Blvd, Asto - ria, NY 11102 (718) 932-7858 bzgrill.com Entrees: $14-$25 OKEANOS ZENON TAVERNA YIASOU ESTIATORIO (for two) “Flapping fresh seafood, an eager-to-please staff and reason - LOUKOUMI TAVERNA able prices,” praises Zagat. 314 “Excellent, authentic taverna Seventh Ave. (8th Street), fare leads the charge at this Brooklyn, N.Y. 11215 (347) warm, inviting Astoria Greek,” 725-4162 okeanosnyc.com En - praises Zagat. 45-07 Ditmars trées: $16-$29 Boulvard, Astoria, NY 11105 (718) 626-3200 YIASOU ESTIATORIO toloukoumi.com Entrées: $15- The Village Voice named it $32 on its list of 10 Best Bargain Seafood Restaurants and 10 OVELIA Best Greek Restaurants in New One of the restaurants cho - York City. 2003 Emmons Ave. in sen to cater to the world’s most Sheepshead Bay, NY (718) 332- discerning palates at the 2013 6064 Entrees: $18-$60 Specialty Food Association trade ETHOS GYRO PALACE show at the Javits Center. New 5922 georgesgreekislands.com York Magazine Critic’s Pick. 34- NEW YORK (LONG ISLAND) Entrées: $15-$35 01 30th Avenue, Astoria, N.Y. 11103 (718) 721-7217 ovelia- GYRO PALACE nyc.com Entrées: $14-$32 ETHOS “Great place to grab and go Trip Advisor’s #2 Restaurant for dinner…they are fast and STAMATIS in Great Neck. 25 Middle Neck the food is always excellent,” Trip Advisor 2014 Certificate Road, Great Neck, N.Y. 11021 says a Yelp user. 1694 Sunrise of Excellence. 29-09 23rd Av - (516) 305-4958 Entrées: $19- Highway, Merrick, N.Y. 11566 enue, Astoria N.Y. 11105 (718) $35 5516-868-4500 gyropalacemer - 932-8596 Entrées: $10-$28 rick.com Entrees: $12-$21 GREEK ISLANDS TELLY’S TAVERNA One of the Village Voice’s 10 KYMA “Simple perfection” and “re - Best Greek Restaurants in New “An impressive new spot with laxing and overseen by a York City; Trip Advisor’s #2 wonderful Greek food at prices friendly, never rushed staff,” Restaurant in Little Neck. 253- that will not break the bank,” says Zagat. 28-13 23rd Avenue, 17 Northern Boulevard, Little says the New York Times. 1446 KYMA Astoria, N.Y. 11105 (718) 728- Neck, N.Y. 11362 (718) 279- Old Northern Boulevard, Roslyn, Continued on page 8

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Chef Themistoklis Mourelatos THE NATIONAL HERALD, OCTOBER 25, 2014 50 Best Greek Restaurants On The East Coast 5 Molos Offers Spectacular View and Cuisine

