My Favorite Fiction of 2020: Lot of Book Recommendations

What were your favorite fiction books this year?

Back in December 2011, I started a series, Authors, Alcohol & Accolades, which asked some of my favorite authors about their preferred drinks, both alcoholic and nonalcoholic. There have been 11 editions of this column so far, with more coming in the future. The inspiration for this series is that I am a voracious reader, of both fiction and nonfiction, and I wanted to combine that interest with my love of food & drink. The series has proven popular and it has been fascinating to explore what authors enjoy drinking.

Each year, as an addendum to that series, I've been posting a list of my Favorite Fiction Books, including books of Science Fiction/Fantasy/Horror and Mystery/Crime/Thriller. During the past twelve months, I've read over 270 books, both fiction and non-fiction, which provides a large pool for my choices. Most of the books on these lists were published in 2020, though there are some exceptions which were published in prior years but which I didn't read until this past year.

Onto my Book Recommendations...

First, let me provide my Top Three Reads Of The Year, those three books which thoroughly impressed and engaged me, compelling and creative works which I'm sure to read again in the future. These exceptional books have my highest, and unqualified, recommendation. They are not listed in any specific order of preference.

Blacktop Wasteland by S.A. Cosby

What an intense and riveting thriller! This is Southern noir, about a retired wheelman being pulled into one more heist. The wheelman is a black man, living in rural Virginia, and the book explores his life experiences, as well as his relationship with his father. That makes this book a very character driven thriller, although there is plenty of exciting action as well. It is such a compelling tale, with plenty of twists, and Cosby has crafted an impressive thriller that really should be a movie.

The Only Good Indians by Stephen Graham Jones

A haunting and horrific tale, this is a story of several Native Americans who get into trouble when they are younger, and then must confront a vengeful elk spirit. Interesting characters, brutal imagery, intense action, and just such a powerful horror novel. It explores some social issues as well, which are well integrated into the story. Jones has created one of the best horror novels of the year, and this book also needs to be a movie. 

Ink by Jonathan Maberry

Maberry is one of my favorite authors and he never disappoints me. This new horror novel is one of his creepiest, involving tattoos, blow flies, and stolen memories. The prose can be so poetic at times, while some of the imagery can be horrific and disturbing. Intriguing characters, plenty of plot twists, and pure fun. Though it is a standalone novel, it is related to his Pine Deep series, which will make it more appealing to anyone who has read those other novels. 

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Second, let me provide a top ten list of my other Favorite SF/Fantasy/Horror Novels of 2020. Please note that these books are not in any specific order of preference. I've also added a top ten list of Honorable Mentions. 

Carved From Stone & Dream (Los Nefilim #2) by T. Frohock

Ashes of the Sun (Burningblade & Silvereye #1) by Django Wexler

The Shadow Commission (Dark Arts #3) by David Mack

The Lesson by Cadwell Turnbull

Ring Shout by P. Djeli Clare

Ash & Bones (City of Sacrifice #2) by Michael Fletcher

Daughter From The Dark by Marina & Sergey Dyachenko 

Ancestral Night (White Space #1) by Elizabeth Bear

The Deep by Nick Cutter

The Burning God (Poppy War #3) by R.F. Kuang

HONORABLE MENTIONS

The Aleph Extraction (Galactic Cold War #2) by Dan Moren

Light of Impossible Stars (Embers of War #3) by Gareth Powell

Someone Like Me  by M. R. Carey

The Shadows by Alex North

City of Stone and Silence by Django Wexler 

The Bard's Blade (The Sorcerer's Song #1) by Brian Anderson

Harrow the Ninth (The Locked Tomb #2) by Tamsyn Muir

The Testaments by Margaret Atwood

Starship Alchemon by Christopher Hinz

The Harrowing of Doom by David Annandale

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Third, here are my top ten Favorite Mystery/Crime/Thriller Novels of 2020. From gritty noir to more high-tech thrillers, this books are exciting and riveting, sure to get your blood pumping and your heart racing. Again, these books are not in any specific order of preference.

