Alfarsi Restaurant

-Grubbing in Chicago  
Persian Food in North Center

The North Center neighborhood recently got a major food boost with the opening of Alfarsi Restaurant at Irving Park and Leavitt. This spot used to be Stella's, a typical Middle Eastern eatery. Alfarsi is a Middle Eastern restaurant too but it's bringing something more regional to the table - Persian food.

Recently Opened in North Center

Even though it's only been open for a couple months Alfarsi no longer has that new car smell. Instead it smells like a backyard barbecue thanks to a slightly open air kitchen where all sorts of different kebabs are grilled. It's a very casual operation that starts with walking up to the register where you'll place your order before taking a seat. There's two dining rooms with one of them being ideal for large groups (a must for Persian restaurants). Persian food refers to the cuisine of modern day Iran. The Iranian or Persian population is estimated to be up to 30,000 people in the Chicagoland area. Many arrived after the 1979 Islamic Revolution in Iran and there's now said to be close to 700,000 Persian Americans with over half of them residing in California. Persian cuisine stands out from other Middle Eastern cuisines due to its focus on fresh herbs, balanced sweet and sour flavors, and prominent use of saffron and aromatic spices. Unlike other Middle Eastern dishes that share similar spices, Persian cuisine uniquely emphasizes saffron blended with herbs like parsley, cilantro, mint, and dill. But it's important to note that Persian home cooking and restaurant food, while sharing core dishes and techniques, often differ. Persian restaurants are typically centered around a grill where kababs reign supreme. So if you've been to Noon O Kabab or Kabobi you can expect a similar setup at Alfarsi. 

Falafel Salad and Lavash at Alfarsi

The menu at Alfarsi is made up of appetizers like Dolmeh and Muhammara plus soups and salads as well as kebabs and wraps. They also have a lamb shank special listed under traditional dishes. Diners can choose between eight different skewers of meat and they also have a salmon and shrimp kebab. Alfarsi offers up a couple different combination platters which are what I zeroed in on. Alfarsi Kabob Combo #1 lets you choose two between the boneless chicken breast kabob or any ground beef, chicken, or lamb kabob. Alfarsi Kabab Combo #2 is a bit more straightforward with one filet mignon shish kebab (chenjeh) and one lamb shish kabob plus your choice of white or dill rice and grilled vegetables on the side. We put in an order for both combos plus a falafel salad consisting of falafel sitting on Persian salad made up of greens, cucumbers, tomatoes, onions, and a tahini dressing.

Filet Mignon and Lamb Shish Kabob at Alfarsi Restaurant 

First out was the salad which arrived with some warm lavash flatbread which was a nice change of pace from the pitas that the other Persian spots in town use. The falafel salad was very fresh though the falafel itself could've been a bit hotter. The kebabs arrived around the same time and the smell at the table was amazing. I don't know exactly why but Persian kebabs are always smokier than most others even when being grilled on gas as is the case here. Both the filet mignon and lamb shish kabab were extremely tender to the point where they may have been a tad too tender. Koobideh Kebab is the Iranian variant of kofta kebab made from ground lamb and or beef, often mixed with salt, ground black pepper and grated onions. Koobideh is possibly my favorite kebab variant as they're always so smoky and juicy which are the main variables you want in a kebab. I made sure to try both the lamb and the beef Koobideh and found it hard to pick a favorite - they were both great. Be sure to mix the fluffy rice with the drippings from the kebabs. The question most folks will want to know is how does Alfarsi compare to the two well known Persian restaurants in Albany Park and I would say favorably. I don't think you can go wrong with any of them but there are subtle differences like the rice portions being bigger at the other spots but I think the hot sauce at Alfarsi is the best of the bunch. It's a smooth red blend with a nice spice profile and a bit of sweetness too - possibly from pomegranate. 

