The Greek island of Mykonos is amid in the Aegean Sea. Its arched streets — advised to abash advancing pirates in the 16th aeon — are today lined with restaurants that helped ascertain it as a vacation mecca. Now a allotment of Mykonos has appear to us in the anatomy of Mayerion Mykonos, a small, pumped-up alehouse in Longwood, endemic and operated by Dimitrios Salivaras. The card offers ancestors of ancestors recipes from the old country.
We were greeted at the aperture by a alert admirer who told us in a blubbery Mediterranean emphasis that his name was Nick, and that he was built-in in Greece in 1924 — all afore alms us adulatory glasses of dry, red wine while we waited for a table. Waits are archetypal here; the restaurant seats aloof 65. But the attenuated amplitude has been creatively adapted with high, beamed ceilings and beauteous Mediterranean art. The bustling, amphitheater kitchen — the “mayerion” — adds excitement. Aloof about anybody gets to watch and accept as chefs whip up a fast-paced assembly of flavors, aromas and textures.
We started with melitzanosalata ($4.95), a bright advance of beefy broiled eggplant attenuated with red wine and olive oil, and abundantly all-powerful with garlic. While we admired it, we admired there was article to brace it with added than thick-sliced whole-grain bread. Pita wedges would accept been added appropriate.
Much added absorbing was thallasina skaras ($14.95), a succulent, begrimed flavored charbroiled leash of shrimp, octopus and calamari, accomplished with a brittle auto vinaigrette.
Although there are affluence of indigenous traditions, such as moussaka, on the menu, it’s a acceptable abstraction to analyze the circadian specials, sometimes tweaked hardly to emphasis the freshest accessible ingredients. “Grouper Mykonos” ($16.95) is not to be missed: The 14-ounce bandage of calm atramentous grouper was topped with a adorable melange of tomatoes, caramelized onions, celery, white wine and beginning herbs. Feta cheese was burst on top, and the bandage was broiled to a aureate brown. Another attraction: a blubbery apricot bandage captivated in layers of phyllo pastry ($16.95), broiled to a aerial brittle and topped by balmy booze of lemon, dill and white wine with a adumbration of chopped onions.
Our campaign culminated with a adulatory treat: The aide brought out a bowl of beginning angel wedges drizzled with honey and cinnamon. It was hasty that article so simple could be so affected and adorable — the key was in the sun-ripened apples. In comparison, it was an off night for the clammy baklava ($1.50).
Throughout dinner, there was absolute absorption and affair from the delay staff. Everything we ordered came in such acceptable portions that our to-go boxes bound ample up. But not to worry. This aliment did not go to waste.
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