With its tongue-twistingly named traditional dishes (and Americans’ longstanding love affair with Italian food), Greek cuisine has tended to take a back seat to its Mediterranean counterparts. These days, though, a new generation of Hellenic hotspots, such as New York City’s Pylos and San Francisco’s Kokkari Estiatorio, are bringing Greek food firmly into the mainstream.
Consider the broad, front- and back-of-the-house appeal of Greek cuisine, and its popularity seems permanent. Not only is it famously fresh, but it also has something to offer for every diner, from meat lovers to fish fans.
Renowned for its simplicity, Greek food also falls neatly in line with a host of other major dining trends, from the popularity of the Mediterranean diet to the recent comfort food revolution. It can be served everywhere, from food trucks to tony tavernas, and easily lends itself to small-plate and family-style menus. In the kitchen, even the most traditional dishes leave plenty of room for innovation. And, once you get past some of the tongue-twisting nomenclature, Greek offers a level of approachability that can easily engage diners eager to try it at home.
The ProteinWhen it comes to meat in Greek cuisine, lamb is king, and these days, many restaurant offerings are going well beyond the classic lamb chop. Proven to have a more mild, fresh character, various cuts of Australian Lamb can be used for many popular Greek lamb dishes, including:
KefthedesWhile less common than lamb, goatmeat is another popular protein in Greek cuisine. Greek food is one cuisine that has the potential to serve as a strong entry point as the popularity of goatmeat continues to increase in the U.S, as non-traditional consumers become more adventurous in their eating habits. Many of the lamb dishes above, such as Kefthedes and Kokkinisto, could also be prepared with goatmeat.
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