Professional Documents
Culture Documents
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MAY 28, 2011 www.thenationalherald.com
A weekly publication of the NATIONAL HERALD, INC. ( ), reporting the news and addressing the issues of paramount interest to the Greek American community of the United States of America.
Athena in Phoenix,Arizona
Democritou 1 and Academias Sts, Athens, 10671, Greece Tel: 011.30.210.3614.598, Fax: 011.30.210.3643.776, e-mail: athens@ekirikas.com
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named after founder Petros Benekos, who was raised in Athens and Europe, learning his mother and grandmothers authentic dishes. It was a Top New Restaurant by ZAGAT Los Angeles in 2007. Hellenic ingredients are presented in a
tasteful manner in a menu with Horiatiki Flatbread Pizza displayed just opposite traditional spicy cheese blend Kafteri. Favorite dishes include feta-crusted lamb and Chilean sea bass. A second restaurant called Petros Los Olivos is located in wine country, with a
story as food/drink professionals Panayiotis Carabatsos and Hana Lavvida met while traveling and decided to form their own establishment and wed. Like the best Greek restaurants in Greece, this one is based on Panayiotis mother, Voulas recipes, from Baked Macedonian Red Peppers to Roasted Leg of Lamb. Its highly recommended by Citysearch and ZAGAT guides. 6333 W. Third St. Los Angeles, CA (323) 939-9728 www.ulyssesvoyage.com Entrees: $16-$30 CONNECTICUT EOS RESTAURANT Fresh Greek contemporary cuisine at this elegant spot includes an EOS Burger (with beef-feta-tzatziki sauce-plus
TAXIM Launched in 2009 by David Schneider, there are Pontian touches in dishes like Kolokithakia yemista kai gigantes fournou and theres even Duck Gyro (!) The menu gives local farmers credit and the dcor is supercool Byzantine. 1558 N. Milwaukee Ave. Chicago, IL 60622 (773) 252-1558 http://taximchicago.com Entrees: $19-$32 VENUS You can order 14 courses of mezedes at this Greek Cypriot restaurant including Cypriot pork specialties like Koupepia, Afelia and Sieftalia. Owner/Chef is Costas Stylianou. 820 W Jackson Blvd Chicago, IL 60607 (312) 714-1001 www.venuschicago.com Entrees: $13-$30 MASSACHUSSETS AEGEAN RESTAURANT What you see is what you get, is the philosophy behind the home style dishes at Nicholas and Toula Ntasios two restaurants, which started out in 1980 in Framingham. 257 Cochituate Road, Route 30 Framingham, MA 01701 (508)879-8424 www.aegeanrestaurants.com Entrees: $9-$25 Continued on page 4
Costas Seafood Feast (fried 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 346893105 (727) 938-6890 www.costascuisine.com Entrees: $5-$20 GREEK FLAME The Chrissanthidis family establishment has won the Orlando Foodie award for Best Greek restaurant for the last six years in a row. Executive Chef Maria Chrissanthidis puts the emphasis on freshness and ensures there are plenty of traditional items with imported lamb on the menu from leg of lamb to souvlaki. Known in Orlando for exceptional seafood, they grill fresh, whole fish like Lavraki and Tsipoura as well as Portuguese octopus. Chef specialties include diver's scallops and Canadian black mussels. 7600 Dr. Phillips Blvd Orlando, FL 32819
(407) 370-4624 www.greekflametaverna.com Entrees: $12-$30 GREEK ISLANDS TAVERNA The Sun-Sentinel raved of Sam (Sotiri) and George Kantzavelos place last year: From the flowers on each table to the expertly grilled lamb chops, there's no shirking on details or quality here. 330 North Ocean Boulevard Fort Lauderdale, FL 33308 (954) 568-0008 www.greekislandstaverna.com Entrees: $13-$36 HELLAS RESTAURANT A favorite on Tarpon Springs sponge docks since 1970 (with its own bakery next door), youll find all the classic dishes, including lots of fresh seafood as well as kebabs. 785 Dodecanese Boulevard Tarpon Springs, FL 34689 (727) 943-2400 www.hellas-restaurant.com Entrees: $11-$30 MYTHOS GREEK TAVERNA Perhaps begin with Dimitris Spanakopita, dig into Corfu Salmon and finish off with a
COSTAS RESTAURANT One of Tarpon Springs favorite classic Greek family restaurants, with a Cretan touch has been around since 1977. Favorite dishes include the Greek Combo Platter and
Etched on Manhattans East River, Waters Edge flaunts dramatic views of Manhattans skyline, Roosevelt Islands lush greenery and the Queensborough Bridge all seemingly within arms reach. This unusual spot stands alone in a sea of similarity. The perfect locale for all in the tri-state area and a hideaway for Manhattanites.
Baltimore, MD 21231 (410) 276-4700 www.kaliscourt.com, www.kalisrestaurantgroup.com Entrees: $28-$36 MYKONOS GRILL Cycladic blue and white predominate at this spot that the Washington Post has described as a prescription to happiness. Fresh fish, traditional dishes like lamb shank and appetizer samplers reign at this 22 year old institution. Peter Pagonis is
from Sparta and his wife is from Athens, but their restaurant is named after their favorite isle. Theres no platebreaking, but plenty of happy, relaxing Greek background music. A few weeks ago, they opened Nostos Restaurant in Vienna, Virginia, which as the owners explain - means: The desire to go back to the place where you were raised. That spot is decorated with black and white photos of Greece of yesterday. 121 Congressional Ln Rockville, MD 20852 (301) 770-5999 www.mykonosgrill.com Entrees: $14-28 SAMOS Chef/owner Nicholas Georgalas is known for the large portions at this popular Greektown restaurant with island dcor that has expanded since 1977. 600 Oldham St. Baltimore, MD 21224 (410) 675-5292 www.samosrestaurant.com Entrees: $16-$23 ZORBAS BAR & GRILL Located in Greektown, this casual local favorite is best known for visible roasted spits, but it also can serve up a mean bronzini whole fish. John Kritikos, who hails from Karpathos, has had the restaurant for over two decades. The emphasis is not on decor but on home cooking at this grill. Best grilled octopus Ive ever eaten in America, says one Yelp.com reviewer. Others rave about the lamb chops. 4710 Eastern Ave. Baltimore, MD, 21224 (410) 276-4484 Entrees: $15-$25 MICHIGAN PEGASUS Located in the heart of Greektown, Demetrios (Jim) Papas restaurant has fresh food, great service, and a clean-cut interior, which is a large space broken up into intimate nooks. Theres now a popular St. Clair Shores-area spot too. 558 Monroe St. Greektown Detroit, MI 48226 (313) 964-6800 http://pegasustavernas.com Entrees: $10-$30
honest Greek food. The New York Times called the food: fresh, simple and moderately priced. 1611 Palisade Avenue Fort Lee, NJ 07024 (201) 947-2050 plus nine more locations. www.itsgreektome.com Entrees: $7-$31 LIMANI SEAFOOD GRILL Born and bred in the New Jersey Greek restaurant world, George Vastardis has opened his own place and its a hit. Fresh fish from nearly every continent is grilled and lovingly dressed with age-old, simple ingredients olive oil, lemon and oregano. There are also popular lamb chops and
egg, cheese and the meat mixture. Mix until well combined. Top with Bechamel Sauce and sprinkle with more grated Parmigiano. Bake uncovered for 45 minutes in the preheated oven. Remove from the oven and serve. Bechamel Sauce: 1 quart milk 1 cup (2 sticks) margarine 1 cup all-purpose flour 2 eggs, beaten 2 tablespoons grated Parmigiano-Reggiano Salt and freshly ground black pepper Freshly ground nutmeg Heat the milk in medium saucepan over low heat. In separate medium saucepan over medium heat, melt the margarine, then add the flour and mix well. Stir in the heated milk, beaten eggs, cheese, salt, pepper and nutmeg, to taste. Whisk until thickened. Keep warm until ready to use.
