The National Herald a b

JUNE 9, 2012 www.thenationalherald.com 2 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012

ARIZONA menu available in Korean The National Herald promises a delicious Odyssey for all. It’s a restaurant love A weekly publication of the ATHENS ON 4TH story as food/drink NATIONAL HERALD, INC. (ΕΘΝΙΚΟΣ ΚΗΡΥΞ), The Tripoli- raised and professionals Panayiotis reporting the news and addressing the issues of paramount interest to the California-trained Chef Carabatsos and Hana Lavvida Greek American community of the United States of America. Andreas Delfakis prides himself met while traveling and on the best ingredients with an decided to form their own Publisher-Editor extensive Greek wine list. The establishment and wed. Like Antonis H. Diamataris saganaki gets good reviews the best Greek restaurants in Assistant to Publisher, Advertising from Yelp users, and the Greece, this one is based on Veta H. Diamataris Papadopoulos Tucson Weekly calls it “to sup Panayiotis’ mother, Voula’s Special Section Editor with the gods.” recipes, from Baked Sophia Stratakis Huling 500 North 4th Avenue, #6, Macedonian Red Peppers to Production Manager Tucson, AZ 85705 Roasted Leg of Lamb. A Greek- Chrysoula Karametros (520) 624-6886 flavored brunch menu earns Entrees: $13-$30 extra points. 37-10 30th Street, LIC, NY 11101-2614 6333 W. Third St. Tel: (718)784-5255, Fax: (718)472-0510, Los Angeles, CA e-mail: [email protected] CALIFORNIA (323) 939-9728 Democritou 1 and Academias Sts, Athens, 10671, Greece KOKKARI ESTIATORIO, CALIFORNIA www.ulyssesvoyage.com Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: DIO DEKA 200 Jackson Street San Entrees: $7-$20 Entrees: $16-$32 [email protected] One of Silicon Valley's top Francisco, CA 94111 places to dine – and named (415) 981-0983 PETROS Subscriptions by mail : 1 year $66.00, 6 months $33.00, 3 months $22.00, 1 month $11.00 after their address (which www.kokkari.com This Manhattan Beach original CONNECTICUT Home delivery NY, NJ, CT: 1 year $88.00, 6 months $48.00, 3 months $33.00, 1 month coincides with Athens area Entrees: $21-$42 offers authentic cuisine within $14.00 Home delivery New England States : phone code 210) - it opened in a setting marked by white EOS RESTAURANT 1 year $109.00, 6 months $57.00, 3 months $41.00, 1 month $18.00 2007, with five Evvia eatery LE PETIT GREEK ESTIATORIO walls and cream linens. It’s Fresh Greek contemporary 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 managing partners, backed by Tom and Dimitri Houndalas named after founder Petros cuisine at this elegant spot then-VeriSign CEO Stratton bring their Peloponnese Benekos, who was raised in includes an EOS Burger (with Sclavos. The sophisticated restaurant roots to this elegant Athens and Europe, learning beef-feta-tzatziki sauce-plus restaurant has won kudos since neighborly spot with fresh – including a Michelin star for seafood, vegetarian and meat the past two years – with options in Larchmont Village. creative takes on the classics 127 N Larchmont Boulevard, Where to Dine Hellenic and a wine list featuring more Los Angeles, CA 90004 than 1,200 wines. (323) 464-5160 210 E. Main St., www.lepetitgreek.com This Side of the Atlantic Los Gatos, CA, 95030 Entrees: $20-$39 (408) 354-7700 www.diodeka.com PAPA CRISTO’S Food and drink are vital for human life. But in the Greek Entrees: $25-$79 Arms open wide, big culture, food means so much more than mere sustenance. It moustache and chef’s hat – symbolizes, it conjures up memories, it helps us celebrate and KOKKARI ESTIATORIO that’s Chrys Chrys, and he’s the mourn. We have specific foods for every occasion, every Named after a Samos village, owner. Loukaniko and Feta milestone, every mood, every holiday. It brings families and there’s a rustic feel and Pizza - plus kebabs and gyros friends together for an occasion or no occasion. Even the traditional Greek recipes at are found in his taverna definition of the Greek word, “symposium,” is a gathering of their highest level. Foodies offshoot of a 60-year-old people drinking wine and discussing ideas. Food and drink arouse have taken note of Horiatiki, imports business. It’s the real PETROS, CALIFORNIA connections in our community. Marithes Tiganites, Kotopoulo deal, with “burned butter” on his mother and grandmother’s Souvlas, Arnisia Paidakia and your Macaronia. authentic dishes. It was a Top Is it any wonder that so many Greek Americans have opened other specialties by Executive http://papacristos.com New Restaurant by ZAGAT Los restaurants? Chef Eric Cosselmon. Sister 2771 West Pico Blvd Angeles in 2007. Hellenic The image of the Greek immigrant restaurateur has been a restaurant Evvia in Palo Alto Los Angeles, CA 90006 ingredients are presented in a mainstay for many decades. The list we present here proves it. also receives top marks. (323) 737-2970 tasteful manner in a menu with And as a new generation of restaurateurs takes its place in the Horiatiki Flatbread Pizza world, it does so with the world’s renewed appreciation for what displayed just opposite they have to offer. traditional spicy cheese blend Kafteri. Favorite dishes include Keeping the list to 100 was indeed a challenge. There are so feta-crusted lamb and Chilean many wonderful Greek restaurants in the U.S. We have tried to sea bass. A second restaurant present the best of every type of restaurant, whether it is a food called Petros Los Olivos is truck, a palace, or anything in between. located in wine country, and a third, Petros Santa Barbara, As we did for last year, we’ve compiled the list from readers’ opened recently across from

suggestions via email, those of food professionals and from the Arlington Theater. A I N A

extensive research of newspapers and magazines throughout the 451 Manhattan Beach Blvd R N O O F

country, cross-referenced with ZAGAT, Yelp.com and Open Table- Manhattan Beach, CA 90266 I Z I A R type websites. (310) 545-4100 L A C ,

, X E I www.petrosrestaurant.com G N E Dig into this issue to learn from top chefs and food Entrees: $24-$39 A Y O O philosophers, to read about developments in Greek cuisine, to H P V

S A

enjoy new recipes, and to see if your favorites made the list. ULYSSES VOYAGE E N S E The only Greek restaurant S H Y L T U Kali Orexi! A we’ve come across with a full THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 3

calamari, charbroiled octopus, and fried smelts). There are also sandwiches, kids’ options and homemade spinach pie at former New Yorker Stelios Migadakis’ establishment. 521 Athens St Tarpon Springs, FL 34689 (727) 938-6890 www.costascuisine.com Entrees: $5-$20 TAVERNA OPA, FLORIDA GREEK FLAME The Chrissanthidis family www.tavernaoparestaurant.co establishment has won the m/Hollywood Orlando Foodie award for Best Entrees: $14-$33 Greek restaurant for the last seven years in a row. Executive Chef Maria Chrissanthidis puts GEORGIA the emphasis on freshness and EOS RESTAURANT, CT ensures there are plenty of KYMA homemade fries), Kotopoulo 300 S Pearl St traditional items with imported Executive Chef Pano Karatassos me Prassa (chicken with leeks) Denver CO 80209 lamb on the menu – from leg made waves in 1979 with and whole fish. There is (303) 778-6675 of lamb to souvlaki. Known in Pano’s and Paul’s and built the flaming cheese, souvlaki sticks www.petesrestaurants.com Orlando for exceptional Buckhead Life Restaurant and comfort food classics like Entrees: $12-$26 seafood, they grill fresh, whole group to include this 2001 Imam Bayaldi (eggplant). Sip fish like Lavraki and Tsipoura contemporary Greek seafood Santorini Iced Tea or a White YANNI’S as well as Portuguese octopus. spot. Sangria made with Samos It’s received lots of Denver Chef specialties include diver's 3085 Piedmont Road Muscat. Owner Nikki Glekas bests, as well as a nod from scallops and Canadian black Atlanta, GA 30305-2624 says this summer will see the magazine Bon Appetit. mussels. (404) 262-0702 opening of the patio for live Traditional baked dishes, 7600 Dr. Phillips Blvd www.buckheadrestaurants.com music and the introduction of grilled meat and seafood are Orlando, FL 32819 GREEK FLAME FLORIDA Entrees: $21-$40 homemade Greek ice cream. part of Yanni’s Greek taverna (407) 370-4624 Entrees: $13-$36 big piece of baklava – taking in 490 Summer Street repertoire. Desserts include www.greekflametaverna.com live music and belly-dancing. Stamford, CT 06901 Athenean Chocolate Toffee Entrees: $12-$32 HELLAS RESTAURANT 13575 58th Street North ILLINOIS (203) 569-6250 Mousse Cake with Kahlua. A favorite on Tarpon Springs’ Clearwater, Fl 33760 eosgreekcuisine.com 5425 Landmark Place GREEK ISLANDS TAVERNA sponge docks since 1970 (with (727) 538-4273 ATHENA Entrees: $14-$46 Greenwood Village, CO 80111 Brothers Sam (Sotiri) and its own bakery next door), http://mythosclearwater.com Take in a view of the Chicago (303) 692-0404 George Kantzavelos own and you’ll find all the classic dishes, Entrees: $11-$24 skyline on the popular outdoor KOUZINA www.yannisdenver.com operate this casual hub that including lots of fresh seafood patio as you dig into your Newly opened last June, it gets Entrees: $11-$36 was named Best Greek as well as kebabs. TAVERNA OPA Athenian Chicken or Shrimp high marks from Fairfield Restaurant by LocalEats and 785 Dodecanese Boulevard The tables see their share of Athena. The Greek goddess County food blog CTbites and named in its Top 100 Tarpon Springs, FL 34689 tsifteteli-ing and few plates looks on at this Greektown Yelp users for their moussaka FLORIDA restaurants. Zagat and Yelp (727) 943-2400 survive– at this fast-growing spot. that features the rare users can’t seem to get enough www.hellas-restaurant.com restaurant concept. With an 212 S. Halsted Street combination of a trio of COSTA’S RESTAURANT of the lamb chops, but the Entrees: $12-$30 emphasis on family recipes, Chicago, IL 60661 eggplant, zucchini, and One of Tarpon Springs’ favorite shrimp get high marks as well. Greek native Peter Tsialiamanis (312) 655-0000 potatoes, fresh and tasty food classic Greek family There is a nice selection of MYKONOS opened the first Taverna Opa www.athenarestaurantchicago. and relaxed atmosphere on a restaurants, with a Cretan Greek wines. "Spitiki Kouzina" ("Home here in 1998 – and there are com quiet street. There is no bar, touch has been around since 330 North Ocean Boulevard Cooking") trumpets the front now five more locations. Entrees: $10-$30 but patrons are welcome to 1977. Favorite dishes include Fort Lauderdale, FL 33308 awning of this "hole in the 410 N. Ocean Drive bring their own beer or wine the Greek Combo Platter and (954) 568-0008 wall" casual restaurant open Hollywood, FL 33019 with no corkage fee. There is a Costa’s Seafood Feast (fried www.greekislandstaverna.com since 1993, and most diners (954) 929-4010 Continued on page 4 lower-priced children’s menu agree it has some of the best and even a market with Greek food on the sponge dock breads, cheese, olives, olive oil area. Fresh octopus caught and other specialty items. daily in the Gulf of Mexico, a 32C Forest Street, large menu including New Canaan, CT sandwiches and gyro go (203) 594-9800 alongside the plentiful entrees. kouzinact.com The saganaki, as expected, is a Entrees: $6-$20 huge favorite. “Beautiful food, very good service, good prices, big menu,” praises one TNH COLORADO contributor. 628 Dodecanese Blvd., PETE’S CENTRAL ONE Tarpon Springs, FL 34689 “Noumero Ouzo since 1981” is (727) 914-4306 O D A the slogan at this spot that is Entrees: $9-$19 S I R O part of a 40-year family O N L I L O

tradition and group of eight MYTHOS GREEK TAVERNA L C I

, , S A casual eateries. The Zorba ’ Perhaps begin with Dimitri’s I N N Combo has souvlaki, gyros and Spanakopita, dig into Corfu E N H A T

loukaniko. Y Salmon and finish off with a A 4 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012 Where to Dine Hellenic This Side of the Atlantic

