The elegant blue and white décor typifies a Greek Island with sea-like fabric flowing above an open dining room. A waterfall gently glides over smooth stones behind the fish counter where patrons select their own dinners.

We started with a thirst-quenching Pom and seltzer cocktail with fresh lime juice. Chef Piliouras (formerly of Molyvos, in NYC) prepared and discussed Mmezedes, or small plates traditionally served during the Eastern Orthodox Lenten season.

First was a quad of dips: beets marinated in Kalamata vinegar with a whipped feta garlic dip (skordalia), carp roe dip (taramosalata), fire-roasted eggplant dip (melintzanosalata), and a creamy garlicky tzaziki.

Next came crispy sheep’s ricotta cheese fritters with lemon and mint (tyrokeftedes), and mini meatballs (keftedes) of ground lamb, beef and trahana (dried bulgur wheat pasta) with yogurt apricot dip.

Another foursome of ouzo-cured salmon, grilled octopus with tomato and fennel, sardine fillets on lasagna croutons, and house-made orange-scented pork sausage followed.

For dessert we enjoyed olive oil walnut cake with orange marmalade, and rich Greek yogurt with strawberry preserve concluded the enchanting evening.

As we left the island fantasy, we were assured we should return to Nisi for the Easter celebration the next two weekends to enjoy whole baby lamb roasted on a spit in front of the restaurant.

Thanks to Eileen Negrycz who planned the event and Laura Baddish who provided the Pama and Metaxa Grande Fine.

Photo by Gwynn Galvin

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