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29-05 120th Street Flushing, NY 11354 Tel.: (718) 886-4140 Fax: (718) 463-5037
Axia in Tenafly, NJ
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from Cyprus and Santorini Fava and meat/fish entrees. There is also a whole menu section devoted to Tastes of Constantinople. Theres outdoors dining in the summer. 19-06 Ditmars Boulevard, Astoria, NY 11105 (718) 545-4554 7802 5th Avenue Brooklyn, NY 11209 (718) 833-7033 www.agnantimeze.com Entrees: $12-$35 BAHARI ESTIATORIO The staff bustles back and forth between the displays of the meat/fish ingredients and visible kitchen in the entry and two pleasant, high-ceilinged dining areas in the back. The Taramosalata is fluffy, the grilled eggplant Melitzanosalata is deliciously smoky and the fried calamari is tender. The seafood, meat and traditional Greek cooking options are endless. 31-14 Broadway Astoria, NY 11105 (718) 204-8968 www.bahariestiatorio.com Entrees: $9-$36 LOUKOUMI TAVERNA Exposed stone and wooden shutters put you in the taverna mood for comfort food like Stuffed Halmoumi with eggplant and tomatoes and Corfian Strapatsada eggs. There are eight different saganaki choices. And, yes, its authentic enough to have sauteed Calf Liver. 45-07 Ditmars Blvd. Astoria, NY 11105 (718) 626-3200 www.restaurantsgreek.com Entrees: $10-30 Continued on page 6
www.oceanosrestaurant.com Entrees: $24-$49 (or $75) STAMNA GREEK TAVERNA Diner owners Alex and Angela Nissirios launched this frillfree, hearty taverna. Their Karpathos roots show in plenty of fish options, but also in pasta dish Makarounes. 1045 Broad Street
Bloomfield, NJ 07003-2845 (973) 338-5151 www.stamnataverna.com Entrees: $9-$50 VARKA From Arctic Char to King Crab Legs and Langoustines, diners are in for seafood sensations at this spot launched in 2005 by Stavros Angelakos. Executive Chef George Georgiades innovations include appetizer Lobster Gyros, which is served with cucumber tomato relish and mint tzatziki. 30 North Spruce Street Ramsey, NJ 07446 (201) 995-9333 www.varkarestaurant.com Entrees: $27-$40 VASILIS TAVERNA This small, bright spot of Hellenic cuisine is named after Vasili Mastrokostas, who hails from Greeces Messolongi. Hes the chef taking care to hit the mark each time with all the classic Greek items. Clean, good service tasty food and priced just right, says one TNH reader. 365 Queen Anne Road Teaneck, NJ 07666 (201) 287-1007 www.vasilistaverna.com Entrees: $15-$29 ZORBA My Big Fat Lamb Burger is among the abundant straightforward, tasty options at this restaurant owned by Vassilis and Angela Xilouris. There are simple, quick meals with all the trimmings in a cheerful setting. 223 Berdan Ave Wayne, NJ 07470 (973) 628-7777 www.zorbagreekeatery.com Entrees: $5-$20
to start things off a poikilia (sampler) of mezedes including dips, salad, olives, beets and more. The house baklava features pistachios or theres always the Chocolate Renaissance mini souffle. A short visit to Open Table reveals some of the Westfield spots passionate foodie fans. 235 North Ave Westfield, NJ 07090 (908) 233-0052 www.limaniwestfieldnj.com Entrees: $18-$39 NIKOS TRAPEZI Kota Trapezi or chicken stuffed with spinach, feta cheese and herbs- is one of the offerings at this relatively new arrival at Ursula Plaza on the hopping Long Branch coast. 444 Ocean Blvd North Long Branch, NJ 07740 (732) 222 4600 www.nikostrapezi.com Entrees: $10-$27 NISI RESTAURANT Chef/Partner John Piliouras brings Greek cuisine to a new level at this restaurant opened by Peter and Othon Mourkakos (of The Plant Shed fame) in 2009. The presentation is neat and Chef Piliouras revisits comfort food classics like Shrimp Saganaki, adding his own touch. The menu focuses on whats fresh and available with each season, with seafood options range from whole fish to seasonal items like soft shell
Varkas Athenian Oven Baked Wild Salmon With Eggplant & Zucchini Briam
(Serves 8) Ingredients: 3 lb Wild Salmon 6 oz Extra Virgin Olive Oil 3 lemons 10 oz White wine Sea salt or regular salt tsp. Oregano Briam mixture: 3 medium eggplants 12 red bliss potatoes 2 zucchini medium sweet onion 10 plum tomatoes 3 cloves of garlic 4 stalks of fresh dill Sea Salt or regular salt Fresh ground pepper Procedure: Preheat oven to 375 degrees. First make the briam by cutting the eggplants, the zucchinis, peppers and tomatoes to half inch cubes. Place mixture in bowl. Dice onions and garlic and add to mixture. Cut potatoes in quarters pieces and mix all together with dill, salt, pepper and 3 oz olive oil. Bake in the oven for 35-45 minutes until tender and salt
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to taste if needed. Cut salmon into 6 to 7 oz pieces. Drizzle with 3 olive oil, white wine, salt, pepper, oregano and lemon juice of 1 lemon. Cover with foil so that steam does not comea out of the baking pan. Bake for 20-25 minutes, put in the oven 10 minutes after the briam. Cut 1 lemon into wedges for garnish. For plating place briam in center plate and salmon on top. Garnish with lemon and sprig of dill.