Koobideh Kabobs 

Alfarsi Restaurant 
2200 W Irving Park Rd
Chicago, IL 60618
(773) 580-2007
Website

Warlord

-Grubbing in Chicago  
New to the 'Scene'

As we sit in the 4th quarter of the calendar year it’s becoming clear what the years best restaurant openings will be. One spot you’re likely to see listed is Warlord. The Avondale eatery that Chicago Eater called a “covert culinary operation” is no longer much of a secret having been visited by all of Chicagos food media. But Warlord appeared out of nowhere when it opened last June. I had heard whispers about an interesting spot that was coming but for the most part it arrived without any type of press aside from an Instagram account of their own. Then word spread quickly upon its opening. 

Recently Opened in Avondale 

Warlord is the product of three veteran Chicago based chefs. Other than the chefs themselves not much is known about the story behind the city's most polarizing spot since the pandemic. I don’t recall anywhere that has generated as many different opinions as Warlord has since its opening, starting with the name itself which some people find offensive. While there isn’t much info on the behind the scenes happenings at Warlord there’s plenty of info on the dining aspect of it. First off it’s important to note that they’re closed on Tues, Wed, Thurs and they don’t open until 6p on Fri, Sat, Sun, Mon. There are no reservations and waits can be up to two hours if you don’t get seated at 6pm. If you don’t like loud music you might not want to visit but if you like food cooked over a live fire you very much might want to visit. Most of the stuff on the menu touches that fire which is sitting behind the chefs counter. We had a front row seat for the cooking and also for a bit of a meltdown by one of the chefs. I won’t name names but I got a kick out of it, it was like a scene from The Bear. Service didn’t seem to skip a beat so whatever. Shit happens. It was just a temper tantrum. Now onto the menu which is always changing so it’s unlikely you’ll see many of the things we ate if and when you visit but it does seem like the raw hokkaido scallops are a regular menu item. They get a light sear and are poached cold in butter. On our visit they came dressed with orange and tomato. I thought these were excellent. High quality ingredients made for a first rate dish. 

Hokkaido Scallop

I’d heard from some that the burger here was outstanding so I had plans to try it even before we arrived. It’s dry aged beef cooked over fire and comes dressed with nothing more than charred onion and mayo. It’s a thick patty which I’m starting to enjoy more and more now that everyone else is doing them thin. Also when grilling over wood or charcoal a thicker burger is pretty much the standard. I completely disagree with David Chang when he says a grilled burger isn’t flavorful. Beef and most meat in general is better when grilled. This burger would not have been as good if it didn’t have that kiss of fire. But the beef was high quality and thus would taste great prepared any way except overdone. I'd give it a B+ on the grading scale. I got fries with my burger (not included) and they were also really good. Served with a grilled onion aioli that works perfectly with the fresh cut spuds. 

Burger and Fries at Warlord

An angel hair pasta with trout roe, blue crab, parmesan and marigold was a big letdown. The pasta paled in comparison to all the pasta we ate a few weeks before in Italy. It might seem unfair to compare the pasta from a spot known for its live fire cooking to the pasta offerings of Italy but at the end of the day I wasn’t expecting to get a pasta on the same level as those in the mecca. But I was expecting something that taste good and this was rather bland and expensive. My only other qualm was the fact we visited in the summer and there was very little on offer as far as vegetables. I can understand the appeal in this place the same way I can understand why some people are turned off by it. It's probably the most polarizing restaurant opening Chicago has had in some time. 

Angel Hair Pasta 

Warlord
3198 N Milwaukee Ave
Chicago, IL 60618
Website

Nomonomo Japanese Pub + Grill

-Grubbing in Chicago  
Japanese Pub Grub in Logan Square

As we all know by now 2020 messed a lot of stuff up. Particularly in the restaurant industry. But three years later and we’ve got a little bit of normalcy back though it’ll likely never be quite the same. The pandemic forced lots of spots to close and many of them never reopened but Nomonomo Japanese Pub is no longer one of them. It first opened amid the pandemic and closed not too long after that.

