We love a great grilled fish as much as the next gal or fella, but we aren't willing to take out a second mortgage to pay for it. And we don't have to. At Greek Islands we can choose a fish--something with a name like fangri or lavraki. The chef will season and grill it Mediterranean style, and serve it to us whole, smoky, bronzed, and beautiful, with a couple of generous side dishes, for 14 bucks.
The restaurant offers familiar Greek cuisine with a fresh new attitude. The dolmadakia (stuffed grape leaves) are thick with beefy filling; the avgolemono soup is tureen-sized, creamy, and lemony; and the lamb is hearty and delicious. Squid are perfectly fried and perfectly tender. The moussaka is dense, meaty, and family-size. Even the humble pastitsio, the macaroni and cheese of the Hellenic world, has fabulous texture and creaminess; the bechamel sauce oozes down through the layers, transforming what can be a dry dish into something smooth and seductive. And speaking of seductive, don't miss Greek Islands' taramosalata, a kind of caviar dip. You won't be able to resist it.