A whole dorado was deftly grilled and lively with herbs. We also liked the salad of romaine lettuce, feta, dill and scallions.Īll the main courses we sampled were splendid, with the exception of an entree salad topped with dry gyro meat. The typical Greek salad of lettuce, tomatoes, cucumbers, onions, grape leaves, feta cheese and olives had an outstanding dressing smooth and tasty, not harsh or vinegary. The fried zucchini sticks were too thickly cut for my taste, but my tablemates gobbled them up. Three openers to order are the flavor-packed spinach pie with a flaky phyllo crust, the tasty Greek meatballs and the very tender grilled octopus. Skip the eggplant spread, which lacked the expected smoky flavor and had a harsh taste from raw garlic. Other Greek spreads worth trying include the creamy taramosalata (made with fish roe) and the thick, rich tzatziki (a cucumber-yogurt mixture). Later, Sam Constantis came to our table and offered to filet a whole dorado we had ordered.Īs soon as diners are seated, triangles of warm pita and do-it-yourself hummus consisting of a mortar and pestle, chickpeas, garlic and olive oil are delivered. When a diner at the next table asked for a pasta dish that wasn’t on the menu and wasn’t even Greek, Anthony Constantis came out of the kitchen to find out exactly what he wanted. Constantis says his father oversees everything he cooks. His father, Anthony, is also in the kitchen Mr. Fresh flowers and votive candles top the tables. Diners enter through the bar and are led to an adjoining dining room with salmon-pink walls. Even on a relatively laid-back Tuesday, most seats were filled. On a recent Saturday night, people waited in the bar when every table was taken.
His loyal fans have followed him, keeping the new spot hopping. In February he opened a new Alexandros on Route 25A in Mount Sinai. Three years ago when he closed Alexandros, his popular Greek restaurant in Miller Place, he told his patrons that he would be back.
0 kommentar(er)
