Top Greek Restaurants

In collaboration with the Athens-based staffs of the Greek editions of National Geographic and Traveler, our April issue tells you where to stay, eat, and play on six exceptional Greek isles. Here, Karen Page and Andrew Dornenburg—James Beard award-winning authors of Chef’s Night Out and Dining Out—tell you where to go for a taste of Greece in the U.S.

Palo Alto, CA

Evvia
With dishes such as pilafi me lahanika (sunchoke risotto with gold beets, Manouri cheese, and crispy shallots), chef Stavros Pappas keeps his menu inventive, without neglecting traditional favorites like phyllo stuffed with spinach, feta, and herbs. Try the grilled octopus salad, with roasted red peppers, olives, and frisée, or the spicy grilled lamb chops, with charred tomato, tzatziki (yogurt and cucumber dip), and pita bread. $58 U.S.; 420 Emerson Street; +1 650 326 0983.

Chicago, IL

Greek Islands
A glass window into the kitchen lets you watch chefs prepare such signature meals as “combination plates,” where you can add any of 14 half-orders, including roasted loin of lamb and stuffed peppers, to any entree. Family-style dinners offer a combination entree platter of lamb, chicken, dolmades (vine leaves stffed with rice, beef, and herbs), and moussaka (a casserole of eggplant, potatoes, and lamb), saganaki (a hot cheese dip), taramosalata (a creamy fish roe dip), gyros, Greek salad, dessert, and coffee for $16.95 U.S. $23 U.S.; 200 South Halsted Street; +1 312 782 9855.

The Parthenon
Owner Chris Liakouras claims he invented saganaki, a must-try flaming appetizer of mild kaseri cheese and brandy, in 1968. (Today the appetizer is served in Greek restaurants across the country.) For your second course, have the dolmades, vine leaves stuffed with rice, beef, and herbs drizzled with egg-lemon sauce, or the broiled red snapper, crusted in olive oil, fresh lemon juice, and oregano. “In business for 34 years, the Parthenon still does it right,” says Dornenburg. $20 U.S.; 314 South Halsted Street; +1 312 726 2407.

New York, NY

Gus’ Place
Though Gus’ is located in the midst of bustling Greenwich Village, it’s quiet, making the restaurant a perfect spot to share intimate dinners. For a smaller meal, try the bite-size, fried spearing (white fish) appetizer with a glass of retsina, a sweet Greek white wine. $36; 149 Waverly Place; +1 212 645 8511.

Uncle Nick’s
“When we crave Greek food, this is the first place we head,” says Page. It’s located in Hell’s Kitchen on 9th Avenue (between 50th and 51st Streets), a stretch of the neighborhood known as Manhattan’s up-and-coming international cuisine district. Try the taramosalata, a garlicky, fish roe dip, or the grilled arniso souvlaka, chunks of marinated lamb with pita bread and tzatziki sauce. $25 U.S.; 747 9th Avenue; +1 212 245 7992.

Queens, NY

Uncle George’s Greek Tavern
Open 24 hours, seven days a week, Uncle George’s counts the executive chef of Union Pacific, Rocco DiSpirito (voted one of “America’s Best New Chefs” by Food and Wine), among its frequent patrons. Try the roasted lamb with orzo or the Greek salad for the most flavorful feta in the city. More adventurous diners should come on Monday night for steamed squid stuffed with crabmeat. $12 U.S.; 33-19 Broadway; +1 718 626 0593.

Philadelphia, PA

Dmitri’s
A line begins forming at the door well before 5:30 p.m., when the 12-table restaurant opens. “If you have the subtlety of palate to appreciate a piece of simply prepared fish, you’ll love Dmitri’s,” says Dornenburg. To start, have the creamy hummus with warm, homemade pita bread. For dinner, try the cioppino, seafood stew with shrimp, scallops, lobster, clams, and mussels. Dmitri’s doesn’t have a liquor license, so bring your own wine. $33 U.S.; 795 South 3rd Street; +1 215 625 0556.

*Prices shown are for an average three-course meal, including tax, tip, and a nonalcoholic drink.

—Interview by Heather Morgan

Heather Morgan is Traveler magazine’s online editor.