Fried salt-cod patties served with scordalia
This week Counter Culture coasts in to Gregory’s 26 Corner Taverna, a rustic bar in a white frame house with wonderful Greek food. Here are some of my favorite dishes.
1. Bakaliaro With Scordalia (above) — It’s really made with pollock, not the endangered cod, and the patties are glove-soft. Just pull off a bite and dip it in the mega-garlicky potato dip called scordalia. A little goes a long way.
2. Fried Peppers — They look like they should be hot as hell, but these charcoal-grilled peppers are sweet instead, with a taste about a thousand times better than a bell pepper’s.
3. Whole Grilled Porgy — The porgy, too, is charcoal-grilled, and arranged on the plate in a manner you might find cute, or slightly gruesome. The skin is turned downward so you can easily extract the flesh, and covered with olive oil and parsley. Fish finds no better cooking method.
My dinner party waves a greeting. Come join us next to the “Food Allergies Can Be Serious” poster.
4. Greek Salad — The creamiest feta you’ve ever tasted, with perfectly pristine vegetables, and a light dressing featuring olive oil and red wine, with a sprinkling of dried oregano, make this salad memorable.
5. Fried Smelts — For $13, this giant plate of crispy smelts is quite a deal. Crunch, crunch! Squeeze on the lemon.
6. Grilled Sardines — The fresh grilled sardines taste powerfully of the sea, and are laved, once again, in very tasty olive oil. Both the smelts and the sardines scream, “Sustainable!”
An Old Salt was selling these fish on the patio one evening.
Like this post? Take a gander at the rest of our blog.
Follow us on Twitter if you dare:
@robertsietsema [Robert Sietsema]
@chantytown [Chantal Martineau]
@ldshockey [Lauren Shockey]
This article from the Village Voice Archive was posted on December 22, 2011