Continued from page 3 touches in dishes like large space broken up into Kolokithakia yemista kai intimate nooks. There’s now a AVLI ESTIATORIO gigantes fournou – and there’s popular St. Clair Shores-area With some 130 Greek wines even Duck Gyro (!) The menu spot too. and an innovative menu, Wine gives local farmers credit and 558 Monroe St. Greektown Spectator gave a 2010 Award the décor is supercool Detroit, MI 48226 of Excellence to this restaurant. Byzantine. Named as one of (313) 964-6800; 24935 Diane Kochilas is the the 38 Essential Chicago Jefferson Avenue, consulting chef. Prasopita (leek Restaurants by eater.com in St. Clair Shores, MI 48080 pita) is one of the unique items April. (586) 772-3200 you’ll find. The Poseidon Plate 1558 N. Milwaukee Ave. http://pegasustavernas.com includes Octopus, Kalamari Chicago, IL 60622 Entrees: $10-$30 and Shrimp. (773) 252-1558 566 Chestnut http://taximchicago.com Winnetka, IL 60093 Entrees: $18-$32 MINNESOTA (847) 446-9300 www.avli.us Entrees: $11-$23 CHRISTOS GREEK RESTAURANT The original, in Minneapolis, KALI’S COURT, MD with its island taverna (617) 661-5655 www.ikarosrestaurant.com since 1977. atmosphere, has been around www.greekcorner.us. Entrees: $13-$30 600 Oldham St. since Carol and Gus Parpas Entrees: $4.50-$16 Baltimore, MD 21224 opened it in 1988 and been on KALI’S COURT (410) 675-5292 the radar of publications like OLYMPIA RESTAURANT “Impeccable seafood” is the www.samosrestaurant.com USA Today. Menu options like Founded in October 1952, by slogan of this upscale spot Entrees: $16-$23 The Illiad (a Greek culinary Socratis and Kiki Tingas and ranked among the Baltimore sampler) and Oregano Chicken relatives Peter and Barbara Sun’s 10 Best Special Occasion ZORBA’S BAR & GRILL made it voted Best Greek Cocalis, this is the oldest restaurants for 2011. The Located in Greektown, this Restaurant by Citypages in family-run restaurant in town – menu straddles Greek and casual local favorite is best 2011 and Lake Minnetonka and a real favorite with international haute cuisine. known for visible roasted spits, Magazine in 2010. There are Lowell’s original Greek settlers. You can choose between Caviar but it also can serve up a mean two more locations, including There’s live entertainment or Grilled Baby Octopus, have bronzini whole fish. John an amazing venue for every Saturday. To celebrate a Salad Nicoise or a Red and Kritikos, who hails from weddings at Union Depot Place their 60th anniversary, they’re Golden Tomato Feta Salad, Karpathos, has had the in St. Paul’s. S I

O offering a half-price dine-in have Grilled Fillet Mignon or restaurant for over two 2632 Nicollet Ave S., N I

L menu every Monday and Pan Seared Lemon Fish (with decades. The emphasis is not Minneapolis, MN 55408 L I

, I Tuesday from April 23 to Kalamata olives). Kali’s on decor but on home cooking (612) 871-2111 L V

A November 6. Restaurant Group also owns at this grill. “Best grilled www.christos.com Entrees: $13-$33 GREEK ISLANDS MASSACHUSSETS "America's Most Popular Greek Restaurant" reads the logo of NEW JERSEY this spacious Greektown spot AEGEAN RESTAURANT established in 1971; and it may “What you see is what you just be true at the place get,” is the philosophy behind AXIA brimming with mezedes and the home style dishes at Take your taste buds for a tour hearty meals. "Amazing...Huge Nicholas and Toula Ntasios’ of the world with Solomos turnover guarantees fresh two restaurants, which started Kalamata, Kotopoulo Sparti – food," raves one TNH reader. out in 1981 in Framingham. but also Moussaka Tenafly. The 200 South Halstead St., 257 Cochituate Road, Route 30 menu was designed by Chef Chicago, IL 60661 Framingham, MA 01701 Alex Gorant and food expert (312) 782-9855 (508) 879-8424 and OLYMPIA RESTAURANT, MA Diane Kochilas over a one- www.greekislands.net 640 Arsenal Street, 453 Market Street Kali’s Court Mezze (one of octopus I’ve ever eaten in month trip throughout Greece, Entrees: $8-$43 Watertown, MA 02472 Lowell, MA 01854 Baltimore Sun’s 10 Best Date America,” says one Yelp.com identifying ingredients from (617) 923-7771 (978) 452-8092 Night eateries for 2011) and reviewer. Others rave about many regions. Great care is SANTORINI www.aegeanrestaurants.com www.newolympia.com Meli, a honey-themed the lamb chops. taken with the seafood as well A Chicago classic with a laid- Entrees: $9-$25 Entrees: $9-26 patisserie/bistro that’s earned 4710 Eastern Ave. as culinary comfort items like back atmosphere and home- kudos. Baltimore, MD, 21224 Yiayia’s Patates (Grandma’s style cooking. Big baskets and GREEK CORNER 1606 Thames Street Historic (410) 276-4484 Potatoes). Not only the refined pans hang on the walls, while RESTAURANT MARYLAND Fells Point, Baltimore, MD Entrees: $15-$25 Greek cuisine, but also the fresh fish from around the Corner’s Special Gyro and 21231 (410) 276-4700 entertainment – with live world is delivered to your Souvlaki are among the BLACK OLIVE RESTAURANT www.kaliscourt.com, bouzouki/guitar nights- has plate. popular sandwiches at this spot Savory Bread Pudding – www.kalisrestaurantgroup.com MICHIGAN made this spot owned by 800 W. Adams established in 1989 in college featuring leeks, mushrooms Entrees: $28-$36 father/son team Michael and Chicago, IL 60607 town Cambridge. There are and Greek cheese – is one of Alexander Parlamis, that only (312) 829-8820 lots of appetizers and tons of the innovations of the Spiladis MYKONOS GRILL PEGASUS opened in 2006, already www.santorinichicago.com vegetarian entrees, but also a family restaurant committed to Cycladic blue and white Located in the heart of popular. It has the Best of Entrees: $10-$40 burger if you so desire at organic and local produce. predominate at this spot that Greektown, Demetrios (Jim) Bergen award under its belt as George and Themis Boretos’ Their specialty is whole fresh the Washington Post has Papas’ restaurant has fresh well as positive New York TAXIM award-winning establishment. fish, filleted table-side. Wine described as “a prescription to food, great service, and a Times and ZAGAT exposure, to Launched in 2009 by David 2366 Massachusetts Avenue Spectator has given it the Best happiness.” Fresh fish, clean-cut interior, which is a name a few. AXIA’s Tim Schneider, there are Pontian Cambridge, MA 02140-1852 of Award of Excellence every traditional dishes like lamb year since 2004, and the shank and appetizer samplers Baltimore Sun named it among reign at this 22-year-old the 10 best Special Occasion institution. Peter Pagonis is restaurants in 2011. The family from Sparta and his wife is has also opened an Inn and from Athens, but their Agora food market. restaurant is named after their 814 S. Bond Street favorite isle. There’s no plate- Baltimore, MD 21231 breaking, but plenty of happy, (410) 276-7141 relaxing Greek background www.theblackolive.com music. Entrees: $27-$42 121 Congressional Ln,

Rockville, MD 20852 (301) N M

,

IKAROS 770-5999 T N

A Baltimore classic since 1969. www.mykonosgrill.com A R

The Kohilas family serves up a Entrees: $14-30 U A T

whole lot of real, family style S E R shish kebabs, Hellenic Surf and SAMOS K S I E

Turf, Guvetsi and Kataifi, to Chef/owner Nicholas E O R N I G

L name a few. Georgalas is known for the S L I

O , 4805 Eastern Ave large portions at this popular T M S I Baltimore, MD 21224 Greektown restaurant with I R X A H T (410) 633 – 3750 island décor that has expanded C THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 5

LIMANI SEAFOOD GRILL, NJ VARKA, NJ VASILI’S TAVERNA, NJ Vlahopoulos brings customers LIMANI SEAFOOD GRILL www.njyp.com/limaniseafoodg Times. Try the swordfish steak www.varkarestaurant.com at this restaurant owned by Greece’s finest wines. Born and bred in the New rill bathed in latholemono (lemon Entrees: $25-$53 Vassilis and Angela Xilouris. 18 Piermont Road Jersey Greek restaurant world, Entrees: $18-$39 and olive oil) over spinach rice, There are simple, quick meals Tenafly, NJ 07670 George Vastardis has opened or any of the meat dishes, VASILI’S TAVERNA with all the trimmings in a (201) 569-5999 his own place – and it’s a hit. OCEANOS OYSTER BAR & which are uniformly praised by This small, bright spot of cheerful setting. www.axiataverna.com Fresh fish from nearly every SEA GRILL Yelp users, many of whom are Hellenic cuisine is named after 223 Berdan Ave Entrees: $17-$38 continent is grilled and The Fulton Fish Market. That’s regulars. Vasili Mastrokostas, who hails Wayne, NJ 07470 lovingly dressed with age-old, where the Oceanos day begins 238 Broadway, from Greece’s Messolongi. He’s (973) 628-7777 IT’S GREEK TO ME simple ingredients – olive oil, – as Executive Chef Peter Elmwood Park, NJ the chef taking care to hit the www.zorbagreekeatery.com Three generations of the lemon and oregano. There are Panteleakis accepts only the (201) 703-9200 mark each time with all the Entrees: $5-$20 Papavasiliou family are also popular lamb chops and – finest seafood into his kitchen. www.tavernamykonos.com classic Greek items. “Clean, involved with this institution, to start things off a poikilia The menu at this restaurant Entrées: $15-$29 good service tasty food and which has reached nine (sampler) of mezedes has many familiar Greek dips, priced just right,” says one NEW MEXICO restaurants. Grandmother Ero including dips, salad, olives, but also an Oyster Taster. After VARKA TNH reader. There's also a kids Papavasiliou’s recipes reign at beets and more. The house that diners can go either “the From Arctic Char to King Crab menu, delightfully named "For the restaurants known for their baklava features pistachios – or sea route” (with options from Legs and Langoustines, diners Our Little Gods and YANNI’S MEDITERRANEAN honest Greek food. The New there’s always the Chocolate whole Lavraki or Red Snapper are in for seafood sensations at Goddesses." BAR & GRILL York Times called the food: Renaissance mini souffle. A through New Zealand Lobster this spot launched in 2005 by 365 Queen Anne Road Featuring the Opa! bar, this “fresh, simple and moderately short visit to Open Table Tail) or travel “by land” with Stavros Angelakos. Executive Teaneck, NJ 07666 upscale, local bests winner priced.” reveals some of the Westfield dishes like Filet Mignon or Chef George Georgiades’ (201) 287-1007 includes a menu focused on 1611 Palisade Avenue, spot’s passionate foodie fans. Stuffed Chicken. Ekmek is innovations include appetizer www.vasilistaverna.com Greek, with some American Fort Lee, NJ 07024 NOTE: the restaurant will be among the sweet finishes to Lobster Gyros, which is served Entrees: $15-$30 options- so you have Saganaki (201) 947-2050 – plus eight closed August 20 through the meal. with cucumber tomato relish or Salmoncake, Moussaka or more locations. September 4, 2012. 2-27 Saddle River Road and mint tzatziki. ZORBA USDA 16 oz New York Strip... www.itsgreektome.com 235 North Ave West, Fair Lawn, NJ 07410 30 North Spruce Street My Big Fat Lamb Burger is or Pizza. The owners also have Entrees: $7-$31 Westfield, NJ 07090 (201) 796-0546 Ramsey, NJ 07446 among the abundant Nick & Jimmy’s Bar and Grill. (908) 233-0052 www.oceanosrestaurant.com (201) 995-9333 straightforward, tasty options 3109 Central Ave Northeast, Entrees: $24-$50 (or $75) Albuquerque, NM 87106 (505) 268-9250 STAMNA GREEK TAVERNA www.yannisandopabar.com Diner owners Alex and Angela Entrees: $13-$30 Nissirios launched this frill- free, hearty taverna. Their

Karpathos roots show in plenty O NEW YORK (ASTORIA) C of fish options, but also in I X pasta dish Makarounes. There's E M

also a kids menu. "Jersey Shore W AEGEAN COVE E N

meets Greece," said the New Wood detailing and refined ,

Jersey Star-Ledger. L nautical themes set the tone at L I

1045 N Broad Street R this restaurant. Authentic is the G

&

Bloomfield, NJ 07003-2845 word at the restaurant that R

(973) 338-5151 A focuses on getting traditional B

www.stamnataverna.com N dishes right. The tastes of the A

Entrees: $10-$50 E Aegean can be found in dishes N

A from Yemisto (Stuffed) R

TAVERNA MYKONOS R Calamari on a bed of Santorini E T Opened in 2010 by the I fava to whole fish that are D Pantelakis family, which also E popular in Greece, such as M

J S ’

N owns Oceanos Oyster Bar & Tsipoura and Lavraki. There’s a I

, N

A Grill, Mykonos was rated as a I N X A Y A “Don’t Miss” by the New York Continued on page 6

An American Bistro

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

Indoor and Outdoor Setting.

