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
Our fourth event at the Arboretum's Toast & Taste in the Garden: we were there from their 50 anniversary and the advent of this, our fave fundraiser! And now, in support of their Garden Products Youth Team who grew the Genovese Basil and partnered with Izzy's Ice Cream, we have created our special Basil Ice Cream w/Prickly Pear Syrup Sundae with a side Toasted Almond Butter Biscotti for you to enjoy these Dog Days of Summer!
Hard to believe that only four short months ago the absolute temps were in the negative teens, the wind chills were below minus 30' F and that the icy grope of winter reached all the way to Mexico devastating crops below the Rio Grande. Eggplant and squash blossoms were annihilated and the price of eggplant jumped from $16.50 in mid-January to over $72 for the same quantity. Zucchini was gone.
The most classic Greek beverage after eons of Retsina, the Nes Frappe is Greece's choice for leisurely afternoon conversations hiding out under the ubiquitous umbrellas lining all the taverna and waterfronts.
They're in! Fresh figs from California. We snagged two cases and poached them in our Mavrodaphne wine sauce that's studded with craisins. Light, refreshing, oozing with sauce, there's always room for a fig--even when you think you've eaten your fill!
Tender all-natural chicken breasts, dry-rubbed and stacked on a vertical souvla, basted with freshly-squeezed lemon juice and extra virgin olive oil, sliced to order and piled on an open pita with a generous side of Greek fries and all the fixin's. Pair it with a Crispin's The Saint or Tetramythos Black Kalavryta.
The Southeast Food Network has done us well again: all-natural, pasture-raised pork shoulder braised with Vlita (Amaranth--Chinese Spinach) and Lamb's Quarters in freshly squeezed lemon juice, white wine and EVO. When it's this good, we have to let you know: fork tender, greens better-than-spinach with more iron and nutrients, this light, gluten-free dish pairs nicely with open reds such as Kleoni and Nemea. Ask Anna what the special spice is that ties this all together.
Our most requested food offering is flying out the door: all-natural leg of lamb, dry rubbed with spice, skewered and slow-roasted on the vertical rotisserie. Shaved per order and served on an open pita with a pile of Greek Fries and Tzatziki. Enough to share. Fridays after 5 and ALL day Saturday--as long as it lasts! Pair it with Crispin's The Saint or Mythos Red. Be in Greece.
Tender squash blossoms stuffed with rice, herbs and feta and oven braised in freshly squeezed lemon juice, white wine and EVO. Summer's on your PLATE! Try it with our new wine flight....all classic, indigenous whites: Roditis, Assyrtiko, Savatiano.
We asked where we should eat and they said to "the shipwreck' a family-owned taverna by the sea. And what didn't we eat? Octopus drying in the sun, homemade wine, yigandes and skewers of lamb and pork. YUM!
Delphi, Day 1, Olympia Day 2, Gytheion Days 3, 4, Tolo Days 5, 6. Wi Fo spotty and poor at best; the Smatfon, Motorola Exprt, purchased JUST to make bloging and uploading photos easy is NOT. But finally we are we are sufficiently apprisedto start posting. Photos here: Gytheion, yes, view from our balcony. A sweet,1950s style hotel with illuminated plastic blocks announcing its name to the harbour: Pantheon. Here we rested three days after extensive drives from Delphi to Olympia to Gytheion covering main land Greece down to the southernmost regions of the Peloponese.