Varka in Ramsey, NJ
grilled whole fish in the classically-themed indoor setting, or outdoors summer tables. Peter Katsichtis opened it in 2005 with sons Michael and George 2003 Emmons Ave. in Sheepshead Bay, NY (718) 332-6064 Entrees:$18-$60 NEW YORK (LONG ISLAND) LIMANI RESTAURANT Oysters, clams, mussels, octopus, calamariand of course fish await and are prepared in front of your eyes at this special occasions restaurant. Pendelikon marble and large clay pots fit into the breezy Grecian dcor. In the summer, there is elegant outdoors dining. New York Times reviewer Joanne Starkey wrote of the new eatery in 2009: Limani is not only the best Greek restaurant I have sampled on the Island; it is the best seafood restaurant, too. 1043 Northern Boulevard Roslyn, NY 11576 (516) 869-8989 http://www.limaniny.com Entrees: $26-$38 TRATA There will be toasted almonds by your red and yellow patzaria (beets) and the option of tangerine ladolemono sauce on your kalamarakia (calamari) at Trata. The Greek experience is extended to include imported fish from Hellas like Red Fagri. Top it all off with Asia Minor favorite creamy Kazan Dipi. There are international DJ nights
Entrees: $10-$18 KELLARI TAVERNA Executive Chef Gregory Zapantis specializes in classic Greek mezedes and whole fish at this spot priding itself in the motto Enter as Strangers, Leave as Friends. Contributing to this feeling is warm and attentive service, as well as a more-than-extensive wine list. Fresh fish reigns in the elegant, uncluttered surroundings marked by wood-beamed cathedral ceilings. Kellari is
acclaimed restaurant bathed in soothing whites. Milos prides itself on honing in on only the finest often organic and/or heirloom- ingredients for two decades. Favorites include the Lavraki and Petropsara Soup for two and Mediterranean sardines. A Milos recently opened in Vegas too. 125 W. 55th St. New York, NY 10019 (212) 245-7400 http://milos.ca/en/newyork Entrees: $23-$63
Stamatis in Astoria, NY
TAVERNA KYCLADES If you dont mind the inevitable line, this eatery has the true feeling of a Greek tavern except the portions of classic mezedes and salads are much larger. Theres island-themed decor and outdoors tables for warm months. 33-07 Ditmars Boulevard, Astoria, NY 11105 (718) 545-8666 www.tavernakyclades.com Entrees: $12-$33 TELLYS For the real thing, many Greeks beehive to this Astoria tradition co-owned by charismatic Nana Loiselle and her daughter Diana. People flock to the fresh fish, authentic appetizers and in the summer garden. 28-13 23rd Ave. Queens, NY 11105 (718) 728-9056 www.tellystaverna.com Entrees: $12-$30 ZENON TAVERNA From the Tahini Dip to the homemade lunza (smoked pork loin) and loukaniko (sausages), a Cypriot touch distinguishes this popular spot. Since 1988, Stelios and Dora Papageorgiou and their family have made people feel at home. 34-10 31st Avenue Astoria, NY 11106
AVLI THE LITTLE GREEK TAVERN The Koukounas familys food quality, prices and service have earned fans. GYROS SOUVLAKI it says outside, and within there are plenty of those and other Greek favorites. 38-31 Bell Boulevard, Bayside (718) 224-7575 Entrees: $6-$21 YIASOU Specializing in grilled fish on display, testifying to their freshness this family-run establishment received top marks with all the local publications. Flame-lit saganaki cheese gets the culinary experience started for many, before they dig into
Yorkers swear they can close their eyes and the lamb, fish and mezedes bring them home to Greece. 29-09 23rd Avenue Astoria NY 11105 (718) 932-8596 Entrees: $13-$36
popular for lunch, business and intimate dinner events. There is also a Kellari Taverna in D.C.( see below) that is making a mark too. 19 West 44th Street New York, NY 10036-5900 (212) 221-0144 www.kellari.us Entrees:$28-$38 MILOS ESTIATORIO Choose your fish ala Greecefrom the display at this
MOLYVOS This Livanos Restaurant Group restaurant made a splash when it opened in 1997. Since then its proven a favorite for elegant Greek dining with a difference, all set in an attractive warm wood space. Chef Jim Botsacos is among the stars of Greek food in the U.S. Molyvos boasts the best baklava in New York but also a menu that includes new twists on classic Greek
325 West 42 Street, New York, NY 10036 Tel: 212-315.1010 Fax: 212-315.2410
897 Mountain Avenue, Mountainside, NJ 07092 Tel.: (908) 232- 9158 Fax (908) 232-1164
www.thebakezone.com/products/wedding-cakes
We are a neighborhood bakery where everything is made fresh on our premises With a large selection of cakes for all occassions
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 Apollos first love was the nymph Dafni. As he pursued her, she called upon the gods to help her escape him and was immediately transformed into a laurel tree. Still in love with her, Apollo vowed to always wear a crown of laurel. As the originator of the Pythian games, and as the god of poetry, he swore to crown all victors, heroes and poets with wreaths woven of laurel leaves. The leaf of the laurel tree is also known as the bay leaf (dafni, in Greek). It is an essential ingredient in many cuisines, especially those of the Mediterranean. Used either fresh of dried, the leaves impart a subtle but distinctive flavor and fragrance to food.
Restaurants, Diners, Coffee Shops and Delis with Muffins and all kinds of Breakfast Items.