Recently Opened in Logan Square 

If you're familiar with Ramen Wasabi this is its sister restaurant along with Menya Goku on Montrose too. I got to go once during its first iteration but it was all to go so all I had was a bowl of Niku udon that hit the spot on a cold winters night. I had looked forward to returning for more but they eventually closed and the space sat empty for more than a year if not longer. I pass by it all the time since it’s a short walk from my house and I always wondered if and when they would return and if not when another spot would move in. Then out of nowhere I passed by one day and they were suddenly open again. I was excited enough to go over there a day later and try some of the skewers and also the udon. They also have small plates featuring a nice selection of Japanese bar food. But it’s the skewers grilled over binchotan charcoal and udon that dominates the menu. We started with a few skewers including a shishito slathered in tare sauce on the rec of our waiter plus a few of the chicken options and a couple specials including a Tsukune (ground chicken) stuffed with cheese. I liked them all and have been back a couple times since my first visit. This is a good spot for solo dining. 

Yakitori at Nomonomo Japanese Pub

I like the fact that they decided to do udon instead of ramen since you can just go next door if you want ramen. Udon is becoming really popular with places that specialize in it popping up across the country. I fell in love with udon on a trip to Japan. Having enjoyed their Niku Udon before I figured the other udon options would be good here and they were. My recent visit was on a hot day so I focused in on the broth-less udons by pairing the Mentaiko Udon with their yaki udon mixed with kimchi and pork. I preferred the Mentaiko udon which is made by tossing a spicy cod roe into the housemade udon noodles. You get a little bit of heat mixed with the taste of the sea. It packs a nice umami punch. I liked the yaki udon too but it was wetter than I would’ve liked. The little bite size pieces of pork were tender and the kimchi was crunchy while the noodles were slightly chewy which is how they should be. I'm really glad to have this spot back as it's a great place to go when I don't want to go far even though I would happily drive here if it wasn't near. But like I've said on the site before, Logan Square is the city's best food neighborhood and it just keeps on getting better. 

Mentaiko Udon / Yaki Udon 

Nomonomo Japanese Pub
2115 N Milwaukee Ave
Chicago, IL 60647
(773) 697-4286
Website

Big Star Mariscos

-Grubbing in Chicago  
Mexican Seafood in West Town

There’s not many restaurants in Chicago that are more polarizing than Big Star. Some love it and others do not. The “new age” taqueria is about to turn 15 years old next year. Love it or lose it, it’s become one of the city’s most well known taco spots since it debuted back in 2009. It was one of the first of it's kind as far as these new school taquerias go. There weren't a ton of spots like Big Star when it opened but fast forward to today and they're everywhere. It’s popularity allowed them to expand to a second location in Wrigleyville and they also opened a seafood focused bar and restaurant last year in West Town. Of course it came with buzz but like all of the trendy spots that buzz was eventually replaced with buzz from newer spots. I was surprised to find a mostly empty house on a weekend visit when the sun was and out and people were about. 

Recently Opened in West Town

Even though mariscos is in the name of the restaurant it’s not all seafood. I understand why in that we’re in the Midwest and some people won’t eat seafood but the menu feels a little watered down because of that. In fact we first visited over the weekend around 2p and we couldn’t order half of the seafood options bc they were only serving the brunch menu. A brunch menu consisting mostly of stuff that wasn’t seafood. Items like breakfast tacos and what not. It was pretty annoying when you consider that mariscos is more commonly lunch in Mexico in large part bc you eat it when you’re at the beach and what not. Basically we went there with intent to try two of the more interesting seafood options and were told we had to come back after 3p for either of them. We did so in part bc we had our minds set on some grilled shrimp and Pescado Zarandeado but it’s a bit of a head scratcher that they don’t do seafood for lunch on the weekend unless you just want tacos or some ceviche.