By Penelope Karageorge his academics he worked in sis has owned and run the Pel - Special To The National Herald restaurants and fell in love with ham Bay Diner in Westchester cooking. His new enthusiasm is for the past thirty years. But Mo - If you crave a unique dining Molos. Currently only open for los was a dream. experience, one that transcends dinner and brunch, the restau - “I had my eye on this spot the ordinary, head for Molos rant will shortly be open for and it took a long time to close Restaurant in Weehawken, N.J. lunch as well. the deal,” he said. “I liked the on the Hudson River. Molos “We have a beautiful deck look of the area. It reminded me boasts an extraordinary view of and weather permitting, we’re of Greece. In the restaurant, I , plus outstanding going to have outside dining,” tried to create the Greek island cuisine created by one of today’s said Zapantis. The menu is a la look – blue and white – open to great Greek chefs, Gregory Za - carte, but plans for a prix fixe the water. Of course, the Hud - pantis. dinner are in the works. The son River water’s not as blue as Seated in the completely restaurant will feature live it is in Greece. Nobody else has glass-enclosed restaurant, you Greek music every other Friday, this view. You can see all the could be dining in a jewel box. as well as a jazz brunch. way to the Freedom Tower in At sunset, nature puts on a show “We’re still a baby,” said Za - the south, and the Verrazano of changing light, shading Man - pantis. “A restaurant is like a Bridge and the George Washing - hattan buildings green and gold, child, with closed eyes. It takes ton Bridge to the north.” painting clouds pink as you sip time for them to see. Then you He hopes to further promote and dine. Night descends and give them love and attention un - Greek cuisine at its finest. Manhattan turns on the light til they’re a few months older, “Many Americans think that show. It’s magic time. Located and then you teach them how Greek food is and directly on the water – Molos translates to “dock” – you could almost reach out and touch a boat passing by. Executive chef Zapantis works to make the dining expe - rience just as extraordinary. Za - pantis arrived on the scene a ABOVE: In the new Molos restaurant in Weehawken, executive chef Gregory Zapantis shows mere three weeks ago. He is the off the day’s fresh catch. RIGHT: Molos boasts unmatched views of Manhattan and the Hudson culinary talent who put Kellari River. BELOW: The dining room at Molos displays the day’s catch. on Manhattan’s West 44th Street on the dining map. Before that he nurtured his talents at Avra and the preeminent Tha - lassa. He came aboard to join his life-long friend Jerry Stephanitsis and his daughter Eliana Stephanitsis, the father- daughter team who opened the restaurant less than a year ago. “We’ve only been together for three weeks, but we’re going to be together for the next thirty years,” said Stephanitsis. Zapantis and Stephanitsis are both from the island of Cephalo - to walk. You can’t let go. You souvlakia. Italian, Chinese, nia. Their early memories of have to hold on to their hand. French food get all the atten - fresh fish, organic fruits and So that’s the way I see the tion. The truth is that we taught vegetables, and the yogurt man restaurant. Jerry, Eliana and I the world how to cook.” Sotiris who peddled clay pots of are a great team. We’re excited Molos Restaurant is located yogurt door to door, helped about this new venture.” at 1 Pershing Road, Wee - them set standards for the new Eliana Stephanitsis, 28, a hawken, N.J. and is open Mon - restaurant. Molos uses only or - Fordham graduate, works as day through Thursday from 5 ganic food, and emphasizes Molos banquet manager. p.m. to 11 p.m. and until mid - quality raw ingredients, such as “In the last nine months night on Friday and Saturday. It tomatoes from a farm in Penn - we’ve held everything from is easily reached by the Port Im - sylvania and lamb chops from weddings to baptisms to show - perial Ferry from West 39th Colorado. “Americans today ers,” she said. “The second floor Street in Manhattan, and is a have caught up with the dining is a private dining room devoted few miles from the Lincoln Tun - style we had on Cephalonia to special events and it is beau - nel. years ago,” Zapantis pointed tiful. I give so much credit to out. vored with fresh mint and Chilean Sea Bass Fricassee with Baklava first and somehow my father, who actually de - MOLOS RESTAURANT: $$$ - Stephanitsis has given Za - served with a sauce that com - sautéed Swiss chard and finger - transforms it into ice cream. signed the restaurant. It was his ***1/2 pantis complete freedom to plan bined hints of mint and , ling potatoes. On my next visit “Cooking is not complicated, concept to have all the glass. Price range: ($ for bargain, $$ and execute the restaurant fare. proved my favorite. to Molos, I plan to try the but you have to have the pas - How could you not love it for middle range, $$$ for up - “Our menu is printed on a daily Another winner: shrimps Seafood Kritharoto – lobster, sion,” Zapantis said. He studied here?” scale) basis,” says Zapantis. “It de - , in a sauce shrimp, octopus and to be an architect, but to support Genial host Jerry Stephanit - Stars – one to four pends on the availability of with feta cheese. The sauce, with orzo pasta. Astako Mac - what’s fresh.” fresh and delicious, demanded aronada, lobster and linguini One boon to fish lovers: fish that one dip one’s bread into it with fresh herbs is definitely in - is not sold by the pound. One until the last drop was con - triguing. can select a fish from the “Fish sumed. Although the emphasis is on Market” where fish are dis - For the main course, my fish and seafood, Molos also of - played on ice and buy the fish companion and I selected a red fers lamb chops, filet mignon at an established price. I was de - snapper from the “Fish Market.” and New York strip , as lighted at this, having unhappy It was cooked to perfection, well as a vegetarian mousaka. memories of more than once touched with and ca - But on to dessert. Zapantis overpaying for disappointing pers, lemon and oil. The puts his creativity to work to fish by the pound at unnamed head (considered a great deli - produce traditional Greek restaurants. cacy by many) arrived on a sep - deserts with flair. We enjoyed a Our meal began with a bas - arate plate. The waiter did in - luscious ket of warm, toasted bread, and quire first if we wanted the wrapped in phyllo and served plates of crisp radishes, tooth - head! The fish, at the set price with a scoop of watermelon some black , and rich of $58.00, offered two more sherbet, and walnut cake with , lightly flavored with than generous portions and masticha ice cream. Zapantis lemon. For starters, I can vouch could easily have been shared makes his own ice cream, and for the char grilled octopus, by three. has created special flavors in - served with eggplant puree and Aside from ordering a whole cluding masticha (his son-in-law caramelized onion. It was ten - fish, many other favorites ap - brings the masticha from der and succulent. The peared on our menu including Chios); Greek coffee, with a fritters, crisp on the outside and wild Organic King Salmon with rich, deep flavor; and Baklava. toothsome on the inside, fla - spinach and organic beets, and For this ice cream, he prepares

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Dine With A Panoramic View of the Acropolis A view of Filopappou Hill from Greek House Attikos

