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Greek Revival

   
 

Modernizing Moussaka!

   

 

  

 

The Greek love affair with food doesn't begin or end with the Lotus-Eaters!  As in other Mediterranean lands, Hellenic cuisine is based on fresh natural ingredients: seasonal vegetables and fruit, fish, rice, meat, and yogurt.  Traditionally, it's a remarkably varied and savory cuisine, ranging from preparations in tomato-based sauces and olive oil to the familiar eggplant casserole moussaka or appetizers such as tarama (carp roe dip) and tsatsiki (garlic yogurt dip).  And seafood has always occupied a special place in Greek cuisine - after all, the wine dark sea and thousands of islands in the sun!  Many Greek restaurants and cooks still prepare fish in the simple and straightforward way it has been for centuries - sea bass or trout is grilled or broiled with salt, herbs, olive oil and served with a lemon sauce.  Grilled calamari, scallops and shrimp are all prepared in a similar manner or lightly fried.  But, the ancient cuisine is coming of age in experimental dishes that are being developed both in Greece and stateside by a new breed of innovative chefs. 

In New York, restaurants such as Kefi and Milos have introduced new variations - instead of Spanakopita, diners can now try rabbit in puff pastry.  Instead of plain grilled fish, they can sample a succulent grilled branzino presented with artichoke confit and dandelion greens.  A delicious modern way of serving calamari involves a stuffing made with artichoke hearts, herbs, and rice and accompanied by a garlic sauce.  A popular dish at Kefi is sheep's milk dumplings served with spicy lamb sausage and tomato and pine nuts.  To accompany these dishes are the excellent wines from every region of the country.  Greek food is one of the great examples of a traditional cuisine that is being successfully updated for the modern palate and the new medleys of flavors are a sensual delight.  Bacchus himself would be proud!.

 

Dine: Milos Estiatorio 

Dine: Kefi

 

Tags:  food  greece  

 

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