Ask for Yanni Diamantis and Andreas Greberis
Tuesday - Saturday 6 a.m. - 6 p.m. Sunday 7 a.m..- 1 p.m. CLOSED ON MONDAY
we are serving
favorites and lots of Greek wine choices. Entrees include grilled fish, Yemista (stuffed vegetables) and Ravioli Kapelakia a pasta stuffed with eggplant, lamb and herbs, with yogurt sauce. Aglaias Moussaka is a tribute to Greek chef Aglaia Kremezi. 871 Seventh Avenue New York, NY 10019 (212) 582-7500 www.molyvos.com Entrees: $22-$32 PERIYALI This New Classic Greek Cooking restaurant with a white, airy decor, ushered in a new, higher era for Greek food and wine in the U.S. when Nicola Kotsoni and Steve Tzolis opened it in Greenwich Village in 1987. As New York Magazine puts it: This is the restaurant that first made diners aware that there was more to Greek food than a hunk of lamb on a vertical spit. The menu, which famously revisited classic recipes and added the Periyali touch, includes starters like Smoked Trout in Dill and Sauteed Chicken Liver with Lentils. The Grilled Octopus is a perennial favorite. Pick from entrees like Grilled Lamb Chops with Rosemary and end with an inventive something sweet. Greek wine selections are extensive. 35 West 20th Street New York, NY 10011 (212) 463-7890 www.periyali.com Entrees $18-$29 PYLOS RESTAURANT The clay pots lining the ceiling of Christos Valtzoglous critically-acclaimed establishment are its trademark, but the food keeps
guests looking at their plates. Cooking author Diane Kochilas was the consulting chef at the spot noted for innovations like artichoke moussaka. 128 E. Seventh St. (bet. Ave. A & 1st Ave.) Manhattan, NY 10009 (212) 473-0220 www.pylosrestaurant.com Entrees: $19-$27 THALASSA RESTAURANT Sail into the Mediterranean, within a historic Manhattan building. One of the signature starters is Maine Diver Scallops wrapped in kataifi filo. There is meat, but, true to its name, Thalassa focuses on fish imported from the Mediterranean to Hawaii. Theres also a 40-foot long wine room leading to a wine and cheese cave whose selections have been awarded by Wine Spectator, Wine Enthusiast and Sante. Forbes is among those who has given the restaurant with Ralpheal Abrahante as the Executive Chef top marks. 179 Franklin Street New York, NY 10013 (212) 941-7661. http://www.thalassanyc.com Entrees: $25-$46 NEW YORK (STATE) ATHOS RESTAURANT The best and only Greek eats in the New York capital. Chef Harry of Manhattan restaurant Ithaka fame offers classic recipes Rabbit Stifado (stew) and Veal Corfu. There is also marinated char-grilled quail. So good, in fact, you'll want to shout "opa!" wrote the Sunday Gazette. Continued on page 10
www.diodeka.com
Michelin Star restaurant for 2011 At Dio Deka the refined and technically precise Greek and Mediterranean dishes are elevated to stellar levels. anonymously by the Michelin inspector
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Continued from page 7 1814 Western Avenue Albany, NY 12203 (518) 608.6400 http://athosrestaurant.com Entrees: $16-$28 ELIA TAVERNA The New York Times raved of this 1.5-year-old arrival: There is a graciousness to Elia Taverna that is missing all too often in restaurants today. The options range from gyro sandwiches to Moussaka-type fare and grilled meat or fish. There are also Greek style round fries and Haloumi Cheese, which gives away the Chef/Co-owner Michalakis Sarris Cypriot origins.
OREGON ALEXIS Having won the hearts of Portland foodies, Alexis celebrated its 30 year landmark earlier this year. Calamari, octapus and shrimp are the only things that are fishy on a menu focused on classic mezedes and hearty casseroles and meat. One innovation: Turkey Souvlaki. There is also homemade breadto-go. Gerry Tsirimiagos is the owner. 215 West Burnside St. Portland, Oregon 97209 (503) 224-8577 Continued on page 12
(914) 686-6456 www.nikostaverna.com Entrees: $16-$30 SYMEONS Psari sto Filo (Haddock wrapped in Filo Dough) and Arakas (green peas in tomato sauce) plus a host of lunch
and meat/fish entrees are available at this spot recently voted WKTV Favorite Restaurant in Central New York. In 1973, Symeon Tsoupelis and his late wife Ann, started it in a much smaller location. 4941 Commercial Drive
GREEK ISLES Ancient Greek decor, check. Chef from Crete, check. Home cooking, check. This is where youll find the real Greek stuff in Charlotte. 200 E. Bland St. Charlotte, NC 28203 Southend (704) 444-9000 www.greekislesrestaurant.com Entrees: $12-$25
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770 Port Washington Boulevard Port Washington, NY 11050 516-767-9050 | Fax 516-767-4572 190 Glen Cove Avenue Glen Cove, NY 11542 516-609-0303 | Fax 516-801-6029
NEW STORE
90 Horace Harding Boulevard Great Neck, NY 11020 516-482-6827 | Fax 516-829-1456
www.northshorefarms.com
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www.alexisfoods.com Entrees: $16-$22 PENNSYLVANIA ESTIA RESTAURANT A new arrival opened by Pete Pashalis, Nick Pashalis and John Lois, offers the true taste of Greece through whole grilled fish, some of it, flown from Greece. The ambiance is that of a Greek island home, complete with stucco walls, limestone floors, a blue ceiling and even a living olive tree. Interesting dishes include the Kavouri Kefteda, a jumbo lump crabcake, served over lentils and marinated giant beans. 1405-07 Locust St., Philadelphia, PA 19102 (215) 735-7700 www.estiarestaurant.com Entrees: $20-$44 KANELLA Limassol-born Chef/Co-owner Konstantinos Pitsillides opened this Cypriot Restaurant in 2008. Rustic, authentic food with plenty of organic meatincludes the likes of Cyprus Tortelloni (stuffed with haloumi), Pouleriko (brickcooked baby chicken) and a pork kebab flavored with saffron. The Philadelphia Inquirer said of the chef: He is especially masterful at redeeming the nearly lost art of the braise and the stew. Esquire magazine chose it as One of the 59 Best Breakfast Places in America, 2009. 1001 Spruce St. Philadelphia, PA 19107 (215) 922-1773 www.kanellarestaurant.com Entrees: $18-$28 SOUTH CAROLINA YIAYIAS AT NIGHT Recipes handed down from generations including homemade desserts mark this South Carolina eatery that has expanded from a daytime deli. Theia Elaines Pastichio is among favorites. 115 Pelham Road, Suite #20, Greenville, SC 29615 (864) 233-0492 Entrees: $12-$20 TEXAS GREEK ISLES GRILLE AND TAVERNA Since 1994 Gus Kostas has offered a taste of Greece in Texas. Wonderful food and
Kanella in Philadelphia, PA
good prices, wrote one TNH reader of this spot. Ruisseau Village 3309 N. Central Expressway Plano, TX 75023 (972) 423-7778 www.greekislesgrille.com Entrees: $9-$14 KOSTAS RESTAURANT Dimitri Ioannides is the owner of this 24-year-old, laid-back restaurant that has Plano and Dallas raving about the gyros, enflamed saganaki and stuffed grape leaves, with three locations. 1050 West Park Boulevard, Plano,TX 75075 (972) 424-6320 www.kostascafe.com Entrees: $10-$29 NIKO NIKOS Best Lamb Chops, Best Chicken Soup for the Soul, Best French Fries...not to mention lots of Kitchen Cleanliness blue ribbons distinguish this converted gas station launched by former nightclub singer Eleni Fetokakis. Her son, Dimitrios Fetokakis, continues the family tradition. They sponsore the annual World Gyro-Eating Championship. 2520 Montrose Houston, Texas 77006 (713) 528-GYRO www.nikonikos.com Entrees: $8-$19 OLYMPIA: THE GRILL AT PIER 21 A lovely dockside location marks this offshoot of the Kriticos familys traditional Greek Olympia restaurant. The Houston Chronicle lauds the new restaurants familiar Greek fare in a serenely sophisticated setting.