Don't Look Down (Shadows of NY #2) bt Hilary Davidson

Hard Cash Valley (Bull Mountain #3) by Brian Panowich

Lost River by J. Todd Scott

The Revelators (Quinn Colson #10) by Ace Atkins

The Dark Corners of the Night (UNSUB #3) by Meg Gardiner

When These Mountains Burn by David Joy

The Pistoleer by James Carlos Blake

The Ninja Daughter (Lily Wong #1) by Tori Eldridge

Into the Fire (Orphan X #5) by Gregg Hurwitz

Joe Pickett series by C. J. Box (It's a 20 book series & I read all 20 this year, thoroughly impressed by them)

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Fourth, here are a few of my Favorite Anthologies, Novellas & Short Stories of 2020. These often seem to get ignored on many other "Best Of" lists but I believe they are definitely worthy of attention.

Night of the Mannequins by Stephen Graham Jones
Murder Ballads & Other Horrific Tales by John Hornor Jacobs

The Best American Noir of the Century edited by Jame Ellroy & Otto Penzle

All of the books on this list garner my earnest recommendations and you should check them out. They would make great holiday gifts for others, or even yourself. Please support an author, a small, independent business person, and buy more books. And if you read and enjoy a book, please leave a review of that book online and tell all your friends about it. The author would greatly appreciate your efforts. 

What were some of your favorite books this year?

Farm Grill & Rotisserie: First Impressions of a Greek Favorite in Newton

Next year, the Farm Grill & Rotisserie, a Greek restaurant in Newton, will celebrate its 25th anniversary. For those 25 years, it has been a favorite of numerous people and continues to be an asset to Newton. Savvas Iliades, the founder of the Farm Grill, immigrated from Greece in the mid-1970s, beginning his career as a roofer and steel worker. However, he eventually transitioned into the restaurant industry, which led him to opening the Farm Grill in 1996. 

Alex Iliades (pictured above), is the son of Savvas, and now runs the restaurant. I recently met with him at the Farm Grill to chat and sample some of their culinary offerings. Alex, who attended Johnson & Wales, previously owned a donut shop and then a pizza shop for almost twenty years. This was my first visit to the restaurant, but won't be my last. It's easily accessible off Rt.95, and is located only a few minutes from the Needham location of Bin Ends. I'll also note that Katerina Iliades, the daughter of Savvas, runs the excellent Greek International Food Market, which I previously raved about, using some of the recipes from her father's restaurant. 

Alex was personable and humble, and clearly passionate about Greek cuisine. Following in the footsteps of his father, he is continuing to make Farm Grill a worthy destination, keeping true to its roots. Obviously, the pandemic has hurt their business but they are handling it as best they can. Although they would usually start planning a major celebration for next year's 25th Anniversary, they are holding back for now, waiting to see what the future brings.

The restaurant has its own parking lot, and it's surrounded by various Greek statuary and columns. The grape vines that are entwined outside were brought from Greece years ago from Alex's grandfather's home. There were still outdoor tables set up, though I expect those might have been taken in now that it has gotten colder. The restaurant is relatively small, especially now that social distancing rules are being enforced. It was a very clean restaurant and the food counters offered an enticing array of attractive dishes. 

The Farm Grill is open for lunch and dinner, six days a week, being closed on Sundays. It's a casual spot, where you order at the counter and your food is then delivered on a tray, or prepared for take-out. Currently, they also offer free deliver to Newton and Needham. In addition, they do catering for large parties. 

The menu is extensive, and should appeal to any palate. There are 33 options for Appetizers, most available as Small $5, Medium $7, or Large $15. You'll find options such as Grilled Eggplant, Orzo Salad, Octopus Salad, Grape Leaves, Hummus, Spicy Feta Spread, Taramosalata and Tzatziki. There are 7 options for Salads ($9.50-$12.95), all served with pita bread and dressing. There are a number of options to add to each salad as well. 

