New Arrivals – July 2019
Posted by estiator at 10 July, at 03 : 52 AM Print
A coast-to-coast glance at some of the industry’s newest additions
NEW YORK
Akrotiri
29-20 30th Ave – Astoria, NY akrotiritaverna.com
Chef Nicholas Poulmentis has followed his championship stint on the Food Network’s popular show, Chopped, with the opening of Akrotiri, an exciting newcomer to the Greek restaurant scene in the heart of Greek America. Nestled among the long-standing eateries in New York City’s Astoria neighborhood, Akrotiri is a breath of fresh air, with innovative takes on Greek cuisine, with a nod to fusion approaches that integrate elements from other cuisines and cultures. Although born in the U.S., Poulmentis moved to Greece as an infant, returning a decade ago, when the Greek financial crisis first had its crippling effect. Greece’s lost is New York’s gain, as Akrotiri boasts some of the most creative Greek menu items, including a black taramosalata made with herring roe, truffles and squid ink; fritters made from fava; tzatziki spiked with anise (“Ouzo Tzatziki”); and octopus keftedhes. For the traditionalists, the menu doesn’t disappoint, with a strong emphasis on the fruits of the Greek seas.
LOS ANGELES
Le Grand
707 S Grand Ave – Los Angeles, CA legrand-restaurant.com
LA’s most recent addition in the Greek/Mediterranean category is the creation of Chef brothers Alex and Chris Manos, who bring their own unique sensibilities to their kitchen (Chris worked at two Michelin-star restaurants in Greece while Alex’s credits include Providence and Melisse). Their appetizer offerings include kumamoto oysters with a basil blossom mignonette; branzino ceviche with Greek yogurt, basil blossom and plantain; black garlic tzatziki and octopus served with fava, carmelized onion, caperberries and hazelnuts. And on the entrée side of the menu, the brothers don’t get bogged down with yia yia’s recipes, opting instead for chef-driven approaches such as an Aspen Ridge ribeye cap with sunchoke, espresso, passion fruit, broccolini, and shallots. The brothers round off their menu with dry aged prime steaks and fresh fish from the Mediterranean.
NORTHEAST
Tzatziki Greek Grill
39 Wheeler Ave, Pleasantville, NY – tzatzikigreekgrill.com
Greek eateries fall into a few categories: upscale, super upscale, fast casual, classic taverna, and mom-and-pop family dining. This ambitious entry into the market is staking out new terrain, with a menu that takes authentic ingredients and goes full-on pub grub. Think your most guilty Friday night pre-movie pleasure and hit it with a good old “hastouki”. Standouts are the titan fries (hand-cut potatoes topped with feta, mozzarella, gyro meat and ranch dressing), Greek Mac & Cheese (kasseri, saganaki cheese, feta and bechamel baked in fyllo), tzatziki nachos (fried pita chips, feta, mozzarella, onions, tomatoes, jalapenos, gyro meat and ranch dressing), tzatziki wings (honey bbq glaze with a sweet chili tzatziki sauce), gluten-free spanakopita bites, grilled cheese pork gyro (pork gyro with keafolitir butter spread, Metaxa bbq sauce, cheddar and kasseri cheeses), buffalo chicken souvlaki (hot sauce, lettuce, tomato, onions and feta on pita), and bugers (ten in all, with toppings that include chipotle tzatziki, spicy htipiti, fig spread, and kasseri cheese). The restaurant has an older sister located in nearby New Rochelle. Don’t worry, they don’t ignore tradition – the menu has plenty of traditional Greek classics, prepared by CIA-trained chefs (that’s Culinary Institute of America and not the spy guys).
FLORIDA
Taverna Evia
1933 N University Dr – Coral Springs, FL tavernaevia.com
The large menu at the Sunshine State’s latest Greek eatery features several large plates (for two) that include a Grilled Village Feast (lamb chops, souvlaki, keftedhes, loukaniko and gyro), a Grilled Island Feast (bronzino, octopus, shrimp and scallops); and an “Ultimate Lobster Paella” that boasts lobster tail, octopus, scallops, shrimp, calamari, mussels and orzo. Its list of kebabs offer the options of filet mignon, marinated chicken, fresh catch of the day and veggies; while chops of lamb, veal and pork share menu space with a Kymi stuffed chicken (spinach and feta) and a line-up of seafood dishes. On the meze side: feta pretzels (fresh baked pretzel sticks topped with feta and served with tzatziki); flatbread topped with gyro; mussels sautéed with white wine, garlic, onions and topped with feta; and a return of the flaming saganaki. Taverna Evia is the creation of restaurateur Nico Diperna (formerly of Rafina in Boca Raton) and family.
FLORIDA
Olive & Ivy Mediterranean Kitchen
78 Route 35 South, Eatontown, NJ – oliveandivymediterranean.com
Husband and wife team George and Diana Melassanos have created a space on the Jersey Shore that breathes with hospitality – lots of wood accents, community tables and a fireplace with a couch give this place a special welcoming feel. With a menu that balances rustic with contemporary Greek offerings. Of the former, rotisserie chicken (brined), leg of lamb and pork are featured, as well as moussaka, lamb shank giouvetsi, and while grilled fish. Of the latter, Mediterranean nachos (with rotisserie lamb, pork, chicken, olives, peppers, onions, cheese and tzatziki); feta baked in phyllo with honey and sesame seeds; and scallops ceviche with capers, olives, onion and lime juice. The restaurant is BYOB, with no corking fees.
NORTHEAST
Kouzina
223 Main St, Stamford, CT – kouzinataverna.com
For those craving “the beachy feel without the sandy feet”, Kouzina, on Connecticut’s coastal town of Stamford, strives to recreate a Greek beach vibe ala Mykonos with a straightforward taverna menu with aromas of grilled meats and whole fish. Plenty of small plates are available, enabling Stamfordites to relive their memories of summertime Greek island getaways. The 2,500 square foot space is co-owned by Peter Valis and seats ninety. An outdoor patio for al fresco dining is in the plans. Once that’s done, all that’s left to do is physically move the Aegean to New England.
PACIFIC NORTHWEST
Aybla Grill – The Restaurant
3003 SE Division St, Portland, OR – ayblagrille.com
The recently opened Aybla Grill – The Restaurant is big on fresh, local ingredients, vegan, vegetarian, Halal and gluten-free options. With its origins in a food cart (or three) by the same name (minus the “The Restaurant” part, of course), Aybla knows street food and (no surprise) offers a line-up of interesting burgers, gyros, kaftas, falafel and kebabs. Lots of sides cover the bases. In addition to its trucks and restaurants, Aybla is known in these parts for its catering services, putting a Big Fat Greek spin on corporate events, private parties and weddings.
