find in your typical taverna.” Favorites like the Greek coffee crusted skirt steak and the wildly popular saganaki burger remain on the menu, as do the sesame crusted cubes of feta drizzled with honey. But now guests can enjoy some new flavors, as well—like the tas kebab, a daily rendition of a Smyrnean beef stew served over a skillet of plump fries or cut pasta. The curry in the Garidopilafi adds an unexpectedly welcomed spice to the shrimp over a pleasantly unorthodox bed of wild rice and chickpeas. Mousaka is now served in individual clay dishes, as well as Ovelia’s incredibly addictive pastitzio, which is still often offered as a special. The Kreatopita—a kantaifi wrapped leg of lamb pie—was such a hit during brunch, it has now graduated to the dinner menu as well. The cocktail menu has also evolved, including jazzed up versions of everything ranging from a fig-infused old fashioned to a more sophisticated take on a whiskey sour. Desserts are some of the most exciting newcomers on the menu. An ice cream sundae is built with kaimaki ice cream, which is made with salepi, a regional root vegetable that has been ground into flour and blended with a hint of saffron. “The mastika that is added is the real star,” Giannakis claimed, “and it lends the ice cream its wonderful gumminess.” The whole mound is drizzled with sweet, dark cherries. Alongside the decadent creation is a piece of soko- Chef-OwnerPeter Giannakis Lahmatzoun 52 I BOROMAG.COM I APRIL 2016 FOOD + DRINK
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