It’s a great day when a new Greek restaurant opens up in town. There is something exceptional about this concept. I believe it does not only have to do with spreading the infamous Greek cuisine, but it rather makes a point. It’s showing the world that there are Greeks who dare, who are productive and ambitious enough to enter a huge market like the London restaurant scene. It’s time to show Londoners that Greek restaurants are, well, nothing like hummus and kebabs, and I am very happy to see remarkable venues like Ergon popping up.
A proper Greek table is incomplete without tirokafteri. This is the second most iconic Greek dip (after tzatziki, obviously). I can totally understand why. It’s spicy, rich in terms of texture thanks to feta and feels so damn velvet that you can’t just have a dip in it.
And so it happened! Vegan Greek pop-up night in Birmingham was a blast and an absolutely great experience – which to be honest Ι felt a bit anxious as I had almost zero experience cooking vegan food for a big crowd.
The most interesting part of being a blogger is actually blogging. I’ve been wondering if I should call myself a blogger as I haven’t written a post since… well, a long time ago. Need a heads-up on why I haven’t blogged ever since?
If you’re looking for a delicious, super easy and extremely aromatic Greek dessert, look no further than portokalopita, also known as Greek orange phyllo cake. This portokalopita recipe is bonkers good!
Eggs: so tasty and such a great source of protein, and yet, so easy to treat them like nothing. Egg recipes are considered one’s entry to the magnificent world of cooking. You fry them, boil them, mix them with vegetables – or, best case scenario with potatoes and sausage – to make an omelette. I’ll give you my opinion in two words: SO BASIC.
During my research for the Esquire piece, I discovered the most beautiful souvlaki place that I’ve ever seen. It’s called “Souvlaki GR” (surprise!) and it brings a scent of Greece in Manhattan. The minute you see it from the outside, the bright white and blue shades make you feel like you’re on vacation on a Greek island in Cyclades. But the best part is on the inside, where it’s literally like they moved a part of the charming small streets in Mykonos and gracefully placed it in their locations in Lower East Side and Manhattan Midtown.
For those of you not familiar with souvlaki, it is probably the most iconic Greek street food (ok, probably the second one following the Greek salad!). Bite-sized pieces of pork meat or chicken grilled on skewers, then wrapped in pita bread and topped with tomato, red onion and tzatziki (a garlic-y Greek yogurt sauce). And that’s what you’ll taste at Souvlaki GR, along with a line-up of classic Greek dishes served at Greek tavernas.
I was told by Errikos, the chef and also a friend of mine since his glorious days in Athens and Mykonos restaurants, that it’s one of the absolute top-sellers and there’s no wonder why. Americans seem to be served their food rather flat in terms of taste so they can upscale it with sauces (ketchup, BBQ sauce, hot sauce, you name it). Errikos has brought his local intel – that is Greek recipes he developed while still in the country – and serves really delectable food, enriched with Greek herbs that really elevate even the most subtle of tastes.
Tina Plagos, the owner and one of the most amicable Greek American ladies I met during my stay in NYC, is also a frequent visitor every summer in Mykonos, so it’s quite obvious why this place is such a vibrant, cheerful and delicious Greek joint.
If you find yourselves in NYC and need to grab a tasteful bite, Souvlaki GR surely takes you to Mykonos -and there’s no need to board on a plane!
Souvlaki GR Locations
Lower East Side: 116 Stanton St., NY, NY 10002
Midtown: 162W 56th Street, NY, NY10019
Kick-start your day at Ergon London with freshly brewed specialty coffee and finger-licking good Greek food, pies and snacks.
It’s definitely the most Google’d salad from greek cuisine! Super fresh, hearty, colourful, packed with flavour, you’re definitely gonna love this Greek salad recipe. Let me just say that the original version does not include lettuce or any kind of dressing. Greek salad is best enjoyed during the summer when all veg (tomato, cucumber) are in season, juicy and all. Now, the most important ingredient is feta cheese. The real deal should be firm, not too salty, with rich taste and easily chewed.
My recipe is another take on the classic Greek and it carries along a fresh Aegean breeze in my memory, as I first tasted it in Sifnos island last summer. Sifnos is a less known Greek destination, very close to Piraeus port and Milos, which makes it ideal for a cruise or a boat getaway during the weekend. Wanna know the best part? Sifnos is considered the food capital of Greece, as the father of modern Greek cuisine Nikolaos Tselementes was born and raised on the island. No wonder why I loved everything about this heavenly place, including this Greek salad with mizithra cheese. Mizithra is a Greek hard cheese, but in Sifnos the locals produce their very own soft version. Its texture makes it ideal for dips, spreads and salads – obviously. Did I mention it merely takes 15 minutes to make your very own Greek salad at home? Please, DO try this at home, folks and let me know how it worked out for you!