Petros Benekos has constructed a hit business bringing the flavors of Greece to Southern California, with restaurants in Manhattan Beach and Century City, an occasion area in Santa Barbara, and until these days, Petros Cafe in El Segundo. He’s been around long enough to recognize that to remain applicable; you need to take note of what your clients need. This is why he these days rebranded his El Segundo region as a casual all-American joint referred to as ES Chophouse. The indoors is little changed, nevertheless mild and brilliant with several TVs for sports activities addicts. A few Western info; wait staff attired in cutoffs and flannels, a rustic-western playlist, seat cushions crafted from blue denim, and a rack of traditional 501s within the corner under an American flag.
These Vintage Levis are a part of Petros’s avocation. As an infant, he became obsessed with Westerns starring John Wayne and Paul Newman, and he is spent decades gathering antique jeans, jackets, and cowboy boots from the 20s-50s. Owners of the thrift shops he scoured took to calling him “The Greek Cowboy.” For years he resold the second-hand duds to upscale shops like Barneys and Fred Segal; however, he now warehouses them in what can be the world’s biggest non-public series.
Take a seat at ES Chophouse, and you’re greeted with a plate of crisped slivers of potato skins to munch on whilst perusing the menu. You’ll still locate several Mediterranean favorites (all the ones garlicky Greek dips with pita) along with mainstream salads and flatbreads, wraps and burgers, steaks, and pasta. As Petros, who lived in El Segundo for numerous years, says, “We already served the 20 percent of El Segundo who were interested in Greek eating, however now we additionally have American consolation food with a greater variety to attraction to humans with families, the folks who aren’t positive what Greek meals are.”
A moderately-priced wine listing capabilities a dozen California whites and reds, through the bottle or glass, lots of them from Petros own label, produced in partnership with numerous reputable California winemakers, like Stags Leap and Fess Parker, and bottled for his restaurants. Main guides encompass salmon grilled with lemon-infused olive oil. It’s crispy outside and gentle inside, simple and delicious. I had mine with a Petros Greek salad with the traditional cucumbers, tomatoes, onions, feta, olives, and the unusual American avocado, which makes it much less tart and greater creamy.
The 50/50 burger is a standout. Half pork and 1/2 lamb make for the intensely flavorful patty, with a fantastic gooey topping of grilled onion, cheese, and garlic aioli. This is what the wedding of Greek and American delicacies ought to taste like. The half of-rack of baby back ribs were particularly less successful texture-wise; I’m blaming that on an opening night rush, but the Greek honey barbecue sauce is stimulated, and the accompanying Caesar intensely garlicky.
Homemade phyllo spinach pie is a Greek specialty, and a stale menu deals with folks who love the unique Petros. Flaky and sensitive with a side of garlic yogurt tzatziki. Desserts made in-house include a chocolate mousse, made greater interesting with a thin canopy of vanilla, along with scattered almonds, berries, and a chocolate drizzle. They also provide cheesecake and vanilla bread pudding.
In your lifetime, you can have loved such fare as jollof rice, quite pro veggies, and around Thanksgiving, a scrumptious succulent piece of candy potato pie. But do you recognize the starting place of such dishes? Spend a while coming across in which the muse for flavors together with those comes from, and it could encourage you to re-create your own ethnic cuisine.
These dishes are African delicacies tailored to African American cooking. Passed down from one era to the next African American delicacies tend to keep in their history the flavors of the meals from Africa. Many human beings from West Africa are farmers and were so for loads of years. As a result, West Africa’s delicacies are based on such foodstuff as African yams, corn, peanuts, and different sparkling veggies and grains.
Meat which isn’t always to be had in large quantities is converted into savory stews and soups pro with spicy peppers and fragrant spices. Grains and tubers are frequently pounded into fluffy starches used to scoop up the flavorsome dishes or transformed into a porridge eaten at breakfast time.
There are many meals that we devour in America which might be native to Africa. Think of black-eyed peas, garbanzo beans, dark leafy spinach, to name some. Okra and eggplant, and the listing could go on and on. So the following time you partake of gumbo or cornbread reflects consideration on the records that added this food to you. The heart of African American cuisine is in African Cooking. The meals are hearty and savory, and the opportunities are endless.