By Nelly Paraskevopoulou make this cozy place a great samali for dessert. Open for lunch 7. Arcadia – On Makrygianni choice. Try the mole poblano, or dinner, The Gods’ Restaurant Street, right opposite the Acrop - Acropolis is the most beautiful chicken with chocolate and chili is popular also for the reasonable olis Museum, a popular destina - neighborhood in Athens, visited Mexican sauce, the tamales de prices. (Phone: 210 923 3721) tion for good food since 1977. by thousands of tourists annually elote, maize pastry with chicken Traditional Greek recipes from and very popular with Athenians and Mexican sauce, cooked in 8. Aglio, olio e peperoncino the region of Arcadia in the Pelo - for a Sunday walk with the fam - maize leaves, the tacos barbacoa, – At Porinou 13 near the Acropo - ponnese are prepared with fresh ily. Strolling along Dionysiou Are - soft tortillas with pork, cooked in lis Museum is a small, cozy trat - local products, extra virgin olive opagitou Street, gazing at the fa - banana leaves, orange and Mex - toria promising a unique culinary oil and fresh local meat. The mous temples and monuments, ican sauce. (Phone: 211 406 experience. Special attention is menu varies depending on the breathing the history, is an expe - 3349) paid to the quality of all ingredi - season and includes specialties rience to be repeated again and ents, and all plates are freshly such as goat with , veal again. 9. Oinomageireio ton Theon prepared. The menu suggestions cooked in a special ceramic pot The Acropolis Museum is one – Ideally placed very close to the are from all over Italy and in - with goat cheese, kleftiko lamb of the most important focal Acropolis Museum, it offers gen - clude specialties from the and cockerel in wine with thick points, and since the metro sta - uine Greek dishes prepared with Mediterranean cuisine. Servings pasta. You can also taste delicious tion opened on Makrygianni mama’s recipes. All the dishes are abundant and service excel - veal patties, grilled lamb ribs, terrace overlooking the Acropolis, summer space, which opens in Street, the whole area has devel - can be viewed in a special glass lent. Taste the authentic spaghetti steak, pork or chicken marinated the Observatory and Filopappou May, is on the roof garden with a oped with restaurants, shops and case and are freshly prepared. aglio, olio e peperoncino, the lin - and fresh fried potatoes, Hill is just perfect for a cool magnificent view of the Acropo - cafeterias. The variety of tastes and the at - guini with pesto, spaghetti with home made pasta and a variety evening. All dishes are prepared lis. Starting this season, Kyoto of - tention to preparation make this seafood, black tagliatelle with of fish. Open for lunch and din - daily, based on traditional recipes fers a culinary itinerary with ex - 10. Ricon Mexicano - Until casual and friendly place a fa - squid sauce, the succulent penne ner and during the summer sea - with special attention to quality. clusively Japanese specialties, an four years ago, Signora Ines was vorite with passersby and return - with vodka. Home made pasta, son also for breakfast. (Phone: Some of the specialties are Corfu interesting and original menu. known only by professional chefs ing visitors. The founder of this like artichoke ravioli with sage 210 9238124) sofritto, lamb in lemon sauce, The owners, Greek-Japanese chef from important Greek and Latin family-run restaurant, with over and butter or porcini mushrooms, chicken pie, vegetable tart and Jimmy Iakovides and Greek-Ital - American hotel and restaurant fifty years experience in cooking, spaghetti with sundried toma - 6. Attikos Greek House – orange pie for dessert. (Phone: ian Amanda Kontogiorgou, who cuisines. Now you can meet her is extremely popular, widely pho - toes, feta cheese and mavrodafni Opened in 1972, it is a family 210 921 5256) has worked in Tokyo, have com - at Rincon Mexicano restaurant, tographed by customers and has wine are some of the favorites. run business with a friendly at - bined their gastronomic experi - in the neighborhood of Makry - given many interviews about The wine selection includes very mosphere and excellent home - 5. Kyoto – Opened in 1977, ence to create a unique variety gianni, very close to the Acropo - Greek cuisine. On winter week - good Greek and Italian wine and made food, very popular with the oldest Japanese restaurant in of tastes and quality. Open daily lis, where she prepares delicious ends special offers are available. the desserts are formidable: Athenians and visitors. During Athens and operating on two dif - only for dinner, from 6:30 p.m. Mexican specialties. The warm Specialties include delicious tiramisu, , lemon the winter months customers en - ferent spaces for winter and sum - (Phone: 211 401 8529) atmosphere, the vibrant colors, stuffed cabbage leaves, feta mousse, apple pie and more. joy their meal in a cozy space mer. The winter space is on the the surprisingly reasonable prices cheese with honey as an appe - (Phone: 210 9211801) with a fireplace and a view of the ground floor right on the periph - 4. Mani Mani – Close to the and the mouthwatering dishes tizer and homemade syrupy garden, while during summer the eral road around Filopappou; the Acropolis Museum is a restaurant inspired by the owner’s birthplace of Mani in the Peloponnese, from where many of the ingredients used to prepare the menu are ob - tained. Small farms and produc - THEY DIDN ’T BUILD ers in the region provide home - made traditional Greek pasta and organic eggs from Gythio, syglino THE ACROPOLIS 11-25 30th Ave., Astoria, NY 11102 (a variation of bacon), sausages www.astroncandleco.com • [email protected] and poultry from Areopolis. The house wine is from Laconia, well ON & S UBS . known for the excellent cultiva - tion of vineyards on arid ground Our collection close to the sea. Genuine produced by the owners of the of candle products restaurant in Gythio is used in the preparation of all plates, adds ambiance which include specialties like tsouchtes (goat cheese topped to restaurant decor with a fried egg), moussakas with grilled vegetables, mille feuille and any setting. with sour cherries and much more. (Phone: 210 921 8180)

3. Strofi Restaurant – A fa - vorite since 1975 when it opened, and many visiting Hood Commons, 55 Crystal Avenue The largestest celebrities have dined on the ide - ally situated terrace with the Derry, NH 03038 Greek owned candle magnificent view of the Acropo - 603-537-0111 lis, often after watching a perfor - company in U.S.A. mance at the famous Herodus At - AmphoraNH.com ticus theatre. The recently renewed and elegantly decorated Τel : 718.728.3330 locale, on three levels, is a very Hours: Mon-Thurs: 11:30-9:00 pm good choice to taste local special - Fax : 718.956.9583 ties and excellent wines. The Fri-Sat: 11:30am-10:30 pm menu includes delicious dishes Sunday 12:00-9:00 like octopus with oil and oregano, fried squid, tender goat with tomatoes and gruyere, risotto with seafood, Greek salad, and not to be missed syrupy ek - mek cake with vanilla ice cream. Ralis Insurance Agency (Phone: 210 921 4130)