Enjoy our outstanding food and refreshing drinks on the veranda!

Available for private parties and special events.

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

208-01 Northern Blvd, Bayside, NY 11361 (718) 281-2233 www.veranda-restaurant.com 6 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012 Where to Dine Hellenic This Side of the Atlantic

AEGEAN COVE, ASTORIA, NY TAVERNA KYCLADES, ASTORIA, NY OKEANOS, BROOKLYN

Continued from page 5 Astoria, NY 11105 mood for comfort food like TELLY’S http://zenontaverna.com marks with all the local (718) 545-4554 Stuffed Halmoumi with For the real thing, many Entrees $9-$45 publications. Flame-lit twist on comfort food like www.agnantimeze.com eggplant and tomatoes and Greeks beehive to this Astoria saganaki cheese gets the Soutzoukakia, for instance, Entrees: $12-$35 Corfian Strapatsada eggs. tradition co-owned by culinary experience started for which are served in a light leek There are eight different charismatic Nana Loiselle and NEW YORK (BROOKLYN) many, before they dig into and tomato sauce over rice. BAHARI ESTIATORIO saganaki choices. And, yes, it’s her daughter Diana. People grilled whole fish in the With top ratings, it’s on the up- The staff bustles back and forth authentic enough to have flock to the fresh fish, ELIA classically-themed indoor and-up. between the displays of the grilled Calf Liver. authentic appetizers and –in The décor in this Bay Ridge setting, or outdoors summer 20-01 Steinway St., meat/fish ingredients and 45-07 Ditmars Blvd. the summer – garden. area restaurant, whose name tables. Peter Katsichtis opened , NY 11105 (718) 274-9800 visible kitchen in the entry and Astoria, NY 11105 28-13 23rd Ave. means “olive,” transports it in 2005 with sons Michael http://www.aegeancove.com two pleasant, high-ceilinged (718) 626-3200 Astoria, NY 11105 diners back to authentic Greek and George. Entrees: $14-$34 dining areas in the back. The www.restaurantsgreek.com (718) 728-9056 village home, with 2003 Emmons Ave. in Taramosalata is fluffy, the Entrees: $14.50-30 www.tellystaverna.com whitewashed stucco walls and Sheepshead Bay, Brooklyn, NY AGNANTI MEZE grilled eggplant Entrees: $12-$30 brightly painted window (718) 332-6064 This spot bordering on the Melitzanosalata is deliciously STAMATIS shutters. It earned a “critic’s Entrees: $18-$60 spacious Astoria Park opened smoky and the fried calamari is The clamor and clatter of pick” from New York Magazine in 2002 and consistently scores tender. The seafood, meat and happy customers marks this and a 2012 Diner’s Choice high in ZAGAT ratings with its traditional Greek cooking traditional Astoria favorite from OpenTable. One TNH NEW YORK (LONG ISLAND) Shrimps Kataifi, Liopittakia options are endless. with good simple food in a reader calls it “a favorite from Cyprus and Santorini 31-14 Broadway frill-free setting. Many New among those who want Greek AVLI THE LITTLE GREEK Fava and meat/fish entrees. Astoria, NY 11105 Yorkers swear they can close food with a twist.” Selections TAVERN There is also a whole menu (718) 204-8968 their eyes and the lamb, fish include grilled shrimp with The Koukounas family’s food section devoted to Tastes of www.bahariestiatorio.com and mezedes bring them home pomegranate couscous, a quality, prices and service have Constantinople. There’s Entrees: $9-$36 to Greece. seafood youvetsi with saffron earned fans. “GYROS outdoors dining in the summer. 29-09 23rd Avenue Astoria NY orzo, and a rice pudding SOUVLAKI” it says outside, and 19-06 Ditmars Boulevard, ELIA'S CORNER 11105 (718) 932-8596 parfait with Metaxa ice cream. within there are plenty of those No menus here, but diners are Entrees: $13-$36 8611 Third Ave., and other Greek favorites. Yelp greeted with a glass case Brooklyn, NY 11209 users rate both the food and displaying the day's catch, TAVERNA KYCLADES (718) 748-9891 the service enthusiastically. fetched that morning by the If you don’t mind the inevitable ZENON TAVERNA, ASTORIA, NY www.eliarestaurant.com 38-31 Bell Boulevard, owner. New York Magazine line, this eatery has the true ZENON TAVERNA Entrees: $22-$42 Bayside 11361 and Yelp reviewers praise the feeling of a Greek tavern - From the Tahini Dip to the (718) 224-7575 Y N

fresh fish and seafood at this except the portions of classic homemade lunza (smoked MEZE Entrees: $6-$21 , A

I spot that is listed in New York's mezedes and salads are much pork loin) and loukaniko "Authentic Greek food" and a R

O "notfortourists.com" website. larger. There’s island-themed (sausages), a Cypriot touch "neighborhood feel" are the GREEK ISLANDS T S 24-02 31st Street, Astoria, NY decor and outdoors tables for distinguishes this popular spot. most frequently used phrases Find refuge in the Greek isles A

,

O 11102 (718) 932-1510 warm months. Since 1988, Stelios and Dora used to describe this Dyker at this spot with many classic I R www.eliascorner.com 33-07 Ditmars Boulevard, Papageorgiou and their family Heights spot. TNH readers said taverna offerings – including O T Entrees: $12-$35 Astoria, NY 11105 have made people feel at "the charcoaled octopus is like lots of regionally-inspired A I T

S (718) 545-8666 home. nothing I've ever tasted in my dishes and a huge section of E

I LOUKOUMI TAVERNA www.tavernakyclades.com 34-10 31st Avenue life," and that the food is "even ladera (vegetarian dishes). The R

A Exposed stone and wooden Entrees: $12-$34 Astoria, NY 11106 better than the food I've had in décor includes a lovely wall H A

B shutters put you in the taverna (718) 956-0133 Greece or at any of my friends' painting of a village street. houses. I'm a connoisseur of 253-17 Northern Blvd avgolemono and theirs is the Little Neck, NY 11362 best I've ever had." As expected (718) 279-5922 by the name, appetizers and www.georgesgreekislands.com Feta with Grapes Agrodolce dips dominate the menu, but Entrees: $13-$35 there are plenty of meat and fish entrees as well. LIMANI RESTAURANT with Dandelion, Dill 6601 13th Ave., Oysters, clams, mussels, Brooklyn, NY 11219 octopus, calamari...and of (by Junior Borges, Executive Chef, (718) 234-6393 course fish await– and are Amali Restaurant, New York, NY) www.mezeny.com prepared in front of your eyes Entrees: $13-$41 at this special occasions Ingredients restaurant. Pendelikon marble Arahova Feta or feta with a creamier texture OKEANOS and large clay pots fit into the Olive Oil As its name suggests, this Park breezy Grecian décor. In the Dandelion Greens Slope eatery is dedicated to summer, there is elegant Fresh Dill seafood. The Village Voice outdoors dining. New York Red Wine Vinegar liked the sardines and grilled Times reviewer Joanne Starkey Olive Oil octopus; weekend brunch, wrote of the new eatery in Seasonal Grapes (works with red, concord or green grapes) which includes yogurt 2009: “Limani is not only the Lemon Juice pancakes and a spanakopita best Greek restaurant I have frittata, is popular with Yelp sampled on the Island; it is the Recipe users. best seafood restaurant, too.” 1. Cut a block of feta about the size of an iphone. Set aside 314 Seventh Ave. (8th Street), One TNH reader said, "I and do not rinse off the brine. the flame for about a minute to a minute and a half (constantly Brooklyn, NY 11215 consider it on par with the top 2. Cut and wash approximately 4-5 shoots or 5 oz. of dandelion shake the pan). (347) 725-4162 Manhattan spots. It has a greens. You may substitute baby arugula if horta is unavailable 5. Deglaze the pan with red wine vinegar (about 2-3 fluid www,okeanosnyc.com celebratory feel that adds to 3. Rinse about half a bunch of grapes. Coat with equal parts oz.) and reduce the quantity of vinegar by about 1/2. Entrees: $16-$29 the ambience." lemon juice and olive oil, and a pinch of salt and black pepper to 6. Remove grapes with a slotted spoon and drizzle a small 1043 Northern Boulevard taste. amount of the liquid on top of the grapes. Add the dandelions YIASOU Roslyn, NY 11576 4. Drizzle a pan with olive oil. Once the oil is hot, take the and feta (as shown in the picture) and garnish with dill. Drizzle Specializing in grilled fish – on (516) 869-8989 pan off the flame. Add the grapes to the pan for 30 seconds and olive oil on top of the feta before serving. display, testifying to their http://www.limaniny.com constantly shake the pan. Put the pan (with the grapes) back on freshness – this family-run Entrees: $28-$50 establishment received top

Proprietors: George & Gigi Vastardis

Westfield’s Newest Dining Experience Opens to Raves www.limaniwestfieldnj.com

R Open 7 Days for Lunch and Dinner Off and on premise Catering for special occasions and corporate affairs W BYOB • Greek coffee

For reservations call: (908) 233-0052 235 North Avenue West Westfield, NJ 07090

“A book is a gift you can open again and again.” - Garrison Keillor The National Herald Bookstore (718) 784-5255 • [email protected] THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 7

TRATA (212) 873-0200 There will be toasted almonds www.kefirestaurant.comEntree by your red and yellow s: $10-$18 patzaria (beets) and the option of tangerine ladolemono sauce KELLARI TAVERNA on your kalamarakia Executive Chef Gregory (calamari) at Trata. The Greek Zapantis specializes in classic experience is extended to Greek mezedes and whole fish include imported fish from at this spot priding itself in the Hellas like Red Fagri at this motto “Enter as Strangers, elegant Hamptons locale. Leave as Friends.” Contributing 1020 Montauk Highway, to this feeling is warm and Water Mill, NY 11976 attentive service, as well as a (631) 726-6200 more-than-extensive wine list. www.trata.com Fresh fish reigns in the elegant, Entrees: $28-$45 uncluttered surroundings marked by wood-beamed cathedral ceilings. Kellari is NEW YORK (MANHATTAN) popular for lunch, business and intimate dinner events. There is also a Kellari Taverna in D.C. AVRA ESTIATORIO (see below) that is making a The villa motif is carried mark too. TRATA, LONG ISLAND, NY through each successive space KEFI, MANHATTAN, NEW YORK 19 West 44th Street of this upscale Manhattan New York, NY 10036-5900 eatery. This villa is set near the (212) 221-0144 sea, no doubt, as there’s a raw www.kellari.us bar, fish (including imported Entrees: $26-$43 Mediterranean favorites like Tsipoura and Barbounia) and MILOS ESTIATORIO lots of sea appetizers. One Choose your fish – ala Greece- TNH reader rates it "hard to from the display at this beat" for business lunches. 141 acclaimed restaurant bathed in East 48th Street New York, NY soothing whites. Milos prides 10017 (212) 759-8550 itself on honing in on only the www.avrany.com finest –often organic and/or Entrees: $26-$43 heirloom- ingredients for two decades. One TNH reader GREEK KITCHEN proclaims it "Simply the best A casual bistro feel restaurant that I have ever predominates at this old-style dined. Fresh seafood, the best Manhattan West Side Greek salad, spectacular wine neighborhood restaurant list and over the top service." A opened in 1999. Taste the Milos opened in Las Vegas in charcoal grilled shrimp or the 2010, and another in Miami Fried Codfish with Skordalia. Beach last month. Open Table and Yelp users rate 125 W. 55th St. it great for large groups, as New York, NY 10019 well. 889 10th Avenue New (212) 245-7400 AVRA ESTIATORIO, MANHATTAN, NEW YORK York, NY 10019 (212) 581- KELLARI TAVERNA, MANHATTAN, NEW YORK http://milos.ca/en/newyork 4300 Entrees: $32-$63 www.greekkitchennyc.com Entrees: $13-$25 MOLYVOS This Livanos Restaurant Group KEFI restaurant made a splash when The spot in Manhattan to taste it opened in 1997. Since then Chef Michael Psilakis’ culinary it’s proven a favorite for genius has clean, simple lines elegant Greek dining with a and splashes of blue. difference, all set in an Tsoutsoukakia and Macaronia attractive warm wood space. Spetsofai are among signature Chef Jim Botsacos is among dishes. You don’t need to rob a the stars of Greek food in the bank to eat at the U.S. TNH readers praise "its unpretentious spot whose blend of old world charm, options also include Kefi Mac & warm decor and theater- Cheese. A TNH reader and district excitement," "fish as Psilakis fan says "They have the good as the fish in Kalamata, best lamburgers you will ever dolmades to die for, and find, with a wild and crazy octopus which is absolutely sauce with a hint of feta and special." Good selection of other things." There is a nice wines by the glass, including selection of signature cocktails Greek wines. using Greek wines and ouzo. 871 Seventh Avenue New York, 505 Columbus Ave. GREEK KITCHEN, MANHATTAN, NEW YORK New York, NY 10024 MOLYVOS, MANHATTAN, NEW YORK Continued on page 8

www.ulyssesvoyage.com

6333 West Third Street Los Angeles, CA 90036

Ulysses Voyage Greek Cuisine is a culi - nary odyssey, serving authentic Greek Zagat Rated food seven days a week. It's the kind of Ulysses Voyage Greek food that reminds many of home «Cheerful service», and family. Amazing Chef Voula turns the live music nightly and a smallest and simplest of ingredients into «homey ambiance a scrumptious feast. Ulysses offers deli - enhanced by a crackling cious food in an inviting atmosphere, fireplace» make it with a warm staff and live music. All that «a solid bet» for hungry makes Ulysses Voyage an epic journey to Farmers Market patrons remember. Private Dining Available. while the ‘patio We bring you is the place to be’ the best bouzouki music in LA. in fine weather. 8 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012 Where to Dine Hellenic This Side of the Atlantic

