is found at ���Peryali��� in New York City. I continue my culinary journey there all year long.
Fortified by bottles of red and white Bouteari Grand Reserve
and Gerovasiliou, a Greek meal begins. Having been out with
lobstermen and fishermen in Marblehead and Gloucester,
Massachusetts, I grew up loving fish. With no disrespect to
New England Cod, Bluefish and lobster, fish served in Greece
is generally prepared perfectly. Try sinagrida, barbunia, tsipioura, lavraki, octopus and astakos. After a dessert of galactoborico pastry or karidopita spongecake, chilled sweet Samos
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