Camarones Borrachos at Big Star Mariscos

The two previously mentioned dishes are the reason to check out Big Star Mariscos. First up is the Camarones Borrachos. The name translates to drunken shrimp due to the use of tequila or beer when cooking them. The menu describes these as Mexican white shrimp (shell on) with a chipotle-mezcal salsa served with garlic rice, green onion, cilantro. The shrimp come grilled and are tossed in a spicy garlicly sauce with a nice zing. My major complaint is the shrimps weren’t easy to peel. I had trouble getting the shell disconnected from the meat but the flavor was there and the rice was pretty good mixed with the sauce. Pescado Zarandeado was the other other dish that caught my eye. It's a product of the Nayarit, the Mexico State clamped between the mountains of the Sierra Madre Occidental and the Pacific Ocean. The name comes from the zaranda which is what they traditionally used to grill the fish which is split in half and cooked over a live fire. I doubt Big Star grills theirs over wood or charcoal but they do a pretty textbook version otherwise. Seabass is rubbed with a guajillo adobo and served with caramelized onions, smashed cucumbers, cilantro and their made on-site corn tortillas. It’s a dish meant to split but we found it easy to eat the entire thing between just two of us. I would come back just for that and maybe a margarita in the sun it just sucks I cant do that before 3p.

Pescado Zarandeado 

Big Star Mariscos
551 N Ogden Ave
Chicago, IL 60642
(312) 521-5169
Website

Pompette

-Grubbing in Chicago  
New to the 'Scene'

One of the city’s best restaurant openings came along quietly late last year. Pompette took over at the corner of Armitage and Damen in September after the former Izakaya Mita space became available with Chef Brian Mita’s passing (RIP). Pompette is a passion project of sorts from three Chicago restaurant vets. It’s an all day cafe that fits perfectly in a space that comes with lots of natural lighting. It’s also a bar and an all day one at that. I’d describe it as a perfect neighborhood place for various occasions. Our visit came during happy hour (4-6p daily) which goes into dinner service but you can also meet friends and family for a big weekend brunch or just treat yourself to a nice little weekday lunch or even a bottle of wine to take home. Pompette presents their neighbors with options.  

Newly Opened in Bucktown

Happy Hour in Chicago is lacking to say the least but Pompette has a serviceable menu that can be enjoyed at their bar. They offer a couple different drafts at $5/each and certain glasses of wine plus a selection of cocktails for $10 a piece. The menu has a section of snacks in the $5-$15 range. A bowl of olives mixed with Manchego cheese is a nice pairing for whatever you choose to sip on. 

Olives and Cheese 

There’s also a burger offered up during happy hour and the waitress sold me on it with it's description (also available for lunch / brunch). Slagel Farms beef patties are doubled up and dressed with grilled onion, pickles, lettuce and American cheese plus special sauce on a very soft yet still sturdy sesame seed bun - it must be baked in house bc it’s way better than anything commercial. I’d give this one a B+ which is a very good grade based on my curve. My only qualm with this one was the lettuce that they used. I’d either switch that to a classic shredded iceberg blend or just ditch it completely as there’s no use for those type of fancy ass leaves on an otherwise classically dressed cheeseburger. 

Cheeseburger at Pompette 

The dinner menu is broken down into four sections starting with charcuterie and cheese and ending with desserts. You’ll find shareable plates and entrees from the charcoal grill in between. The shareable plates can be anything from creamy crab croquettes to crunchy fried quail with vegetarian options abound. With agnolotti being my favorite pasta I pretty much always have to order some when I see it on a menu which was the case at Pompette. It’s a longer rectangle shaped version that comes stuffed with a mixture of herb ricotta and hazelnut and topped with brown butter, squash and crispy kale. Very nicely done. I’m assuming the charcoal grill is a remnant from the previous tenant. Cool to see it stick around. The live fire cooking added good flavor to a plate of Black Sea Bass sitting on smashed white beans alongside artichoke, leeks and Swiss chard. A really fun addition to the area. 

Agnolotti (top) - Grilled Sea Bass (bottom)

Pompette
1960 N Damen Ave
Chicago, IL 60647
(773) 799-8072
Website

Eating BIG in Athens

Eating like a local:
Regional food specialties 
- Exploring "The City of the Violet Crown"

It had been more than three years since I last got to use my passport in a country that wasn’t Mexico. My wife was out in Paris for a few weeks this past January and I got the opportunity to join her. But having been to Paris twice already I wanted to add a new country to my list of those visited. A trip to Greece made the most sense and not just because the price was right but also because a longtime friend is currently living in Athens. Since it was winter it was the off-season for the islands but I figured if I visited Athens now I could spend a few more days on the islands when I return to Greece, having already been to Athens. But make no mistake about it this is definitely a city worth revisiting.

