Moussaka? Pastitsio? Baklava? I went there, I did this for Greek cuisine, so Dimitri Moshovitis and Ted Xenohristos said they want to elevate traditional Greek dishes to another world of taste and diversity.
That’s what they did at the newly opened Melina in North Bethesda, MD, taking their restaurant away from the casual craze and making it more experimental and innovative.
So whip up those taste buds for roasted beets with a garden pot sprouting miniature basil leaves and a tasty mix of crumbled carob and smoked nuts, mixed with blackberry vinaigrette and yogurt, the DCist website reported in a review.
For another dish, Tsekouras said that “the carrots look simple, but the dish has a lot behind it.” The traditional roasted carrots are dressed in a vinaigrette of carrots with ginger and oranges, and oil infused with green shoots of root vegetable and mashed carrots, smoked and whipped manouri cheese, granola crumbles, mustard seeds, raisins and carrots.
“It’s something we’ve never done,” Xenohristos said. “It’s on another level. It showcases the generosity, hospitality and high natural ingredients of Greece that she works with. Yum yum.