![\"Photo](\"http:\/\/itsnotaboutme.tv\/news\/wp-content\/uploads\/2017\/06\/IMG_6151JPG.jpg\")
<\/a>Photo by Flo Selfman.<\/p><\/div>\n
Since I had assumed that there would be a lot of foods I don\u2019t eat, (including beef, lamb, and olives,) I brought along one of my trusty associates, Flo, who loves Greek food, and was excited at the prospect of finding a new ethnic eatery.<\/p>\n
As we entered and were greeted by owner\u00a0Roozbeh Farahanipour, and his pastry chef wife, Rana, the very first thing Flo noticed is that the \u201crestaurant\u00a0 is so clean; it looks brand new,\u201d even though it had been there for over thirty-five years!\u00a0 She also mentioned that the \u201cbright white walls and vivid blue accents are very appealing.\u201d\u00a0 The intimate interior reminded me of the eateries in New York, so I instantly had a warm feeling towards it. And the Greek music that played throughout our stay, at a soft volume (thank goodness,) added to the ambiance.<\/p>\n
<\/a>The two different kinds of shark e-words in one of the three fish tanks. Photo by Karen Salkin, as is the big one at the top of this page.<\/p><\/div>\n
There\u2019s a trio of fish tanks on the walls, which is very relaxing. The biggest one contains two soon-to-hatch sharks, which the rest of the guests were fascinated with.\u00a0 I pointed-out that they\u2019ll have to move all the other fish once these guys hatch, or else they\u2019ll be the only<\/em> two entities in that tank, if you get my drift!<\/p>\n After mingling for a while, we finally sat down to our very lengthy and delicious repast.\u00a0 There was something for everyone.\u00a0 We began with a potpourri of cold appetizers.\u00a0 I tried only the hummus and tabouli, and found them both to be superior.\u00a0 Here are Flo\u2019s impressions of the others: She said that the taramasalata, which is red caviar whipped with olive oil and fresh lemon juice, was \u201clight and not very fishy,\u201d while the melitzanosalata, which is eggplant whipped with Greek yogurt, tahini, fresh garlic and Greek herbs, \u201cwas very tasty.\u201d<\/p>\n The plentiful appetizers. Photo by Karen Salkin.<\/p><\/div>\n Then came a fun surprise for all of us\u2014Rana brought out the saganaki flame, which is cheese soaked in cognac, and she\u2026lit it on fire!\u00a0 We all oohed and aahed.\u00a0 And begged her to do it again!\u00a0 (Which she did.\u00a0 Four times, in fact, because there was one for each table of guests.)\u00a0 It was very flavorful, too. Flo said the cheese was \u201cmild and stretchy,\u201d and that she could have eaten it all night. [Note: The big photo at the top of this page is of that special presentation.\u00a0Photo by Karen Salkin.]<\/p>\n I almost passed on the avgolemono soup because Roozeh described it to me as chicken broth with e-words, but being the good sport I (sometimes) am, I said I\u2019d try a taste.\u00a0 But guess what?\u00a0 It was my favorite dish of the night!\u00a0 First of all, it wasn\u2019t broth at all!\u00a0 And second, there were no chunks of e-words.\u00a0 It was basically cream of chicken soup with rice, minus the cream.\u00a0 And it was yummy!!!<\/p>\n We realized later that we didn\u2019t get to sample any salads, but we were so full by then that we didn\u2019t even miss it.\u00a0 And we can have salad anytime. The entrees were the main attraction, and there were plenty of those on the menu!<\/p>\n Pork chop platter. Photo by Karen Salkin.<\/p><\/div>\n Being the picky eater that I am, I appreciated that we each got to choose our own dinner, which also made the vegetarian at my table happy. (I\u2019m always thrilled when I\u2019m not the only pain-in-the-butt at an event!) \u00a0 There was a real variety of dishes; just at our one table of six, where we each chose something different. Flo wanted to be \u201ctraditional,\u201d so she went with the pastitsio, which is a Greek signature dish. She told me, \u201cThe main ingredients were perfectly layered: macaroni-type pasta formed the base, topped with lightly seasoned ground beef and a firm layer of b\u00e9chamel sauce and feta cheese; an unbeatable combination.\u201d<\/p>\n But I believe that my pork chop was the winner.\u00a0 Not only were the accompanying roasted potatoes and carrots delicious, as well, but it came with something I\u2019ve never seen before\u2014a side of cranberry sauce!\u00a0 What fun!<\/p>\n<\/a><\/a>