And that's why I encourage you to branch out and take this time to visit other parts of Queens, Whitestone in particular. You might've heard me talk about the amazing meals and the boisterous cooking demos I've experienced at eXo Bistro, so when I found out they're doing a big Greek Easter feast, I wanted to let you know about it.
Really bringing out the generosity and hospitality of the Greek culture, they'll be serving a whole spit roasted lamb and a trapezi (feast) buffet to go along with it. Here are the deets:
eXo's Greek Easter Trapezi Dinner:
Sunday, April 24th (confirming timing)
Spit roasted lamb (4-course dinner) with all the fixins
$30/person
Exo - 15-16 149th Street, Whitestone NY 11357
718.767.4396
www.exorestaurant.com
To continue this week's coverage about Queens' culinary treasures outside of Astoria and LIC, I wanted to tell you about a fun cooking demo Dan and I attended this week at eXo Bistro in Whitestone. I've skimmed the surface with these classes a few weeks ago, but wanted to shed light on exactly how they work and hopefully to pique your interest about taking them. I can honestly say that not only did I learn a lot, I ate well, had fun and met cool people.Class Format:Taking place every Monday from 6 p.m. to 8 p.m. in eXo's main dining room, the demo classes are led by Chef, Constantine Kalandranis, also referred by many as Costa. But it's not just the chef as you may know that makes the experience, it's the full team on staff. eXo is a great example of truly harmonious culinary teamwork that's so closely in sync, they run like a well oiled machine.
We sat in the front/middle part of the restaurant that was organized slightly different than usual for the purpose of the class. Dan and I had a prime spot for observing all the action at the demo station, as we sat in the elevated dining area at a long rectangular table with other guests.
The class started out with a warm welcome from eXo's team, and then Costa got into the nitty gritty details about the food we were about to eat. I liked his vivid descriptions and thorough demonstrations as they related to all dishes, but especially about homemade pita bread. It's something I wouldn't think to make on my own and usually rely on a good grocery store to supply me with. But the technique seemed pretty user friendly and enjoyable that it certainly whet my appetite to try it at home. Here's a short video of Costa explaining the pita making process, showing that you don't need any fancy equipment to make this dish on your own.
Aside from all the eating and the instruction, we also received thoughtful Greek wine pairings provided by a local wine expert, Spiros from Fantis wine. We enjoyed trying different regional Greek wines and I was especially loving the whites, which I think Greek varieties are known for.
The Food:
After each course was properly demonstrated, we were served a generous portion of it to enjoy and chat about with our dining companions. I liked the interaction eXo's team had with their clientele during food service and people (including me) seemed to enjoy chatting with the experts about what was on their plate.
Our menu consisted of the following:
Homemade Pita and Tzatziki - Although these two items seem like the simplest, most basic staples in Greek cuisine, most people don't attempt to make them at home. I have to admit that I've tried tzatziki before, but wasn't completely happy with the outcome. After having eXo's version and watching it come together before my eyes, I was more confident that I can improve mine next time around. Not only was eXo's tzatziki wonderfully refreshing, its use of good quality ingredients showed just how important this is in constructing a classic dish.
In terms of the pita, I was surprised to see that it was pan fried, not always grilled as I assumed. It was an amazing feeling to bite into a soft, salty pita slice and to pair it with eXo's delicious meze such as the char-grilled octopus, lamb meatballs and a most refreshing, zesty radish/celery salad that I absolutely want to recreate at home.
Seared Diver Scallops - Learning about different scallop varieties captured my attention, and I was further intrigued to learn how to achieve that perfect exterior sear you find in restaurant scallops. The key, as we found out was to make sure the scallop was dry - easier said than done for sure, but part of the process is also knowing how to choose your scallops.
The scallop dish we tried served as a wonderful transition between courses, as it included cucumber jus (also made into a champagne cocktail and served alongside this dish), Greek yogurt and some pickled garlic. Its overall flavor was very clean and mild, no doubt influenced by the cucumber, while the texture was superb - tender on the inside but nicely charred and slightly crispy on the outside.