2. Acropolis Museum Restaurant – Traditional Greek breakfast is served every day until noon (except Mondays). Enjoy All Types of Insurance home made marmalades, yogurt with honey, , fried eggs with smoked ham, Greek with grape molasses Proprietor: George Vastardis Personal Commercial and , three egg omelette with Cretan gruyere, olives from Auto Buildings Kalamata with small rusks from e Motorcycle e Retail Stores the island of Tinos, just to name c c a few. On the second floor, a large n Westfield’s Best Dining Experience Homeowners n Restaurants veranda with a panoramic view a www.limaniwestfieldnj.com a of the Acropolis and other an - r Renters r Wholesalers cient monuments, the restaurant u u serves a variety of warm dishes s Open Tuesday to Sunday Umbrella s Contractors based on traditional recipes n for Lunch and Dinner n which are renewed according to I Life I Offices Off and on premise Catering the season. Some of the special - for special occasions and corporate affairs ties to try are handmade tra - BYOB Call or stop by for a free quote chanas (a variety of pasta) from the region of Epirus, with mush - For reservations call: rooms, tomatoes and gruyere Οne eek cheese from Ioannina, liver with the best Gr of in NJ Anthony D. Ralis - Agent red peppers from Florina, and for restaurants (908) 233-0052 H cording N ac 32-17 Broadway, Astoria, New York 11106 dessert, rice and milk with cin - T «Ζagat» to 235 North Avenue West namon. The menu also includes Tel.: (718) 274-0700 • Fax: (718) 274-7325 a plate of the day prepared with Westfield, NJ 07090 www.nwagent.com/ralis.html recipes from various regions of Greece, like Cephalonian with fresh oregano, smoked ham from Mani, and baked sar - dines from Serifos with and rosemary. Special affordable ... Your complete menus for children include Payroll Service Since 1982! homemade pasta with fresh skinned tomatoes and cheese or «Accurate Payroll from the start and every time» hamburger with French fries. On Friday evenings the restaurant ITHAKA stays open until midnight with a Classic Greek Cuisine 64 US Highway 46 West, Pine Brook, NJ 07058 special regional menu; all other TEL.: (973) 882-6882, FAX: (973) 882-8020 days until the museum closing www.olympicpayroll.com hours. (Phone: 210 900 0900) 1. Dionysos Restaurant and For our new We are the ONLY Greek/American company Café – Internationally renowned 308 East, 86 St. Manhattan • Tel.: (212) 628-9100 and always visited by celebrities b www.ithakarestaurant.com customers, nationwide specializing in and foreign politicians who ap - preciate the excellent cuisine and a the FIRST the breathtaking view of the Lunch: Saturday-Sunday 12:30am to 4:00pm PAYROLL SERVICE S Acropolis. With a history of 40 Dinner: Monday-Sunday 4:00pm to 11:00pm MONTH years, this exceptional locale re - Tel.: (212) 628-9100 mains a classic reference point is free! for high quality hospitality and dining. Cuisine is mainly modern You don't need a passport or a visa Take advantage Greek, with inspired creations Come experience the wonders based on fresh, local ingredients of authentic Greek cuisine right in your city... of our extensive payroll and all time favorite Mediter - CALL ranean recipes. The café is ideal "Classic dishes make diners dance in the Greek aisles!" OLYMPIC services experience , as we for a romantic rendezvous or a Y quiet meeting with drinks, coffee "The pleasures of Ithaka's table are so delightful TODA FOR and snacks, in an idyllic atmos - that you will sit there for a while." E serve you accurately, phere. The atmosphere and the Crain's New York Business OUR FRE Y ! high quality cuisine and service ESTIMATE efficiently - and affordably . make Dionysos an all-time fa - "The menu dazzles diners with an array of perfectly prepared vorite, with both Athenians and traditional Greek dishes" visitors. (Phone: 210 923 3182) TimeOut New York Source: 10Best.com THE NATIONAL HERALD, OCTOBER 25, 2014 50 Best Greek Restaurants On The East Coast 7 Famous Greek Kitchen Upgrades Menu, Keeps It All In The Family

By Sophia Stratakis Huling Outside Famous Greek Her father was concerned TNH Staff Writer Kitchen, the Karipides about the changes, but business siblings (from left): Stavros, has almost tripled in less than A dining room remodel, Maria, Lazaros, Sophia two years, Katsaros said. The menu improvements, and new fresh fish is the most popular management has turned a 35- item. year-old neighborhood pizza Norwalk, Conn. and moved to “It’s great to be able to share and gyro stalwart into what Trip Byram when John Karipides that with my father. My father Advisor calls one of the 10 best bought the restaurant, setting feels like he built this place as a restaurants in Greenwich, Conn. up housekeeping in an apart - child, and he worked it with my But Famous Greek Kitchen at ment upstairs. It was a financial mom to support us four, and it 10 North Water Street, Green - struggle, with both parents was a struggle,” said Katsaros. wich, Conn., hasn’t changed working full-time and all four “This is kind of an extension to ownership – not exactly. Owners siblings waiting tables. our dining room.” John and Elizabeth Karipides, Stavros reworked the pizza- Katsaros emphasized the who emigrated from northern gyro-Italian-American-style main goal is to maintain a bal - Greece and opened the spot menu, adding fresh fish sourced ance between the upscale menu around 1978, turned it over to daily (to ensure peak freshness, and décor, and hospitality based their four children nearly two they only buy enough for each on a cozy family atmosphere – years ago. One of them, Stavros, day); horta or dandelion greens a place where owners and reg - graduated from the Culinary In - – a staple in Greek home cook - ulars are on a first-name basis, stitute of America and has taken ing; appetizer dips made onsite where regular customers see the over the kitchen from his father. rather than bought ready-made; same faces they’ve been seeing Another, Sophia Zoumboulis, and Greek specialties like mous - for years. studied interior design and re - saka and pastitsio. Gyro, sand - “We’re family, and I want to decorated the dining room. A wich platters, and pizza are still keep it that way,” she said. “The third, Maria Katsaros, manages there. Other items such as Ital - goal is to keep it high-end and the business. ian pasta, calzones, and fried great food and great ambiance John still stands outside and grape leaves by hand every day, place because he really built a around here. Everybody knows chicken were removed to con - but at the same time, you’re still waves to every car that passes said Katsaros. relationship with our commu - him,” Katsaros said. centrate on fewer but better going to walk in here at any point by, and Elizabeth still helps roll “I think my dad kept this nity. He’s almost like the mayor The family originally lived in Greek dishes. in the day and see one of us.” New Horizons For Maria Loi

