Kalamarakia Sharas
NEW York City is the most populous urbanized area in the world and has five boroughs, namely Manhattan, Brooklyn, Queens, Bronx and Staten Island. A borough is a patchwork of unique neighborhoods, each with its own distinct identity. The food culture includes a variety of international cuisines and is influenced by the city’s diverse immigrant history. Considered as the best restaurant city in the world, dining in this cosmopolitan metropolis is the ultimate experience for anyone who loves to eat.
Queens, where my daughter and her family reside, is geographically the biggest of five boroughs of New York City and the most ethnically diverse urban area in the world. Adjacent to Sunnyside, Patricia’s domicile, is Astoria, a middle class and commercial town with the most eclectic neighborhood, a true melting pot of nations: Asians, Europeans, South Americans, Arabs, and Jews. Astoria is home to the largest Greek population outside Greece. So Greek restaurants have mushroomed in the area. One of the oldest, which has recently reopened is Bahari Estiatorio, offering a menu inspired by all spice and some traditional dishes that dates back to the glorious era of Byzantium, the Greek ancient colony of Constantinople that later became Istanbul. Greek Cuisine is basically Mediterranean cuisine that is healthy and heavily based on the use of vegetables, olive oil, grains, fish, wine and meat like lamb, poultry, rabbit and pork.
Garidas Scharas (charcoal broiled shrimps)
A plateful of quartered lemons is always served at the table. The dishes we enjoyed that evening were simply cooked and drew its appeal from the freshness of the seafood and vegetables. The menu was difficult to read, but the taste was really uncomplicated. For openers, we had a small plate of Taramusalata, a fluffy caviar and potato spread I enjoyed with warm pita bread and Tzatzika, a yogurt based cucumber and garlic dip. The Oktapodi Scharas or charcoal-grilled octopus arms sprinkled with virgin olive oil, lemon and oregano was tenderly delicious. Elliniki is a very refreshing salad of diced cucumber, tomatoes, Romaine lettuce, onions, green pepper, kalamata olives and Feta cheese tossed in freshly squeezed lemon and olive oil. We shared charcoal broiled seafood, namely Garides Scharas (jumbo shrimps), Loup de Mer Branzini (whole Mediterranean striped bass), Kalamarakia Scharas (marinated squid) with sidings of Patates Lemonates (potato slices flavored with lemons) and Agindaras ala Polito (peas and artichokes in lemon sauce). I must admit I found the seafood bland without the dipping sauce of patis with calamansi and chili. The only meat course we had was Brisola Moscharisia or premium quality aged rib-eye steak.
Dessert, the only one in the menu, was Galaktoburek, scrumptious semolina custard in filo pastry and drizzled with raw honey. This was always served after every meal with Greek Coffee or Turkish Coffee, a method of preparing unfiltered coffee where finely ground Arabica coffee beans are simmered in a pot with sugar and served in a demitasse and grounds are allowed to settle beneath. It reminded me of how my grandmother made coffee in a pot the old-fashioned way.
