Cuisine:

• Greek
• Others
• Mediterranean

Taverna Nikos Description:
Nikos closed after almost 20 years in historic Brightleaf Square, but reopened with a different look and an ambitious young chef recruited from the most prestigious cooking school in Athens, Greece. Bringing fresh enthusiasm to the kitchen, Georgios Kastanias insists on authenticity and imports cheeses, olive oil, and even pasta from the home country. You will find the expected menu standards---spanakopita, pastitsio and moussaka---but they are outshined by Kastanias' specialties. These include rabbit stew with a port wine reduction, chicken stew made with tomatoes and whole shallots, and a tender braised lamb shank in a fresh mint sauce. A small wine list includes moderately priced California and Italian selections as well as some interesting Hellenic choices.


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