|Good Xinomavro from Boutari|
Never having eaten there, I wasn't sure what style of food they serve. Once I took a look at the menu though, I could see that it is basically the canonical list of Greek standards that I have come to expect, very simple and very traditional dishes. This is not the place for creative food. Given their longevity in business, they are clearly serving a product year in and year out that their customers want.
On a Monday night, there really wasn't much of a crowd and so we had the service team mostly to ourselves and they certainly took great care of us. I tipped them well for their attentiveness.
The first order of business was to find a bottle of wine and with a tiny list, half red and half white, it took no time at all. When I eat at a Greek restaurant, I want a Greek wine, but not only Greek in origin, but made from indigenous grapes. There were only two (of about 8) reds from indigenous grapes: an Agiorgitiko (St. George) and a Xinomavro. The particular Xinomavro was from Naoussa and I have had good luck with that appellation, so I ordered the wine. Clearly the Boutari Naoussa has seen a lot of time in oak, but the oak harmonizes well with the abundant, but fine tannins. I got notes of blackberry, leather, and spice on the nose. It was a fine example of modern Greek red.
|Halloumi: Who Doesn't Love it?|
|Spreads for our Pita|
Mary ordered broiled trout and Bob ordered stuffed salmon. I was in a fish mood, but Mondays and fish in restaurants are a no-no in my book and they didn't have any other fish. Sorry, but I'm not going out to eat rainbow trout or salmon at a Greek restaurant. Branzino, orata, octopus, squid, or mullet, sure. But trout or salmon, no thanks. So, meat it was.
After dinner, we chatted with one of the owners about the restaurant business, something restaurant owners can never seem to avoid. She very kindly sent out a couple of individually wrapped galaktoboureko to the table for dessert. I love galaktoboureko, but it doesn't love me, so I only had a taste. I appreciated the gesture nonetheless.
I liked the experience and certainly the service was excellent, but the food was a touch soulless to me, however. It just didn't have that spark: nothing stood out as being terrific. It pains me to say that it feels like the kitchen is on autopilot, turning out decent product but not putting their hearts in it. Ann may disagree.