Continued from page 7 There’s also a 40-foot long wine room leading to a wine NY 10019 (212) 582-7500 and cheese cave whose www.molyvos.com selections have been awarded Entrees: $22-$36 by Wine Spectator, Wine Enthusiast and Sante. There is PERIYALI live music Wednesday and This New Classic Greek Sunday evenings. Cooking restaurant with a 179 Franklin Street New York, white, airy decor, ushered in a NY 10013 (212) 941-7661. new, higher era for Greek food http://www.thalassanyc.com and wine in the U.S. when Entrees: $25-$46 Nicola Kotsoni and Steve Tzolis opened it in 1987. As New York Magazine puts it: “This is NEW YORK (STATE) the restaurant that first made diners aware that there was more to Greek food than a ATHOS RESTAURANT hunk of lamb on a vertical The best Greek eats in the New spit.” The menu, which York capital. Chef Harry of famously revisited classic Manhattan restaurant Ithaka recipes and added the Periyali fame offers classic recipes touch, includes starters like Lamb Youvetsi and Veal Corfu. Smoked Trout in Dill and PERIYALI, MANHATTAN, NEW YORK There is also marinated char- Sauteed Chicken Liver with grilled quail. “So good, in fact, Lentils. The Grilled Octopus is & 1st Ave.) Manhattan, NY THALASSA RESTAURANT you'll want to shout "opa!"” a perennial favorite. One TNH 10009 (212) 473-0220 Sail into the Mediterranean, wrote the Sunday Gazette. reader reported "they made a www.pylosrestaurant.com within a historic Manhattan 1814 Western Avenue Albany, special leg of lamb for two Entrees: $17-$30 building. One of the signature NY 12203 (518) 608.6400 when my non-Greek friend starters is Maine Diver Scallops http://athosrestaurant.com came in from the Orient, SOUVLAKI GR wrapped in kataifi filo. There Entrees: $18-$32 having missed Greek food." The New York Times sang the is meat, but, true to its name, Greek wine selections are praises of this Lower East Side Thalassa focuses on fish ELIA TAVERNA extensive, and they stock four spot which began humbly as a imported from the The New York Times raved of different brands of ouzo. food truck in the summer of Mediterranean to Hawaii. PYLOS RESTAURANT, MANHATTAN, NEW YORK this two-year-old arrival: 35 West 20th Street New York, 2010 and grew into a “There is a graciousness to Elia NY 10011 (212) 463-7890 restaurant the following Taverna that is missing all too www.periyali.com Entrees $21- March. The menu is basic, but often in restaurants today.” The $31 the souvlaki (chicken and options range from gyro

pork) is tender and moist. "I K sandwiches to Moussaka-type R

PYLOS RESTAURANT feel like I'm in the middle of O fare and grilled meat or fish. Y The clay pots lining the ceiling Mykonos enjoying a lovely There are also Greek style W E

of Christos Valtzoglou’s meal overlooking the Greek N round fries and Haloumi

,

critically-acclaimed waters," said one TNH reader. N Cheese, which gives away the A establishment are its TimeOut New York named it T Chef/Co-owner Michalakis T trademark, but the food keeps among its Best Cheap Eats of A Sarris’ Cypriot origins. H guests looking at their plates. 2011. N 502 New Rochelle Road, A M

Cooking author Diane Kochilas 116 Stanton Street (Essex Bronxville, NY 10708 (914) , was the consulting chef at the Street), New York, NY 10002 T ONE-GYRO. N A

spot noted for innovations like (212) 777-0116, R http://eliataverna.com U

artichoke moussaka. A TNH www.souvlakigr.com. A Entrees: $7-$28 T reader notes, "This is a great Entrees: $4.50-$10 S E R gem that has a beautiful NIKO’S TAVERNA A S mystique with all of its clay S At this casual spot you can A pots hanging overhead." L have anything from a chicken A

128 E. Seventh St. (bet. Ave. A H or lamb gyro to classic Greek T

New Athens Corner Ralis Insurance Agency is a retail specialty store in Highland Park New Jersey. We import Greek and Mediter - ranean dry, frozen and refrigerated foods, as well as juices and beverages. All Types of Insurance Only the finest products are selected for your everyday Greek food needs as well as Personal Commercial for traditional holidays. We bring you the Auto Buildings best items money can buy to please you e Motorcycle e Retail Stores c and your guests. c n Homeowners n Restaurants a a r Traditional Greek pastries are baked on our Renters r Wholesalers u premises daily. You can also find the best u s Umbrella s Contractors n Wines and Spirits Greece has to offer. n I Life I Offices

Catering for all your special 28 Woodbridge Avenue, Call or stop by for a free quote and social events. Highland Park, NJ 08904 Please call us for pricing. Chrisanthe and son Anthony 732-572-0721 Anthony D. Ralis - Agent are waiting to hear from you. www.newathenscorner.com 32-17 Broadway, Astoria, New York 11106 e-mail: [email protected]

Tuesday-Saturday 9:30 a.m. - 8:30 p.m., Sunday 10 a.m. - 7 p.m. Tel.: (718) 274-0700 Fax: (718) 274-7325

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

The god Apollo’s first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immedi - ately transformed into a laurel tree. Still in love with her, Ikaros Transport Corp. dba ITC International Apollo vowed to always wear a crown of laurel. As the originator Since 1984, we have been providing Businesses and Individuals of the Pythian games, and as the god of poetry, he swore to with all of their International Shipping needs. crown all victors, heroes and poets with wreaths woven of laurel leaves. We offer pick-up, delivery, airport to airport and door to door service at competitive rates throughout Greece, Europe and Asia. The leaf of the laurel tree is also known as the bay leaf (dafni, in Competitive, Trustworthy, Reliable and Experienced Greek). It is an essential ingredient in many cuisines, especially A name and a family you can trust with your personal belongings those of the Mediterranean. Used either fresh of dried, the leaves and cargo transportation needs. impart a subtle but distinctive flavor and fragrance to food. On behalf of Dafni we welcome you and wish you Καλή Ορεξη! 500 OCEAN AVENUE, EST ROCKAWAY, NY 11518 | (516) 599-7400 www.itcgroupusa.com THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 9 casseroles or hearty fish. The www.greekislesgrille.com Greek Gods’ Platter. MD in 2006). There’s a dips 2005 establishment looks like a Entrees: $9-$14 4514 Travis St. #122 Dallas, and sauces line, and a third countryside, family-run Texas, 75205 (214) 521-2233; Cava opened in Clarendon, taverna in Greece, right down NIKO NIKO’S 11661 Preston Rd. #309, Virginia in July 2011. to its green patio. It’s run by Best Lamb Chops, Best Chicken Dallas, Texas 75230, (469) 527 8th St SE, Washington, DC the Kringas family. Soup for the Soul, Best French 232-9922; At Lakeside Market, 20003 (202) 543-9090 287 Central Avenue Fries...not to mention lots of 5809 Preston Rd. #578 www.cavamezze.com White Plains, NY 10606 Kitchen Cleanliness blue Plano, Texas 75093 Entrees: $6-$17 (mezedes) (914) 686-6456 ribbons distinguish this (972) 943-8090 www.nikostaverna.com converted gas station launched www.zizikis.com KELLARI TAVERNA Entrees: $16-$32 by former nightclub singer Entrees: $15-$29 This New York phenomenon Eleni Fetokakis. Her son, that emphasizes an extensive SYMEON’S Dimitrios Fetokakis, continues wine list and the best imported Psari sto Filo (Haddock the family tradition. They UTAH grilled whole fish opened in wrapped in Filo Dough) and sponsor the annual World DC with the same name in late Arakas (green peas in tomato Gyro-Eating Championship. A 2009 – and has already sauce) – plus a host of lunch second Houston location ARISTO’S become one of the city’s top and meat/fish entrees are opened two years ago. Opened by New York-raised destinations. Diners have available at this spot recently 2520 Montrose, Houston, Aristo Boutsikakis in 2003, plenty of elbow room in the voted WKTV Favorite Texas 77006 and Market when he was 21, this elegant, comfortably-lit space Restaurant in Central New KANELLA, PA Square, 301 Milam (at restaurant has proven a success with red oak floors as they York. In 1973, Symeon Congress), Houston, Texas in merging Cretan and enjoy grilled sardines and Tsoupelis and his late wife Entrees: $12-$25 2008. Rustic, authentic food – (713) 528-4976 Southern elegant dining. Proud grilled lamb chops with Ann, started it in a much with plenty of organic meat- www.nikonikos.com parents, George and Ekaterini, oregano alike. There’s also a smaller location. includes the likes of Afelia Entrees: $10-$20 are involved in the kitchen and popular bar area and private 4941 Commercial Drive OREGON (organic pork tenderloin with there is an Aristo’s product Wine Room for those keen on Yorkville, NY 13495-1102 coriander and red wine), OLYMPIA GRILL AT PIER 21 line. exploring 350 wines. (315) 736-4074 Pouleriko (brick-cooked baby A lovely dockside location 244 South 1300 East, Salt Lake 1700 K Street NW, Washington http://symeons.com ALEXIS chicken) and a Cyprus marks this offshoot of the City, UT 84102 (801) 581- DC 20006 (202) 535-5274 Entrees: $10-$23 Having won the hearts of breakfast (eggs fried in olive Kriticos family’s traditional 0888 www.kellaridc.com Portland foodies, Alexis oil with haloumi, lonza and Greek Olympia restaurant. The www.aristosrestaurant.com Entrees: $25-$45 celebrated its 30-year bread). The Philadelphia Houston Chronicle lauds the Entrees: $11-$25 NEVADA landmark last year. Calamari, Inquirer said of the chef: “He is restaurant’s “familiar Greek octapus and shrimp are the especially masterful at fare in a serenely sophisticated only things that are “fishy” on redeeming the nearly lost art setting.” VIRGINIA ESTIATORIO MILOS a menu focused on classic of the braise and the stew.” Pier 21 and Harborside Drive The second U.S. location of mezedes and hearty casseroles Esquire magazine chose it as Galveston, Texas 77550 (409) chef Costas Spiliadis (the first and meat. One innovation: One of the 59 Best Breakfast 765-0021 NOSTOS is in New York City), the Turkey Souvlaki. There is also Places in America, 2009. www.olympiapier21.com A spinoff of the popular restaurant is located inside the homemade bread to go. 1001 Spruce St. Philadelphia, Entrees: $10-$35 Mykonos Grill in Rockville, Cosmopolitan of Las Vegas, a 215 West Burnside St. PA 19107 (215) 922-1773 Maryland, Nostos Restaurant hotel/casino on the Vegas strip Portland, Oregon 97209 www.kanellarestaurant.com ZIZIKI’S opened one year ago with the with a terrace and view of the (503) 224-8577 Entrees: $19-$28 Named after dip tzatziki, Mary goal of "presenting a fresh, world-famous skyline. Choose www.alexisfoods.com and Costa Arabatzis’ Dallas modern take on Greek culinary from the fresh, whole fish on Entrees: $17-$23 restaurant first opened in culture," according to its display – and there is plenty of SOUTH CAROLINA 1994. Its three locations have website. As owners Peter it. Locals and tourists flock to received recognition from Pagonis and his wife explain, the lunch prix fixe for $20.12 a PENNSYLVANIA Wine Spectator and the Dallas the name of the restaurant three-course meal that includes YIA YIA’S ‘AT NIGHT’ Observer alike. The spaces are means: “The desire to go back an appetizer, entrée and Recipes handed down from streamlined and elegant, like to the place where you were dessert – all at a fraction of the ESTIA RESTAURANT generations – including the menu, which runs from a raised.” Even non-lamb lovers per-pound seafood prices on Opened by Pete Pashalis, Nick homemade desserts – mark this Greek Cheeseburger to the on Yelp were impressed with the dinner menu. A third Milos Pashalis and John Lois, Estia South Carolina eatery that has the lamb youvetsi (braised opened last month in Miami offers the true taste of Greece expanded from a daytime deli. lamb). Beach, Fla. through whole grilled fish, Theia Elaine’s Pastichio is 8100 Boone Blvd., Vienna, VA KOMI, WASHINGTON, D.C. 3708 Las Vegas Blvd. South, some of it flown from Greece. among favorites. 22182 (703) 760-0692 Las Vegas, NV 89109 The ambiance is that of a 115 Pelham Road, Suite #20, www.nostosrestaurant.com KOMI (702) 698-7930 Greek island home, complete Greenville, SC 29615 Entrees: $17-$31 Chef/Owner Johnny Monis http://milos.ca/restaurants/las with stucco walls, limestone (864) 233-0492 calls the shots, in a cuisine -vegas floors, a blue ceiling and even Entrees: $12-$27 with strong Hellenic highlights, a living olive tree. Interesting WASHINGTON, D.C. and both global and local dishes include the Kavouri inspiration. The only option NORTH CAROLINA Kefteda, a jumbo lump TEXAS (there are no menus) at this crabcake, served over lentils CAVA spot opened in 2004 is a multi- and marinated giant beans. From the Lollipop Chicken to course dinner that many GREEK ISLES 1405-07 Locust St., GREEK ISLES GRILLE AND the Roasted Beet Tartare, consider the best in town. On a Ancient Greek decor, check. Philadelphia, PA 19102 TAVERNA everything is served mezze recent visit, the Chef from Crete, check. Home (215) 735-7700 Since 1994 Gus Kostas has style. Owners Ted Washingtonian, which has cooking, check. This is where www.estiarestaurant.com offered a taste of Greece in Xenohristos, Ike called Monis one of the most you’ll find the real Greek stuff Entrees: $23-$44 Texas. “Wonderful food and Grigoropoulos, and Dimitri influential DC men, raved H in Charlotte. good prices,” wrote one TNH A Moshovitis were named about Komi’s sea urchin with T U