There are 9 Lunch selections ($10.95 each), which include pita bread and a salad. You can choose items like a Kabob (chicken, beef, lamb), a Gyro, or a Grilled Chicken Wrap. Rotisserie Chicken is one of their specialities, and is available in quarter-size ($8-$8.45) and half-sized ($10.95) plates, and include a salad and two hot sides. You can also purchase just a whole chicken, weighing four pounds for only $10!That's a tough bargain to beat anywhere. 

There are 5 Dinner choices ($10.95-$19.95), such as Moussaka, Baked Lamb and Spanakopita. Plus, there are 5 Seafood options (market price) such as Swordfish, Shrimp or Salmon Kabobs, and Grilled Octopus. Finally, there are 10 options for Dessert ($3.95-$5.95). They also sell a limited selection of Greek beer and wine, as well as plenty of nonalcoholic beverages. 

Prices are reasonable, with most meals costing $10-$15, especially considering how many of the items are freshly made at the restaurant. Their biggest seller is their Greek Salad with Grilled Chicken, with the Chicken Gyros and Chicken Kabobs taking second and third place. The Beef and Lamb Gyros are also very popular. During lunch-time, they sell more soups while at dinner-time, they sell more desserts. 

Some of Alex's personal; favorites include the Lamb Chops, though he also likes to make his own variations of some of the menu items. He prefers lean meats, and will use steak in a Gyro. He also eats lots of salads, stating they are light, but still filling. And based on the popularity of their Greek salad, there are plenty of people who agree with him. 

As I said earlier, Alex has stayed true to the roots of his father. As such, the menu hasn't changed much since 1996, and showcases a healthier diet, like the Mediterranean diet, with lots of vegetables and no fried foods. Interestingly, the Boston Globe, March 29, 1996, in their first restaurant review of the Farm Grill, mentioned that French fries were on the menu, but that is no longer the case. There are plenty of healthier replacements for the fries. 

Some sample photos of what can be seen at their food counters. Everything looked fresh and appealing. You'll probably have difficulty deciding what to purchase as so much looks good. One of the more intriguing items were Chicken Dumplings, which they purchase wholesale from a place in Chinatown. They then bake the dumplings, making them more Greek with lemon and seasonings.

I sampled several of the different dishes, and my initial impressions were very positive. I certainly need to return to try more of the options, and I expect I'll enjoy them as well. The Rotisserie Chicken captivated me from the start because of its powerful and enticing aroma. It was one of the most aromatic pieces of chicken I've tasted in quite a while. When I tasted it, the chicken was moist and tender, with plenty of flavor from its seasonings. And that superb aroma continued to linger.  Highly recommended.

I got the rotisserie chicken with basic mashed potatoes and corn, more to see how they would prepare these basics. And they were executed well, the potatoes being fresh and creamy, and the corn tender. It can be the little things that tell you much about a restaurant.  

I also sampled several of their dips. The Spicy Feta with Eggplant, was rich and tasty, with the salty tang of the feta and a bit of a spicy kick. The Hummus was creamy and flavorful, with an excellent consistency and a nice garlic kick. Grab some pita and dig in. 

The Tzatziki was also creamy and tangy while the Avocado & Feta dip was a tasty and interring combination. Feta can enhance many dishes. Any of these dips would make for a fine appetizer. 

Farm Grill makes large trays of Pastitzio fresh every day, slicing pieces for order and reheating them. This is a hearty dish, great to fill your belly in a winter day. The crisp béchamel topping is like a layer of rich custard, and it tops the tasty, seasoned ground beef, sauce and tubular pasta. There is a distinct taste of cinnamon to the dish and it's so large, you might need to take some home with you. 

