Even with their sights set on eternal glory, the well-greaved Achaeans besieging Troy had to break for dinner. Today's Groupon brings bounteous Hellenic fare across the wine-dark sea and straight into your mouth, the skilled breaker of horses, at Stratos Greek Taverna. Choose between the following options:
- For $15, you get $30 worth of lunch or brunch.
- For $20, you get $40 worth of dinner.
Greek-born owner Nick Rizos spotlights healthy, sumptuous family recipes at this festive eatery. Politely chat with friends or imaginary job interviewers over dinnertime starter dishes such as the flaming saganaki, a lightly fried smidge of imported cheese set aflame in an invigorating tableside flash ($7.95). A slice of savory, crispy spanakopita separates strata of fresh spinach, sautéed onions, and feta cheese with walls of flaky phyllo dough ($7.95). Dinner entrees such as an oregano-rich rack of Australian lamb chops ($29.99) romp across the sprawling menu. Noontime nosh includes a greek burger, enrobed in sautéed onions and feta ($7.95), and intermeal enthusiasts can enjoy mythological treasure without stealing a minotaur's stamp collection with a Zeus Zucchini Greek omelet, a swirling storm of zucchini and onions in a fluffy beaten-egg sky ($7.95).
Mondays through Saturdays, evening meals are accompanied by the bright clothing and exotic undulations of expert belly dancers, whose hypnotically rhythmic torsos will inspire you to forget any ill-advised puppy tattoos on your own. DJs spin international hits until 2 a.m. on the weekends, when diners take breaks from their degustation to spotlight their best boogie moves.
Stratos Greek Taverna
Flames shoot skyward, then disappear into the ether. Soon they reappear, several feet from where they first emerged. They're not caused by invisible volcanoes or a dragon puffing out his birthday candles. Instead, they stem from saganaki, a cheese that's set ablaze tableside. This brandy-fueled display is just one of the rousing events at Stratos Greek Taverna. Here, cooks rub racks of lamb with fragrant oregano and slice gyro meat from a large rotisserie. Layers of spinach, feta, and phyllo dough form dramatic towers of spanakopita, one of the restaurant's many homemade dishes.
The food isn't the only source of excitement. Three nights a week, belly dancers teach guests to gyrate atop the eatery's tables and wooden dance floor. DJs fill the dining room with melodies on a regular basis. Guests can also explore a double-decker patio swathed in starlight and the sweet scent of honey-cinnamon baklava.