On the nature of things

Two Greek perspectives on traditional food
By BRIAN DUFF  |  April 23, 2008
insidefood_greek_acropolis_
SIMPLE BUT EFFECTIVE: Acropolis.

Acropolis | 795 Forest Ave, Portland | Mon-Thurs 11 am-9 pm; Fri-Sat 11 am-10 pm | MC/Visa/Amex | 207.879.2400

Emilitsa | 547 Congress St, Portland | Mon-Thurs 5-9 pm; Fri-Sat 5-10 pm | MC/Visa/Amex | 207.221.0245
Too often we seek just the wrong thing in the legacy of Greece, looking for something deep, weighty, and purifying, when the lesson of the Hellenic way of life should be just the opposite. As Nietzsche put it: “Oh those Greeks! They knew how to live. What is required is to stop courageously at the surface. Those Greeks were superficial — out of profundity.”

We make the same mistake with dinner. These days chefs and eaters alike take themselves awfully seriously. They trumpet the most organic and local ingredients and the most authentic preparations. The self-righteousness grows tiresome and unappetizing. Two Greek restaurants in Portland offer a chance to reconsider the role of the superficial and the profound in dining out.

Emilitsa, a great looking new restaurant on Congress Street, manages to transform these modern food trends with its particular regional emphasis and light touch. The menu does mention that the lamb is free-range and all-natural, and that your fish was flown in fresh from the coast of Greece. But your mind and palate ignore that to linger on the wonderful names of the dishes (latholemono, yemmisti, htenia, garithes). The space — long and narrow between walls of mustard and old brick, broken up by tall wine racks — is elegant but effortlessly so. Tables and chairs are of simple wood. There are pleasant little touches, like the lovely oval of greenish stones inlaid just inside the door. John, the owner, runs the front of the house while his brother cooks in back. He sets a humble and friendly tone that the efficient servers have adopted as well.

The cuisine offers a similarly light and elegant touch. It is hard to imagine serving lamb three ways without the dish taking on a certain heaviness — but Emilitsa managed it the other night. The dish, lovely to look at with its reddish-browns, greens, and beige, announced itself forcefully with an aroma of grilled meats and sugars that was more pleasant than any food I have sniffed in a long time. The meatballs had an earthy, grassy flavor. They were tough-looking but actually tender, and drizzled with a refreshing cucumber-and-yogurt sauce and a puree of parsley, olive oil, and garlic. The tender lamb-chop was an evenly pink medium-rare. It had a mild, beef-like flavor, perhaps thanks to its marinade. Best of all were the flat, tender lamb ribs. The meat had an almost caramel quality, leaving behind a bone that resembled a reed of seasoned wood. As nice were the color and aroma of the crisp red-browned surface of the moist roast pork souvlaki. Its fresh sauce of lemon and olive oil gave the dish a viscous zing. I was sad that my feta-stuffed tomato went missing. Both dishes went terrifically with the earthy, quirky Greek wines available by the glass.

1  |  2  |  3  |   next >
  Topics: Food Features , Culture and Lifestyle, Food and Cooking, Cheese,  More more >
| More


Most Popular
ARTICLES BY BRIAN DUFF
Share this entry with Delicious
  •   LIMITS OF LANGUAGE  |  November 03, 2014
    Is it enlightened or provincial that we Mainers hear “ethnic” and don’t think, as many do, exclusively of non-Europeans?
  •   INFINITE BROOKLYNS  |  October 24, 2014
    Last year some national magazine said that Biddeford is to Portland as Brooklyn is to New York. No. Biddeford is a mash-up of Newburg and Poughkeepsie. It is East Bayside that is our Brooklyn.
  •   START DIGGING HERE  |  October 03, 2014
    Because music is now basically free (thanks to torrents, Pandoras, Spotifies, etc.), the only way for musicians to make money is through constant touring and related merchandise sales. Or they can appear as a judge on The Voice. Food, on the other hand, will still cost ya...
  •   PICK YOUR POISON  |  October 01, 2014
    The National Institutes of Health just published a randomized study that confirms the rumors: carbohydrates are poison and should be avoided. So how should we feel about Slab Sicilian Streetfood?
  •   A LITTLE WHINE  |  September 05, 2014
    The lessons of Lolita are that something simpler and less challenging can be lovely, and that some cheap wine could really loosen things up.

 See all articles by: BRIAN DUFF