Cuisine:

• Greek
• Mediterranean
• Others

Petros Description:
When Petros Benekos opened his eponymous restaurant in the Metlox development, he intended to set a new standard for Greek cuisine in Los Angeles. For the most part, he has succeeded. The large space features white plaster walls, neo-classical columns, and a patio overlooking a teeming courtyard. Chef Yianni Koufodontis, previously of Spago, Maple Drive and the Olympic Village in Athens, provides the spark in the kitchen. Begin with one of his pita-friendly dips, highlighted by melitzanosalata, a blend of roasted eggplant, garlic and lemon that arrives dusted with crushed walnuts. Another winning starter is the warm sesame-crusted feta topped with golden raisins. At lunch, chicken souvlaki pairs juicy char-grilled breast meat with tangy tzatziki. A summery spinach risotto includes shrimp, feta and dill. At dinner, dishes incorporate ritzier ingredients, driving up prices to special occasion levels. Still, they're generally worth the added expense. Mykonos-style spaghetti utilizes lobster, chili, tomato, feta and basil. Rack of lamb comes crusted with melting feta. The standout dessert is bougatsa, a vanilla and semolina custard that is sheathed in phyllo, sprinkled with cinnamon and partnered with cinnamon ice cream.


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