200 E. Bland St. KANELLA reader of this spot. Ruisseau , Washingtonian Magazine’s mustard butter, suckling pig S Charlotte, NC 28203 Southend Limassol-born Chef/Co-owner Village, 3309 N. Central ’ Restaurateurs of the year in (with tzatziki on the side) and O T S

(704) 444-9000 Konstantinos Pitsillides opened Expressway , Plano, TX 75023 I 2010 after opening their R

www.greekislesrestaurant.com this Cypriot Restaurant in (972) 423-7778 A second Cava (the first was in Continued on page 10

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Continued from page 9 Parthenon imagery abounds – CONTINENTAL PLAKA ESTIATORIO but so does the flavor, from the This family spot owned and Athens meets Seattle at this mascarpone-stuffed dates. Bon trout stuffed with spinach and run by George and Eleni Lagos relatively new, family-operated Appetite loved the spaghetti feta cheese to grilled filet features all the basics, restaurant popular with TNH with crab and sea urchin. mignon with oregano. including American options. readers. Its wooden floors and There are only 38 diners at a 5510 Connecticut Ave NW, It’s a favorite with locals. 4549 old-Athens pictures on walls time in the dimly-lit Washington, DC 20015 University Way NE, set the tone. The Seattle Times townhouse. Dinner takes 2.5 (202) 966-7600 Seattle, WA 98105 said the Tziotis family eatery hours. Attire is casual. www.parthenon- (206) 632 4700 “exudes casual Mediterranean 1509 17th Street Washington restaurant.com Entrees: $10-$18 warmth.” DC 20036 (202) 332-9200 Entrees: $13-$27 5407 20th Ave NW, Seattle, WA http://komirestaurant.com PANOS KLEFTIKO 98107 (206) 829-8934 Entrees: $125 for multi-course ZORBA’S CAFE Attentive service, authentic www.plakaballard.com dinner. The affordable, tasty food and cooking and a cozy atmosphere Entrees: $13-$35 cheerful/festive atmosphere brings diners back to this small MOURAYO fueled by “lots of cheap retsina but friendly restaurant which VIOS Greek yacht-meets bistro in and dolmades” is what one owner Panos Marinos has Catering to kids too, Thomas this critically-acclaimed distinguished former D.C. made into a sort of homage to Soukakis’ Vios has two Dupont Circle restaurant that foodie says she misses. A the kleftes, the bands of locations (including one in a opened in 2004. The moussaka fixture since 1984. freedom fighters who battled bookstore); both have kids’ fun includes duck stock reduction 1612 20th St NW, Washington, the Ottoman Turks in the sections. Diners can sit at big and the lamb chops are DC 20009 (202) 387-8555 mountains of Greece during pine tables or take home their wrapped in country filo dough. http://zorbascafe.com the 1821 Revolutionary War. A Mussels (steamed in white 1732 Connecticut Ave NW, Entrees: $11-$15 wide variety of lamb wine), Orzo salad (with Washington, DC 20009 preparations, including, of Kalamata olives) and other (202)-667-2100 course, “kleftiko,” roasted with healthy options. http://mourayous.com WASHINGTON onions, garlic, oregano, spices 6504 20th Ave. N.E., Seattle, Entrees: $19-$26 and feta cheese inside a round WA 98115 (206) 525-5701 and MOURAYO, WASHINGTON, DC of sourdough bread. 903 19th Ave. East, Seattle, PARTHENON COSTAS OPA GREEK 815 5th Avenue N., WA 98112 DC folk swear this is the best RESTAURANT Friday and Saturday. 3400 (206) 633-4141 Seattle, WA 98109 (206) 329-3236 Greek food you can get, An old-style Greek restaurant, Fremont Ave North, Seattle, www.kostasopa.com (206) 301-0393 www.vioscafe.com Stateside. True to its name, the complete with belly-dancing on Washington 98103 Entrees: $11-$22 www.panoskleftiko.com Entrees: $13-$17

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YIASOU ESTIATORIO FINE GREEK CUISINE KOUZINA 2003 Emmons Avenue, Brooklyn, NY 11235 Tel.: ( 718) 332-6064 Authentic Greek & Mediterranean Cuisine At Sheepshead Bay, enjoy your lunch or dinner 32 C Forest Street, New Canaan, CT 06840 with views of the water and fishing boats Tel. 203-594-9800 • Website: Kouzinact.com Eating Fish is Good for Your Health Choose from the large Kouzina offers selection on our menus a unique dining experience - delicious Fresh seafood, lamb chops, steaks. traditional Greek & Mediterranean All types of grilled fish: por gie s, lavrakia, synagrides, bar bounia, specialties- Fresh seafood - in a casual shrimps, fish fillets, and inviting atmosphere. black sea bass. Our specials Outdoor Patio - Catering - Private Events Swordfish fillet • Choose from the large Shrimp over rice selection of Greek wines Homemade Recipes • Full bar Linguini with shrimp • Flawless service Cold and hot appetizers • Open daily for Hours of Operation OUR All types of salads HEALTHY P lunch & dinner Monday - Thursday 11:00a.m.-9:00p.m. EAT ROPOSAL: and Greek pastries F ISH. I T’S Friday - Saturday 11:00a.m.-10:00p.m. The s pace is HavEaAilaLbTleH fYor your special and social events Closed on Sunday Home Delivery You will be impressed. Bring your friends THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 11 Markets & Bakeries/Patisseries

Coast-to-coast, here are some sugar-dusted, and cream-filled restaurant of the same name, of the best places to find the real delights your heart could with sweets and bread. 785 Greek stuff. desire – plus bread and more. Dodecanese Boulevard, Agora Plaza, 23 - 18 31st Tarpon Springs, FL, (727) 934- Street, Astoria, New York, 8400, www.hellasbakery.com MARKETS (800) 553- 2270, (718) 728- 8484, www.artopolis.net Hellas Pastry Shop – Anything Agora at the Black Olive – you can imagine that’s Greek Upscale market with Greek The Bake Zone – Specializing and sweet. 2627 W Lawrence items and wine. in cakes. 897 Mountain Ave, Chicago, IL, (773) 271- 803 South Caroline Street Avenue, Mountainside, NJ, 7500 Baltimore, Md. 21231 (908) 232-9158, (443) 681-6316, www.thebakezone.com Loukoumaki Bakery – See our www.theblackolive.com/Inn/M review on page 19 of this new arket.html Bay Ridge Bakery – Greek shop, baking Greek and non- pastries and wedding cakes Greek alike on the premises. Aphrodite Imports – A classic alike. 7805 5th Avenue, 916 Massachusetts Avenue, for all the basics. Brooklyn, NY 11209, Retail: Arlington, Mass. (781) 646- 5889 Leesburg Pike, (718) 238-0014; Wholesale: 2253 Falls Church, Va. 22041 (703) 931-5055.

Bakaliko Greek American Grocery Store – Full range of Greek staples. 15 Broadway Hicksville, N.Y. (516) 932-8988 bakalikohicksville.com

Bill’s Imported Foods - From phyllo dough to spices. 721 West Lake Street, Minneapolis, Minn. (612) 827-2892 New Athens Corner - From www.parthenonfoods.com United Brothers Fruit – www.billsimportedfoods.com/ dry to frozen food, pastries, Astoria produce market with a wine and even water. Prima Foods – Wholesale and Greek accent. C&K Importing – Since 1948, 28 Woodbridge Avenue, retail Greek foodstuff. 32-24 30th Avenue, a Chrys family institution. Highland Park, N.J. 51 Kane Street, Astoria, NY 11102-1528 2771 West Pico Boulevard (732) 572-0721, Baltimore, Md., (718) 728-7011 Los Angeles, Ca www.newathenscorner.com (410) 633-5500, (323) 737-2970, 1-800-296-7894 http://shop.papacristos.com/ North Shore Farms – Gourmet www.primafoodsinc.com BAKERIES/PASTRY SHOPS market with four well-stocked Mediterranean Foods - Feta, branches. Sophia’s Greek Pantry – Food Astoria Pastry Shop – A olives and MUCH more for 330 East Jericho Turnpike, and cookbooks too. 265 Greektown treat since 1971, your table. Mineola, N.Y. Belmont Street, Belmont, now with two locations. 541 (718) 238-1779 www.loukoumakibakery.com 30-12 34th Street, (516) 280-6880; Mass. 02148, (617) 489-1371, Monroe Detroit, Mich. 48226, www.bayridgebakery.com Long Island City, N.Y., 770 Port Washington Blvd www.sophiasgreekpantry.com (313) 963 – 2530 and 320 Pan Hellenic Pastry Shop – (718) 728-6166 and Port Washington, N.Y. South Main, Royal Oak, Mich. The Greek Cafe & Bakery – Founded in 1974. Great Diples 23-18 31st Street, (516) 767- 9050; Spartan Bros Imported Foods (248)582-8040 From Gyros to chocolate and luscious chocolate-dipped Astoria, N.Y., 190 Glen Cove Avenue Plevritis family-owned, for 22 www.astoriapastryshop.com dipped baklava. 334 West floyeres, or flutes. 322 S. (718) 721-0221, Glen Cove, N.Y. years, with even local lamb. Davis Street in Oak Cliff, Halsted Street, Chicago, IL, www.mediterraneanfoodsny.co (516) 609-0303; 7140 North Harlem Avenue Arlington Bakery - For 32 Dallas, Tex. (214) 943-1887, (312) 454-1886, m 90 Horace Harding Boulevard, Chicago, IL 60631 years, bread, Greek sweets, http://greekcafebakery.com www.panhellenicpastryshop.co Great Neck, N.Y. (773) 631-0088 and even boiled wheat for m Minos Imports – A 40 year-old 11020 (516) 482-6287 Orthodox Christian funerals Greek Village Bakery – Bread, shop. http://northshorefarms.com Titan Foods – Like your and memorial services. 187 sweets and cheese for 3 Stella’s Bakery - 648 West Lake Street, neighborhood Athens grocery Massachusetts Avenue, decades. 4711 Eastern Avenue, Mediterranean/European Addison, IL, Parthenon Foods – A bounty store - only HUGE. Arlington, Mass., 02474, (781) Baltimore, Md. sweets. (630) 543-0337, of food products/items. 9131 25-56 31st street 646-7444 (410) 675-8155, 11510 D Rockville Pike, www.minosimports.com W. Cleveland Ave., West Allis, Long Island City, N.Y, 11102 www.greekvillagebakery.com Rockville, MD Wisc., (414) 321-5522 or Toll- (718) 626-7771 Artopolis – All the Greek and (301) 231-9026, Free: (877) 301-5522, www.titanfood.com European honey-drenched, Hellas Bakery – Next to a www.stellasbakeryonline.com

