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Tapas & Mezethes Specialty Cocktails Beer

dodiyós Starter | Pama and Cava 8. Bud | Bud Light
Shrimp Saganaki | Greek feta and fresh Keftedes | lamb meatballs with harissa (North Bud Select | Bud Select 55
shrimp with tomatoes, dill and kalamata olives African hot-pepper paste) and cucumber salad Sangria | dodiyos house wine mixed Miller Lite
8.95 7.95 with fresh fruit and brandy 6. Michelob Ultra
Sam Adams Seasonal
Seared Scallops | wrapped in imported Eggplant with Garlic and Tomatoes Cherry Limeade | Cherry flavored vodka, SweetWater IPA
prosciutto, served with arugula 12.95 “Imam Baldi” | a classic meze of eggplant, garlic and simple syrup, lime juice, and sprite 8. Blue Moon
tomatoes sautéed in olive oil; served hot Corona | Corona Light
Tuna Sliders | with dodiyos (The name of this Turkish dish translates to “the Jenny's Iced Tea | Jeremiah Weed Sweet Tea Heineken | Heineken Light
house made slaw 9. imam fainted.”) 8.50 Vodka, Pama, fresh squeezed O.J., Amstel Light
and pineapple juice 8.
Saganaki | Greek kefalograviera cheese Blue Point Oysters | raw on the half shell Stella Artois
with Champagne Mignonette 14. Peroni
flambéed with brandy, served warm with lemon  Lemon & Basil Martini | Absolut Citron,
and assorted breads 8.95 Hillas
house-made sweet and sour mix,
DoDiYós Mezethes | classic Greek spreads and fresh basil 9.
Hoegaarden
Spicy Portuguese Beef Tips | seared beef served with spiced pita chips Bass
tips with jalapeño peppers, brandy, and cilantro, (for two people; you also may order Signature Salty Dog | Belvedere Pink Grapefruit, Newcastle
served with pita chips 8.50 any of these separately) 9. grapefruit juice, and salted rim 9. Guinness
Spaten Optimator (H/G)
Thallasina “things from the ocean” | “Tapenade” | olives, oranges, fennel and thyme; Strawberry Fields | strawberry infused vodka Delirium (H/G)
char-grilled octopus, shrimp and calamari Tzatziki | Greek yogurt with garlic, and Sprite 9. Kaliber (N/A)
marinated with marjoram, garlic and lemon, cucumbers and fresh dill;
served chilled 9.95 Tyrokafteri | spicy peppers and feta cheese;  Blackberry Mojito | blackberry and mint
Tabbouleh | bulgar wheat, lemon juice, fresh infused rum, muddled with fresh limes 9.
Watermelon Salad | pickled onions, feta, and parlsey, olive oil, onion, and tomatol;
balsamico 6.95 Taramosalata | “Greek caviar” dip of fish roe, lemon  Sweet Melissa | strawberry infused vodka,
juice and olive oil; Godiva liqueur, and chocolate ganache 9.
DoDiYos Hummus | chickpeas, tahini, garlic,
lemon, cayenne pepper  Black & Blu Goose | Grey Goose
and olive oil martini with artisan blue cheese-stuffed
black olives 9.
7.9.10
The DB | Mandarin Vodka, Triple-Sec, simple
syrup, and fresh squeezed O.J. 10.

