There used to be a Greek restaurant next to my studio. A new family took over it and now it’s… Greek. But what a difference a family makes.
You walk into Aegean Estiatorio like a friend and leave like a family. Amazing how two people can change the vibe of the place and make it a friendly community anchor.
The food here is outstanding. There’s no need to go to Astoria in Queens any more, Astoria came to New Jersey.
With all the dining renaissance in our NYC suburbia, rarely Tom and I go to the same place twice, never mind three times — there is so much to try. Last night was my fifth time at Aegean Estiatorio and I already made plans go again for their delicious and unusual meze, incredible seafood selection, and all that cheer. And I already know what I am trying next.
On our first visit, Bronzino was their Whole Catch of the Day. Fresh, grilled Greek style to perfection, it was perfumed with the most amazing olive oil. You can have it fileted for you in the kitchen or order it whole because it’s so great to eat fish of the bone.
Wild Salmon filet is grilled to order and finished with the same amazing olive oil and lemon juice.
What kind of a Greek dinner can go without Grilled Octopus? On the menu, it is listed in shareable section but I am not sharing my octopus with anyone. The dressing here was the same olive oil but with a touch of red wine vinegar.
Calamari can be served fried or grilled. This is a grilled version which was also ordered as a dinner instead of a appetizer to split between the guests. Another dish that is hard to part with.
Grilled Lamb Chops had a distinct rosemary flavor, soft and juicy. On the menu, they are offered as a dinner entrée but we split them between the four of us. The most delicious savory lollipops.
The side dishes here are spectacular. This is Briam, zucchini and potatoes braised in lemon and dill sauce. Tender and succulent potatoes, crunchy zucchini are flavored with tomato sauce to the core. it was one of my favorite dishes at this restaurant. And am not a great fan of zucchini.
This is my most favorite side dish of them all. I come to this restaurant just for this even I know how to make it at home. Horta, or Xorta, as it says on the menu. These are cooked dandelion greens seasoned with greek olive oil and lemon juice. For those who favor the greens like spinach, broccoli rabe, chard, collards, this is a game changer. Their slightly bitter green flavor is plain addictive.
Romaine Salad with scallions, dill, feta and pepperoni is one of the two in a salad section. Crisp and green it is very refreshing.
And what kind of dinner in a Greek restaurant can go without a Greek salad. These tomatoes taste like tomatoes and feta is mild and velvety.
This is one of their brand new items on the menu, Mixed Grill, that serves two or three people. Here we see a couple of lamb chops and burgers, a stick of each pork, chicken, and hangers steak souvlaki that comes with two side dishes of your choice. Our choices were Lemon potatoes and Greek Salad. We wiped this platter clean as two because it was that good. But, honestly, it can easily feed four or five with a couple of more side dishes.
Roasted Beets with feta and red wine vinegar would be an excellent choice to offset the richness of that meat with its acidity.
Pilafi, or rice with vegetables, is quite tasty with all its umami goodness.
Another must try is Melitzana, a smoky grilled eggplant pureed with garlic, parsley, and that delicious olive oil. It is best combined with Xtipiti, feta whipped with Serrano peppers. Hot and spicy but pleasantly so it was the most unusual creamy spread.