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

TNH Staff PELHAM BAY DINER in the Urbanspoon review: Awe - here. Breakfast. Lunch. Dinner. lent dessert too!” Bronx, owned by Jerry Stefanit - some diner. The best on Staten Late night. It’s all good.” Joe Causi of WCBS-FM in sis Island. Friendly staff and the MIRAGE DINER in Brooklyn, New York was taking submis - Rego Park resident Abby Met - owner always walks around ask - THE COACH HOUSE DINER NY, owned by Bill Kontolios. sions for “Causi’s Best Diner in zger: “I’ve never sent anything ing if everything is well.” in North Bergen, NJ, owned by Yelp review: “The Mirage has the Tri-State,” for several weeks. back. For breakfast, the omelets John and Nick Pappas. high quality food and amazing The list was narrowed down to and the French toast are unbe - THE COLONIAL DINER in Yelp review: “I am a regular variety.” ten finalists from the Bronx, lievable. The dinners, you can’t Lyndhurst, NJ, owned by at Coach House and it is proba - Brooklyn, Queens, Staten Island, ask for anything better. And it’s Demetrios Grimanis bly the only thing that doesn’t For the record, these are the New Jersey, Connecticut, and Team! We’ll film and photograph just a nice place to be.” Yelp review: “The Colonial allow me to move out of the non-Greek Diners: Mineola Diner Manhattan, and eight of the ten our visit, which will include us Diner is the envy of just about area.” in Long Island and Ellen’s Star - are owned by Greek-Americans. indulging in some of their great BEL-AIRE DINER in Queens, every other diner in NJ. A big dust Diner in Times Square. Ellen Causi said “As many pre - diner dishes, of course. And don’t owned by Argyris Delaportas and menu to select from, fantastic PARK WEST DINER in Little can pass for Greek, and she does dicted, New Jersey has the most worry, when we find out where family food, great service, and a real Falls NJ, owned by Dimitris serve Greek salads, but we be - diners in the finals with four. But our destination is, we’ll be sure Review from Urbanspoon: ‘diner’ atmosphere make this the Douranakis, John Stoupakis, and lieve she is of Scandanavian de - the three diners that received the to let you know… the more the “Best banana pancakes in Amer - spot to go to any time of the day Panagiotis Kavalos. scent. Maybe her fellow diner most submissions (by a wide merrier! Don’t waste anymore ica. 24 hour delivery and exten - – although it is my go to night Urbanspoon review: “You owners should invite her to margin) were Pelham Bay Diner time! Cast your vote and let us sive menu make this restaurant spot in the area.” hungry? They give you plenty Greece this summer. from the Bronx, Bel Aire Diner know which diner is the best in a late night foodie haven!” and not for an arm and leg. Be in Astoria, and the Mineola Diner the tri-state!” TOPS DINER in East Newark, careful not to order too much, Visit Causi on the Internet to from Long Island.” WOODROW DINER in NJ, owned by George Golemis. like a big appetizer then din - vote: He declared that “whoever The list of diners follows, with Staten Island, owned by Stavros Yelp review: “We’ve never had ner… You’ll need 2 tables just http://wcbsfm.cbslocal.com/201 comes out on top will get a visit customer and reviewer com - Bakousis and Magdy Kheir, who a bad meal here. Actually, I’ve for your food even if only two 2/05/22/causis-best-diner-in-the- from me and the CBS-FM Street ments posted by WCBS-FM: also own the Annadale Diner. never even had an average meal people. Great variety and excel - tri-state-the-finalists/

1481 York Avenue, New York, NY 10075 212- 535- 0293 [email protected]

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

Mezedes are the centerpiece of Chef Christo's menu, influenced by his travels throughout the Greek Islands to gain inspiration.

Upper East Side Classic Greek Restaurant Open on Sunday - Thursday from 5:00p.m. to 10:30p.m. Friday and Saturday 5:00p.m. to 11:30p.m. THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 13 Greek Wine Imports Poised For Upswing

Winemaking has been one of January - March of 2012, mostly One of those critics is the and Crete, while Mavrotragano Greece’s foremost industries for the white wine,” said Dig - New York Times’ Eric Asimov, is grown in Santorini’s volcanic since earliest recorded history, bassanis via email. “Let us hope who last month heralded a new soil. Limnio is found primarily and it shows no signs of dimin - that this will continue through - wave of Greek reds now avail - in Macedonia and Thrace and ishing in influence and scope, out the year and have the best able in the U.S.: mavrotragano, produces a moderately colored especially in the United States ever for the Greek wines in mandelaria, limnio, vlahiko, wine which pairs well with market. America.” agiorgitiko and xinomavro. He meat, pasta dishes, and mild Greek Trade Commissioner To be sure, Greek winemak - and a panel tasted 20 Greek yellow cheeses, as well as fish Apostolos Digbassanis said that ing has come a long way since reds from recent vintages, from usually matched with reds. the Greek economic crisis has had the days of Dionysius. According all ends of Greece and from “These wines promise adven - no negative effect whatsoever on to All About Greek Wine, a bev - many different grapes. ture,” wrote Asimov. “The payoff the nation’s wine industry. erage alcohol consulting com - According to New Wines of is not merely the pleasure of dis - “It hasn’t affected the wine pany specializing in the Greek Greece, the richly-colored Man - covery, but the affirmation that industry at all. We are facing wine and spirit sectors, the delaria grape is mainly culti - even jaded palates can find double-digit growth every year,” Greek wine industry has made vated on the islands of Rhodes something new.” said Digbassanis. “The U.S. mar - some significant investments in ket is one of the most promising modern technology and train - in this area.” ing. For the whole of 2011 Digbassanis provided records “What makes Greek wine so that reveal wine imports from unique are the more than 300 White wine $4,772,000 Greece to the U.S. are poised to indigenous grape varieties Red wine 2 liters or less $4,214,000 increase significantly this year grown there, some of which Others, including sparkling wine $1,078,000 over 2011. At this time last year, have been cultivated since an - TOTAL: $10,065,00 wine imports from Greece to - cient times,” notes the com - taled $1.8 million; so far this pany’s website. “Many of the YTD 2011 YTD 2012 Percent increase year, they have already reached world’s best wine critics agree White: $754,000 $1,310,000 73 $2.5 million, according to sta - that the distinct flavors that Red $847,000 $1,017,000 20 tistics from the Greek Trade Of - come from these native grape Sparkling: $34,000 $18,000 -46 fice in New York. White wines spent, while red varieties rose ceeded $10 million for the varieties are a strong marketing especially saw an enormous by 20 percent. 2011, and there is tremendous advantage for the Greek wine TOTAL: $1,819,000 $2,531,000 jump of 73 percent in dollars “Greek wine exports ex - increase that took place during industry.”

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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, JUNE 9, 2012 100 Best Greek Restaurants 15

Dino & Harry’s Steakhouse on the Waterfront has been named The #1 Steakhouse in New Jersey where you can enjoy great live music while savoring on great dry aged steaks. ZAGAT SURVEY Dino & Harry’s Steak House: “Phenomenal” chops “cooked just right” and “delicious” with “prompt” service and “lovely” piano music in an elegant dining room.

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Sunday: 4:00 p.m. - 9:00 p.m. [email protected] Happy Hour 5-7 Monday - Friday - Half-Price Drinks www.dinoandharrys.com 16 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012

PHOTOS: TNH/COSTAS BEJ Amali: Pure And Sustainable Mediterranean Fare

Native New Yorker and they ran out. “They just have menu is the Arahova feta with restaurant’s lambs are bought Greek-American James Mallios, what they have for the day, and dill, dandelion and grapes from a Pennsylvania farm ap - the self-effacing co-owner of if you come late, they’re out. It agrodolce, an Italian method of propriately named Elysian Amali Restaurant, barely takes was beautiful and elegant in its cooking fruit with a small Fields), present a seasonal a breath between giving direc - simplicity of flavor.” amount of sugar and an acid, menu, and import only the most tions to his servers, delegating Mallios partnered with Steve such as lemon juice. essential items for their menu, tasks to interns, organizing the Tzolis and Nicola Kotsoni, who “He took a classic Italian relying as much as possible on midday meal for his staff, and also own Periyali and other New cooking method, dill and dan - what is available close by. chatting with a reporter about York restaurants, to form Amali delion greens which are very “We import very few things: everything from the Bernie at the site of the now-closed prevalent in all aspects of Greek olive oil, barrada (ball of soft Madoff scandal to his philoso - Persephone in midtown Man - cuisine, and made something mozzarella) from Campagna, phy of food. hattan in December 2011. new that was rooted in tradi - Italy. We make sure the things Mallios began his profes - “I want a Mediterranean tion, but was its own thing,” we import are what I would view sional career studying law. That restaurant that really feels in its Mallios said. as a critical item,” Mallios said. led him to study philosophy. menu that you could be in Por - But even beyond that, And don’t expect to find a And that eventually led him to tugal, you could be in Greece, Mallios wants Amali to be a Greek horiatiki (peasant) salad embrace the philosophy of what you could be in Spain, you could restaurant sustainably driven in in the middle of winter. “We he considers the classic Greek be in Italy, and it has a sort of every facet, from its food to its don’t have a Greek salad when spirit of food: the “katharo,” truth to it, or a feel of authen - wine to its design. Designer tomatoes are not in season,” “clean,” “pure,” and “simple.” ticity that would exist in any of Caleb Mulvena built some of the said Mallios. “I think that any Greek per - those countries,” he said. tables out of repurposed pine Amali offers more than 350 son definitely knows that’s a As such, Amali is more of a wood from the building, and wines, 170 of them from philosophy that extends beyond universally Mediterranean, many of the decorative elements Greece, including many organic food,” he said. “It can go into rather than specifically Greek, in the restaurant, including the and biodynamic wines. The many things.” restaurant, using fresh, simple wooden backs for the menus restaurant received the Wine He was inspired to embrace ingredients prepared in a simple and wine lists, were all made Spectator award of excellence this philosophy of food by a manner and focusing on the from repurposed wood from for 2011, the Wine & Spirits Mykonos restaurant called Kiki’s Mediterranean diet of olive oil, other New York City buildings. Magazine Top Ten newcomer Taverna, which he found above cereals, fresh or dried fruits and Almost all Amali’s vegetables for 2012, and the 2012 Diners the beach at Agios Sostis. Kiki’s vegetables, and a moderate are bought from small farms Choice award from OpenTable. only served lunch, beginning at amount of fish, dairy and meat. (they eventually will plant their Amali, 115 East 60th Street, 12 noon, and had no refrigera - Executive chef Nilton Borges, own garden to supply the (between Park and Lexington tion. They only had enough veg - of Brazilian origin, has created and spices of all kinds; goat monkfish with heirloom carrots, restaurant). They purchase Avenues) New York, NY 10022. etables, meat and fish for that dishes like dry cured sausage in - cheese ravioli with walnuts and Greek yogurt and parsley. One whole animals and butcher Phone: (212) 339-8363; Fax: . day, and would serve it until fused with peppers, mustard, golden raisins; and Maine of Mallios’ favorite dishes on the them on the premises (the www.amalinyc.com. THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 17