I tried a plate of their Gyro Chicken, and again was thoroughly captivated. The aroma I had smelled from the rotisserie chicken seemed even stronger with the gyro chicken. Still as enticing and alluring, making you want to devour the meat. The chicken had excellent crispy skin, and the meat was moist and tender, well seasoned and bursting with flavor. So damn good. I can easily see why the Gyro Chicken is one of the most popular dishes on their menu. Highly recommended!

For dessert, I tried the Galaktobouriko, basically a vanilla custard within phyllo dough. It was creamy and sweet, though not overly so, and would probably be even better heated, and topped by a scoop of ice cream.

My initial impressions are very positive for the Farm Grill, especially their Rotisserie Chicken and Gyro Chicken. On my next visit, I'll have to try some Lamb. Reasonable prices, freshly made dishes, and excellent taste make this a fine spot for a casual lunch or dinner. And if you want to have a small holiday gathering, you could purchase plenty of dishes here rather than cook at home. I understand why the Farm Grill has been so popular for nearly 25 years. If you've never been there, I highly recommend you check it out.

Pastitsio: A Short History of a Greek Classic

Pastitsio, a modern Greek classic, can be found in many Greek restaurants and at Greek festivals. It's kind of a Greek version of lasagna, a layered casserole of macaroni, ground meat and béchamel sauce. Its origins are in Italy, from the pasticcio, a type of baked savory pie, such as the famed Pasticcio di Maccheroni, a specialty dish of the province and city of Ferrara which dates back to at least the 16th century. 

The Pasticcio di Maccheroni was commonly made with maccheroni pasta, truffles, a meat ragù, and a nutmeg-flavored béchamel, all of which was placed into a pastry shell. The earliest Greek versions of pastitsio were also placed into a pastry shell, usually made of phyllo. In addition, the early Greek recipes did not include béchamel sauce. It wouldn't be until the early 20th century that Greek pastitsio would evolve into its modern form, which now is considered the norm. 

The Greek chef who created the modern version of pastitsio was Nikólaos Tselementés (1878 – 1958), who was born on the island of Sifnos. His cooking career started when he worked for his father's and uncle's restaurant. Eventually, he traveled to Vienna to study cooking for a year. After returning to Greece, he started publishing a cooking magazine, Odigos Mageirikis (Cooking Guide) in 1910. Around 1920, he journeyed to the U.S. to continue his culinary education whiles also working in a number of high-end restaurants. 

In the early 1930s, he published a cookbook, the Cooking and Patisserie Guide, which was one of the first modern cookbooks published in Greece. He also founded a cooking school and in 1950, he published Greek Cookery, his only Greek cookbook in English. Tselementés was so influential that his name is now a synonym for “cookbook.”

Tselementés introduced French techniques and recipes into Greek cuisine, and he created the modern version of pastistio and moussaka. For pastistio, the pastry shell was eliminated and it became more of a casserole than a pie. The bottom layer was some type of tubular pasta, the middle layer was ground meat (usually beef) mixed with tomato sauce, cinnamon, and cloves, and the top later was a béchamel sauce. It's unclear from my research exactly when Tselementés' pastitsio recipe was first published, whether it was in his magazine or his first cookbook. 

Whenever it was first presented, it apparently became popular quickly and the changes were readily accepted by many Greeks. You might still find a few Greeks who still make pastitsio like a pie, but the  Tselementés version is what most consider the classic pastitsio. 

Pastitsio, which was sometimes spelled as Pastichio, began making its appearance in American newspapers during the 1950s. It's probable that pastitsio appeared in Greek restaurants in the U.S. before the 1950s, though I haven't found documentary evidence confirming it. In my prior article, Early History of Greek Restaurants in Boston, I wrote about the famed Athens Olympia Cafe in Boston, but a copy of their 1951 did not offer pastitsio. 

