Someone once told me that L.A. was not known for authentic cuisine, that if you want real Greek food, for example, you'll have to travel far out of your way to a few and far between locally known establishments that may seem to satisfy your taste-buds... Otherwise, It seems everything is too diluted, too "Americanized", too much "fusion", mixing together the wildest combinations of opposite cuisines.
What's even funnier, is more often than not, you'll find Middle-Eastern restaurants who like to label their cuisine as "Mediterranean" as a marketing decoy, to fool the average American who otherwise associates hummous and falafels as being Greek as a result of it!
Finally, Adam Kariotoglou, long-time restaurateur, has come to the rescue! I recently met with him and his Executive Chef & Consultant, Dimitri Mavrogiannis, when I decided to check out what the recent celebrity buzz was all about. Apparently pop superstar, Miley Cyrus, plus over 30 other celebrities (a lot of them Greek), were amongst the countless guests at their private Grand Opening. I had the pleasure to have a 1-on-1 interview with him and his executive chef and I got a chance to know the mortal side of the man behind the scenes of Xandros restaurant, opened just two weeks ago at the heart of Beverly Hills! The decor is Ancient Greek, specifically Macedonian, with King Philip's "Star of Vergina" prominently displayed from the patio wall. Hence the realization of the shortened name from Megas Alexandros (Alexander the Great). The patio, lined with Olympic style torches, will soon light up our California nights.
Adam was raised Seattle, WA, by his Greek immigrant parents from the island of Samos. When he came to Los Angeles, seven years ago, he couldn't find a Greek restaurant out here that catered to his palate! His next dream then, became to bring high quality Greek cuisine over here, and have it earn the respect that it so deserves. Together with Dimitri, they came up with a delicately modern twist to the authentic Macedonian (Northern Regional) Greek menu to distinguish it from yiayia's authentic cooking.
“We've worked hard to create a menu full of organic and fresh ingredients. We don't freeze anything! We buy all our produce daily and the small freezer that we do own is used for the filo of our pastries. The lamb, chicken and beef are free range, grass fed, and corn fed. The beef is 21 days air-dried and aged. Our vegetables include fresh tomatoes (both heirloom and cherry tomatoes). Last but not least, we use the staples of our Mediterranean diet: Extra virgin olive oil, freshly-squeezed lemon-juice and our own fresh herbs such as oregano and thyme which we dry ourselves."
Their menu can be found on www.xandrosgreekrestaurant.com. I had the pleasure of trying out an array of appetizer dips, the signature Watermelon Salad, The Octopus Seafood Dish and the Chicken. For dessert loukoumades, but his time with ice cream and fresh cut fruit! Their selection of Greek and Californian wine can accommodate both the casual wine drinker and the more demanding cognoscenti.
Now, you'd think I ate enough as a cause for a certain celebration! If I were to come from a Wednesday to Sunday, I would have also enjoyed their dancing entertainment: not only do we have the belly dance coming in, but our very own wait-staff do their own signature dance from time to time! Thalia Thomas, (she's Greek as well) who owns the Pilates Dance studio about a quarter of a mile down the street, has taught all of our waiters different dances: the Zembekiko, the Zorba dance, the Sirto, and of course Tsifteteli choreographed on the bar. Wow! How could I have missed that? Well, for sure there will be a next time, and very soon as well!
Xandros is located at 50 N. La Cienega Blvd., just next to Lawry's, half a block up from Wilshire, Beverly Hills. For reservations call (310) 854-1001.