Greek Celebrity nials from several dieters tenets in a restaurant. The only who followed the book’s person who has suffered is the Chef Releases New guidelines and reported no - cheese monger.” ticeable improvements in Loi was quick to note the Book, Plans Two their energy level and Greek Diet is not only for weight. women – it has had positive re - New Restaurants “I don’t know about how sponse from both genders. most people approach the Through the book, she said she Greek diet, but I went into it hopes to communicate the diet’s By Sophia S. Huling sideways, not really con - value and practicality, which in TNH Staff Writer vinced that I was going to turn will be a boon to Greek eat - commit to it. I so enjoy my ing establishments. She said an food, I wasn’t agreeing to any announcement of the her new Just three months after her ‘deprivation’ in advance,” restaurants’ opening dates self-titled restaurant on Manhat - said Amy Axler, who said the would come in about 10 days, tan’s upper west side shut its biggest change for her was after she returned from Fortune doors, Greek celebrity chef Maria Loi, left, with co-author and health journalist Sarah eating yogurt at least twice Magazine’s 2014 Most Powerful Maria Loi is releasing her latest Toland. a day. “But I never felt de - Women Summit in Laguna book, “The Greek Diet: Look prived. I always told myself Niguel, Ca., where she was in - and Feel Like a Greek God or for Greek cuisine, opening Loi fruit, coffee and tea, nuts and Greek gourmet chef Maria Loi’s if I wanted a piece of cheese vited to join seven other female Goddess and Lose Up to Ten Restaurant on West 70th Street. seeds, and chicken and eggs. “The Greek Diet” was released after the yogurt, well, I’d eat chefs to present their dishes Oct. Pounds in Two Weeks” (Harper - Last July, less than three years “It does not forbid anything; Oct. 7 a piece of cheese. This hap - 6-8. Collins). Penned with health after opening, the eatery closed it does not forbid you to live and pens only rarely. I have lost “It’s not to get people to journalist Sarah Toland (Men’s when she and the landlord enjoy yourself, to be happy. It’s only our bodies, but our point 17 pounds since following the come to my restaurant – many Journal, Fox News Channel), an failed to agree on a new lease. not just about losing weight; it’s of view and reasoning,” said Loi. Greek Diet. It hasn’t been hard. Greek restaurants will benefit. I Olympic-level athlete, the book TNH caught up with Loi by about how good we feel,” said “[The ancients] were wise.” It’s a lifestyle more than a diet. would love to see 10 Greek arrived on shelves Oct. 7. phone last week, when she Loi, adding it is important to be The claims in “The Greek Not hard to follow the recipes restaurants on one block,” she talked of the upcoming book re - able to prepare meals families Diet” are bolstered by testimo - at home or follow the basic said. lease and her plans to open two and friends can enjoy together, new restaurants, in midtown with no one feeling deprived. Manhattan and Greenwich Vil - With the assistance of health lage. journalist Toland and dietician Loi said her zeal for the Georgia Giannopoulos, the book plant-based Mediterranean diet, explains the science behind the widely touted by doctors as the benefits of these foods and how best for preserving heart health, they can be incorporated into a led her to write “The Greek healthier lifestyle. Diet,” which she called “not a “I wanted to speak with recipe book” (although it con - someone who knew about and tains 100 recipes) but “a man - liked the Greek diet,” she said ual” for good nutrition and the of her partnership with Toland. goal prized by ancient : “It’s not enough to acknowledge “a sound mind in a sound body.” that something is right; you “I said, ‘If I write something, must feel it inside you, to know I’m going to write something it from personal experience. So that will help people to live bet - Sarah is an Olympic-level ath - ter and not waste money on lete, and she believes in Greek food and doctors.’ This is the life nutrition.” I had in my village, with the As for Giannopoulos, Loi said recipes that spring from ancient she was wonderful to work Greece,” said Loi of her motiva - with. “She believes the same tion for the book. things I do; that you don’t have But one need not go back to be a skeleton to be attractive. Peppery arugula & sweet figs 2,500 years to find good eating Quite the contrary; you have to pair perfectly in this habits. She noted even more re - be healthy.” RokaSalad recipe. cent generations, like her grand - Growing up in a rural area parents, ate like the ancients: near Nafpaktos, on the south New Yorker Amy Axler lost 17 pounds by incorporating the Greek diet into her life. The unflaggingly dynamic more vegetables and less meat. coast of the Greek mainland, Loi Loi, a former public relations Meat was expensive, after all. understands the value of eating specialist turned gourmet chef, “The simple diet of the poor seasonal foods – something con - restaurateur and television per - is the best diet,” she said. “Be - sidered trendy today, but which sonality, has written many cook - cause it’s not a matter of diet. was a simple fact of life not long books, including the official It’s a matter of nutrition: how ago. Hogs were slaughtered in book at the 2004 Olympic to live well, cook well, and be winter, not only for their meat Games in Athens, “Ancient Din - healthy.” but for their lard, an affordable ing,” a look at the food of the Rather than the long-ideal - cooking grease that also fueled ancient Greeks. The Chef’s Club ized food pyramid, Loi struc - bodies against the cold. Fruits of Greece named her the inter - tures the Greek diet around and vegetables were lighter fare national ambassador of Greek what she terms the “12 pillars”: in the summer months. gastronomy just before she left olive oil, yogurt, vegetables, “If we put the seasons into for America in 2011. She beans, fish and seafood, whole our lives, you’ll see how much quickly became the evangelist grains, wine, herbs and spices, everything will change – not