The first American newspaper reference I found was in the Hawaii Tribune-Herald (HI), May 29, 1950, in an article describing a gala party at a yacht club, which mentioned the  “..highlight of the evening, pastistio Greek macaroni,..” There was another brief reference in The Baltimore Sun (MD), September 2, 1951, in an article about Greek coffeehouses and restaurants. It recommended you try “pastitsio (cake spaghetti).” The Chicago Tribune (IL), February 28, 1954, mentioned “pastichio (Greek dish of macaroni, ground beef and egg).”

The first recipe for pastitsio (pictured above) was provided by the Press & Sun-Bulletin (NY), September 30, 1954, in an article with a number of other Greek recipes. As we see, the recipe called for ground beef, macaroni, nutmeg, and Romano cheese, although no cinnamon. 

The St. Louis Globe-Democrat (MO), November 7, 1954, had an advertisement for an upcoming food demonstration, intended to teach women how to cook. One of the participating chefs was Kalliope Kirisakos, of the Grecian Terrace Restaurant, and she was going to show how to make pastitsio, stated to be a “ground beef and macaroni casserole seasoned with ground cloves and stick cinnamon, served with a milk and butter topping.”

A Greek ambassador hosted a party which was detailed in The Morning Call (PA), January 19, 1955. The article stated, “The first course was ‘pastitsio’—a macaroni dish which the ambassador noted ‘is served a la Grec,’ and is distinctly different from the better-known Italian style macaroni. At first sight, the ‘pastitsio’ resembled a huge meat pie, but when waiters sliced through the thick, flaky crust, delicious bits of macaroni and meat were revealed.”

In an article about Greek women sharing recipes for an upcoming church social, the Asheville Citizen-Times (NC), September 4, 1955, described pastistio. “The dish is a Greek version of hamburger and macaroni cooked with cheese and eggs.” And The Missoulian (MT), December 16, 1956, mentioned that “pastichio, of which the basic ingredients are ground venison, macaroni, and cheese. 

During 1957, a number of newspapers began publishing pastitsio recipes, including the Clarion-Ledger (MS), February 17, 1957, Fort Lauderdale News (FL), February 18, 1957, Pittsburgh Post (PA), May 10, 1957, The Morning Call (PA), September 15, 1957, and the Decatur Daily Review (IL), October 20, 1957. The dish was becoming more popular, more mainstream, in the U.S. 

The Press and Sun-Bulletin (NY), March 13, 1960, devoted a full length article to pastitsio, which was entitled, Greek Pastichio Rich in Flavor, Memories. It stated, “When you eat pastichio you know you’ve eaten…You won’t get hungry again until noon the next day.” It also noted that pastitsio had “—a rich, filling main course with a macaroni and hamburger base. A thick mixture of butter, milk and eggs tops the dish.” A recipe was also provided. 

Locally, the Boston newspapers didn't seem to mention pastistio until the 1960s. The Boston Globe, December 2, 1964, provided a recipe, though it is interesting to note it called for thin spaghetti and not the usual macaroni or tubular pasta that was more commonly used. Plus, it didn't call for cinnamon or cloves. Another recipe was provided in the Boston Record American, July 12, 1966, noting it was referred to as “Pastichio or Pastitsio” and was “Macaroni Baked with Meat Sauce.” This recipe called for elbow macaroni and the use of nutmeg, making it closer to the Greek version. 

A meat-less recipe for pastitsio, “Macaroni Pie (Greek Style),” was provided in the Boston Globe, March 6, 1967.  It also called for macaroni and nutmeg. A recipe in the Boston Globe, May 2, 1974, also called for macaroni but added cinnamon and omitted nutmeg. 

I've long been a fan of pastistio and have enjoyed it recently at three different Greek spots. The photo at the top of this article is from the Greek International Food Market in West Roxbury, and you can buy slices of their pastitsio to take home to enjoy. The photo in the middle is from Farm Grill & Rotisserie in Newton (which I'll soon be reviewing). The bottom photo is from Krasi, a new Greek restaurant in Boston, and it's a deconstructed version. I'd highly recommend all three of these spots to enjoy a hearty dish of pastitsio. 

