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From Our Editors
At Stamna Greek Taverna, owners Alex and Angela Nissirios want to make their guests feel transported to their island home of Karpathos. The effect is obvious from the moment customers step inside: bright blue tablecloths pop against pristine white walls, while shelves and alcoves display a charming assortment of knick-knacks that would look right at home at any Greek grandmother's house. The food, meanwhile, is a transformative experience in its own right, and one hailed by publications including The New York Times. Diners will no doubt recognize items such as Greek marinated chicken, flaming saganaki, and baked moussaka, while those with adventurous appetites can dig into specialties not often found outside the Greek Islands.
Taramosalata: This beautiful, pastel-pink appetizer dip is made from salty fish roe and paired with grilled pita bread.
Arni Kokkinisto: tender lamb is braised in a savory saucy of tomatoes, then served over orzo pasta with a sprinkle of parmesan.
Gigantes: True to their name, these imported Greek lima beans are indeed gigantic, and served braised in tomato sauce.
Brussino: Like all of Stamna's fish, the brussino is imported from Greece. Enjoy it sauteed in white wine with spinach and lemon potatoes.
Galaktoboureko: This traditional dessert features creamy custard encased in phyllo dough and sweetened with sugar syrup.