Ithaki: A Delicious Greek Dinner

Ithaki, a mainstay of Ipswich for about 25 years, moved to Peabody in 2022. This Greek restaurant, owned by Petros Markopoulos, had an excellent reputation, and it's now located on Route 1, next to the Holiday Inn. It serves breakfast, lunch and dinner, and I've previously enjoyed breakfast and a wine dinner there. Recently, I stopped by for dinner and was once again impressed with its cuisine.

The menu is extensive, with Raw & Cured dishes (like Octopus Carpaccio and House Marinated Sardines), Spreads (like Hummus and Tzatziki), Meze-Small Plates (like Saganaki and Dolmades), Soups & Salads (like Horiatiki and Fattoush), and Main Courses, divided into Fish and Meat dishes (such as Whole Boneless Branzino, Blackened Salmon, Moussakas, Youvetsi, and Lamb Skewer). Main Courses are priced from $26-$46.

The wine list is international in scope, but with a significant number of Greek wines. I chose the 2022 Thymiopoulos Xinomavro Young Vines ($40/bottle). The Thymiopoulos family has been involved in grape growing in Trilofos for generations, selling their grapes, but Apostolos Thymiopoulos was the first to vinify wine, releasing his first wine in 2005. Apostolos currently produces about ten different expressions of the indigenous Xynomavro grape, and his vineyards are organic and Biodynamic. He also believes in minimal intervention in the cellar. 

The term Xynomavro (also spelled Xinomavro) roughly translates as "acid-black." Xinomavro likely originated in the Náoussa region, in northern Greece, and is the second most planted red grape in Greece. The Náoussa appellation, established in 1972, only permits the use of the Xynomavro grape. The grape is most often compared to Nebbiolo (and sometimes Burgundy), and tends to possess strong tannins and high acidity, meaning it also can age very well. As the wine ages, it starts to lose its red fruit flavors and begins to acquire savory notes, especially tomato and olive.

The 2022 Thymiopoulos Xinomavro Young Vines presents juicy red fruit flavors, accented by good acidity, a subtle earthiness, and some herbal notes. Fresh and bright, it's a fine summery red wine, and pairs well with a variety of foods. 

We began our dinner with the Hummus, accompanied by crunchy pita chips. The Hummus was tasty and creamy, with pleasant garlic and lemon accents. 

The Calamari, made with pickled peppers, spicy aioli, lemon, capers, and chimichurri, was excellent, with a crisp coating and incredibly tender calamari. It just melted in your mouth. The peppers and chimichurri added interesting and tasty flavors to the dish. One of the top Calamari dishes I've enjoyed in some time.

The Baked Feta is made with Cretan honey, pistachios, and sesame seeds. The creamy and salty feta was balanced by the sweetness of the honey, and the crunchy element of the pistachios and nutty sesame seeds. A well balanced and delicious dish.

The Bifteki consists of two, 4-ounce burgers topped by roasted tomato and a slice of feta. The burgers had a nice char, and were juicy inside, enhanced by the acidic tomato and salty feta. The soft rolls were a good choice for these burgers too. 

We split a Main Course, the Seafood Youvetsi ("Greek Paella"), composed of shrimp, scallops, cod, clams and mussels atop orzo with a lobster tomato sauce. There was plenty of tasty and tender seafood atop the orzo and flavorful sauce. It's a hearty dish, and there's definitely plenty for two people. My only suggestion is that maybe it would have been enhanced with some locanico, Greek sausage, as paella often has chorizo. 

Excellent service, delicious food, good portion sizes, and a tasty Greek wine, all contributed to an impressive dinner.