What is your favorite spot for pastitsio?

Krasi: First Impressions of this New Greek Restaurant

"Krasi is the modern word for wine in Greek, and it derives from the ancient, meaning a mixture of wine and water, which was indeed the way wine was drunk in antiquity."
The Food and Wine of Greece by Diane Kochilas 

To Demetri Tsolakis, one of the owners of the new Krasi restaurant, "Krasi means love and life and a way to express yourself. In Greece, you’ll see a lot of people use wine to celebrate the better moments of life and also the not-so-great moments. Here, let’s calm down with some wine, and let’s start talking.’” 

The other owners include Chef Theo Tsilipanos, Stefanos Ougrinis and Tasha Breshinsky, and all have connections to Committee and/or Greco, both which are favorites of mine. So, I was excited when they first announced the opening of Krasi, which occurred this past February, just prior to the pandemic. I attended their opening party but then, because of the pandemic, I didn't dine there again until last week. 

The medium-sized restaurant has changed its seating some since its original opening, including the use of plastic shields, to make it safer to dine inside. While I was there, it was relatively quiet, and there were only a couple of other tables occupied. 

To the left side of the restaurant is a 15-seat, marble-topped bar, which includes five spots in front of the open kitchen. Those are excellent seats and it is where I sat when I dined there last week. The photos above are from their opening party, and now there is a plastic partition in front of the kitchen, but you can still watch all the action.

 

This is Executive Chef Valentine Howell, who has previously worked at places including Legal Sea Food, Locke-Ober, and Mastro’s Ocean Club. Very personable and based on the food, quite skilled in the culinary arts as well. 

 

As Krasi means "wine" then you would expect wine to be very important to the restaurant, and it most definitely takes a central place. Their all-Greek wine list, with over 180 selections, is phenomenal, showcasing some of the best Greece has to offer, as well as presenting many unique wines. Even the most adventurous wine lover will find wines made from indigenous Greek grapes they have never tasted before. In addition, the wines are generally more natural, often certified organic or Biodynamic. Krasi's Wine Director, Evan Turner, recently won the 2020 Iron Sommelier competition for his curated list of Greek wines. 

Demetri Tsolakis previously stated, “We have some of the first bottles ever produced by certain winemakers from 1995. We have the last production of Haridimos Hatzidakis, who passed away in 2017. We bought whatever was left of his wine in the United States; he was a well-respected winemaker and was the first to bottle monovarietals like aidani and mavrotragano from Santorini. His daughter has taken over and will no longer be bottling those grapes. We have the last of its kind. We have wine made by monks; we have wine that’s been submerged in the Aegean Sea for five years. We’re going to introduce grapes people have never heard of and probably can’t pronounce or spell, a lot of grapes Greek people don’t even know.”

They have about 25 wines available by the glass ($12-$25), including Sparkling, White, Rose, Orange, and Red wines. In addition, Krasi will open almost any bottle on its list if you commit to purchasing two glasses of that wine. So, in essence, nearly every wine is available by the glass. Besides wine, Krasi also serves 7 different Greek beers and a variety of Greek spirits, such as ouzo, tsipouro, masttiha, tentura and more. 

At my recent dinner, I opted to begin with a glass of the 2016 Sclavos Tsaousi ($16). The Sclavos Winery is located on the island of Cephalonia, and their vineyards, about 20 acres, are organic and Biodynamic, with many vines that are 80+ years old. Their wines use natural yeasts, are unfiltered and unfined. This wine is produced from the indigenous Tsaousi grape, which primarily grows on Cephalonia. With a 13% ABV, this is definitely a nice white wine for the winter, as it has a hearty heft to it, more full bodied and full of flavor. The intriguing melange of flavors includes notes of honey, peach, melon, a touch of floral notes, and a mineral backbone. A well balanced wine, with good acidity and a pleasing, lingering finish. An excellent food wine. 

