Owners Andrew Poulos and Peter Rogakos first assumed the restaurant space relinquished by former neighborhood favorite, Joe’s Superette. They're continuing that tradition by maintaining a steady commitment to authenticity. "Avlee", which means garden in Greek is as poignant as it is clever.
Trio of Melitzanosalata (eggplant), Tzatziki, and Hummus |
Prepared for us was a beet salad, Pantzaria, which consists of roasted beets, baby kale, walnuts, feta, and yogurt dressing. It's a refreshing departure from most kale salads in that the beets are the main ingredient but match very well with the fig roll and the haloumi mentioned in the next section. It's a plate that ties all the small plates together, along with adding color contrast.
It should come as no surprise that I love cheese and the haloumi ought not to be an exception. This Cypriot goat cheese is grilled lightly with lemon oil dressing. Many places tend to overdo such a simple dish, Avlee gets it right with light grill marks, good firmness, and light dressing on top. Fans of goat cheese will love it. (Definitely worth a try if it's your first time and not afraid of getting a lil' cheesy)
Dolmathes, widely regarded as the most culturally significant traditional Greek food was brought out with our small plates. As a hand rolled grape leaf, it encloses rice, scallions and mushrooms into a (slightly) acidic bite. While not my cup of tea, they stay true to the original recipe so definitely order these if you have a craving for it.
While many cultures have their own variation on the meatball, keftethakia shares that common bond with their neighbors to the north. It's a ball shaped of beef, Berkshire pork, cheese, and herbs, pan fried and served up in tomato sauce for one truly tasty savory bite. It was perhaps one of my most favorite dish next to the moussaka.
Avlee was full of amazing surprises and this next bonus dish was just that. It's comprised of Berkshire pork neck, kale, romaine, egg lemon sauce and made to be shared. Although not photogenic the pork was flavorful and provided an interestingly acidic bite.
If there's one thing in Greek cuisine we couldn't skip, it'd be Moussaka. Baked from scratch, the zucchini, eggplant, potatoes, lamb & beef, and bechamel come together in harmony and tastes great. It's a hearty and comforting presence in the lineup meant to bring smiles.
No huge Greek dinner can end without some form of dessert, be it the kataifi or the beloved Baklava. Celebrated across many countries in the Mediterranean it's this one dessert that binds many countries together amongst their baklava variations. The Greek recipe is simple. Walnuts & almonds wrapped in phyllo, honey syrup. That's it. Avlee also gets this right, as well as being a welcome sight amongst desserts.
Authentic Greek food in a cozy Cobble Hill neighborhood with a homely ambiance and family-owned? Sounds to me like a recipe for success. 4.5/5.0
349 Smith St.
Brooklyn, NY 11231