EOS Greek Cuisine, located in Downtown Stamford, recently changed their menu after being in business for about 4 1/2 years. We were invited by EOS’ owner, Nikki Glekas, to sample the new additions to their menu.
For starters, we sampled a few small plates from their Mezedes menu:
- EOS Sliders, ground lamb sliders with caramelized onions and roasted red pepper sauce
- Feta Saganaki, sesame and poppy seed crusted feta with peppered honey drizzle
- Mydia, P.E.I. mussels steamed in white wine, ouzo, butter, garlic and fresh herbs
- Veggie Moussaka, layers of zucchini, eggplant, potatoes, mushrooms and lentils with béchamel cream
Each of the dishes were delicious. One of our favorites was the EOS sliders. We’ve had lamb sliders at other restaurants, but these were the best we’ve had. The sliders were rich and juicy. They didn’t last long on the plate. They can easily be a meal on its own since each order comes with 3. While indulging in each bite, we were planning our next visit to the restaurant where we’d order a few sliders along with a glass of Greek wine and enjoy them at the bar.
Tied with the sliders was the Feta Saganaki. This was the first time we’ve had feta prepared the way EOS did. Each bite was a joy, especially with the different textures: a smooth inside and crunchy outside. Sweet. Salty. Savory. If we didn’t have additional dishes to try, we’d order another plate of it.
The Veggie Moussaka was a hearty dish with layers of zucchini, eggplant, potatoes, mushrooms and lentils with béchamel cream. Even a meat lover would enjoy it. On the lighter side is Mydia, a great PEI mussels dish – sweet and tasty – that will get your appetite whet for the next course.
The second course, Kypro Salata, was made with mixed greens, grilled zucchini, mushrooms, eggplant, red peppers, haloumi cheese and balsamic vinaigrette. This dish would be great for lunch. It’s light and satisfying. I really enjoyed eating the haloumi, a mild salty goat cheese.
For the third course, we were presented:
- Papia, char-grilled duck, black cherry and red wine reduction with pine nut rice
- Lahanodolmathes, ground beef and rice stuffed cabbage leaves with creamy lemon sauce
- Ksifias, char-grilled swordfish kebab with lemon potatoes
Jay’s favorite was the Papia. The duck meat was juicy and cooked perfectly. The tart black cherries complemented the meat and the rice with pine nuts added great texture.
My favorite was the Lahanodolmathes. This was more of a comfort food to me. The stuffing reminded me of a Filipino dish I enjoy – torta – an omelette made with ground beef and potatoes. The cabbage leaves topped with the tangy lemon sauce was also delicious. I could easily eat a few of these pockets. Fortunately, three are in each serving.
As if we didn’t eat enough, we managed to save some room for dessert and ordered some homemade Baklava, layered phyllo with almonds, walnuts, honey and cinnamon. Truly the best we’ve had in Connecticut.
Spring 2013 Hudson Valley Restaurant Week Next Post:
Darien Restaurant Week returns February 24 – March 1st, 2013