I later ordered a glass of red, the 2018 Tetramythos Mavro Kalavrytino "Natur" ($14). The Tetramythos Winery was founded in 1999 in the nothern part of the Peloponnese. This wine is certified organic and was fermented with indigenous yeasts. It is produced from the rare, indigenous Mavro Kalavrytino grape, from 30 year old vines. With a 12.5% ABV, it was a lighter bodied red, with delicious notes of cherry, plum, and spices. Good acidity, smooth tannins, and a touch of earthiness. Another good food wine, this would pair well with pizza to burgers.

 

As for their food, the menu is intended to reflect a regional approach to Greek cuisine with traditional cooking methods. The menu can also be inventive, using Greek ingredients and cooking techniques to create something new and delicious. I was thoroughly impressed with their cuisine during both their opening party as well as my recent dinner. Last week, I just wanted to sit at the bar and keep trying dish after dish.  

The menu is diverse, offering plenty to entice any palate, and tends toward dishes which can be shared. You can begin with one of their 3 different Breads, such as the Tiropita Rolls.  Check out their Charcuterie (6 choices, priced $8-$12), which are served with traditional accompaniments, and include choices such as Noumboulo (wild boar) and Country Pate. You might also want a Greek Cheese (6 choices, priced $6-$8), such as Manouri, Sfela, Ladotyri, Metsovone, Mastelo, and Graviera. Or begin with one of their Dips (3 choices, priced $12-$16), such as the Tzatziki Htpiti with crispy chicken skins. Those chicken skins are scrumptious.

The Garden dishes (7 choices, priced $10-$16) are their vegetable plates, such as Pantzaria, sea salt roasted beets, and Gigantes, butter beans. Their Seafood dishes (6 options, priced $14-$28) include items like Skoumbri, smoked mackerel, Tsipoura, grilled sea bream, and Brandade, salted cod. 

The Meat dishes (6 options, priced $18-$22) include items like Giouvetsi, lamb osso buco; and Souvla, Greek rotisserie (which changes daily). And if you have a group of four to six people, you could opt for the Feast of the Gods ($329), which includes one of all of their two-dozen meze, as well as the breads and dips. 

I began my recent dinner with a Tiropita Roll ($2), which is made with halloumi and graviera cheese, and is accompanied by olive oil, butter and olives. These type of rolls originate in Central Greece, and all of their breads are served with honey butter with sea salt, churned in-house. A tasty soft roll, filled with melted cheese, was elevated by the creamy, honey butter. I wish I had that butter at home. 

 

Off the Charcuterie list, I chose the Octopus Mortadella ($12), which is house made, with pistachios, peppercorns, and lamb suet, and accompanied by sourdough toast and cornichons. Such a creative dish, and quite delicious. Silky tender octopus and fat, enhanced by the nutty crunch of the pistachios. 

From the meze, I chose the Pastitsio ($22), a deconstructed version made with filet mignon carpaccio, braised tomato vin, chilled bechamel sauce, and crispy pastitsio noodles. It was intriguing and delicious, and the crispy noodles would make for a great snack if I just had a big bowl of them. The carpaccio was thin and tender, enhanced by the béchamel and tomato vin. It certainly is not your classic Pastitsio but this inventive version is compelling. 

Another meze, the Sofrito ($20) is slow cooked veal, made with homemade vinegar, shallots, garlic, and parsley, and comes with carrots and potatoes. This dish comes from the island of Corfu, where they do a lot of braising. With such a great depth of flavor in the sauce, the tender veal, carrots and potatoes, made a tasty, hearty dish, perfect for the season. 

For dessert, rather than order off the dessert menu, I decided to order one of the breads, the Lalangia ($6), which is basically fried dough with thyme honey. It makes for a fine dessert, with a nice outer crunch and a softer interior, with a little sweetness from the honey and butter. I'd certainly order this again.