By Sophia Stratakis Huling same: lots of onions, red wine (Christou uses the sweet Yefsi, the newest Greek mavrodafni instead of the usual restaurant on the upper east dry red wine), and of course a side of Manhattan, greets touch of red wine vinegar, and passers-by unassumingly with a then I braise the octopus in that simple blue awning, a rustic dé - sauce,” he said. cor with stucco walls and ceiling For Orthodox Easter, Chris - beams, and a cozy backyard pa - tou decided, rather than open tio open in mild weather. on Sunday, to offer a midnight But when chef-owner Chris - feast from 12 midnight to 3 a.m. tos Christou’s kitchen staff takes after church services. Nearly 80 the lamb youvetsi out of the people came for the traditional oven in the mid-afternoon, be - mayiritsa (soup with lamb in - fore the restaurant opens, there testines), eggs, and tsoureki is nothing mild about the intox - (sweet Paschal bread). For the icating aroma of cinnamon and first time in his career, he took sweet red wine that permeates Easter Sunday off. “It was a treat the air. to close the restaurant and stay The affable Christou, a native home with the family,” he said. of Anayia, a small village out - Yefsi seats 68 in the dining side Nicosia, Cyprus, has spent room, and 90 with backyard pa - the last 20-odd years cooking tio. On an average night, it and consulting for some of the serves 200-220 people. The most celebrated Greek restau - menu is pretty traditional Greek, rants in New York, including with some original touches: Molyvos, Milos, Trata, Avra, and psarokeftedes (fresh cod and Aegean Cove. Yefsi is the first shrimp patties), calf liver with restaurant venture of his own – scallions and dill in a white wine he partners with sommelier Gre - and caper sauce, and an assort - gory Politis -- and he happily PHOTOS: TNH/COSTAS BEJ ment of salads, including a ro - works there 10-14 hours a day. maine salad with scallions, dill, “No plate leaves the kitchen and feta. The entrées are priced without me seeing it,” he said. between $17-$29, and include “It’s a pleasure, it’s a satisfaction Yefsi Charms The Upper East Side moussaka with freshly ground that you get at the end of the nutmeg, grilled salmon with night when you see your cus - leek rice pilaf, and a linguini tomers enjoy your food and your with braised veal in a home - cooking and nice service, nice made tomato sauce, topped Greek wine and the ambience.” with grated kasseri cheese. Christou grew up on a family “Everything is under $30 – farm that raised sheep and that’s why people love it. In - goats, grew fig and apricot trees, stead of cooking at home, they and made their own cheeses – come here. It costs them less; the native Cypriot haloumi and they have nothing to clean,” he barrel-aged anari – as well as said with a chuckle. their own olive oil. Yefsi Estiatorio is at 1481 “That’s how my passion York Avenue between 78th and started,” he said. “I was around 79th Street, New York, NY my mother, my grandmother 10075. Phone: 212-535-0293, cooking, and that’s how I got Fax: 212-535-0291. www.yefsi - baptized, let’s say, with cook - estiatorio.com. ing,” he added with a smile. He came to the U.S. in 1989 to study at the French Culinary Institute, and when the time came for his internship in France, he chose to go to Mar - seilles, in keeping with his love for his Mediterranean roots. The menu reflects Christou’s travels throughout Greece and Cyprus, picking up recipes all along the way. Cypriot cuisine, being closer to the Middle East, incorporates more spices such as cinnamon, cumin, allspice, cloves, nutmeg and coriander. He estimates that Yefsi goes through 300 pounds of octopus a week, but it’s not just the tra - ditional grilled octopus. He cre - ated what is probably the only octopus stifado in the city. “The stifado sauce is the 18 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012 Island Night In Tarpon Springs Enjoying Greece Right Here At Home

By Constantinos E. Scaros without their essential doses of exception. The mid-to-high 80s sicians and the dancers were Greek food, drink, music, and temperatures were unseason - just getting warmed up. The City of Tarpon Springs, dancing after dark. ably… cool and breezy! Ellada, which Bucuvalas de - uncannily reminiscent of a Greek Dr. Bucuvalas, Tarpon Nonetheless, at 6PM when scribed as “one of the best Greek island that ventured from the Springs’ Curator of Arts and His - things got underway, the sun bands in Florida,” is a trio fea - Aegean Sea and settled on torical Resources, has restored was beating down intensely on turing George Soffos on Florida’s Gulf Coast, celebrated a a great deal of that kefi through the few hundreds of locals and bouzouki, keyboardist Dino “Night in the Islands” on June 2. regular events, particularly tourists alike, who had filled the Theofilos on keyboards, and For those who have never “Night in the Islands,” through - tables set up dockside by Costas, lead vocalist Elias Poulos. Bucu - been to Tarpon Springs, arriving out the year. “I think that ‘Night Hellas, Mama’s, and Mykonos – valas explained that Soffos was to its Sponge Docks for the first in the Islands’ works because it four of the Sponge Docks’ nu - a headliner in big cities like New time ever in the middle of the is more like a panigiri,” she said, merous Greek restaurants. York, Los Angeles, DC, Chicago, a break, so as not to spoil the community-based event.” day is quite a sight to behold. “and thus [more] a family-ori - Waiting for the heat to subside Atlanta, San Fransicso, and momentum of the kefi. For those who wanted a Dozens of moored Sponge Boats ented event than the bouzoukia. but anxious to please the crowd, Toronto before moving to the Though the Greeks in Tarpon break from the frenzy, the adorn one side of Dodecanese We always see tables with three the band Ellada began to play Tampa area 16 years ago. The hail from many different areas, Sponge Exchange – a wonderful Boulevard, the main thorough - and sometimes four generations about an hour later. It was still band played an array of Greek there is a particularly large pop - plateia replete with stores and fare, while the other side is dec - in a family – and the food, mu - too hot to dance, but that didn’t songs, particularly nisiotika to ulation from Kalymnos and from places to sit – was just a few orated with Greek tavernas and sic, and dance works for every - stop the glendzedes from doing coincide with the evening’s Greece’s other Dodecanese Is - feet away. The Exchange in - souvenir shops – all playing one.” exactly that, anyway. By 8:30 theme, and played for four lands (hence, then name of Tar - cludes displays of replica varkes Greek music to the delight of The June 2 occasion was no the sun had set, though the mu - hours straight, refusing to take pon’s main road). As one would that feature the names of vari - the numerous tourists taking a imagine, nisiotes are particularly ous Dodecanese Islands: Kalym - stroll or enjoying a midday adept at dancing nisiotika. nos, Rhodes…..Sparta (?!) – oh frappe or meze. If they are fa - Rather than turning just about well, at least they picked a par - miliar with the Greek islands, every Greek dance into a kala - ticularly historic non-island. and with Greeks’ endless capac - matiano (as is often the case at “Before the Sponge Exchange ity for kefi, they would think various Greek festivals through - was converted into boutiques,” that an afternoon siesta would out the United States), they Bucuvalas said, “it was where be in order, in order to replenish know a true sytro when they many community celebrations their energy for a late-night hear one. Justice was done, then, took place, so ‘Night in the Is - glendi on those very same to the opening syrta medley – lands’ is perceived as the natural streets. which included “Ntari Ntari,” continuation of those events, But a return trip – say, at “Pios Moro Mou Pios,” and which are remembered very 10PM – usually finds those “Melahrinaki” – as well as to the fondly by residents.” Sponge Docks every bit as beau - other compilations that Ellada The festivities came to an tiful illuminated by the street - played throughout the evening. end around 11PM – still a far lights, but surprisingly desolate. Also in keeping with tradition, cry from last call at glendia in “Where did everybody go?” one Bucuvalas said “I don't have gen - the homeland – but, at least might wonder. “It’s barely after eralized vendors hawking bal - with Bucuvalas’ determination, sundown and everyone went loons, juggling, drumming up lovers of Greek food, music, and home? What kind of Greeks are donations for hospitals or selling overall culture can be assured these?” Thanks to Tina Bucu - newspaper subscriptions, etc. It many more Nights in the Islands valas, they no longer have to go will remain a Greek cultural and ahead.

Aegean Cove: Worth The Trip

By TNH Reader Artie Gyftopoulos

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

PRINTED EDITION OF THE NATIONAL HERALD Elia’s Corner VIA THE POST-OFFICE: o1 Month $11.00 o3 Months $22.00 for Fish o6 Months $33.00 oOne Year $66.00 VIA HOME DELIVERY (NY, NJ & CT): Greek seafood specialist o1 Month for $14.00 o3 Months for $33.00 o6 Months for $48.00 oOne Year for $88.00 VIA HOME DELIVERY (New England, Pennsylvania) o1 Month for $18.00 o3 Months for $41.00 o6 Months for $57.00 oOne Year for $109.00 ON LINE SUBSCRIPTION: www.thenationalherald.com NON SUBSCRIBERS : oOne Year for $45.95 e o6 Months for $29.95 o3 Months for $18.95 24-02 31 ST STREET • ASTORIA, NY 11102 • TEL.: (718) 932-1510 SUBSCRIBERS : oOne Year for $34.95

www.eliascorner.com b o6 Months for $23.95 o3 Months for $14.95 i For consistently great food and relaxing environment. A great place to meet friends and enjoy a great meal. NAME: ...... r ADDRESS: ...... Elia’s Corner is a great stand-out destination spot where you can select CITY: ...... STATE: ...... ZIP: ...... the truly freshest fish, octopus, swordfish kebabs, porgies and TEL.: ...... CELL: ...... c E-MAIL: ...... a wide range of Greek dishes and salads. PLEASE SEND A GIFT SUBSCRIPTION TO: The fish is deliciously daubed with olive oil, lemon juice, herbs and NAME: ...... s ADDRESS: ...... grilled over charcoal to perfection. CITY: ...... STATE: ...... ZIP: ...... Zagat, Yelp and NY Magazine TEL.: ...... CELL: ...... E-MAIL: ......

all hail Elias for the best fresh fish in town. b Please specify method of payment I enclose a check/money order for $ ...... Elia's Corner for Fish is highly recommended made payable to: The National Herald, Inc., 37-10 30th Street, Long Island City, NY 11101 - 2614 by The New York Times and Restaurant Critic Brian Miller or please debit my o Mastercard o Visa o American Express u CARD NUMBER: ...... EXPIRATION DATE: ...... MONDAY - SATURDAY 4PM - MIDNIGHT • SUNDAY 3:30PM - MIDNIGHT SIGNATURE: ...... s THE NATIONAL HERALD, JUNE 9, 2012 100 Best Greek Restaurants 19 Estiatorio Milos Brings grilled fish and rare Mediterranean delicacies to South Beach

The goods: Costas Spiliadis glass starting at $11. Greek doughnuts. seafood and Mediterranean- opens his fifth Estiatorio Milos Dinner starts with a basket of Verdict: A posh Greek tav - sourced ingredients. this month, bringing grilled fish toasted peasant bread, Greek erna with an epic array of fresh Miami.com and rare Mediterranean delica - olive oil and fresh oregano cut cies to South Beach. tableside. Starters include a plat - Ambience: The cavernous ter combining skordalia, tzatziki, dining room is outfitted in pol - taramosalata, marinated olives, ished marble floors, soaring anchovies, eel and phyllo- glass-enclosed wine towers, bil - wrapped spinach and feta; the lowing sheer white curtains and Milos Special, a tower of bat - warm, flattering lighting. The tered and fried thinly-sliced zuc - neighboring 20-seat “Marketa” chini and eggplant stacked stocks Greek honey, jams and around tzatziki; and a romaine prepared salads. salad with barrel-aged feta. The grub: Classic Hellenic Mains include Colorado lamb mezze and seafood. Diners chops, Creekstone Farms bone- choose a whole fish from an im - in ribeye and NY strip steaks. pressive, largely Mediterranean, Save room for tangy, house- assortment. Portions are large made goat’s milk yogurt nestled enough to share, but prices are in a pool of imported honey, high: starters in the mid-$20’s, decadent chocolate fondant, mains $30 and wines by the baklava (pictured) and fluffy

Loukoumaki Bakery: A Sweet Greek In Arlington

By Sophia Stratakis Huling

At the corner of Massachusetts and Highland Avenues in Arlington, Massachusetts, a handful of miles northwest of Boston, a pastel-green awning decorated with a bright yellow daisy adorns the newest Greek bakery in town. Brooklyn China Shop Now Antonis and Marion Kiakotos opened Loukoumaki last fall, taking over what used to be Bella Moto bakery. Antonis was born and raised in Chios, Greece, and Marion is a native of Bay Ridge, Online at eastsidechina.com Brooklyn. The couple bakes all their items themselves, and they are getting some appreciation from Yelp and Urban Spoon users. If you’re in the market for china, crystal, flatware, or home ac - Loukoumaki has most of the standard Greek treats: trays of cessories, give the folks at Eastside China in Brooklyn a call a call at baklava, galaktoboureko, ravani, and karidopita, as well as (718) 633-8672. The traditional brick-and-mortar shop on 12th spinach pies and cheese pies. The savory pies can also be bought Avenue in Brooklyn is bringing its inventory and sales up online frozen in 8-inch-by-8-inch pans. (www.eastsidechina.com), so the more than 30-year-old business Greek cookies abound as well: koulourakia and kourambiedes, is now open for browsing 24/7. The selection is dizzying: more melomakarona that melt in your mouth, and finikia lusciously than 500 patterns are on display. studded with walnut chunks. There is also tsoureki delicately Prices are generally between 25 and 50% off most department flavored with masticha from Antonis’ native Chios. Masticha can store prices. The popular Vera Wang dinner sets are a whopping sometimes be overwhelming as a pastry flavoring, but the 50% off the six-piece settings on the bone china patterns. Herend, Kiakotoses got the balance just right. Christofle, St. Louis, and Hermes dinnerware are all offered at 30% Non-Greek cookies, cupcakes, scones, croissants, muffins, pies, off list prices. Great values can also be found on Lenox, Wedgewood, and mini pastries are also available. Marion happily bakes cakes Kate Spade, Donna Karan, and other popular brands. to order for any occasion, and some of her creations can be seen For gifts and collectibles, there is also a full line of Lladro, on yelp.com. Swarovski, Limoges and Baccarat, just to name a few. Loukoumaki Bakery, 916 Massachusetts Avenue, Arlington, Service is very attentive and helpful, and owner Charles Kringer Mass. (781) 646-2253 loukoumakibakery.com vows you will never see these prices anywhere.

