Restaurant Of The Week
Of The Week
It's Twice As Nice At Stamatis Broadway
I recently had the pleasure of a meal at the original Stamatis, where we dined on authentic Greek cuisine that satisfied my appetite for comforting food. As in most pleasurable experiences, once is never enough and that holds especially true for good restaurants. Stamatis Broadway beckoned for another sampling of Mediterranean delights. This newer restaurant with more modern appointments offers the best of both worldsâ014the same great food, served in a sparkling, contemporary atmosphere, vibrant blue tablecloths and sleek lighting. The attractive, efficient staff, led by the very friendly Anna, makes for a pleasurable dining experience, be it lunch or dinner.
My mission was clear. This evening, I was going to try many of the dishes that I simply had no room for at the other Stamatis. With this goal in mind, we began our culinary journey with saganaki, a slice of cheese sauteed in brandy. Stamatis wraps theirs in phyllo pastry for a melt-in-your-mouth treat. Our cheerful waitress brought a platter of Greek style meatballs that contained lots of flavorful herbs and spices. The only dish we repeated was a plate of their buttery lima beans, and once again, we soaked them up with the crunchy garlic bread. Pekelia, a delightful platter of assorted fried vegetables is served crisp and golden, never greasy. Slices of eggplant, zucchini, and carrots surrounded a dollop of skordalia, that addictive potato and garlic dip. Grilled octopus and calamari, hot off the grill, are consistently tender and delicious.
Just like the original Stamatis, Broadway has a large display case in the front, boasting all the specials of the day.
In the refrigerated case lay freshly butchered lamb and veal chops and juicy shell steaks. The grill chefs will cook them to your liking and pair them with lemon potatoes or a medley of rice and spinach or vegetables, if you prefer.
I was intrigued by lamb fricassee which consisted of chunks of lamb shanks cooked with greens in a creamy, lemony sauce. How about old-fashioned roast beef with a side of their famous lemon potatoes? Their hearty lamb stew could satisfy even a lumberjack on a cold winter's night and the prices of entrees are nearly all $14 or less.
Fish always plays a predominant role in Greek cuisine, especially now, while the season of Lent is in full swing. Stamatis offers lots of fresh fish to try. Porgy, red snapper and swordfish, purchased daily, are stored on ice until ordered, grilled simply, with lemon and olive oil. Shrimp can be grilled or sauteed and there are always special fish items of the day.
Accompany any meal with a carafe or bottle of wine. Carafes are only $8 and bottles from Greece and Italy are very affordable also.
My mission was complete, or so I thought. Our friendly waitress brought us plates of honey-sweetened desserts, wrapped in phyllo dough and halvah, a wonderful type of pudding made with semolina and cinnamon. While we were truly stuffed, we managed to inhale those delectable sweets.
Stamatis offers consistently fresh, authentic Greek cuisine seven days a week, at both locations. The original Stamatis, on 23rd Avenue, has a more traditional atmosphere, while Stamatis Broadway has a younger, modern touch. Each has private rooms for private functions and is open seven days a week for lunch and dinner.