Belvedere Raspberry Lemonade |

Belvedere Raspberry and fresh sweet and sour
10. 
 do
my mother made the best
chicken with orzo when I was growing up
in my small Greek village. First, she cut the
Di yóS
my father was a subsistence
farmer. He has never been one to fuss too
much about food—as long as it is fresh.
my grandfather
passedawayonJanuary30thof1958.Itwas
very cold and snowing in our mountain village
chicken into eight pieces, making sure to keep
some breast meat on the wings. She gathered
Hepreferssimpledishesusingjust-picked
ingredients from his garden. His specialty is
the day we buried him. I was 7 years old, but
I remember it like it was yesterday. Here’s a
it is the custom in our
culture to name our children after our par-
fresh onions and garlic from the garden; she an easy dish that can be a side, a salad or a happier memory: his delicious Greek salad. ents and grandparents. I have a daughter
took olive oil from an urn in our kitchen. With maincourse,whichishowweenjoyeditin During wheat-harvesting time, my grand- named Dorothy; I have a son named Dinos and
these ingredients and some salt and black pep- our village when I was growing up. This is how father was always the one to make it. After another named Yorgos. I hope they continue
per, she braised the chicken until it was brown he made it back then: He started with a large cuttingthewheatfromtheirÞelds,people to live up to these names we’ve given them
and the house smelled wonderful. Next, she potato. He rubbed the potato with olive oil and brought it to a central location for threshing. — names that, to me, symbolize perseverance,
addedÞvechoppedtomatoestothepot,along sprinkled it with salt that was coarsely ground They used threshing boards—long, wooden a hard-work ethic, kindness and love.
withÞvetablespoonsoftomatopaste;enough on our village’s communal grinding stone. He planks studded with small stones from the
water to cover the chicken; two bay leaves; then cooked the potato in the ashes and coals ÞeldsÑthatwerepulledbehinddonkeysor I guess I chose the name dodiyós for this
and fresh thyme, mint and oregano. She slow- ofourÞreplaceforabout40minutes.Next, horses. Always, we children liked to ride the restaurant because I want it to be a true family
cooked everything for an hour; then she took he took the potato out of the coals and rinsed threshing boards around and around over the place. But also, I saw this as an opportunity to
the chicken out and added more water to the itoȔabit.Thenhecutitintopieces,drizzled wheat. Meanwhile, my grandfather was under honor the people who made me who
pot to cook the orzo. Once the orzo was done, it with olive oil, and sprinkled it with salt and a nearby mulberry tree making his salad. First, I am today and my children who enrich my
she put the chicken back in the pot and told freshly ground black pepper. Finally, depending he cut fresh tomatoes into a large bowl. (I still life every day.
us to wait because the food needed “to rest a upon the time of year, he sliced a green, red or remember his hands and his knife.) Before
bit.ÓButshewasnÕtÞnishedjustyet.Sheput white onion into the mixture and tossed it a slicing the cucumbers, he took part of the peel dodiyós is much more than simply a name.
a piece of chicken and some orzo into a bowl. little. I promise you, there is no better-tasting oȔÑleavingdarkgreenstripsinplace.Hecut It represents generations of taste.
She placed the bowl under her apron to cover potato on this earth. an onion into medium slices and added these
it, and she took it to a very old man who didn’t to the bowl. Then he sprinkled the salad with George Sarris
have family. He was the poorest among us Today, my father still helps out in my coarse salt and black pepper. Next—and this October2009
poor in our village. I asked her once why she restaurants—yes, with the potatoes! was my favorite part—he took a sprig of dry
tookfoodtosomeoneelsewhenshehadÞve He is 88. His Greek name is Konstadinos; oregano and rubbed it between his hands over
kids, two grandparents, and herself and my English-speaking friends call him Dinos. the salad. Finally, he drizzled olive oil (harvest-
father to feed. Her answer: “It means more to Hence, the “di.” ed from our own trees) over it all and told us
give something when you don’t have enough towait30minutesuntilthetomatoesreleased
for yourself.” When she came back from the alltheirjuices,andwecoulddipourbreadinto
old man’s house, she spooned the remaining it as we ate.
meal onto our plates, adding little shavings of
homemade mizithra cheese. I miss my grandfather very much, and I still
I still make chicken with orzo exactly like my make Greek salad like he did. My beloved
mother did—she makes sure I do it correctly. grandfather’s name was Yorgos; it’s how we
My mother is 84. Her name is Theodoroula; in Greeks say George. That is where “yós” comes
English this translates to Dorothy. So we start from.
with “do.”