The Epic Taste of Ziziki’s
Plano Profile Magazine ~ 12/14/10
The greek poet hesiodos, 700 B.C., is credited with saying, “The half is greater than the whole.” Obviously he never ate at a restaurant like Ziziki’s! The only thing better than half of anything here is the entire offering. In a comfortable setting where quiet conversation is possible, the Divas dined with Guest Divo Casey D. Saliba, Vice President of Sales & Marketing for Steinway Hall, Dallas/Fort Worth/Plano. Steinway plays a significant role in area performing arts, hosting a reception for The 5 Browns Concert presented by Plano Symphony Orchestra. Steinway also provides pianos for the prestigious Van Cliburn competition each year.
On that note, we begin our feast with the Trio Appetizer Platter comprised of three Greek specialties. Spanakopita is thin layers of filo dough brushed with sweet butter then layered with a creamy mixture of spinach, sweet onions, seasonings, and feta cheese baked to a golden brown. Artichoke Hummus is made with artichokes, tahini (sesame paste) and garlic. The dip is accompanied by handmade pita bread sprinkled with herbs. Lastly Dolmades, grape leaves stuffed and rolled with a savory rice mixture topped with Ziziki’s signature sauce.
“I love that the spinach pie is not all filo dough,” Barbara begins. “There’s lots of the spinach/feta filling. And the seasoned rice mixture in the grape leaves is so creamy it’s almost like a rice pudding.”
Jean concurs, “That’s a good description, Barbara. When I lived in Massachusetts, I had a number of Greek friends and learned how to make spanakopita and dolmades. These are some of my favorites. What did you think of the artichoke hummus, Casey?”
Casey responds, “I love the artichoke dip. And the seasoning on The epic taste of Ziziki’s the pita bread is really good. It was all very fresh tasting.”
Cindy adds, “I even liked the tomato, cucumber, and onion salad that came with all of it. I bet there are a lot of people that are not familiar with Greek food. This is a nice introduction to this cuisine if you are not used to ordering it.”
Next Jean asks if we can order one of her favorites, Greek Salad topped with lamb. It’s an entrée-sized combination of crisp greens, tomatoes, cucumbers, onions, Kalamata olives, and crumbled feta cheese, topped with very thinly sliced leg of lamb. The grilled lamb is first marinated in Ziziki Sauce, a Greek condiment made from creamy yogurt and cucumbers.
Casey offers, “I’m glad you recommended ordering this, Jean. I really like the dressing, and the seasonings on the lamb are perfect.” Jean agrees, “Oh, mercy, I just love this salad. The sauce with the cucumber in it adds a bit of coolness, a nice complement to the spicy sweet lamb.”
We then select Pastichio, often referred to as Greek Lasagna, a casserole of layered macaroni, mozzarella, and béchamel baked with a sauce made from ground lamb, roasted tomatoes, onions and herbs. And lastly, Grilled Shrimp Souvlakis served with two sauces: Ziziki and Mary’s Sauce, a tomato-based relish. The souvlakis come with a side of perfectly roasted new potatoes.
Cindy comments, “I love the tomato-based sauce with the shrimp. It’s so unexpected and there’s a definite kick to it. I don’t know what it is, but it lingers.” Barbara agrees, “It’s a back-of-thetongue kind of heat, almost like paprika, maybe, or cayenne pepper. And what do you think, Casey, about the hint of cinnamon in the pasta dish? What a complex set of flavors in there.”
Casey responds, “Cinnamon! That’s what it is! I’ve been trying to figure out the almost sweet flavor. I wasn’t expecting that and it’s really good.”
Jean adds, “The shrimp dish is very nice. Cooking them on a skewer like that, sometimes they are half raw and half overcooked. It’s hard to get the balance just right but they did. And don’t you just love those potatoes? In my dreams would my roasted potatoes turn out this well, perfectly crisp on the outside but creamy on the inside.”
Even though, as Jean puts it, “It’s going to be a forced march to get through dessert after this wonderfully satisfying meal,” march we do! We select Tiramisu garnished with ribbons of melted chocolate; Chocolate Liqueur Cake, the texture of which pleasantly reminds us of a super-moist bundt cake; and who can go to a Greek restaurant and not order a classic, homemade Baklava soaked with a spiced honey and lemon syrup.
Every dish was perfectly prepared and delicious, start to finish. To quote another poet, Voltaire, “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” Agreed.
Dining Divas: Cindy Boykin, Barbara Walch, and Jean Newman are shining the spotlight on those who offer their creative talent, leadership, and support to the arts. Salute!
Guest Divo: Casey D. Saliba, V.P. of Sales & Marketing for Steinway Hall, Dallas/Fort Worth/Plano, has lived in Plano since 2006. He joined Steinway Hall in 2005 after he graduated from Texas State University.