The Avgolemono soup—made with chicken, lemon, egg and rice (and this variation also contained carrots)—was reminiscent of egg drop soup. The flavors were hearty without being overburdening and the warmth took the edge off the chilly winds that blew outside.
The Mezedes primed us for our main courses. While we waited, we were serenaded with the sounds of traditional Greek music wafting through the overhead speakers. Our table at the back of the dining room would have been the perfect intimate and romantic spot had the serenity not been spoiled by the clunking of the ice machine, which was nearby, hidden behind a curtain. At 8:00 p.m., the restaurant was bustling to capacity, which was a very good sign, but it meant that moving to a different table was a dream unfulfilled.
|Kotopoulo me Prassa|
The night was progressing so smoothly that we decided to have dessert. While my husband had Kataifi—shredded phyllo with almonds, walnuts, honey and cinnamon—I chose the homemade Greek rice pudding known as Rizogalo. While the Rizogalo was not a stunning sight to behold, the flavor totally defied its looks, and the cold and lumpy dessert was comforting. The many layers of phyllo, along with the nutty mixture, created a captivating Kataifi. Sweet, crunchy and sticky, it danced on the palate and ended the meal on a sugary high note.
Eos is on my short list of restaurants to keep in rotation. The atmosphere is consoling and the cuisine is authentically luscious.
Dinner price ranges: Mezedes $5-$17; Soup & Salads $6-$10; Sides $5-$6; Main Course $19-$32 (with $12 Eos Burger). Eos is open for lunch and dinner M-Th 11:30am-10:00pm; F-Sa 11:30am-11pm; Su 12-9pm.
490 Summer Street
ON THE WEB: eosgreekcuisine.com