Review: Santorini’s Greek Cuisine

Owners Dino and Fotini Tsakarestos weren’t just whistling “Saranta Palikaria” when they chose the word “Authentic” to land before “Greek Food” in all their ads. They arrived from Crete in the ‘70s, and have 30 years behind them in the restaurant world. The reason for their good reputation is apparent right away, with instantly warm service and a menu bound to make any empty tummy roar. Appetizers consist of both old standbys and uncommon discoveries, including the beefy, lemony stuffed grape leaves known as Dolmades, Spanakopita (spinach and feta baked into layers of filo), and Saganaki (a plate of rich Kasseri Cheese sautéed and brandy and served with pita bread). I like the simplicity of kicking off with pita slices and a bowl of tangy roasted red pepper hummus/ OrangeTV , Get Out! North Idaho. More here .

Question: How often do you eat genuine Greek food?