Greek Cooking from the Hellenic Heart

The Greek taverna is a place for quiet reflection and spirited discussion; a place for love or war; a place to feed the belly and the spirit. The taverna is the kitchen table of the village or the street - a place for family and friends to gather, a watering hole, debating hall, gambling den and cafe rolled into one. George Calombaris' Hellenic Republic restaurant captures that mood and combines it with a menu that champions the full breadth and myriad influences on peasant cuisine across the islands, territories and regions we call Greece. Here you'll find the fingerprints of Phoenicians, Florentines, Cypriots, Macedonians, Byzantines, Cretans, and Spartans. From breakfast rich in yoghurt and Cypriot sausage, move on to plates of Tzatziki and peppered figs. Taste the slow-cooked pork, moussaka and wash down the saganaki with crisp white wine. From Cypriot pies, meat balls and hummus to the tender Afelia that is braised pork and coriander and the fabulous Kolokassi with pork and taro. Author Biography: George Calombaris is the award-winning Executive Chef and Director of the Hellenic Republic and The Press Club Restaurant. He was voted Chef of the Year in 2008 and has been regarded as one of the top 40 chefs of influence in the world.