October's 1/3 Off Wine by the Bottle & Selected Wine Flight!

Three single-berry, indigenous varietals to choose from!
Wine flight deepens from dry, full-bodied rose, to deep, full-bodied red!

PLAN YOUR 2017 ESCAPE! Anna & Friends Tours of Greece: May & Sept!

Christmas, Graduation, Retirement, Birthday--we've celebrated them all with a trip to Greece! Plan your perfect trip with Anna Saturday, Nov 12 @ 2pm, Gardens of Salonica. Light apps and wine will be served. RSVP, please to annael5775@gmail.com

Tentative tour dates: May 31-June 17 & Sept 7-24

You Probably Haven't Tasted This Before!

Inspired from our latest trip to Greece, the carob pod has played a historical role in the struggle of Crete--purchased from Michaelis' farm, we married braised pork shoulder with white wine, harpoupomelo and carob tea for a summery sauce. Try it! Let us know! We loved ours with Dafnes Red (tasted AT the winery in Crete) as well as Surly's Bender!

THE ARB, Taste & Toast, 2016

Year 8! From the beginning--the tastiest bites in the most beautiful garden!

Taste of EIGHT! Book YOUR event for 10-20 and taste 8 1oz pours of wine paired with Meze dining! (10 mini courses)

Book YOUR event for 10-20 and taste 8 1oz pours of wine paired with Meze dining! (10 mini courses)

Fillo Phyllo Filo

Those tissue thin pastry sheets layered, stacked, wrapped and coiled into an endless variety of toothsome savory and sweet snacks, breakfast-to-goes, sides and entrees, Filo, Fillo, Phyllo is translated from the Greek, “leaf” and neatly describes this transparent pastry.

The earliest recipes and reference to stacking thin layers of dough was with nuts and honey, by the ancient Greeks as the sweetmeat called “gastrin”. Gastrin, a Cretan dessert described by Athenaeus in 500BC called for three thin layers of dough stacked with nuts, sesame and poppy seeds, and doused with honey.

Just Pita

What do beer and bread have in common?—Fermentation by yeast. At least 30,000 years ago “bread” was discovered. Wheat and barley were among the first crops to be domesticated in the Fertile Crescent. Its cultivation was crucial in the transition from paleolithic man (hunter and gatherer) to become neolithic man(farmer).


Neolithic man knew of fava and cultivated it in the Eastern Mediterranean Basin circa 6,500 BC. By the Bronze age, the easy growing protein rich and cold resistant plant had made its way across Europe and northern Africa. By the Medieval Age, fava, protein rich (32% RDA for iron, 42% RDA for folate, a good source of thiamine, vitamin K, B-6, potassium, selenium, zinc and magnesium), was the dietary staple of the masses across what is today, Europe.

Petimezi Marinated Lamb Ribblets: Tender Juicies on the Bone!


Unbelievable flavor from Petimezi, a traditional "poor" man's sweetner made from grape molasses, sherry vinegar, EVO oil and spices. Grilled to medium rare per order and served minted Greek yogurt dipping sauce.

Mousakas/Mousakka/Musqqa’ah—What’s the Fuss?

A “Traditional Food”, according to the European Parliament means that a food’s ingredients, composition, production or processing can be shown to be transmitted through generations. A food is considered “traditional” if it has been known “since before the Second World War”. (16-03-2006)