Modernist Greek fine-dining, creative and delicious - Vezené Athens Athina - Buy Reservations
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😍 5/5 - Modernist Greek fine-dining, creative and delicious
By 👻 @Jason M, 06/19/2022 3:00 am
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Exceptional high-end fine-dining-type food, modernist in style with a focus on Greek ingredients. Environment is lovely, an outdoor garden surrounded by plants entwined with twinkling white lights (there’s also an indoor space, as trendy and modernist as you’d expect, but we dined outside. Service is as professional as you’d expect for a restaurant at this price point. Doesn’t have a Michelin star, but is the type of place that might get one in the future. The server explained the restaurant’s philosophy as a sort of elevated “surf and turf,” and indeed most of the menu is either seafood or meat dishes. My dining companion doesn’t eat red meats, so we didn’t explore that part of the menu, but what I saw and smelled from nearby tables seemed pretty great. The portions are quite small, but not any less than similar types of restaurants in other cities such as Los Angeles where I live – other than the mains, expect the appetizers and crudo dishes and the like to be a few perfect mouthfuls. Wine by the glass was excellent with a lot of choices, and the servers were knowledgeable and eager to explain unfamiliar Greek varietals to us. The by-the-bottle wine list was impressive (and pricey), but my dining companion doesn’t drink enough to make a full bottle advisable. The seafood part of the menu was what we concentrated on. A dish billed as “seafood salad” was the stand-out – not really a salad at all, but a sort of Aegean ceviche, with little bits of raw grouper, koilados shrimp, scallop, mussels, and sea urchin, barely acidulated by lemon confit and a touch of chili. We also had savoro sashimi with tomato confit and aged vinegar, Greek langoustines with capers, olive oil, and champagne vinegar (perfect creamy-salty-tart mouthfuls), and king scallop sashimi. Pasta with bottarga and koilados shrimp was notable for the rawness of the shrimp, obviously added at the last moment in the plating. This provided great contrast: their creaminess to the umami of the bottarga, and their slight crunch to the al dente of the pasta. The other stand-out dish: chicken-of-the-woods mushrooms. A culinary trick – lightly battered and delicately fried, these mushrooms have the flavor and texture of really good fried chicken breast - – I kid you not. Had you not told me I was eating a mushroom, I would have 100% believed it was chicken. Very unusual ingredient, which my dining companion had always wanted to try, and very tasty.
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