GREEK ISLANDS in Come Fresh fish and fine traditional Greek cuisine. iends Your fr re ady he Come to our cozy candlelit restaurant and choose re alre a from a variety of fresh fish handpicked daily by George or enjoy from our expansive variety of our fine Greek cuisine specialties OPEN 7 DAYS FOR LUNCH AND DINNER 718-279-5922 25 3-17 Northern Boulevard, Little Neck, NY 11363 www.georgesgreekislands.com 8 50 Best Greek Restaurants On The East Coast THE NATIONAL HERALD, OCTOBER 25, 2014

LIMANI AVRA ESTIATORIO ETHOS GALLERY 51ST GREEK KITCHEN

ITHAKA KELLARI TAVERNA ESTIATORIO MILOS MOLYVOS

NERAI THALASSA RESTAURANT THE GREEK TRIBECA YEFSI

ATHOS CLASSIC GREEK CUISINE ELIA TAVERNA NOSTOS MOURAYO

N.Y. (516) 621-3700 kyma- ITHAKA vate Event Venues in TriBeCa. Entrées: $18-$32 roslyn.com Entrées: $25-$55 Village Voice 10 Best Greek 179 Franklin Street, New York, Restaurants in New York City. N.Y. 10013 (212) 941-7661. tha - ELIA TAVERNA LIMANI 308 East 86th Street, New York, lassanyc.com Entrées: $24-$58 Rated by Trip Advisor the #1 Zagat lists it one of the Best N.Y. 10028 (212) 628-9100 restaurant in Bronxville; Seafood Restaurants in Long Is - ithakarestaurant.com Entrées: THE GREEK TRIBECA Westchester Magazine named land, Best Brunches on Long Is - $19-$35 Recommended by the Miche - Elia Best Westchester Winner. land, and Best Décor in Long Is - lin guide, which calls it a “rustic, 502 New Rochelle Road, land. 1043 Northern Boulevard KELLARI TAVERNA cozy den of Greek hospitality” Bronxville, N.Y. 10708 (914) 663- Roslyn, N.Y. 11576 (516) 869- Kellari’s D.C. location made with “excellent, traditional 4976. http://eliataverna.com En - 8989 limaniny.com Entrées: Zagat lists for Business Lunches .” 458 Greenwich Street, trées: $13-$27 $27.50-$80 (for two) and 10 Best Happy Hours. New York, N.Y. 10013 (646) “Next-flight-to-Athens quality 476-3941 thegreektribeca.com cooking,” says Zagat of Kellari Entrées: $25-$32 PENNSYLVANIA NEW YORK (MANHATTAN) NY. 19 West 44th Street New York, N.Y. 10036-5900 (212) YEFSI 221-0144 kellari.us Entrées: CAVA MEZZE YIANNI’S TAVERNA Zagat’s list of Top Greek ESTIA AVRA ESTIATORIO $26-$43; 1700 K Street NW, Restaurants in New York. Open Ranked #4 on Philly Hot Zagat lists it on its Top Greek Washington, D.C. 20006 (202) Table’s Diners’ Choice Winner List’s Best Mediterranean. A sec - Restaurants in New York City, 535-5274 kellaridc.com Entrées: for Greek, and Best Restaurants ond location opened in August Best Restaurants in Midtown $26-$46 in the Upper East Side. 1481 in Radnor, Pa. 1405-07 Locust East, and Top Restaurants in the York Avenue, New York, N.Y. Street, Philadelphia, Pa. 19102 East 40s. 141 East 48th Street, ESTIATORIO MILOS 10075 (212) 535-0293 yefsies - (215) 735-7700 www.es - New York, N.Y. 10017 (212) Zagat Best Seafood Restau - tiatorio.com Entrées: $19-$34 tiarestaurant.com Entrées: $23- 759-8550 avrany.com Entrées: rants, Best Business Dining, and $45 $25-$53 Top Greek Restaurants; Village Voice 10 Best Greek Restaurants NEW YORK (STATE) KANELLA ETHOS GALLERY 51ST in New York City. There are Mi - Listed by Zagat on Best “Generous plates of well-pre - los restaurants in Montreal, Mi - Restaurants in Center City, Best pared catch” with a “laid-back ami, Las Vegas, London, and ATHOS CLASSIC GREEK Greek Restaurants in Philadel - beach vibe,” says Zagat. 905 Athens too. CUISINE phia, and Best BYO Restaurants , New York, N.Y. 125 W. , New Named by Trip Advisor the in Philadelphia. Awarded Trip (212) 888-4060 ethosrestau - York, N.Y. 10019 (212) 245- #1 Restaurant in Albany; Advisor Certificate of Excellence rants.com Entrées: $23-$35 7400 milos.ca/en/newyork En - ESTIA KANELLA OpenTable’s 2013 Diners’ 2014. 1001 Spruce Street, trées: $49-$95 molyvos.com Entrées: $22-$38 55 East , New York, Choice award for Best Mediter - Philadelphia, Pa. 19107 (215) GREEK KITCHEN N.Y. 10022 (212) 759-5554 ranean and on the list of Best 922-1773 www.kanellarestau - OpenTable users named it MOLYVOS NERAI nerainyc.com Entrées: $26-$60 Restaurants in Albany; Best rant.com Entrées: $21-$32 the Diners’ Choice Award Win - Open Table Best Restaurants Open Table Best Restaurants Greek Restaurant in Capitol Re - ner for Greek fare. 889 10th Av - in Midtown West, and a Diners’ in Midtown East and Diners’ THALASSA RESTAURANT gion Living Magazine. YIANNI’S TAVERNA enue, New York, N.Y. 10019 Choice Winner for Greek food. Choice Winner for Greek cui - On Zagat’s list of Top Greek 1814 Western Avenue Al - Tripadvisor.com awarded it (212) 581-4300 greekkitchen - 871 Seventh Avenue, New York, sine; Village Voice 10 Best Greek Restaurants in New York, and on bany, N.Y. 12203 (518) the 2014 Certificate of Excel - nyc.com Entrées: $14-$28 N.Y. 10019 (212) 582-7500 Restaurants in New York City. TriBeCa Citizen’s list for Best Pri - 608.6400 athosrestaurant.com lence. 2013 Open Table Diners’ Choice Winner 3760 Old Philadelphia Pike, Bethlehem, Pa. 18015 (610) 867-8821 yiannistaverna.com Entrées: $15-$30

