Rotisseries provide an ideal method to slowly rotate roasting meat or a leisurely way to respool yarn collections. Enjoy gradually developed flavors with today’s Groupon to Melanthios Greek Char House. Choose between the following options:
- For $20, you get $40 worth of Greek fare and drinks during dinner.
- For $10, you get $20 worth of Greek fare and drinks during lunch (served from 11 a.m. to 4 p.m. on Friday and from 10 a.m. to 4 p.m. on Saturday and Sunday).
The flame stokers at Melanthios Greek Char House follow their mothers’ and grandmothers’ recipes to cook meats over an open fire fed with apple-wood chips and season dishes with imported sea salt and olive oil from a family-owned orchard in Greece. Diners can open Olympic dinner ceremonies by igniting an eternal flame or asking chefs to torch organic feta topped with tomatoes and peppers for the feta saganaki ($9). Carnivorous teeth sink into the signature lamb scharas, two double-bone, french-cut chops from Australia with organic peppers, soup, and a side ($29.50), and the meatless moussaka sates veggie-starved molars with layers of eggplant and potato kept cozy beneath silky bechamel sauce ($14.50). For lunch, guests wrap digits around sandwiches such as the slow-cooked rotisserie pork on ciabatta with greek fries ($8.50), a mouthful more tender than a love poem carved into a peach.
Melanthios’ drink well refreshes char-clad taste buds with imported Coca-Cola ($3.50), wine and beer, or seasonal pumpkin-pie martinis with vanilla vodka and pumpkin-spice liqueur ($9). The exposed brick walls and vibrant red curtains warmly invite patrons to sit along pillow-lined benches and peer through the oven’s glass to watch flames dance or build up the nerve to ask embers to ignite.
Melanthios Greek Char House
As diners cross the outdoor patio of Melanthios Greek Char House and enter the dining room, they are greeted with the rich scent of greek seasoning and the aroma of mesquite charcoal. The restaurant's commitment to authenticity in its Greek entrees is such that the staff grows its own kalamata olives, but the chefs don't limit themselves to traditional dishes. They've also ventured into steak-house territory, serving mesquite-grilled cuts such as the 20-ounce porterhouse and the 8-ounce filet mignon. Regardless of a dish's national origins, the restaurant carries a bottle of wine that pairs with it well.
Around the dining room, diners settle into booths teeming with pillows and cushions, watching chefs prepare their food in an open kitchen. Exposed-brick walls frame a fireplace in the corner, and decorative balconies above the outdoor patio complete the set for couples interested in rehearsing lines from the productions of Romeo and Juliet they're putting on for their cats.