I had the strangest argument about the salad today. I just commented on a restaurants post that we don’t use lettuce and some other things they’d put in the salad and if they do, then it’s not a Greek salad and they were like “we know how greek people do it we just add it to make it taste better” and I’m still laughing cause they got so defensive they dmed me to tell me off
This is a tough one to rate. Papa Cristo’s is more than an eatery. It’s also a Greek deli and grocery store. And it’s a local institution, open since 1948. They started out as a Greek market and added the restaurant in 1985. If you know what to order, there are some real gems. They’re known for their roasted lamb.
I went late one Sunday afternoon and it was packed. It’s pretty famous and has been featured on many TV programs. They make a lot of things from scratch, including, bread, Greek yogurt, pastries, meat pies, etc. It’s still owned by the same family that started it. And owner Chrys Chrys (what a name) is a fixture there. With his white Greek handlebar moustache, you can’t miss him. He looks like he just left Greece.
The deli/ grocery store has imported Greek olive oil, cheese, cured meats, beverages, pita, baklava and other desserts/pastries, frozen food, spices, coffee, yogurt, honey, olives, wine, etc. It’s probably the biggest Greek market in Los Angeles. Actually, I think it’s the only Greek grocery store in Los Angeles.
Look for the Village Taverna signs if you want to order food. The menu includes breakfast, hot appetizers, salads, cold appetizers, meat plates, seafood and veggie plates, sandwiches, pasta, pitza, soups, and desserts (including loukoumades/Greek doughnuts and Greek yogurt). For a hole in the wall, the prices are higher than I expected. The portions are bigger than average but not to the degree that the plates feel like a bargain.
* Roasted lamb with Greek salad, rice, pita & tzatziki ($19.99): This was a better value than the falafel plate, since it included 7 thick slices of carved lamb vs. 6 pieces of falafel. The thick slices of lamb were lightly seasoned, juicy, and tender. I put a few slices in the thick, warm pita, added the tangy tzatziki and OMG, so good. The rice pilaf with bell peppers was soft and moist. The Greek salad was just okay because they used iceberg lettuce. It had tomatoes, feta, olives, cucumber as well, and a good vinaigrette dressing.
* Falafel plate with Greek salad, rice, pita & tzatziki ($19.99): This came with 6 pieces of falafel. The patties were flat discs. Mr. Froyo said the falafel was dry, but he ate them cold, hours after they were made.
* Homemade Greek yogurt ($4.99 for 12 oz): Plain, unsweetened, it’s tangy and sour in a good, natural yogurt way. The texture was smooth and creamy.
* Homemade Greek yogurt with sour cherry ($5.99 for 14 oz): The sour cherry syrup with a few whole cherries is swirled into the plain Greek yogurt. The texture was grainier than the other tub of yogurt for some reason. But in terms of taste, it had what I was looking for – tang and cherry flavor. The cherries are more sweet than sour, despite the name. The texture was thick and rich.
Parking is tough in the area, but they have their own parking lot with complimentary valet service. If you’d like to dine in, order your food first and then find a table. There’s a large dining room.
It’s a lovely Greek mezes (delicacy/appetizer
) and it’s super easy to make!
Buyurdi is actually a turkish word, meaning “an order to someone”. The word is also used in Greek nowadays, when we have to describe a frustrating amount of money that we have to pay. It takes only minutes to prepare and it’s very tasty, so here is the recipe!
INGREDIENTS 100 g of Feta cheese 2-3 ripe tomatoes, chopped slices 1 small pepper paprika 1 large tomato (2 medium) 1 small chili pepper oregano olive oil
ALTERNATIVE COOKING 1. At the bottom of the mold to pour a little olive oil.
2. Top tightly packed chopped tomato slices. Fet cut into slices, put on top of the tomatoes, then optionally put chili pepper, pour a little olive oil, sprinkle with chopped herbs. You can add freshly ground black pepper, it perfectly emphasizes the taste of tomatoes.
3. Form put in the oven, preheated to 180 degrees for 15-20 minutes. First, the form can be closed with a lid or foil — so vegetables will provide more delicious juice. Then remove the lid and just dopekat.