Overall, my recent dining experience was excellent, from the wine to the food. Service too was excellent, attentive without being obtrusive, and the servers are well versed on the food and wine menus. The ownership team has created another worthy destination, a fine Greek restaurant offering foods you probably won't find anyplace else in the city. Their Greek wine list is superb, with such intriguing diversity, many unique choices, and a great policy of opening any bottle if you buy two glasses. Hopefully, we can get this pandemic under control so we all can dine here more frequently. 

Thursday Sips & Nibbles

I'm back again with a new edition of Sips & Nibbles, my regular column where I highlight some interesting, upcoming food & drink events. For now, some of these events will simply be the opening of certain restaurants, generally ones dear to my heart for a variety of reasons. And I hope everyone dines out safely, and tips well. 

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1) Sonsie Executive Chef Phil Lewis joins forces with Dalmore Scotch to create a delicious evening featuring three perfect pairings of food and spirits. On Tuesday, December 15th, the dinner will start at 6:30pm, offering three food courses paired with the 12, 15 and 18 year Dalmore Scotches.

The menu includes:
First Course: Lightly Smoked Chatham Cod- Potato Ecrase, tarragon mousseline, mache
Second Course: Roast Sirloin of Beef, Black Truffle Whipped Potatoes, Smoked Bacon Lardons, Mushrooms, Sauce Perigourdine
Third Course: Butterscotch Tarte, Poached Pear, Cinnamon Chantilly

Tickets are $80 per person. They can be purchased by logging onto www.sonsieboston.com or calling the restaurant at 617- 351-2500

2) On Thursday, December 24, from 3pm-9pm, Rare Steakhouse inside Encore Boston Harbor will offer a traditional Italian-American Feast of Seven Fishes for Christmas Eve. Guests will feast on a selection of grilled and roasted shellfish and seafood created by Rare Executive Chef James Ash. Each dish is served with cauliflower puree, charred rapini, peewee potatoes and lobster broth. Combine the delectable dish with your favorite wine and a flavorful dessert for a fun holiday meal. 

Cost: $62 per person (which does not include tax or gratuity)

Reservations can be made by logging https://www.encorebostonharbor.com/experiences/feast-of-the-seven-fishes or by calling 857-770-7000.

3) Each day from now until December 18th, No Kid Hungry will have a daily deal revealed on their Instagram handle, @nokidhungrybos and explore the tasty offerings from local restaurants and purveyors like the Smoke Shop, Flour, the Fox & The Knife and Fazenda Coffee alongside national brands like Breville, Spicewalla, and D'Artagnan, all benefiting No Kid Hungry’s work to end childhood hunger.

Online shoppers and gift givers are invited to view the daily Taste of the Holidays promotion on Instagram at @nokidhungrybos which features a celebration of culinary partners who support No Kid Hungry. The campaign will unfold with a 20-day reveal of promotions, gifts, and experiences across their 15 local No Kid Hungry Instagram handles. Each day highlights a way our food-loving audience can support our partners who are giving back to No Kid Hungry, all while savoring the season.

4) Square Mfg. Co., a Detroit-style pizza place, has opened in Natick today. It is a counter service, takeout and delivery restaurant featuring authentic Detroit-style pizza, a selection of house-made salads, breadsticks, and a variety of wing options.

Owned by a University of Michigan alum Kris Gullapalli, Square Mfg. Co. is a nod to her midwest roots, the Detroit pie, which is popular for being a deep dish square topped with cheese and then sauce on top. The cheese creates a crispy, crunchy crust and edges, but keeps the dough inside light and fluffy. It is made more in the Sicilian-style tradition, but in a heavy cast-iron deep dish pan. The name pays homage to Detroit’s manufacturing history.

Square Mfg. Co. will be open from Tuesday through Sunday from 3pm until 9pm and closed Mondays for takeout and delivery starting Wednesday, December 9. It is located on Route 9 at 935 Worcester Street in Natick.