I remember the first time the olive oil and tzatziki sauce dripped down my chin. I wiped it off with my right hand while I held the Gyro in my left down. It was 1973 and I had just bought a gyro from a street vendor in Athens. I love a Greek salad, good crusty bread and a glass of cold retsina. In those days I could eat shellfish so I would wait by a local cafe, sipping a greek coffee, and watch my boat of fresh shrimp coming in with the days catch. Still wiggling they quickly cooked them and I began squeezing their heads off. The leg of lamb, the saffron rice. That launch has taken me to Mediterranean restaurants around the country. Here are a few of my favorites.
WASHINGTON STATE AND OREGON
Saffron’s – Walla Walla
Apollo – Tri Cities
Andaluca — Seattle
Lauro — Portland
EAST OF MONTANA
Taverna Kyclades — Queens
Zaytinya — Washignton DC
Olive’s — Boston
Omonia Greek Restaurant — Boston
Red Fez — Boston
The Red Fez was established in 1940 and closed for many years. It was revived in 2002.Traditional Middle Eastern food in an upbeat atmosphere. Lamb meatballs, Sanbusak, tabbouleh and other dipping suspects for appetizers like Haydari – a creamy yogurt, feta cheese, garlic olive oil dip. I liked the kefta skewers of minced lamb and beef served with a cumin-yogurt sauce and grilled vidalia onions. The Red Fez lamb is char-grilled and wrapped in baked eggplant with tomato and garlic yogurt sauce. You have several choices of Shish Kebab or a chicken & scallops seared with chili sauce over rice pilaf. I left room for the chocolate souffle but I suppose most people will stick to the baklava. Finishing with a Turkish coffee but if that’s too strong youcould have a cup of Moroccan mint tea.
SOUTH OF THE WASHINGTON BORDER
AROUND THE WORLD