158 East 45th street, New York, NY 10017
Delivery Telephone: 212-547-6444
Free Delivery & Take Out • Catering Available • Corporate Accounts Welcome
Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine),zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.Read More
Excavations held in Akrotiri on the Greek island of Santorini, unearthed firedogs used before the 17th century BC. In each pair of the supports, the receptions for the spits are found in absolute equivalence, while the line of small openings in the base formed a mechanism to supply the coals with oxygen so that they remained lit during its use. Mycenaean Greeks used portable trays to grill souvlaki. The skewered meat, kebab-like recipe, also existed as a favorite in Archaic Greece, asreferenced in Homer. In Classical Greece souvlaki was known with the name ὀβελίσκος (obeliskos), dim. of ὀβελός (obelos), “spit”, mentioned in the works of Aristophanes, Xenophon, Aristotle amongst others.Read More
“Piatsa Kalamaki will be locally managed, will focus on Mediterranean dishes and feature a phenomenal menu, including but not limited to Vegetarian, Fish and Meat Kalamaki -on-the-stIck, Fresh salads and Piatsa’s signature Gyro. The decor and ambience will take you on a journey to Greece”.