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We appreciate your support and we assure you that we will continue to provide you with top-quality brands of frozen desserts for your stores, ice cream businesses, supermarkets, delis, diners At ETHOS, and restaurants. we very much adhere to the root of this word Specializing in exceptional ice cream "YA MAS" as we say in Greece Direct Store Delivery to "OUR HEALTH". to any location in the New York City Tri-State Area Open everyday available upon reques t. for lunch and dinner. b For your ice cream orders call: 905 1st Avenue (corner of 51 st Street) New York, NY 10022 a 718-828-2550 (212) 888-4060 Fax: 718-828-3135 www.ethosrestaurants.com Ask for Tommy Metropoulos 20 100 Best Greek Restaurants THE NATIONAL HERALD, JUNE 9, 2012 Risotto with Krokos Kozanis

What we need: 4 cups risotto rice 10-12 shreds of Krokos Kozanis 9 cups chicken 2366 Massachusetts Avenue broth Cambridge, MA 02140 4 tbsp margarine 1-5655 2 small glasses 617-66 white wine www.greekcorner.us 1 onion, finely chopped pepper Serving Boston's To garnish: Krokos Kozanis Greek American Community Eggplants with yoghurt shreds for more than 20 years and tomato sauce arugula leaves What we do: Authentic Greek Cuisine Dishes We need: 1 tbsp tomato paste In a saucepan Awards from Boston Magazine 4-5 eggplants ½ tsp dry mint, powdered pour the chicken 1 pound Greek yoghurt 1 cup water broth, add the only restaurant in MA in Food Network salt salt Krokos Kozanis and pepper boil over medium For the tomato sauce: heat for about 5-10 Catering available 4-5 tomatoes, grated To garnish: minutes. We lower 1 onion, grated fresh mint leaves, thinly the heat and allow Open for lunch and dinner 2 garlic cloves, grated chopped the broth to simmer. 3-4 tbsp Greek olive oil In a hot saucepan, stir to sauté the onion, until caramelized. 3 tbsp vinegar Greek olive oil, for frying Add the margarine, and when it melts, stir to sauté the rice for 2-3 minutes. Deglaze with the wine, continue stirring and allow reduc - What we do: ing. Rinse the eggplants, remove the stem, round slice them and With a ladle, we add the broth, in the saucepan with the place in a strainer. We sprinkle the slices with salt and let them rice, stirring continuously, over medium heat and making sure stand for 30 minutes, for their bitterness to come off. After to pour a spoonful only when the first one has been absorbed. that, rinse well the eggplants and place on a grid to drain. Continue this process with the remaining broth, until the rice In a skillet, heat plenty of olive oil and fry the drained egg - is tender. plants, turning them around to evenly golden brown. Remove Remove the saucepan from the heat, season with pepper with a slotted spoon and drain on paper towel. and stir. Serve the risotto garnished with Krokos Kozanis shreds In the meantime, we prepare the tomato sauce: and arugula. In a hot saucepan, stir to sauté the onion, until caramelized. Pour the olive oil and when hot, add the tomatoes, the garlic, the tomato paste diluted in the water, season with salt and pepper and simmer, until the sauce thickens. Add to the saucepan the dry mint, the vinegar, stir and re - move from the heat. Zucchini patties In a bowl we beat with a whisk the yoghurt with a pinch of salt and 2-3 tablespoons of water, until combined. (kolokithokeftedes) Place the eggplants on a platter and serve topped with the yoghurt mixture, the tomato sauce and garnished with fresh mint. We need: 2 pounds zucchinis 1 cup kefalotiri cheese, grated 1 cup breadcrumbs 3 eggs, beaten AUTHENTIC GREEK CYPRIOT CUISINE The Greek “French toasts” 1 onion, grated Family Style Dining salt pepper LUNCH (‘fetoudia’) Friday 11 a.m. - 3 p.m. • Suturday & Sunday 10 a.m. - 3 p.m. To garnish: DINNER basil leaves Tuesday-Suturday 5-10:30 p.m. We need: Special: Sunday - Cypriot Meze 5-9 pm 1 pound bread breadcrumbs, for coating • BYOB • 2 cups milk Greek olive oil for frying 3-4 eggs 1001 Spruce Street, Philadelphia, PA 19107 What we do: 215-922-1773 To garnish: Cut the edges of the zuc - powdered sugar chinis, clean them by scratch - Greek honey ing them with a knife and rinse them. Greek olive oil, for frying Put them in a saucepan with boiling salted water and What we do: boil for about 10-15 minutes, ITHAKA Pour the milk in a bowl. until tender. Cut the bread in slices Drain the zucchinis and mash them with a blender. We Classic Greek Cuisine of about 1 inch thick, soak transfer them to a strainer and squeeze with our hands to drain in the milk, place them up - their liquids. right in a strainer and let Put the zucchinis in a bowl, add the onion, the kefalotiri, them drain. the breadcrumbs, the eggs, season with salt and pepper and In a deep plate, gently knead to combine. whisk the eggs. Soak the drained bread slices, on both sides, Cover the bowl with cling film and let rest in the fridge for so that they evenly absorb the egg and we transfer them to a 1 hour, until the dough stiffens. 308 East, 86 St. Manhattan • Tel.: (212) 628-9100 platter. We slightly wet our hands; take pieces of the dough, shape www.ithakarestaurant.com Cover generously the bottom of a skillet with olive oil and them into small balls, gently press with our palms, to flatten when hot, fry the bread slices, in small batches, and on both them a bit and coat them with the breadcrumbs. Lunch: Saturday/Sunday 12:30am to 4:00pm sides, until evenly browned. Cover generously the bottom of a frying pan with olive oil, Remove with a slotted spoon and drain on paper towel. Re - and when hot, fry the kolokithokeftedes, in small batches, turn - Dinner: Monday-Sunday 4:00pm to 11:00pm peat with the remaining slices. ing them around, until evenly browned. Remove with a slotted Tel.: (212) 628-9100 Place them on a plate, pour over them some honey and spoon and drain on paper towel. Repeat this process with the serve the fetoudia sprinkled with powdered sugar or if you remaining ones. prefer cinnamon. Serve the kolokithokeftedes garnished with basil leaves. 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"Classic dishes make diners dance in the Greek aisles!" "The pleasures of Ithaka's table are so delightful that you will sit there for a while." Crain's New York Business

"The menu dazzles diners with an array of perfectly prepared traditional Greek dishes" TimeOut New York

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PHOTOS: TNH/COSTAS BEJ

By Sophia Stratakis Huling from Chios and tsipouro from Crete. Seated at the counter of her Loi Takes Manhattan Maria even made her mark at new restaurant under a broad the White House earlier this year, picture window facing West 70th when she cooked for President Street in New York City, Maria Barack Obama’s reception for Loi waves to her neighbors and Greek Independence Day on patrons as they walk by. They Greek Chef Brings Her Brand To U.S. With New Restaurant March 22. wave back. Some even stop in for Before she achieved success a chat. in the food world, the vivacious “This neighborhood is fantas - blonde, who said she grew up on tic,” she gushes. “We’ve had cus - a tobacco farm outside Nafpak - tomers who have come now 60 is fate. It’s crazy!” she said with depicting the idyllic seashore ancient Greece, and Loi’s menu take their rightful place in the tos, worked as a lobbyist for the times, 100 times.” her signature laugh, with which near her home in Nafpaktos, contains some dishes with those pantheon of world chefs.” likes of Texaco, Nokia, and the Maria Loi, the exuberant she generously peppers her Greece, decorate the dining room influences, including her cheese “Chefs are not easy people, Sheraton Hotel chain. When Greek chef, restaurateur and tele - speech. wall. Great-grandmother Loi’s croquettes with fig and apricot and they have very high stan - asked how she got from corpo - vision personality who has made The name, she said, is a trib - embroidered white drapes hang compote, fresh fish baked in sea dards of quality,” Maria said. rate lobbyist to celebrity chef, she a mark in her native land, is rev - ute to her great-grandmother, in one of the private dining salt, and arugula salad with “When you speak to Milton answered, “I used to cook from eling in her newest venture, her who inspired her and passed rooms. hazelnuts, smoked metzovone Karoubas, who is the president, 7 years old. At 7 years old I made appropriately named Loi restau - down all her recipes to the fam - As for the menu, Maria says it cheese and fig balsamic vinai - he’s the best. What that man my first keftedes.” rant, which opened last October ily. is a blend of what she calls “the grette. knows about cooking is some - Maria admits she misses some in the space formerly occupied “Nobody called her Spyri - Athenian style” of Greek cuisine Last year, the Chef’s Club of thing else. And the fact that he people and things from home, by Compass restaurant. The own - doula, everybody called her by and her great-grandmother’s Greece appointed Maria Greece’s has chosen me and says, ‘you are but that she feels “very welcome” ers are the same, with the addi - her last name, Loi. And that’s recipes. But Maria has put her International Ambassador of Gas - very good to be the ambassador in America. tion of Maria, who said it all why, also, I said, ‘I’m not going own spin on Great-grandmother tronomy for the club’s North for Greek cuisine,’ for me it was “When I came here everybody worked out “by accident.” She to call the restaurant Maria Loi, Loi’s tradition. Unlike her revered American Chapter, something she a great honor. It wasn’t simply told me, ‘oh, you know, the chefs had come to consult someone because it’s not my recipes, it’s ancestor, she refuses to use butter considered a great honor. Accord - that I am the ambassador; it is in New York, they’re not going to else to invest in the eatery, she her recipes.’ So I call it Loi. No - in any of her recipes, substituting ing to the group’s announcement who chose me to be.” Her restau - let you go up; remember that said, but was surprised to find body realizes why I did that. It’s olive oil and margarine. “I am released in May 2011, “Through rant also functions as a Greek you’re a woman, and never a the initials Μ.Λ. ( M.L. ) etched not me in there; it’s my great- against trans-fats!” she says un - her outreach in advancing the wine bar – “the only one in the woman chef…’ But from the very near the door handle, a likely grandmother,” she said. equivocally, as part of her belief discussion about the Mediter - United States,” she proclaims first week they have me like their remnant from a previous Hellenic The spacious restaurant seats in the virtues of the Mediter - ranean diet, Greek products and proudly, with more 100 Greek little sister. So I felt so welcome. occupant. 250, including three private din - ranean diet. the classic culinary traditions, the wines, including 20 sold by the I don’t feel like a foreigner. I feel “The handle by the door has ing rooms and a lengthy bar sur - Maria’s 2004 book, “Ancient qualifications of all Greek chefs glass. The bar is also stocked with like I belong here. I feel like I my initials. So I said that’s it; this rounded by a lounge area. Murals Dining,” explored the cuisine of will be recognized and they will exotic Greek spirits like masticha never left from here.”

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