VIRGINIA

NOSTOS Washingtonian Magazine 100 Very Best Restaurants 2014; Open Table Diners’ Choice Win - ner for Best Food and Fit for Foodies; Zagat Top Greek/Mediterranean Restau - rants in Washington, D.C., Top Restaurants in Tyson’s Corner; Restaurants with Notable Wine Lists in Washington, D.C. 8100 Boone Boulevard, Vienna, Va. 22182 (703) 760-0690 nos - tosrestaurant.com Entrées: $19- $33

WASHINGTON, D.C.

CAVA MEZZE Zagat-ranked for Best Buys: Top Quick Bites in Washington, D.C. 527 8th Street S.E. Wash - ington, D.C. 20003 (202) 543- 9090 cavamezze.com Entrées: Open Daily for Dining Happy Hour 4pm - 7 pm $6-$25 (mezedes) Weekend Brunch Corporate Events MOURAYO Open for all your Social Events Free Valet Parking The Washington Post named Mourayo to its Spring 2012 Din - ing Guide, 1732 Connecticut Ave N.W., Washington, D.C. 20009 (202)- 667-2100 mourayous.com En - trées: $19-$30 THE NATIONAL HERALD, OCTOBER 25, 2014 50 Best Greek Restaurants On The East Coast 9 Mike Isabella’s Kapnos Updates an Ancient Cuisine

