Take it Easy at BZ
The first thing you notice
about BZ Grill owner
Serafim Ferdeklis is how
quickly he talks. By the
time you’ve processed
the island in Greece his
family is from (Rhodes), he’s already
moved onto the style of
kitchen he wants his restaurant
to have. As you consider the benefits
of having an open kitchen
at the very front of your shop, so
that any passersby can see the
delicious tower of gyro meat rotating
in the window, he’s talking
about the next city he wants to
open a shop in.
34 DECEMBER 2 0 1 7
ADVERTORIAL
BY SEAN CURRY
@THESANDWICHENTHUSIAST
The next thing you notice about
Ferdeklis is that he’s the kind of guy
that likes to think out loud. He starts
thoughts and ideas before he knows
where they’ll end. It makes for fascinating
conversation, but more importantly, it’s
the reason BZ Grill has been able to last
at its Astoria Boulevard location through
over a decade of changes.
I recently got to sit down with Ferdeklis,
his wife, Eugenia, and their daughter,
Celine, for a lovely dinner in the back
of BZ Grill. Over gyros, hummus, and a
more than a couple of Mythos lagers,
we talked about family, childhood and
neighborhoods.
First out was the spreads platter, a
mainstay at any Greek restaurant that
takes itself seriously. BZ’s featured a spicy
feta spread, eggplant salad, tzatziki and
homemade hummus. The hummus was
exemplary (and trust me, this Irish boy
loves him some hummus), but the eggplant
salad was the standout item. It was sweet
and obviously fresh, but there was a spicy,
welcome tartness I wasn’t expecting.
Fried halloumi came out right after,
which was hearty, cheesy and dipped
beautifully in the tzatziki. Vegetarians
looking for something on the meatier side
will love it. Ferdeklis said he’s willing to
try anything on his menu, as to him, “The
menu is the spine of the restaurant.” He
wants to have something on his table that
everyone can enjoy, so while traditional
Greek food may not always be the most
vegetarian-friendly, BZ Grill is actively
trying to change that.
We moved onto the gyros after that,
both chicken and pork. My favorite was
the pork, but in fairness to the chicken,
my favorite is usually the pork. Both were
tender, fresh and wonderfully juicy. No
wonder why: all of their pork is bought
local and fresh, and prepared, marinated
and grilled on site the day it’s served.