The Greek Spot in Northwest June 27, 2007
Posted by grhomeboy in GreekTaste World.trackback
This polka dot of a takeout joint in Northwest Washington has been transformed into a pleasant carryout in the year since Gregory Kavadias took the helm.
The bulletproof glass is gone; now there are traditional colors of the Greek isles, a patio lined with mint plants and a refrigerated case filled with salads and desserts. Kavadias transformed the typical Greek menu as well, influenced by his Greek-born parents’ 40 years of running a Capitol Hill restaurant called Taverna the Greek Islands and by his own meatless diet.
Many of the Greek Spot’s vegetarian offerings are more creative and downright tastier than those of its competitors. The spanakopita, served as an appetizer or served as a platter, with orzo and green beans, has none of the bitterness that sometimes ruins other spinach pies, and the use of mint is welcome. The tiropita appetizer is perfectly executed, with phyllo leaflets wrapped around a silky and rich blend of cheeses and baked until golden.
“We have a vegetarian gyro that we make; that was my own invention,” he says of the sandwich that features Morningstar Farms Steak Strips, which are remarkably meatlike and delicious.
The Greek salad is treated with dignity here. Romaine, iceberg and chicory lettuces are graced with ribbons of carrot and slices of radish, all topped with abundant cubes of feta and sprinkled with oregano.
Some of the meat dishes can be dry, including the pork souvlaki skewers, served as an appetizer or served as a platter with pita, Greek salad and orzo, and the Athenian chicken half for a platter served with green beans and potatoes. Instead, try the gyro platter, served with tzatziki sauce, pita, Greek salad and orzo or sandwich, both featuring succulent and nicely spiced rotisserie-shaved lamb and beef.
The Greek Spot, 2017 11th St. NW. 202-265-3118. Hours: Monday through Thursday, 11 a.m. to 10:30 p.m.; Friday, 11 a.m. to 2 a.m.; Saturday, 3 p.m. to 2 a.m.
grhomeboy
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