By Tom Sietsema cludes roasted cauliflower in a No offense to Koula Maniatakos, tomato sauce hinting of cumin, but I prefer the restaurant’s Take a sniff around. Smoke fenugreek and heat, and a swirl cake, sweetened with is the food scene’s current must- of yellow lentils, fava beans and honey syrup, and its baklava, have accessory. From the fumes baby spinach that brings India made with tart green apples and found in the wood-roasted bone to mind. Even more alluring is less cloying than the usual con - marrow at Wit & Wisdom in Bal - the elegant baked phyllo pie fection. timore to the haunting , filled with roasted, crushed The design gives diners sev - seviches and even desserts at potatoes, garlic and yogurt and eral ways to savor the multilevel Del Campo in Washington, capped with a bright fried duck restaurant, which opens with an smoke is tickling diners’ noses egg. epic – and deafening – bar. Food and drifting over their tongues Greek “fries” are not what enthusiasts can sit at the chef’s in sometimes primal, often plea - you might think. For one thing, counter and get a close-up view surable, ways. potatoes aren’t involved. For an - of the beasts on the spits. Be - Waving the trend in our faces other, these fries are shaped into yond are the Wood Room, anew is Kapnos, the modern coins made with chickpea flour. soothing with green walls and Greek restaurant from Graffiato Deep-fried and dusted with fine oak floors, and a more private owner and “Top Chef” person - Greek cheese, the snack is crisp retreat with curtains (but also a ality Mike Isabella, who man - and gooey and the ideal com - shot of the kitchen). A chande - aged to find space in the burst - panion to one of the bar’s win - lier created from wine bottles ing-at-its-seams 14th Street ning cocktails. My current crush makes a handsome plug for re - corridor [Washington, D.C.] for is the gin-based “lemonade” dis - cycling. As with his menu, Is - his latest idea. Kapnos – that’s pensed from a keg. abella wanted to play down “smoke” in Greek – is a mostly Eating the roast chicken at Greek stereotypes on his walls smooth performance, where the Kapnos is a revelation. The bird and floors. Hence, he says, “No mezze, or small plates, fuse yes - is crisp of skin, bright with white. No blue,” inside. terday’s culinary techniques lemon, dusky with oregano. But The support staff at Kapnos with today’s and where whole the potatoes that come with the have all worked for Isabella be - animals slowly spin to doneness entree are rivals for my affec - fore, and their shared history over hickory-fed fires. Greek food from an Italian Spit-roasted lamb, goat, and pig at Kapnos guy who’s also dabbled in Mex - ican at Bandolero in George - town? Kapnos is less about a chef trying a new cuisine on for Aureole, both in Manhattan. size, just because he can, than Don’t come to Kapnos hun - an entrepreneur with ties gry for what Isabella calls stretching back to Isabella’s New “touristy” dishes. While true to Jersey youth, when his mother, the flavors found in Greece, a vegetarian and a “gypsy” (his even the familiar food here is word), taught him how to make likely to have been, as he says, tabbouleh at home and took “cleaned up.” him to eat gyros in New York. Red and gold beets absorb Ask Isabella why he’s dishing smoky notes from the embers of out eggplant dip, stuffed grape the fires they’re left in overnight, leaves and baby goat, and he’ll but the root vegetable salad tell you about his years cooking speaks to today’s fashion with at Kyma in Atlanta and Zaytinya its garnish of green peppercorn- in Washington. Having tasted spiked meringue chips. Octopus his food at Zaytinya, foremost glides to the table as a smoky roasted lamb so masterful it and tender tentacle atop a swipe lingers in my mind four years of yogurt tarted up with green later, this satisfied customer be - harissa. The crackle you en - lieves you don’t have to be counter when you bite into the raised on a cuisine to do it well. seafood comes from quick-fried Besides, Isabella’s sidekick is amaranth. Moussaka, a Monday chef de cuisine George Pagonis, night special, is not the dense his former sous-chef at Zaytinya. brick a lot of restaurants serve, Pagonis, 30, comes to Kapnos but rather a soft layering of not only with a good Greek smoked eggplant and ground orzo and a fluffy grain salad, re - spreads. They include a lush tion, and I later found out why shows in the consistent cooking name, but also experience at his beef and lamb whose béchamel spectively. pink taramosalata whipped up I can’t resist them: They’re and the fine-tuned service, family’s late Greek diner, Four cover has the texture of a souf - But first, spring for some from potatoes, onions, carp roe, cooked beneath the spits turn - evinced in part every time a Seasons in Alexandria, where, flé. On the other hand, stuffed dips, if only for the chance to lemon juice and steamed cauli - ing the birds, which surrender server rolls off names of the as an 8-year-old, he launched grape leaves with purple yogurt try my new favorite bread in flower, the last ingredient a de - their prized fat and juices to the many Greek wines on the list. his cooking career. (On week - call more to the eyes than the town. Kapnos bakes to order a licious trick Pagonis picked up spuds. “We kind of have a system,” ex - ends, the kid made the toast — taste buds. flatbread similar to Israeli , from his tenure at Le Cirque. Pagonis’s grandmother came plains Isabella, who hired his and $50 in tips!) Pagonis went Meanwhile, from the fire but more pliable, which the While meat hogs the restau - down from Astoria to teach the chef de cuisine’s brother, Nick, on to the Culinary Institute of come glossy and restaurant brushes with garlic rant’s press, Kapnos embraces kitchen staff how to make her to serve as general manager. America and jobs as a line cook crisp-but-tender goat, wicked oil and sprinkles with sea salt vegetarians with a section called Greek cookies, which are best at Le Cirque and a sous-chef at hunks of meat tamed by creamy before sending out with its “garden mezze,” a path that in - enjoyed after a dunk in coffee. Source: washingtonpost.com

AGORA PLAZA 23-18 31 ST STREET • ASTORIA, NY 11105 Tel.: 718-728-8484 Fax: 718-728-0066 www.artopolis.net e-mail:[email protected] HAPPY THANKSGIVING FREE PARKING AVAILABLE to all of you from all of us Buy from our large selection of THANKSGIVING PIES and TARTS for your THANKSGIVING celebration

WE EXCLUSIVELY IMPORT THE AWARDED KOYFETA HATZIGIANNAKI THE BEST FROM GREECE Artopolis, a bakery with the sweet flavors The top choice for your wedding and other occasions of Greece, where each mouthful is an adventure in taste , quality and freshness designed to please every customer. For Showers, Weddings, Engagement Parties, Sweet Sixteens, Anniversaries and other events. All baking done on premises.

Artopolis has been awarded with the Excellent & Extraordinary Zagat Award continuously from 2004 to the present. R W

© 10 50 Best Greek Restaurants On The East Coast THE NATIONAL HERALD, OCTOBER 25, 2014

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

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

HERE YOU WILL FIND THE AUTHENTIC GREECE. A Tavern that everyone should know.

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

Everything is freshly and simply prepared with a lot of flavour and creativity.

We thank you for your patronage during all these years. garden Our cozy We promise you to continue serving you with our unique ind you will rem Greek delicacies in a friendly and inviting environment. f Greece. o ly think ou honest ides, do y ern Bes utiful tav t this bea tha UKOUMI CATERING AVAILABLE named LO was ? Room is available for all your private and corporate events at random

Honor us OPEN EVERY DAY FOR LUNCH AND DINNER nce our prese with y e. ill not los and you w