Whirl With Merle

Nick Condomanolis and Alexi Varveras owners of the Greek Tasty Grill in Whitestone NY.  It's grilling season and want the 101 on grilling both meat and veggies

Entering the restaurant I first saw David Rosario slicing off meat from one of three gyros. Chicken gyro and pork gyro are prepared on the premises.  Chicken is marinated in salt, pepper, yogurt, mustard, dill and oregano.   Pork gets some cumin, salt, pepper, oregano, thyme and olive oil.   The third is one made of beef and lamb that is already marinated.  I then saw a rotisserie oven that was cooking a number of chickens. As it turns out, they also prepare bbq St. Louis ribs.  You can get a plate with half a chicken and half rack of fall-off-the – bone ribs. 

As I continued to browse the bill of fare, I noticed that there were three different cheeses, two of which are served grilled.  Haloumi cheese – Semi-hard unripened brine cheese made of a mixture of goat’s and sheep’s milk and sometimes cow’s milk and has a high melting point. Kefalograviera cheese is a hard cheese that can substitute for the Italian Asiago.  The other is the Greek staple of Feta cheese with its crumbly texture.

Cheese Pie is one of the starters on the menu.  It contains feta, Kefalograviera, cream cheese, and ricotta cheese.  The pie crust alone is rich and flaky. With the combination of cheeses, I would call this the utmost flavorful substitute for mac and cheese.  Excellent for breakfast and served in two large triangles.  One of many sharing ideas of which would go great with one of their salads or one that you can choose your own ingredients. 

Spinach Pie is another Greek staple and had to indulge. This is made with both the spinach and feta cheese on the inside, baked in that thin crispy phyllo dough, topping it off with crumbled feta cheese..

Nick will talk.