Pier 21 and Harborside Drive Galveston, Texas 77550 (409) 765-0021 www.olympiapier21.com Entrees: $10-$35 YIAYIA MARYS Shrimp Mykonos and Pastitsio are among the choices at the first Greek restaurant within Houston restaurateurs Chris and Harris Pappas restaurant empire, with all the classics. 4747 San Felipe Houston, TX 77056 (713) 840-8665 http://yiayiamarys.com Entrees: $8-$27 ZIZIKIS Named after dip tzatziki, Mary and Costa Arabatzis Dallas restaurant first opened in 1994. Its three locations have received recognition from Wine Spectator and the Dallas Observer alike. The spaces are streamlined and elegant, like the menu, which runs from a Greek Cheeseburger to the Greek Gods Platter. 4514 Travis St. #122 Dallas, Texas, 75205 (214) 521-2233 www.zizikis.com Entrees: $15-$29 UTAH ARISTOS Opened by New York-raised Aristo Boutsikakis six years ago, when he was 21, this restaurant has proven a success in merging Cretan and Southern elegant dining. Proud parents, George and Ekaterini, are involved in the kitchen and there is an Aristos product line. 244 South 1300 East
one of the citys top destinations. Diners have plenty of elbow room in the elegant, comfortably-lit space with red oak floors as they enjoy grilled sardines and grilled lamb chops with oregano alike. Theres also a popular bar area and private Wine Room for those keen on exploring 350 wines. 1700 K Street NW Washington DC 20006 (202) 535-5274 www.kellaridc.com Entrees: $25-$45 KOMI Chef/Owner Johnny Monis, 31,
country filo dough. 1732 Connecticut Ave NW Washington, DC 20009 (202)-667-2100 http://mourayous.com Entrees: $19-$25 PARTHENON DC folk swear this is the best Greek food you can get, Stateside. True to its name, the Parthenon imagery abounds but so does the flavor, from the trout stuffed with spinach and feta cheese to grilled filet mignon with oregano. 5510 Connecticut Ave NW Washington, DC 20015
VASILIS TAVERNA
Family owned xceptional authentic home-style Greek cooking from Chef Vasili Mastrokostas
365 Queen Anne Road, Teaneck, NJ 07666 Tel.: (201) 287-1007 www.vasilistaverna.com
Our specialties include home-made favorites: Fresh Seafood Grilled Lamb & Pork Mousaka Pastitsio Greek platters Salads and Desserts. Also classic Greek Specialties: Spinach Pie Eggplant Cold and Hot appetizers Feta Cheese Taramosalata Tzatziki Dolmades Skordalia Kalamarakia Xtapodi Keftedes Saganaki Kolokithia Chicken Egg Lemon Soup, Giouvetsi & Ravani make the list of the "The standout Restaurant Dishes of the Year" Bergen Record "At the Crest of Greek wave" The New York Times Open Monday-Saturday 11:30 a.m. - 10 p.m. Free Delivery 11:30 a.m. - 3 p.m. Free parking On Sundays Private parties 40-45 people
www.elmstreetdiner.com
Elm Street
DINER
Established 1987 Catering for All Occasions
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closed). But he is no longer is out to prove haute Greeks value or that he can make a Bakaliaro with Scordalia that is a soup or a Magiritsa that is a salad. Instead, he says: I hope MP Taverna will show the American people that Greek food should be one of the choices that theyre thinking about (for the
question) What should I eat tonight? His Kefi, in Manhattan, took a step in that direction, he says. MP Taverna will go further. (Psilakis also opened seafood joint Fish Tag a few months ago, with so-so reviews.) Since losing his father, Psilakis says, everything changed.
He realized that food was about the memories it created. I realized that all of the memories that I had with my father were surrounded by food somehow... fishing, hunting, roasting lamb on a spit. He wants customers at MP Taverna to build their own memories around his Sunday evening Roasted Lamb with
Then, he opened a coffee shop. The rest is history. When it comes to keeping
Periyali or for that matter, any restaurant vital and appealing all those years- Tzolis says its
only possible if you believe in quality, quality of food, service and atmosphere.
Its Greek to Me is among the top Greek restaurants in N.J. Family recipes are featured in a cozy and vibrant atmosphere that will surely satisfy your desire to eat authentic Greek cuisine, as if youre dining on a Greek island.
Clifton 852 State Route 3, West Clifton, NJ 07012 Tel:(973) 594-1777 Englewood 36 East Palisade Avenue, Englewood, NJ 07631 Tel:( 201) 568-0440 Fort Lee 1611 Palisade Avenue, Fort Lee. NJ 07024 Tel :(201) 947-2050 Hoboken 538 Washington Street, Hoboken, NJ 07030 Tel: ( 201) 216-1888 Holmdel 2128 State Route 35, South Holmdel, NJ 07733 Tel: ( 732) 275-0036
Jersey City 194 Newark Ave., Jersey City, NJ 07302 Tel:( 201) 222-0844 Long Branch Pier Village 44 Centennial Drive, Long Branch, NJ 07740, Tel: (732) 571-0222 Ridgewood 21 East Ridgewood Avenue, Ridgewood, NJ 07450 Tel: ( 201) 612-2600 Westwood 487 Broadway, Westwood, NJ 07675 Tel: (201) 722-3511 Cliffside 352 Anderson Ave., Cliffside, NJ 07010 Tel.: (201) 945-5447
Our menu choices are ALWAYS FRESH and augmented daily with offerings that are driven by produce seasonality and the inspirations of founder/chef Andy. At ZO you will find Gyros & Pitas, Soups, Sandwiches, Salads and much more. Try out our Delicious Lentil Soup, a hearty and healthy treat for all.
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1/2 tsp minced garlic 12 Spears of fresh Asparagus; blanched then saute in garlic and oil. Four 4oz scoops of Homemade Mashed Potato for plate presentation. 1.Prepare tomato broth by sauteing minced garlic with butter lightly browned, add wine, reduce by half and add tomato juice to simmer for 10minutes. 2. Prepare paste to go on top of cod so the crushed pistachios stick, by sauteing the tomatoes and onion until soft and
putting in a blender with raisins to make the paste. 3. Pan sear the cod 2 minutes on each side then add paste and pistachios and tomato broth and finish in oven for 10 more minutes at 400 F. 4. Saute blanched asparagus and put on side warm. 5. Assemble 4 plates with one scoop of mashed potato, with a spatula put cod on top, pour tomato broth around mashed potato, finally arrange 3 asparagus on top of each cod.
