evaluation: Mediterranean Tastes at Platia Greek Kitchen in Syosset - new york times

photo Platia Greek Kitchen kept lots of the blue and white adorning scheme from the ultimate occupant of the space. credit Donna Alberico for The big apple instances

The owners of Platia Greek Kitchen, which opened in Syosset in early March, must be optimists. during the past 15 years, 10 eating places have come and gone from the equal spot at 4 Berry Hill road.

"i do know we can be successful," talked about Gregory Spanos, one of the vital owners, in a mobilephone interview after my visits. His rationale? adventure. Mr. Spanos is also the proprietor of Mario's Pizzeria in amazing Neck, and his partners, George and Nick Nerantzinis, prior to now owned the celebrity Diner and run a catering enterprise, the North Ritz club, both in Syosset.

Platia, a Greek be aware for town squares or facilities, appears the half. The ultimate occupant there become additionally a Greek r estaurant, so little of the décor had to be changed. The restaurant has saved the airy-bright seem to be of its predecessor: royal blue wooden tables, white wood chairs, light blue partitions and a brilliant blue-raftered ceiling. a long banquette throughout the again wall is lined in a warm beige cloth. The equal material is used on chair seat cushions and draped across the ceiling's rafters. The appear inspires the light golden sand and the sparkling blue sea of the Greek isles.

so far, Mr. Spanos's optimism appears warranted. each nighttime I visited Platia, it changed into busy; early on a Sunday evening, a cluster of shoppers waited at the entrance for an accessible table.

image The grilled lamb chops include lemon potatoes. credit Donna Alberico for The manhattan times

The food makes a good first impression: Upon guests' arrival, slices of warm grilled bread, together with a selection of the day (we had a tasty hummus), are delivered to the desk. We cherished the zucchini and eggplant chips appetizer. The crisp, addictive delights have been improved than most I've tried at extra high priced Greek restaurants.

We additionally gave high marks to the appetizer of sluggish-roasted beets sprinkled with sea salt and topped with dollops of whipped goat cheese. Keftedes, beef meatballs, and loukaniko, a chargrilled Greek sausage, also impressed.

We liked the horiatiki salad, a traditional Greek offering with cubes of cucumber, tomato, onions, eco-friendly peppers, capers, olives and feta. A salad of romaine, dill, scallions, feta and lemon juice obligatory greater olive oil and fewer acidic lemon juice.

Our favorite entree turned into the grilled baby lamb chops: three huge juicy ones served with awesome lemon potatoes and a mixture of zucchini, eggplant and peppers. also very decent had been the grilled salmon and the chargrilled branzino. The latter become served deboned with the top and tail as decorations on the plate. It got here in a lemon-olive oil sauce while the salmon was garnished with a dill compound butter. The butter had scant dill taste, despite the fact.

photograph The pork gyro platter comes with fries or lemon potatoes, salad, tzatziki and pita. credit score Donna Alberico for The ny instances

The sautéed shrimp over spaghetti in a tomato sauce dotted with feta cheese changed into much less pleasing than the menu's description, which describes the sauce as "cognac infused." also disappointing had been the stuffed peppers and tomatoes. The rice filling (no meat) was dull.

The menu has a bit of gyro platters that encompass French fries (or lemon potatoes), salad, tzatziki and pita. We liked the seldom-considered seasoned pork version.

speaking of tzatziki and pita, at the beginning of the meal, are attempting any of the six dips, all served with pita, for $eight each and every. Our favorites have been the smoky eggplant dip and the creamy taramosalata (caviar spread).

There are three desserts, two of that are made in house: baklava and galaktoboureko (phyllo and custard). both were common. a bigger hit at our desk become the third alternative: a thick yogurt topped with sour cherries, walnuts and honey.

The homeowners of Platia are pondering positively, as they should. possibly the group, inspired via the restaurant's identify (and food), will come to see Platia as a sort of culinary town center, one in order to remain at 4 Berry Hill highway in Syosset for the long haul.

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