Dinner started at the unfashionably early hour of 7pm with complimentary plates of vomit, I mean fava, a yellow lentil dip that could only taste better than it looked, and pita triangles. For Greek Cypriots, eating pork is a political act, so perhaps a Turkish Cypriot printer sabotaged the new menu by erasing two readily available pork specialties, lountza and keftedes. Ask for them by name, if you can, but good luck with ordering kolokithokeftedes by name. Those cheesy zucchini croquettes were outshone by the tzatziki, a garlicky yogurt sauce with grated cucumber. Pork, whether sausage, meatball or loin, may be political, but, at Aliada, seafood is delicious. The grilled octopus was perfectly tender while the taramosalata, a blend of cured cod roe, mashed potatoes, lemon and onion, was a briny pink delight. Dinner ended with a mouthful of a mouthful, galaktoboureko, lightly sweet custard baked in phyllo, compliments of the house. Next time, we’ll arrive after 8pm.
1 · June 6
Greek food and the convenience of Astoria...Yay!
0 · May 29