YIASOU ESTIATORIO
FINE GREEK CUISINE
2003 Emmons Avenue, Brooklyn, NY 11235
At Sheepshead Bay, enjoy your lunch or dinner with views of the water and fishing boats
We specialize
in custom and traditional wedding cakes that are masterpieces of pastry art! Birthdays, Christenings, Custom Alternatives
RETAIL: (718) 238-0014 WHOLESALE: (718) 238-1779
Thank you for your continued patronage
Our specials
Swordfish fillet Shrimp over rice Linguini with shrimp Cold and hot appetizers All types of salads and Greek pastries
Choose from the large selection of Greek wines Full bar Flawless service Open daily for lunch & dinner
Yo u w i l l b e i m p r e s s e d . B r i n g y o u r f r i e n d s
For
rce the sou ek we are vides the Gre o ind that pr r with any k e custom product Greek of
39y e a r s
With us you will find all kinds of olive oil, olives, cheese from Greece and Cyprus (Feta, Haloumi), sausages, homemade seftalies, salted cod fish, cold cuts, Greek bottled water, Mediterranean Foods coffee, cards, beer, soap and more.
in Astoria
FR SPA EE CI PAR OUS KIN G
FOR YOUR CONVENIENCE, WE ARE OPEN LONG HOURS MAJOR CREDIT CARDS ACCEPTED WE DELIVER NATIONWIDE
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KOYFETA HATZIGIANNAKI
THE BEST FROM GREECE The top choice for your wedding and other occasions
Artopolis, a bakery with the sweet flavors of Greece, where each mouthful is an adventure in taste, quality and freshness designed to please every customer. For Showers, Weddings, Engagement Parties, Sweet Sixteens, Anniversaries and other events.
Artopolis has been awarded with the Excellent & Extraordinary Zagat Award continuously from 2004 to the present.
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713-622-2778
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Pelham Bay
DINER
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 Dinner 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 accommodating between 200 - 450 people per occasion Catering is our specialty
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A Mediterranean fishhouse in the heart of downtown Ramsey. We offer fish by the pound from all parts of the world, plus Greek specialties and Black Angus steakhouse selections. We are dedicated to the absolute freshest in European seafood and to creating the feel of a villa in the Mediterfront door as the New York Times wrote. ranean. The first of many pleasures of a meal at Varkas is opening the
Catering available: We can fill our small boat with the best of the Mediterranean and serve it to you at your next wedding, banquet, or corporate event. Our menu can be custom tailored for parties of four or four hundred. We can accommodate parties of as many as seventy five, with full or preset menus. Gift Cards available for any occasion. Executive chef George Georgiades is a classically-trained chef with twenty
Varka's menu contains the taste of sunshine and salt air and a freshness rarely found more than a few steps from the Aegean. From tender grilled octopus to Ouzo steamed mussels and charcoal grilled whole fish, every bite is a taste of the finest the sea has to offer.
years of experience in the kitchens of Manhattan and Europe. A first generation Greek American, Mr. Georgiades has an ancestral feel for Varka's core ingredients and his gourmet background has taught him to let food speak for itself.
ZAGATS TOP LIST, TOP RESTAURANT BEST SEAFOOD, WORTHWHILE DESTINATION, WORTH THE TRAVEL. A GREAT SELECTION OF APPETIZERS AND THE FRESHEST SEAFOOD, SIMPLY PREPARED, JUST LIKE IN GREECE.
Open Seven Days a Week Lunch Monday - Saturday 11:30 a.m. - 3 p.m. | Dinner Monday - Sunday 3:30 p.m. - 10 p.m. Major credit cards accepted Reservations: Recommended; essential on weekends Parking Onsite
www.varkarestaurant.com
30 North Spruce Street, Ramsey, New Jersey 07446 | Tel.: 201- 995-9333
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"Together with our sister company, Corfu Foods, Inc., we offer food ingredients & finished products of superior quality at the most competitive and fair price. Greek branded products for the retailer & authentic ingredients for the restaurateur that features wholesome meals from genuine recipes with authentic flavors." Manufacturers of Pita Bread, Flatbreads, all Gyros Products and Traditional Deserts. Importers of all Greek food staples: Olives and Olive Oil, Cheeses, Spices and all kinds of Appetizers fresh-canned and frozen. Distributors of popular Greek Dairy products
CORFU FOODS Inc, 755 Thomas Drive, Bensenville IL 60106 Tel (630) 595-2510 MEDITERRANEAN GYROS, 11-02 28th Ave, LIC, NY 11101 Tel (718) 786-3399
www.mediterraneanpita.com
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Port Jefferson locations total 500 acres, 400 acres of them, under cultivation. We are the largest producers, says Dr. Damianos, counting over 75,000 cases. The Bordeaux-like climate, he says, is beneficial for winemaking, as is the flat and fertile land. Its a unique wine microclimate, Dr. Damianos adds, with a sandy, well-drained soil, moderate temperatures and an extended season. Chardonnays, Merlots, Riesling all do well and its shown in Pindars 560 awards.
The vineyard is very much family-run. Pindars wines first hit the market in 1982 and were served at the White House for President G.W. Bushs inauguration six years later. Son Jason, who owns Jasons Vineyard in the area, studied oenology at the University of Bordeaux- an invaluable asset for Pindar. Son Pindar is Director of Vineyard Management, while daughters Alethea and Eurydice are involved, respectively, in administration and marketing. The oldest son, Alexander, owns lo-
cal Duck Walk Vineyards. Pindars philanthropy includes a July sunflower sale for Make a Wish and their ecology includes major composting and minimal pesticides use (helped along by a bat house). Pending final approval there will soon be a wind generator providing 75% of their power. Greek names arent reserved for family members, but are given to wines too, such as the award-winning red Pythagoras. Dr. Damianos historian father was from Olympia and mother from Filiatra in the Peloponnese, yet Dr. Damianos traces his wine roots further back. The Ancient Greeks were the first wine snobs, he jokes, noting that they looked down on the beerdrinking Egyptians. Pindar has a Four Seasons series and way of life. Winter is devoted to pruning over one million vines. Summer is full of tastings and concerts. In Spring there is growth. September or early October is devoted to harvest, with a festival. Dionysus would surely approve.
For more info: www.pindar.net
heres an ingredient thats made its way into the American culinary lexicon in recent years: Greek yogurt. In recent years, the yogurt wars have been fierce among the likes of Greek giant FAGE, organic Stonyfield Farm and, recently, corporate giant Kraft. Olympus, of Greece, is an imported yogurt that only arrived in May 2010 in the U.S., but is already giving the others a run for their money. Sales, the company reports, are at 3 million already. Our target is that every American family gets to taste Olympus yogurts, says Nikos
Nikolaou, Sales and Operations Manager of Olympus Dairy USA. Olympus, as people who have been to Greece may know, is not new. The family-run business has been around, making yogurt, for 50 years. We are the only Greek yogurt from Greece, Nikolaou underlines, adding: We are the only yogurt that is non-GMO (not made with milk from animals fed with genetically modified feed). The difference is in the straining too, vouches Olympus. Blind tests, notes Nikolaou, have proven that people can taste the difference. As a new arrival here, the yogurt is working on building brand familiarity through promotions in stores, 3.5oz Olympus feta cheese educational and other 3 oz Greek Olympus yogurt institutions. Greek restaurants, 2 oz fresh milk including Kellari (see list) and Dash of hot red pepper or other spice Greek Taverna Restaurant (in NJ), are Olympus Preparation ambassadors in this process. Lightly heat the milk and add the Olympus In addition to their yogurt, feta cheese crumbled in small pieces. Let the Olympus brings Feta, Kefalotyri mixture cool and add the yogurt. Mix all the and Kaseri as well as cheese ingredients together and garnish with the spices. spreads - to the U.S.
adds: The Mediterranean cuisine is not a trend. Its a way of life, how I grew up. Simplicity is key at Kanella whether its the title of dishes, the staffs straightforward graciousness or and importantly the recipes. I believe in moderation, says the owner/chef. He uses many grains and pulses but also fatty stuff, like lard in moderation, noting Thats what they always used to do. He prepares Cypriot treats like pickled quail, offers ample mezedes at a great price and also uses all parts of his organic/free range animals. All thats left when you visit, is to sit back and enjoy the food while listening to live bouzouki or rembetika recordings. As in the old days.