Swordfish Souvlaki - While some of our dining companions expressed concerns about swordfish, I was pretty excited. Having made swordfish at home with decent results, I was motivated by the prospect of further improving it in my own kitchen. What we learned in the class was that it's really about the quality of fish (swordfish is seasonal) as well as the marinade you use. Soaked in a simple latholemono (lemon vinaigrette), the swordfish was amazingly tender, juicy and really hearty too. I can see why it's sometimes referred to as a steak fish.
Loukaniko Sausage Fricasee - Next came an explanation about good quality Greek sausage called loukaniko. While eXo doesn't make their own, they make sure to purchase it from a quality supplier, which happens to be located in the neighborhood.
I liked that this dish was an example of a one-pot-wonder, being cooked in one pan, with potatoes, herbs and spices. Additionally incorporating a green element in the form of braised kale, it was a prime example of a simple and flavorful ethnic comfort food.
Warm Chocolate Cake - While dessert wasn't demo'd, we indulged to our heart's delight in a soft, warm fudgy cake that was the definition of decadence. Elevated in flavor by interesting ingredients such as halvah and cinnamon, it wasn't your traditional molten lava cake, rather like everything else at eXo, they really made it their own.
If you're curious about taking a class at eXo, here's more information. Talk to any of their friendly staff, and I'm sure you'll become as hooked as me.
eXo - 15-16 149th Street, Whitestone NY 11357
718.767.4396exorestaurant.com
Images by Constantine Kalandranis
Just the other week, I told you about eXo, a sophisticated Greek restaurant in Whitestone, with some of the most amazing Mediterranean eats I've had to date. Well...in addition to showcasing their culinary cajones during regular lunch and dinner service, they also offer cooking demonstrations for eager foodies who are curious to learn about Mediterranean food technique and recipes used right at eXo.
Taking place every Monday night from 6 p.m. - 8 p.m. these cooking classes vary in size from 2 to about 15 people and include unlimited wine and plenty of food. Reservations are required and classes can be tailored to a client's preferences.
I wanted to mention these classes specifically, as Valentine's Day is coming up and it can make for a very nice gift. I know that I personally wouldn't mind to find it in my box of chocolates :)
Here's the pricing. You can call the restaurant for more details. Enjoy!
1 class...$65
2 classes...$120
4 class gift package...$230
6 classes...$350 (includes a free lunch for 2)
Special - Bring 5 friends, and get your class for free!
Exo - 15-16 149th Street, Whitestone NY 11357
718.767.4396exorestaurant.com
Exo - 15-16 149th Street, Whitestone NY 11357
718.767.4396
www.exorestaurant.comLiving in Astoria for many years has exposed me to some of the best Greek food I've sunk my teeth into. Until now. Even though the restaurant I'm about to tell you isn't in Astoria, I'm not at all surprised that its chef and owner, Constantine Kalandranis is an Astoria native.
Atmosphere:
It was fun to explore a new neighborhood while visiting Exo. Located in Whitestone, which is a a quaint, mostly residential area in Queens, I'd suggest driving over. If making the trip from Astoria, it's a short 15-20 minute drive and parking seemed to be a cinch.
Once inside, we immediately took in the cozy space. Situated on two levels, Exo's front-of-the-house space serves as a casual bar with a few local beers on tap that caught our eye. As you walk further into the restaurant, you'll notice an alcove opening that leads into the main dining room, with seating on the ground level but also one level up. Dan and I sat in the latter section that seemed cozier, and we loved our little corner nook that gave us privacy and a good view of the entire place. Our table was set with charming blue and white tablecloth that made me think of a picnic on the beach. We couldn't wait for this six-course tasting adventure to begin.
Food:
Since we were on a tasting, we had the incredible experience of trying nearly everything on the menu. The entire tasting consisted of meze (small plates of hot and cold food), and even the entrees and dessert were presented in this style, which worked well for us.
