May 27th, 2011
First there’s pita, warm and pillowy with a touch of oily crisp, turning into cucumber-cool and creamy-garlic tzatziki, then onto a really red piece of tomato and through two Greek french fries before you hit pork. Pork that is so fresh you can’t stand it. Juicy and just…
October 14th, 2010
Having lunch at an upscale restaurant is something other people do. People that go to other countries just for the shopping and sit around in pairs of underwear that could pay my rent. These are the people that can go to Milos on 55th and 6th, in New…
September 23rd, 2010
“They’re better.” “What?” “Yep. Better than yours. Tastier. And she even uses less powdered sugar.” “You’re full of it.” “Nope, sorry. She wins.” “You’re just saying that to tick me off.” Rona Economou makes better kourabiedes than my mother. Shocking, I know, but true. I never thought I…
August 16th, 2010
If Cavo rented rooms we would have stayed the night. Although the night begged us to dance, and stay up to greet the sun. From delicate zucchini blossoms that seem to flutter to your plate before they are served, to the bright colors hanging from trees and around…
June 27th, 2010
Despite the abundance of high-end Greek restaurants popping up in cosmopolitan cities around the world, Greek cuisine is still breaking down stigmas outside of Greece that decades of diners and street-meat have afforded it. It was not until 2008 that Greek food was voted ‘Cuisine of the Year’…