MY BIG FAT GREEK CHECK

Greek food is uncomplicated and elegant, with flavors subtle to full-bodied, and enjoying Greek food – to many, it is like an adventure into the land of the Gods of Olympus. Typical Greek cuisine usually consists of fresh meat, vegetables, and seasonings, a typical lunch is often made up of mezedes (hors d'oeuvres) and may include meatballs, squash balls, shrimp, cheese, olives, tzatziki (yogurt and cucumbers), eggplant dip, and sausage. With every successive invasion and settlement throughout the centuries, the culinary influences from the Romans, Venetians, Balkans, Turks, Slavs, and even the English have been adopted and adapted. On the flipside Greek cooking has influenced and been influenced by their successors during those times. Some names have retained from these cultures and most notably from the Ottoman Empire. Dishes with names like tzatziki (from the Turkish "cacik"), hummus (the Arabic word for chickpea) and dolmades (from the Turkish "dolma"), that can be found in kitchens from Armenia to Egypt, have also found a home in Greek cooking, and adapted over the years to local tastes and traditions. Herbs like oregano, thyme, rosemary, parsley, coriander, dill, fennel and sage; spices such as cinnamon, nutmeg, pepper, vanilla are crucial to the culinary rhythm.

Periyali claims to be the first to introduce traditional Greek food and placed Greek wine on the map (according to their website). It is one of the most famous Greek restaurants in Manhattan. The atmosphere at Periyali is stylish, quiet and peaceful, and really great for a romantic dinner for two, a business dinner, or just getting together with friends. Periyali is the Greek word for coastline or seashore, and aptly named, because much of menu’s offerings originated from the Greek Islands, specifically of Patmos. The Patmos port is attached to the island sometimes called "The Jerusalem of the Aegean." This beautiful island boasts mountains and coves, churches and sea captains' impressive homes. It is not a big island with the monastery of St. John that towers above the capital. There are many nice beaches along the jagged coastline, and the people grow fruits and olives on the green hills. The landscape invites you to take long walks and there is much to discover.

The service at Periyali was good, the waiters were helpful, but did try to steer us into pricier items on the menu. The Oktapodi Sharas (GRILLED OCTOPUS) was the best I have ever had … tender, succulent and grilled to perfection. The trio of Taramosalata (Caviar Mousse), Melitzanosalata (Grilled Eggplant Puree) Tzatziki (Cucumber with Yogurt and Dill) is perfect for sharing, as with many of the other choices. For our main course Paidakia Thedrolivano - Charcoal grilled Lamb chops, roast potatoes, fresh rosemary - well seasoned, the Special Fish of the Day - Bronzini (a European sea bass) was served with a rice pilaf and broccoli. The Walnut and Orange cake - nothing out of the ordinary and was a bit dry for my taste.

All in all, Periyali was good; the check was a bit steep and we probably could have ventured outside of Manhattan to Astoria for some traditional Greek food.

However, I would definitely go back for the Grilled Octopus in a New York minute!

Periyali
35 West 20th Street
New York, NY 10011
212-463-7890
www.periyali.com