Gardens of Salonica
New Greek Cafe and Deli
Tues - Thu : 11am - 9am
Fri - Sat : 11am - 10pm
Sun - Mon : closed
The Gardens closes for all major holidays
19 Fifth St NE
Minneapolis, MN 55413
tel (612) 378 - 0611
Pronounced, av-goe-LE-moe-noe, this classic Greek sauce is BOTH! Deriving its name from the two words, avgo' (egg) and lemo'ni (lemon), Avgolemono is made by whisking fresh eggs into which about the same amount of freshly squeezed lemon juice is streamed while continuously beating. Next hot stock twice the volume of the egg and lemon mixture is slowing whisked in as well and finally the egg-lemon-stock mixture is poured slowly either over the vegetables and meat, the dolmades, or whisked into the soup. Seasonings are adjusted and the heat is turned up just to a brief simmer.
Ever wondered why we put lemon in the water? We've been doing it for over 25 years now--because lemon neutralizes chlorine added by the city to make it safe to drink; because it alkalizes the water to counter all the acid we put in our bodies--most meat proteins, starch and sugar; because it TASTES good! A squirt of lemon in your glass does all these things! Thank you for letting us care for you this past quarter century!
Luftansa voted Athens, "Pick of the Week" We didn't need Luftansa to tell us, but the Media has stolen the dream from many a hopeful traveler. Be the intrepid few and travel Greece and the Northern Aegean Islands of Skiathos, Skopelos, Alonnisos and Ammouliani with Anna and a max group of 8 as we explore the the Ancient and the Modern, the Best of Greece in 15 days!
Third year world premier, the Gardens' Ouzo Flo! Share a bottle with two scoops of Anna's Organic Ouzo Ice Cream in a frosted glass or treat yourself to the light, not-too-sweet flavor of licorice soda and a single scoop that quenches any thirst! Never cloying!
Full bodied, fruit forward with dry finish. Effervescent on the tongue.
Enjoy this one with Pitsa Soutzoukakia, Leek Lemon Garlic Boughatsa, Pastitsio, Mousaka, Lemon Cream Boughatsa
New label, new vintage, new taste! Sauvignon Blanc and Assyrtiko blended to bring a burst of sunny minerality to your palate! Enjoy with Dolmades, Spinach Feta Boughatsa, Pitsa, Skordalia!
Jamie's Grad Bash was even more spectacular with the Gyro Carving Station manned by Lazaros! #howtoimpress
Why does the Gardens sponsor monthly a four-course, family-style, chef-driven, wine-paired dinner with a GuestPresenter?
Call it, Kitchen Lab. Call it, forced creativity. Call it, a stressy mind-bender that makes the kitchen staff think and solve in new ways, aerates our sluggished brains, and provides new dishes for the Gardens that, over the past three years, have become Gardens' faves.
JUNE 13-JUNE 30
ATHENS, 2 nights
LOUTRAKI/ARGOLIDI, 2 NIGHTS
LEVKADA, 2 NIGHTS,
DELFI, 1 NIGHT
FLY TO CHANIA CRETE
CHANIA, CRETE, 2 NIGHTS
ZARO, CRETE, 2 NIGHTS
IRAKLIO, CRETE 2 NIGHTS
SANTORINI, 3 NIGHTS
SouthEast Food Network all-natural rooster and hen, dry-rubbed with in-house spices, vertically stacked and roasted, sliced to order and served on an open pita with a pile of Greek fries and a side of Tzatziki. Rooster splendor!