Skara Estiatorio
You will receive a $100 certificate for $50!Greek food is serious (and delicious) business at Skara Estiatorio, where general manager and partner John Kananis calls the cuisine "110 percent authentic, just like grandma made." If your grandma, like his, was Greek, of course.
He and Greek-born executive chef/partner Manos Angelopolos have a mission: "We feel it is important to educate the consumer about what our cuisine really has to offer."
"Too often," Kananis said, someone recounting their "Greek experience" offers, "I had spanakopita at the diner once." He’d like to broaden their horizons, but he’s not doing it with one of those voluminous menus that overreach. "It’s impossible to produce 547 items fresh every day," he said, pointing out that a smaller menu means fresher food, and at Skara, there are only a limited number of specials.
No detail is overlooked in putting together such favorites as stifado (market price), a dish of braised beef or lamb with pearl onions and rosemary that lingers on the palate, or char-grilled whole fish (market price), deboned tableside by experienced staffers.
Much of the food is prepared on a custom-made grill that sears it at more than 1,000 degrees over chemical-free, whole lump wood charcoal, the way it has been done for generations in Greece. Bread is made in-house and varies with the mood. One day it might be rolls infused with rosemary; another, whole wheat.
The kitchen is microwave-free. The salt used by the chef and at the tables is of the pink Himalayan variety. Kananis points out that it has scores of different minerals, making it healthier than run-of-the-mill salt.
Although "Skara" is part of the restaurant’s name, no alcohol is served. So bring your own bottle of ouzo, gaze at the scenic mural and enjoy bona fide Greek food without springing for airfare.
Out of 4 stars, Cody Kendall gave it 3.5 which is phenomenal for a BYOB. It is worth the trip! Call for reservations today.