New Arrivals – April 2023
Posted by estiator at 13 April, at 16 : 34 PM Print
A coast-to coast glance at some of the industry’s newest additions
Houston | KRITI KITCHEN | kritikitchen.com
At this new fast-casual spot, chef-owner Mary Cuclis blends her Greek background with her experience working in Hong Kong and at a celebrated Indian restaurant in Houston. The menu is built around shareable mezze boards as well as salads, wraps, and bowls. A meat board offers keftedes (beef meatballs), chicken souvlaki, and dolmades; a vegetarian board includes souvlaki with a seasonal dip, gluten-free almond-cassava flatbread, and spiced nuts, a local news site reported. Brunch will include mizithrapita, and a spanakopita-inspired omelet.
New York City | PAPPAS TAVERNA | theoriginalpappas.com
Stratis Morfogen’s grandfather opened New York City’s first Greek restaurant in 1910. With the opening of this 220-seat Greenwich Village eatery, the New York restaurateur and author “has brought back his family’s legacy,” according to the restaurant’s site. Chef Todd English, a partner, will oversee the kitchen and its nine wood-burning ovens. Pappas claims to be the first restaurant to offer its entire wine list—at all price points— by the glass, including an $860 option. Traditional Greek plates, fresh fish, and dry-aged steaks headline the menu.
Miami Beach | CALISTA GREEK SEAFOOD TAVERNA | calistataverna.com
Owner Costa Grillas, executive chef/co-owner Thomas Fotouras, and partner Charissa Davidovici opened their third Calista in March. This 3,500 Miami Beach outpost features a 3,500-square-foot dining room and sweeping outdoor patio. A local news site proclaimed “the design is right out of Mykonos.” Close, but not quite, said Fotouras. “The food and bar scene in Athens is my main source of inspiration,” he said. Calista also operates in Coconut Grove and Coral Gables.
Huntington, New York | NOEMA | noemany.com
Helming the kitchen at this modern-Greek eatery is executive chef Nicholas Poulmentis, a Food Network Chopped champion born in New York but raised on Kythira, according to a local news site. Among his lavish offerings: black truffle tarama Caviar, which is herring fish roe, salmon caviar, truffle powder, and coral tuille ($15), octopus keftedes with spicy red pepper aioli ($15) and swordfish kebab with green salsa baby spinach and cherry tomatoes ($15). Owner Lisa DiPinto plans to open locations in Manhattan and Gar- den City, LI, the site reported.
Houston | MARCH | marchrestaurant.com
March is a chic lounge perched atop an Italian restaurant; until July, it’s showcasing an entirely Greek-inspired menu, including cocktails and wines. Highlights include the $24 “Greek Snack Tile,” a composed plate of kataifi and shrimp, grape and halloumi, olive oil and escargot, and loukoumas and foie gras. March will also offer six- and nine-course tasting menus with optional Greek wine pairings. “The tension of the various cultures that have influenced Greek cooking provides richness to ours,” chef Felipe Riccio told a local magazine.
San Diego | THE GREAT GREEK MEDITERRANEAN GRILL | thegreatgreekgrill.com
Born in 2011, this fast-casual franchise now numbers more than 100 stores. One of its newest opened in a San Diego mall in February, marking the chain’s first expansion into California. The company’s “fresh and healthy” formula of traditional Greek favorites has been a hit, with offerings like gyros, souvlaki plates, dips like tzatziki and tirokafteri, and baklava and rice pudding for dessert. Decor follows the Great Greek Grill template of blue and white.
Carle Place, New York | PLORI | ploriny.com
“The people wait on the shore for the fishing boats to return. When they see the front of the boat—the plori— they know the daily catch is coming… We want to take you to that little Greek village.” So says Plori on its Face- book page; this upscale Long Island newcomer indeed doubles down on fish, with options including lavraki, red snapper, black sea bass, tsipoura, and barbounia, all char- grilled and served off the bone. Seafood options from executive chef Pete Dalitsouris also include yiouvetsi thalassinon with sauteed calamari, mussels, scallop, shrimp, white wine, Cretan raki, and orzo, a local news site says.
Henderson, Nevada | MERAKI GREEK GRILL | merakigreekgrill.com
Nevada’s fast-growing Meraki restaurant group opened its fifth location in Henderson, southeast of Las Vegas. Grilled lamb chops and kalamakia meat skewers will anchor the menu at the new Meráki, along with signature rice or quinoa bowls. The menu also features spreads, appetizers, salads, classics such as saganaki and avgolemono, gyros, and a Meráki steak burger with feta, arugula, and tzatziki on brioche.
Superior, Wisconsin | THE ORIGINAL LOUIS’ CAFÉ | www.facebook.com/profile .php?id=100088578826056
“OPA! We’re back at it! Stop by tomorrow and have some Greek American breakfast!” That was a January Facebook post from this newcomer, a reboot of a legendary local spot that closed in 2004. Co-owner Tony Munoz’s grandfather ran the original, which dated back to 1946, a local newspaper reported. “We have all the same recipes,” Munoz told the paper. The menu features diner classics with a Greek accent, including gyros, Greek salads, and desserts like kataifi and baklava. Munoz’s wife, Annessa Milinkovich, is co-owner.