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fter five years of success, the Athenian restaurant Divine moved into a larger space located at 34 Kolokotroni St. in Kefalari Sq. in the northern suburb of Kifissia. At the establishment owned by Iakovos Kondylis and Pavlos Eleftheriou, diners can enjoy the creative Mediterranean concoctions of Chef Vasilis Tzimas but also end their evening at a club that is on the premises too. SPIRITED CUISINE One of the innovations of Chef Tzimas, who studied with Italo-Greek chef Hector Botrini (of Corfu isles Etrusco fame), is to incorporate drinks like Bourbon, Bloody Marys and Martinis into his actual recipes. For instance, at Divine, youll find a Bloody Mary Soup
served in a shot glass with shrimp and pickles and a green salad with orange, fennel and asparagus. Other recipes include veal marinated in martini, ginger and marjoram and a burger with a bacon and bourbon sauce.
Finish your meal with a light yogurt pana cotta flavored with green tea and mint liqueur. All our ingredients are fresh, says the chef, adding: We shop for them at neighborhood shops, as we want our creations to feel like home cook-
ing. Divine also bakes its own bread daily. Popular specialties include the following: Chicken fajitas with avocado sauce and cilantro; Formaela cheese grilled with baked vegetables and basil oil; spinach with spring rolls made of Graviera cheese; Parma prosciutto with grapefruit; Ravioli filled with goat cheese, smoked pancetta and sage; goat fillet stuffed with Manouri cheese, sun dried tomato and thyme sauce; poached pear with caramelized nuts and ginger sauce. Other Divine assets are the attention to customers by Maitre d Giorgos Axladiotis, an extensive Greek and international wine list and an upscale dcor awash in fashionable red and black that has a real cosmopolitan feel. Interior designer Anastasia Rapti is behind the look, based on co-owner Eleftherious concept.
GILDED CLUBBING The club, located on the second level of the Foinikas commercial center, has the seductive quality of a private New York club. Golden upholsteries, hidden lighting, curved, Manhattan loft-like ceilings, comfortable luxurious sofas and even a soft gold leather cushion running around the central bar - plus a view of much of Kifissia, all add to the mysterious and opulent atmosphere. The club and restaurant coexist brilliantly, each functioning independently. Within the restaurant, which seats an ex-
clusive 50 patrons only, you can enjoy your meal without the music decibel level interfering with conversation. Meanwhile, above in the mainstream music club, popular DJs include Michalis Tsaousopoulos, who spins every other Sunday. On Wednesdays there are R&B parties and Thursdays feature new Greek dance DJs. INFO Meals are 30-40 euros/person. Drinks are 8 to 12 euros. Bottles are 90 or 120 euros. Divine restaurant is open 9pm2am.
Veal Fillet with Bchamel sauce and Mascarpone with Tomato Sauce
1.75 lbs veal fillet 3 T olive oil bunch fresh thyme bunch fresh rosemary Salt and pepper For Bechamel sauce with Mascarpone 3.5 oz. butter 3.5 oz. flour 3.5 oz. Mascarpone 3.5 oz. milk 3.5 oz. heavy cream Salt and pepper Nutmeg For the Tomato Sauce 3 medium onions 1 head of garlic 1/2 cup white wine 9 oz. tomato concasse Salt and pepper Cinnamon Marinate the fillet with the spices and olive oil and refrigerate for 20 minutes. To prepare the Bechamel with Mascarpone, put butter and flour into a pot on low heat. As soon as it starts to thicken, add milk, heavy cream and Mascarpone. Stir slowly and as soon as the texture becomes thick and even, add salt, pepper and nutmeg. For the sauce, saute the onions with the garlic, which have been finely sliced, add the wine and add the tomato, the salt and
pepper, the cinnamon and simmer for 20 minutes. Heat a nonstick pan, adding the fillet, allowing each side to brown, for as long as desired. Serve with your favorite pasta or French fries.
again on the global culinary map. There are also Slow Food branches in other parts of Greece. Georgiadis notes: Our work in Slow Food Thrace is to make the knowledge of the countryside and agricultural traditions as well as culinary culture considered something of importance to all not just a fringe thing. The event sees these fishermen including Thraces Stavros Kontos, 64, and Georgios Zoidisi, 16, who will provide their stories too as custodians of the sea.
Chef/Owner Aris Tsanaklidis has been a destination for those looking for food thats a cut above the rest in a fashionable setting. Tsanaklidis told TNH: The recipe for success is, one, the incredible location of Kuzina with maybe the best view of the Acropolis and the Temple of Ifestos and, the modern approach of the Greek cuisine, getting away from the moussaka Greek salad syndrome. The menu he adds is strictly seasonal and changes several times a year. Kuzina has adjusted to Greeces economic climate too. He notes: My prices are already value for money for the quality, but I did also lower my prices. When we asked the chef for his best short Greek recipe, Tsanaklidis said Dakos salad is easy as 1,2,3. Rye husk toasted bread with Feta cheese, thyme and the best quality olive oil with the ripest tomatoes. Kuzina also has a location in Mykonos. Adrianou 9, Thission, Athens, Greece, 10555, 210/324-0133, www.kuzina.gr
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Lefteris Lazarou was fortunate enough to be the son of a ships cook. When he started his own restaurant, most of the good restaurants of that era specialized in meat, even though Greece was by definition surrounded by sea. But having his fathers seainspired cuisine in his genes, there was no question about which direction hed take. When he was 18 he went to Italy, traveling from Naples to Genoa, learning the secrets of their cuisines. He next worked in hotels in Tunisia before he took to the seas in the merchant marine. From a young age he aimed to acquire his own ship that would be permanently docked on land, as he told TNH. Thats when he opened Varoulko. It started out in Piraeus before shifting 17 years ago to Piraeos Street. Its located across from the archaeological site of Kerameikos and next to boutique hotel Iridanos. BETTER OVER TIME Though many fine restaurants lose their sparkle over time, Varoulko like a fine wine becomes better with time. From the moment it opened its doors, the positive reviews poured in. It may have been a ship that didnt sail, but it certainly made a splash when it came to the previously limited seafood choices. Breaking from tradition, the recipes were novel creations of Lazarou himself. Focusing exclusively on
feel of a ship. The dcor is simple but warm, with just enough extra touches to be comfortable.
