Tapas / Mezethes Specialty Cocktail Beer

Mediterranean Flat Bread Pizettes |
tomato pomodoro, feta & parmesan cheeses,
oregano & parsley 5.00
Two Minute Calamari | “Corfu Life Guard
Style” lightly spiced tomato sauce with capers,
sultanas, pine nuts, fresh basil & mint 5.00
Baked Oysters | 1/2 dozen Appalachacola
oysters roasted with bacon, leeks, touch of
cream & parmesan bread crumbs 10.95
Loukaniko | Chorizo, Italian & lamb sausage
with roasted peppers, onions, and marinara,
ciabatta crostini 5.00
BBQ Lamb Spare Ribs “Ladalameno” |
roasted with fresh herbs, lemon & garlic 11.95
Shrimp Saganaki | Greek feta & fresh Dinner Starter | Pama and Cava 8. Bud | Bud Light
shrimp with tomatoes, fresh herbs & kalamata Bud Select | Bud Select 55
olives 9.95 Dodiyós Iced Tea | Jeremiah Weed Coors Light
Sweet Tea Vodka, Pama, fresh squeezed Miller Lite
Seared Scallops | wrapped in imported O.J. and pineapple juice 8. Michelob Ultra
prosciutto, brown butter, lemon, capers & Sam Adams Seasonal
shallots 10.95  Lemon & Basil Martini | Absolut
Citron, house-made sweet and sour mix, SweetWater IPA
and fresh basil 11. Blue Moon
Crisp Crabcake | pan roasted lump crab Corona | Corona Light
cake with lemon dill aioli & mixed baby greens
5.00  Sweet Melissa | strawberry infused Heineken | Heineken Light
vodka, white chocolate liqueur, and Amstel Light
Spicy Portuguese Beef Tips | seared chocolate ganache 11. Stella Artois
beef tenderloin, cubanelle peppers, fresh Peroni
citrus, cilantro and Garlic 10.95  The DB | Mandarin Vodka, Triple-Sec, Hillas
simple syrup, and fresh squeezed O.J. 11.
Hoegaarden
Bass
Blood Orange Martini | Absolute
Mandarin, simple syrup and freshly Newcastle
squeezed blood orange juice 11. Guinness
Spaten Optimator (H/G)
Vanilla Bean Manhattan | Vanilla bean Delirium (H/G)
infused Maker’s Mark and sweet vermouth Kaliber (N/A)
11.

*Cheesecake Martini | Strawberry

infused vodka, Stoli Vanilla and a splash of
cranberry 11.

*Connie’s Coffee | Bailey’s, Kahlua and

Frangelico garnished with whipped cream 9.

* sweet/dessert drinks *

1-24-11
 do
my mother made the best
chicken with orzo when I was growing up
in my small Greek village. First, she cut the
chicken into eight pieces, making sure to keep
some breast meat on the wings. She gathered
fresh onions and garlic from the garden; she
took olive oil from an urn in our kitchen. With
these ingredients and some salt and black pep-
per, she braised the chicken until it was brown
and the house smelled wonderful. Next, she
addedÞvechoppedtomatoestothepot,along
withÞvetablespoonsoftomatopaste;enough
water to cover the chicken; two bay leaves;
and fresh thyme, mint and oregano. She slow-
cooked everything for an hour; then she took
the chicken out and added more water to the
pot to cook the orzo. Once the orzo was done,
she put the chicken back in the pot and told
us to wait because the food needed “to rest a
bit.ÓButshewasnÕtÞnishedjustyet.Sheput
a piece of chicken and some orzo into a bowl.
She placed the bowl under her apron to cover
it, and she took it to a very old man who didn’t
have family. He was the poorest among us
poor in our village. I asked her once why she
tookfoodtosomeoneelsewhenshehadÞve
kids, two grandparents, and herself and my
father to feed. Her answer: “It means more to
give something when you don’t have enough
for yourself.” When she came back from the
old man’s house, she spooned the remaining
meal onto our plates, adding little shavings of
homemade mizithra cheese.
I still make chicken with orzo exactly like my
mother did—she makes sure I do it correctly.
My mother is 84. Her name is Theodoroula; in
English this translates to Dorothy. So we start
with “do.”
Di yóS
my father was a subsistence
farmer. He has never been one to fuss too
much about food—as long as it is fresh.
Hepreferssimpledishesusingjust-picked
ingredients from his garden. His specialty is
an easy dish that can be a side, a salad or a
maincourse,whichishowweenjoyeditin
our village when I was growing up. This is how
he made it back then: He started with a large
potato. He rubbed the potato with olive oil and
sprinkled it with salt that was coarsely ground
on our village’s communal grinding stone. He
then cooked the potato in the ashes and coals
ofourÞreplaceforabout40minutes.Next,
he took the potato out of the coals and rinsed
itoȔabit.Thenhecutitintopieces,drizzled
it with olive oil, and sprinkled it with salt and
freshly ground black pepper. Finally, depending
upon the time of year, he sliced a green, red or
white onion into the mixture and tossed it a
little. I promise you, there is no better-tasting
potato on this earth.
Today, my father still helps out in my
restaurants—yes, with the potatoes!
He is 88. His Greek name is Konstadinos;
English-speaking friends call him Dinos.
Hence, the “di.”
my grandfather
passedawayonJanuary30thof1958.Itwas
very cold and snowing in our mountain village
the day we buried him. I was 7 years old, but
I remember it like it was yesterday. Here’s a
it is the custom in our
culture to name our children after our par-
happier memory: his delicious Greek salad. ents and grandparents. I have a daughter
During wheat-harvesting time, my grand- named Dorothy; I have a son named Dinos and
father was always the one to make it. After another named Yorgos. I hope they continue
cuttingthewheatfromtheirÞelds,people to live up to these names we’ve given them
brought it to a central location for threshing. — names that, to me, symbolize perseverance,
They used threshing boards—long, wooden a hard-work ethic, kindness and love.
planks studded with small stones from the
ÞeldsÑthatwerepulledbehinddonkeysor I guess I chose the name dodiyós for this
horses. Always, we children liked to ride the restaurant because I want it to be a true family
threshing boards around and around over the place. But also, I saw this as an opportunity to
wheat. Meanwhile, my grandfather was under honor the people who made me who
a nearby mulberry tree making his salad. First, I am today and my children who enrich my
he cut fresh tomatoes into a large bowl. (I still life every day.
remember his hands and his knife.) Before
slicing the cucumbers, he took part of the peel dodiyós is much more than simply a name.
oȔÑleavingdarkgreenstripsinplace.Hecut It represents generations of taste.
an onion into medium slices and added these
to the bowl. Then he sprinkled the salad with George Sarris
coarse salt and black pepper. Next—and this October2009
was my favorite part—he took a sprig of dry
oregano and rubbed it between his hands over
the salad. Finally, he drizzled olive oil (harvest-
ed from our own trees) over it all and told us
towait30minutesuntilthetomatoesreleased
alltheirjuices,andwecoulddipourbreadinto
it as we ate.
I miss my grandfather very much, and I still
make Greek salad like he did. My beloved
grandfather’s name was Yorgos; it’s how we
Greeks say George. That is where “yós” comes
from.