Unlike other Greek "X-pitas," halloumopita is made with yeasted dough—not a flaky phyllo wrapper—that holds chunks of filling. The inclusion of cilantro takes this decidedly out of "Greek food we're used to" territory, but it's the perfect compliment to lightly sweet onions and meaty chunks of chewy, salty halloumi.
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Far down on Northern Boulevard in Flushing is
Oasis Cafe & Bakery, a longtime neighborhood favorite. Greek pastries are the highlight, so look past the challah, tiramisu, chocolate cake and look for the last case in the rear of the cafe.
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If possible, sit in the white-washed side room. Banish thoughts of debt, Greek or American, as you dip the bread into the olive oil, and concentrate on Epicureanism. Pleasure might be the greatest good, for a few hours anyway. Listening closely, you might even hear waves. Bahari Estiatorio is best for: a date with someone you'd like to sail away with.
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This Greek-inspired corner eatery in the West Village has created a veggie sandwich that would satisfy just about anyone, vegetarian or no. Their
roasted vegetable sandwich ($12) is simple in ingredients but delivers on flavor.
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Now that our office is an easy 15-ish minute walk from
Souvlaki GR in the Lower East Side, the souvlaki consumption in my life will increase exponentially, no doubt. But when I stopped in recently, I felt like going the deconstructed souvlaki route with the
Horiatiki Salad ($7). It's the familiar Greek salad comprised of chopped tomatoes, cukes, red onions, salty feta, and oil-juicy kalamata olives, served with pillowy, warm pita on the side, the same starchy jacket that rolls up the souvlaki. You can add a souvlaki's worth of their charcoal-grilled meat, chicken or pork, for $2 to sit atop the salad.
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[Photographs: Erin Zimmer] Souvlaki GR, the winners of last year's Vendy for Rookie vendor, now have a wheel-less home on Stanton Street. Don't worry though, they're not ditching the mobile business. They'll still be parked at 21st and 6th...
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As a girl of Greek heritage, I can get a little miffed at the greasy gyros and soggy falafels that often stand for Greek sandwiches in this country. Not so with the
Chickpea, Eggplant and Bulgur Fritter Sandwich ($10.95) at
Kefi.
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There is no graceful way to eat pastries from
Poseidon Bakery. Honey gets all over one's fingers and flakes of dough fall on the table and the floor.
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Michael Psilakis's
Fish Tag is a fish restaurant that's an awful lot more than a fish restaurant. In what sense? Well, though just about every dish on the menu includes seafood, an awful lot of dishes include something else, too: in your tour through this ocean, you'll find headcheese and chorizo, spicy lamb and guanciale. Ordering at Fish Tag can be an overwhelming experience—either exciting or vexing, depending on your mood, but overwhelming either way. Still, many of the unexpected elements work in Fish Tag's favor.
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Thanks to Chef Michael Psilakis' focus on the clean tastes of fresh ingredients,
Kefi's solid menu catches the diner's eye at every turn, and pleases not only food-loving parents but also their little ones.
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