Course 1 - Starting with a gorgeous plate of housemade pita, sesame breadsticks (from Rose & Joe's) and a trio of dips and spreads including tsatziki, hummus and marinated Greek olives, we could tell we were in for a treat. I love this type of appetizer because you try a little bit of everything. My favorite nibble was the hummus, which was super creamy and garlicky, topped with something special - thin shavings of fried garlic, which brought up its flavor profile another notch.
A couple of other highlights from this course included a Long Island Oyster duet, a seasonal lobster bisque, and a beet and feta horiatiki salad. If you're an oyster fan, I strongly encourage the duo of raw and cooked oysters - the cooked one is fried to perfection in a Mythos beer batter and dressed with double smoked bacon and horta (dandelion greens) fondue. I've never had anything like it!
Course 2 - This course consisted of an all-encompassing seafood feast including char-grilled octopus, Mayan shrimp, baked (and raw) razor clams and seared diver scallops. We were impressed with the freshness and clean flavors in everything, but what really made us fall in love was the octopus. Sizzling with vim and vigor, the gorgeous pieces of octopus rested on a bed of fiery grilled tomato, giant capers and chick peas that added body to the dish. The best part was the texture of the octopus - crunchy and charred on the outside, but tender and not unlike a great steak on the inside. If you fancy yourself an octopus connoisseur, you have to check this one out.
Course 3 - A carefully thought out cheese course separated the seafood part of the meal from the meat. We received a homemade feta ravioli that looked like a piece of art, with a mavrodaphne (Greek black wine) reduction that was expertly brushed on a long, flat plate. The soft and slightly sweet feta filling exploded in your mouth and once again the dish was adorned with those delicious fried garlic chips.
The other cheese we received was a sizzling saganaki, which was a plate full of salty goodness. Consisting of an olive oil fried kefalotiri cheese, dressed with garlic, capers and Greek herbs, it was deliciously aromatic and a nice way to jolt excitement onto your palate.
Course 4 - This was my favorite course in terms of creativity, as Exo nicknamed it their Greek charcuterie. A plate of lamb meatballs (keftedes), a housemade liverwurst and the piece-de-resistance, a homemade lamb pancetta piqued my curiosity. I marveled at the pancetta's uniqueness - resembling its traditional pork sister in appearance, but not in taste, as it was a little milder and not as smoky. It was excellent with a crispy piece of pita.
Course 5 - At last, we got to the meat (and some more fish too), most of the offering made up of lamb dishes including a 5-hour moussaka, roasted lamb leg and seftalia sausage. The moussaka was my favorite, looking and tasting like a yia-yia's masterpiece, with tender pieces of eggplant, ground lamb, and a creamy bechamel top with a blistery crust. Fried herbs and spices further decked the top of this dish, making it the most decadent thing we ate. While it was a very rich dish, it was the perfect thing to split between two people, because too much of a good thing, can sometimes be...well, too much.
Course 6 - I can't believe we actually got to the dessert, considering how much we ate that night, but once it came, we had to at least try it. A long plate of Greek specialties such as warm rice pudding, galaktoboureko (my favorite!), baklava, loukomades (Greek donuts) and ekmek kataifi sent us off on a sweet farewell. My two favorites were the baklava - super sweet, nutty and slightly spicy - as well as the rice pudding, which was soft and creamy, sprinkled with cinnamon and two chocolate piroette cookies, which served as the dippers. Fun!
Service and Cost:
We received excellent service and by looking around the room, I could tell that everyone else enjoyed the same pleasantries. Exo very much feels like a friendly neighborhood restaurant where you can come and hang your hat after a long work day. It seems like they have some regular customers, which is nice and I'd love to check them out on a weekend or a Monday, when they do instructional cooking classes (more on that later).
Costs are moderate and very fair for the quality of food being served:
Meze - $5 - $19
Entrees - $12 - $27
3 Loud Mmmms
