The casual name of the Greek restaurant "Pita Pita" undersells the creative dishes that this place turns out! Every item here was beautifully plated and used seasonal ingredients and innovative techniques that definitely don't come from traditional Greek cooking. To start, we ordered the Xtapodi Kapnisto, made of a smoked/grilled octopus tentacle served over hummus topped with chopped red peppers, onions, pine nuts, metsovone cheese, and plenty of olive oil, along with a paste made of grilled lemon and honey. Of course, we got a couple rounds of their soft, chewy pita on the side, which was perfect for using to scoop up the hummus and the crunchy toppings.
For our mains, we got the impressive-looking Arni Fournou, a whole braised lamb shank served over a light green sauce containing corn, kefalotyri cheese, red onion, and carrot. The lamb shank was garnished with parsley and mustard seeds on top, and the meat was tender in the middle with nicely crispy edges. On the side also came a mug of corn-flavored foam topped with popcorn--this was one of the most unique things I've ever tasted, and the foam made for a super interesting pairing with the lamb. Finally, we tried the Psari Imeras, made of cured fingers of raw trout in a sauce of pureed green peas and mint (veloute petits pois), along with metsovone cheese, raspberries, sugar snap peas, greens, and grilled sheets of phyllo. The standout of the dish was definitely the cured trout, which had a nice salty flavor and creamy texture. The plating was absolutely stunning with the grand, crispy sheets of phyllo placed next to the garden bounty of the colorful greens and pickled vegetables. This dish was a feast for the eyes and palate! On top of the creative, stunning plates, the trendy atmosphere and the super friendly service made this a dining destination to remember! read more