Churches of Athens

I wasn’t sure what to expect from Athens since this was a spur of the moment trip. I figured I’d like it as I do every European city I’ve visited over the years but of course some of those are more loved than others. Either way I tend to like the cultural capitals of pretty much every country I visit and Athens was no exception. It’s a city with some high energy that can be felt throughout the day. But it’s also pretty chill and laid back in it's own way. Even the nightlife here has a certain type of chill to it. I think that comes from the fact that Athens is the launching pad to the islands where a large number of Athenians spend their summers, chilling. It’s a large modern city with a very historical core. As far as the food I was surprised by how well Greek food translates across the world. The Greek food I’ve had in the United States or in places like Canada was pretty on par with that I had in Athens and I don’t think that’s a bad thing. It’s just a more simple cuisine than most that relies on quality ingredients and freshness more than most. Like any European city of its magnitude Athens has a fantastic public market. My hotel was right around the corner from the Central Market and I enjoyed walking around the area each morning and watching all the vendors get ready for the day ahead. My only complaint of Athens is the smoking. Everyone and I mean everyone was a smoker or so it seemed. But I’m not here to tell people how to live. Just how to eat and we’re doing that in Athens Greece.

Pics from Athens
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Tylixto Greek Wrap

My first order of business after landing and checking in to the hotel was to meet my friend and grab a beer and a gyro sandwich. We were able to do both at Tylixto Greek Wrap - a popular spot right in the middle of a busy pedestrian street in the historical Monastiraki neighborhood. The street used to be home to a bunch of textile shops and over the last decade or so it's become one of the main gathering spots for both tourists and residents. Tylixto is a walk up window popular for gyro sandwiches which come straight from one of two large vertical spits stacked with pork which is one of two noticeable differences in the gyros served in Greece and those served back home in Chicago and the rest of the U.S. where a mix of beef and lamb is standard. The other major difference is french fries are standard with your gyro in Athens where they act as a topping with tomato, onion, Tzatziki.

Gyro at Tylixto Greek Wrap
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LUKUMAΔΕΣ

You'll find this hoppin' spot for Greek donuts directly next door to the gyro shop up above. So it only made sense to check it out since it was on the list and all. LUKUMAΔΕΣ is a new school spot offering up one of the worlds oldest pastries. Greek donuts or Lukumades as they're called in Greece go all the way back to the days of Aristotle who once wrote about these fried fluffy balls of dough. Since this was my first time trying them I got an order of plain which comes drizzled with honey and sprinkled with cinnamon. Due to the constant flow of customers they fry the Lukumades non-stop so they come served piping hot. These were really good but really heavy. I could only do a few of them.

Lukumades at LUKUMAΔΕΣ
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Nolan

Nolan is a contemporary restaurant recommended in the Michelin Guide among other lists. It's ran by a local chef who's part Greek and part Japanese. Greco-Japanese flavors aren't a pair you see sharing the same bed too often so I wanted to check it out. I enjoyed the meal which hit all the traditional Greek and Japanese notes - fresh, colorful, simple, salty, sweet, sour. Reservations recommended.

Soba noodles with smoked salmon in tahini sauce

Short fin squid with fennel

Short fin squid with fennel

Bhaba Rhum Cake
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Diporto

I was very much looking forward to taking a step back in time at the 150+ year old Diporto. I learned about the iconic Athens taverna from the good people at Culinary Backstreets. It's located in what's literally an underground room right near the famous Central Market. The promise of "no sign, no menu, and no English" put Diporto on my must visit list. We visited early one morning thinking they would be in full swing but they were just getting started for the day (most places in Athens don't open early). The sardines weren't ready as one of the guys working was peeling them one by one at a table while the older guy who seemed to be the owner was tending to the pots on the burners. He told us only chickpeas and fava beans were ready so we got an order of each with a big loaf of crusty bread. The fava beans were mashed and served cold like a hummus with a bunch of olives, lemon, and onion on top while the chickpeas were a melt in your mouth stewed variety. While we were eating the old man brought us a bowl of simple but sensational orzo soup. This is peasant food at it's finest. 

