I am a sucker for a weekly (cough sometimes more) trip to the local mexican restaurant around my campus in Boston. Cheap Margaritas, overwhelming heaps of nachos, and chilli I think about at night. I guess you can say I’m a Mexican Food Follower. When stalking Serious Eats this morning, as per usual, I came across a link to the New York Times Food review from the weekend. How I managed to miss it, I am not sure but luckily S.E. helped me out. The title of one of the articles read, ” The Minimalist — Behold The Greek Nacho“. I was intruiged to say the least.
Alongside my adoration for Margs and Nachos, I am wildly an advocate of Greek food as well. Hummus? Eh that’s far too commonplace for me. I love going to this little hidden gem of a restaurant called “Athenia’s Garden” back at home in NJ. They offer everything from delicious Bronzino to Oven Baked Eggplant garnished with mint, cilantro, lemon, and olive oil. With this in mind, I was hard pressed to figure out what this hybrid concept the NYT was referring to.
The article explained the new concept — ground lamb as opposed to beef, fresh feta instead of processed American cheese, with garnishes of tomatoes, cucumbers, and olives on pita instead of chips.
While I realize the price to create this version is more expensive — I think it is a marvelous concept for healthy/better well being restaurants to integrate into their menus. It’s totally a comfort food reinvented. I love every minute of it.