- READER REVIEWS
The classic menu and convivial, unhurried atmosphere create an authentic taverna dining experience in a space that otherwise resembles a trailer diner. Scenic pictures of the motherland framed in pieces of polished driftwood decorate the finished particleboard walls. White Christmas lights dangle from a ceiling rafter and their sparkles reflect in the white and blue-checkered tablecloths below. The menu relies on simply prepared classics like fresh octopus salad, dolmadakia, and feta cheese garnished with tomatoes and roasted red peppers. Entrées are organized by their cooking method. Chicken, beef, pork and sausage shish kebabs come off the charcoal grill, while options like a passable if slightly bland moussaka are prepared in the oven. But what keeps the local community marching back is the cheap and ever-satisfying gyro. Thin, flavorful slices of vertically roasted meat are folded along with lettuce, tomato, onions and tzatziki inside a warm pita. Their version of the baklava is extremely large, but more importantly, it’s not at all soggy. The phyllo retains a crisp flake, the walnuts a substantial crunch, and the honey, a rich smoky flavor. By the time you’ve soaked up the last gooey bite you’ll be in an Aegean state of mind.
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