Lunch at Diporto
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Μάμ

Savory meat and cheese and spinach filled pies are a favorite snack of Athenians. You'll find 100's of pie options throughout Athens. Each spot does them a little different and offers a selection of pies ranging savory to sweet so of course each local has their favorites. One of the most popular is a place called Μάμ (pronounced Mam) that's known for their tiropita (pie with low fat cheese). Since 1958.

Cheese Pie at Μάμ
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Makedonikon

You have to try a spinach pie when in Athens and my friend brought me to his favorite spot for one. Makedonikon is a time capsule spot in the city centre where local law students and tourists in the know line up for spanakopita and the likes. The phyllo dough on these was next level. Since 1974.

Spinach Pie at Makedonikon
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Elvis Suki

Souvlaki is Greece's most popular snack. It's typically served in a pita as a quick sandwich in Athens but O Elvis Souvlaki is the exception. They serve charcoal grilled skewers of meat on a plate with some fries. The use of pork is another common trait at the city’s souvlaki shops but Elvis offers a few different meat options including lamb which is pictured here with their pork. Some of the juiciest skewers of meat I’ve ever had the pleasure of eating. Made even better with a little splash of lemon. To me this is the epitome of Greek cuisine in that it’s simple while also being extremely flavorful. For those wondering about the Elvis name? Europeans have long stanned for American entertainers.

Souvlaki at Elvis
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Falafellas

I ended up at this popular street food stand after another busy spot down the block had a long line that wasn't moving. Falafel in Europe is so much better than most of the places I've been to in the States and I think part of that is because Europe has a better street food culture. I noticed a nice crowd huddled around the ordering window at Falafellas and it was moving so I jumped in to try it out. On top of falafel they also offer fried Greek meatballs wrapped up with all the typical falafel toppings. That sounded good so I went ahead and got one with everything and that's where I think European spots really have the American falafel shops beat - an abundance of fresh toppings. 

Fried Meatball Wrap at Falafellas
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Seychelles

Here's a spot that always seems to come up when Athens' best restaurants are discussed. Seychelles has been packing them in on a nightly basis since their opening in 2014. This modern Greek Taverna is a favorite of both Athenians and tourists alike. The menu changes regularly with the exception of their signature Papperdelle pasta which you'll see sitting on every occupied table. It’s a tomato free recipe that pairs beef and lamb confit with a soft and salty and creamy Greek cheese. The secret might be in the cooking process which consists of boiling the noodles in a very little amount of water, which is slowly added when needed. The end result is a flavor banger. While the pasta was the star of our meal the mutton kebabs with a feta - tomato paste were also pretty good as was a banana curd dessert of some sort. This was the spot that almost everyone who had dining recs in Athens suggested so make sure you get a reservation as it’s really popular, and rightfully so.

Dinner at Seychelles
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Kosta's Souvlaki

Every Athenian has a go-to spot for Souvlaki. It's to Athens as the hot dog is to Chicago in that it's a commonly found snack. Kostas is probably the city's most iconic stand so I made sure to stop by and try a sandwich. They opened in 1950 and are still ran by Kostas though it's the son of the founding father. Kostas serves up what's a slightly smaller than average souvlaki but fans will tell you it doesn't need to be the biggest to be the best. A skewer of lean pork comes wrapped in a toasted grease free pita with red onion, tomato, tzatziki, parsley, paprika and their signature tomato sauce.