It seats 80 people in the winter and 70 on the summer terraces with a view of the Acropolis.
www.ulyssesvoyage.com
732-572-0721
www.newathenscorner.com e-mail: newathenscorner@yahoo.com
ZORBAS
GREEK RESTAURANT
Ulysses Voyage Greek Cuisine is a culinary odyssey, serving authentic Greek food seven days a week. It's the kind of Greek food that reminds many of home and family. Amazing Chef Voula turns the smallest and simplest of ingredients into a scrumptious feast. Ulysses offers delicious food in an inviting atmosphere, with a warm staff and live music. All that makes Ulysses Voyage an epic journey to remember. Private Dining Available. We bring you the best bouzouki music in LA.
Zagat Rated Ulysses Voyage Cheerful service, live music nightly and a homey ambiance enhanced by a crackling fireplace make it a solid bet for hungry Farmers Market patrons while the patio is the place to be in fine weather.
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ississippi-born Cat Cora, the only female Iron Chef in the television shows history, grew up in a Greek American restaurant family. In August 2009, her own restaurant, Kouzzina, opened at the Walt Disney World Resort in Florida. In April, her second restaurant, entitled Cat Cora Lounge, opened at San Francisco International airport. Shes always on the run - from hosting the new online series The Muppets Kitchen with Cat Cora to writing not to mention raising four sons with her long-time partner, Jennifer - but the entrepreneurial chef took a few minutes to share her thoughts via email - with TNH. She said of her Greek American restaurant background, it was critical to her development as a person: Some of the most important culinary and life lessons I learned growing up not
only in a Greek American restaurant culture, but also in a small Greek community in Jackson, MS are acceptance, since there are some many diverse wonderful cultures there that can all play into each other, as well as the value of hard work. My Godfather had restaurants and I would see how hard work pays off, and have always upheld that work ethic throughout my time at the CIA and into my professional career. Its a small world after all, as Coras Greek roots clearly shine in Kouzzinas menu. Cora says: There are actually quite a lot of unadulterated Greek dishes on the Kouzzina menu, like Whole Roasted Fish with Fennel and Olives that is actually one the best sellers! Ive also had some Greeks tell me the loukoumades are some of the best theyve ever tasted, too, which is great! Cora follows the work of her
fellow Greek American chefs, noting: Michael Psilakis prepares some amazing food, my fellow Iron Chef Michael Symon, and Im also a big fan of the White House Pastry Chef, Bill Yosses. At home, her own family loves Greek Cinnamon-Stewed Chicken over Herbed Orzo with Kasseri cheese or Lettuce Gyros with Spicy Grilled Fish, Feta-Mint Tzatziki, and fresh tomato salad. In the summertime, her Greek Olive and Feta Burgers with Garlic Sauce paired with baked sweet potato fries are a sure hit! And when the chef visits a Greek restaurant, shes most tempted to try a well-prepared lamb chop, adding: To die for! Of her new airport presence, the chef noted: The Cat Cora Lounge at SFO is a global tapas menu, so theres a little bit of everything for everyone offered.
I love having an open field to just create as I want, and that menu is very sleek, sexy, and sophisticated exactly where Id want to eat! Of her new specialty food line, Cat Coras Kitchen by GAEA, she says: All the GAEA products are made in Greece, and it was a natural collaboration since theyre very ecofriendly, and theyre the first extra virgin olive oil in the world to be certified carbon neutral, which is very important to me. She stands behind their quality, noting: Ive never had anything better, and their best sellers are the Oxymelo Vinegar, the Kalamata Olive Tapenade, Cretan Sauce, and their award-winning Cretan and Standard Extra Virgin Olive Oils. More products are on the way. For more on her news (including a new cookware line, Cat Cora by Starfrit and an upcoming project with Oprah Win-
frey network OWN) visit www.catcora.com. Follow her charity Chefs for Humanity (site chefsforhumanity.org), which recently helped
Japan. For Cat Cora's recipe for her Koto Kapama, visit our site: www.thenationalherald.com/article/50666
and logical prices not to mention a large menu, the size of The National Herald. The menu, he says, offers everything, including Italian, Greek, Americanfast food and desserts. The diners open 24/7 to catch all clients, including night owls. Greeks do well in diners, he feels, because a Greek doesnt look at the clock when it comes to work. He regrets, however, that generally, Greek cuisine is not as promoted as much as it could have been.
Feedback
We welcome your feedback on our Restaurant special issue at angelike.contis@ekirikas.com.
Healthy and Delicious Greek food Celebrating over 3,000 years of Greek food and culture
MEZZE HOUR - A (available at the bar only) Sunday- Friday 4:30 6:30 pm Friday and Saturday 10 pm-12 pm Take-out, Delivery, Catering, Order Online Kids menu available Open 7 days a week Monday-Thursday 11 am-10 pm Friday-Saturday 11 am-11 pm Sunday 12 Noon-10 pm
Cretan olive oil has been recognized as the best quality olive
for 5,000 years. With its distinct exquisite flavor therapeutic and beneficial attributes is your best choice.
CRETE IMPORTERS
40-40 Crescent Str., LIC, NY 11101 Tel.: (718) 472-0878 Fax: (718) 729-0577 creteimporters@gmail.com
215-922-1773
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Open 7 Days for lunch and Dinner Off and on premise Catering for special occasions and corporate affairs BYOB Greek coffee
(908) 233-0052
235 North Avenue West Westfield, NJ 07090
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n Come inds
GREEK ISLANDS
Fresh fish,
fine traditional Greek cuisine, period.
718-279-5922
253-17 Northern Boulevard, Little Neck, NY 11363 www.georgesgreekislands.com
Capture the spirit of the gods in our elegant embrace with a bounty of authentic Greek dishes. A true restaurant for all seasons that blends both the contemporary and the traditional. We can host banquets from 15 to 150 people. There is an open shaded patio too. Open 7 Days a week Sunday Thursday 11 am-10 pm Friday Saturday 11 am-12 midnight 7000 E Mayo Blvd #26, Phoenix, AZ 85054
Outside seating available Facilities for Private and Corporate Events Full - service Catering and Events planning LIVE MUSIC once a month Open 7 days a week for lunch and dinner
Monday-Thursday 11:30am-10pm, Friday-Saturday 11:30am-11pm, Sunday 12pm-9pm
Stamatis Restaurant
The Greek Experience miles away from Home GREAT PRICES
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Krinos Foods, LLC. is the largest importer, distributor and manufacturer of Greek specialty foods in North America. Krinos offers only the finest frozen, refrigerated and dry Mediterranean foods to both the retail and food service trades through its modern and efficient plants in New York, Chicago, Santa Barbara (USA), Montreal, Toronto and Vancouver (Canada).