Multiple television screens, a regular bar, American music from the 1980s (occasionally interrupted by Frank Sinatra)—nothing about Yorgos indicated that this was a Greek establishment. There’s a black-and-white photo or two of Greece, blue napkins, and a Greek key-belt tile pattern on the floor of the men’s room, but, other than that, this casual pub could have been anything, anywhere.
Until, of course, I checked out the menu, brimming with Greek classics and specialties. And then I felt the authenticity of a meal created by Greek immigrants who opened their restaurant in 1989.
Try This: Warm up with the deliciously classic avgolemono soup—grilled chicken and rice in a tangy sauce made from eggs, lemon juice, and hot broth. Then tuck into the pastitsio—a comforting square of baked pasta, seasoned ground beef, and creamy parmesan béchamel sauce. It’s accompanied by several dolmas (rolled grape leaves stuffed with minced meat, rice, herbs, and spices) as well as a Greek salad of mixed greens, red onion, yellow peppers, cucumbers, grape tomatoes, olives, and feta cheese.