Souvlaki at Kostas
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Lefteris O Politis (est. 1951)

My favorite souvlaki came from this place which commonly popped up when searching online for the best that Athens had to offer. Good marketing by them to include their established date in the name as it caught my eye. Lefteris O Politis serves up a beef souvlaki as the owners father came to Athens from Constantinople where pork is/was non-existent with the majority Muslim population. I came here right around their opening time and there was already a nice line. Extra juicy ground beef kebabs are seared on a sizzling hot flatttop and dressed with tomato, red onion, and a dash of paprika.

Souvlaki at Lefteris O Politis (est. 1951)
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Ε/Γ Ταξιδεύοντας

We took a daytrip to the town of Pireas for some fresh fish. The city by the seaside is basically an extension of Athens and the launching point for the Greek Islands. But it’s also a town that offers up the best seafood in the Athens area. My friend got a hot tip by a friend of his from here about a spot that’s not on the water and thus is a bit more local than the restaurants that are. Another good sign was the menu changes daily based on what’s fresh. On our visit that included grilled sardines and fresh fried squid paired with fresh cut fries and fried cheese (saganaki) among other treats the kitchen sent out. A perfect little lunch on a beautiful January day. I could get used to fresh fish and extra mild winters mixed with long summers spent island hopping. Copy and paste the name to find this place.

Lunch at Ε/Γ Ταξιδεύοντας

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Bairaktaris Tavern

If you're looking for the best gyro in Athens it felt like that was always the closest one to you. I know it's a bit of a cliche to say but the truth is they're all very similar over there just like they are here. The difference is they serve a higher quality product that features pork and not lamb / beef. You can see the layers of meat in each sliced piece which is always a good sign when it comes to spit roasted meat. I was walking by Bairaktaris Tavern which was busy on a beautiful Sunday. I watched as some customers walked up and ordered a gyro to eat while strolling and I followed in their footsteps.

Gyro at Bairaktaris Tavern
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Falafel Al Sharq

There's also a ton of falafel options in Athens for those that don't eat meat or want a change of pace from it. Falafel Al Sharq is an Egyptian owned spot that serves up some stellar balls of fried chickpeas. This is the type of place where backpackers can get a complete meal for around 5 euro.

Falafel Sandwich at Falafel Al Sharq
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Kokkion

 

Every great city has good ice cream and I found some at Kokkion near the Central Market. It's owned by a graduate of France's Cordon Bleu patissiere program. She makes all the ice cream on site using fresh and natural ingredients. I like to look for flavors you might not find elsewhere at an ice cream shop like this and I found one with the kaimaki. I had no idea what that was but she let me try it and I rally liked it so I got a scoop. This was not your typical ice cream as far as texture. It was chewy and stretchy similar to the Middle Eastern ice cream I've tried. It's made with a spice made out of an orchid plant as well as Mastiha (Greek liqueur) and rose water. A little bit of research shows that kaimaki came to Greece with the Turkish immigrants. Also of note is the pistachio with cinnamon.

Kaimaki Ice cream at Kokkion
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Karavitas Tavern

One of the main things I wanted to do in Athens was eat dinner at a classic Greek Taverna. You’ll find 100’s if not 1000’s of them across the city and I settled on Karavitas which has been at it since 1926. Diners are greeted with massive barrels of wine that line the walls upon entry. The next thing you notice is the smell of smoke coming from the kitchen. Karavitas is known for having some of the smokiest lamb chops in town. Their most popular menu item is available by the kilo (half kilos too) and served with fries and lots of lemon. Lamb chops in Greece are sliced different than they are in the States. Over here they’re typically served to groups of diners and thus they’re thinly sliced and piled high on a platter. I’ve been craving these lamb chops regularly since my return to Chicago. We also got Greek meatballs that were somehow extremely firm on the outside and seriously soft within. I wish I knew their secret as I’ve never had a meatball quite like that. A Greek salad with homemade Tzasitski rounded out a very satisfying meal to end a very satisfying visit to Athens. Not sure when I’ll be back but I look forward to another meal in a classic Greek Taverna when I return. See ya next time!

Dinner at Karavitas Tavern
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See ya next time @chibbqking