Okay - to be honest, it’s almost almost as good as being there. The food is authentic and as fresh and delicious as any you would find in Athens or Santorini. But without the bright white buildings, the black sand beaches, and the stray dogs and cats, I supposed I can’t say that it is really almost like being there. But I digress...
Tonight’s dinner took place at Mezes, our phenomenal neighborhood Greek outpost. We started with the assorted vegetarian appetizer plate pictured above. Beginning with the pita triangles on the left and going clockwise: melitzanosalata (eggplant dip, sort of like babaganoush), beets & beet greens, dolmathes (grape leaves stuffed with rice), gigantes (baked white beans in tomato), spanakopita (spinach & feta in crispy phyllo dough), feta cheese, zucchini cakes, tzatziki (yogurt cucumber dip).
After that, we shared the Horiatiki (greek salad), which is such a simple thing but it never ceases to amaze me how ridiculously delicious it is: tomatoes, cucumbers, green peppers, purple onions, feta cheese, dried oregano, oil, and vinegar. It’s magical.
We also shared an order of lamb sausage - seasoned heavily with oregano with fresh lemon juice squeezed over the top - this dish is pure yum.
Finally, we shared dessert. Mezes’ galaktoboureko can bring tears to your eyes it’s so good. Phyllo dough is baked with custard inside and is served on a dish with sweet honey sauce. I’m doing a terrible job of describing it. You just have to try it for yourself next time you see it on a Greek restaurant’s menu.
I love Greek food and have been fortunate enough to have been to Greece twice. I think it’s probably going to be awhile before my third visit, so thank goodness for Mezes!
Tonight’s dinner took place at Mezes, our phenomenal neighborhood Greek outpost. We started with the assorted vegetarian appetizer plate pictured above. Beginning with the pita triangles on the left and going clockwise: melitzanosalata (eggplant dip, sort of like babaganoush), beets & beet greens, dolmathes (grape leaves stuffed with rice), gigantes (baked white beans in tomato), spanakopita (spinach & feta in crispy phyllo dough), feta cheese, zucchini cakes, tzatziki (yogurt cucumber dip).
After that, we shared the Horiatiki (greek salad), which is such a simple thing but it never ceases to amaze me how ridiculously delicious it is: tomatoes, cucumbers, green peppers, purple onions, feta cheese, dried oregano, oil, and vinegar. It’s magical.
We also shared an order of lamb sausage - seasoned heavily with oregano with fresh lemon juice squeezed over the top - this dish is pure yum.
Finally, we shared dessert. Mezes’ galaktoboureko can bring tears to your eyes it’s so good. Phyllo dough is baked with custard inside and is served on a dish with sweet honey sauce. I’m doing a terrible job of describing it. You just have to try it for yourself next time you see it on a Greek restaurant’s menu.
I love Greek food and have been fortunate enough to have been to Greece twice. I think it’s probably going to be awhile before my third visit, so thank goodness for Mezes!
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