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The St. Paul Christos (closed for renovations until December 2011) has one of the most fabulous of all restaurant spaces. Seated high on a platform in the middle of the soaring, neoclassical train depot, one expects Mel Gibson to hurry through with a briefcase of cash, or some French lieutenant's woman to collapse near the door. The dishes are all very good versions of Greek-restaurant greatest hits--moussaka, spanakopita, pastitsio, avgolemono soup, and the like. Be sure to get an order of saganaki, the Greek restaurant's pony show of kasseri cheese complete with a waiter ready to light a flame and melt it tableside. The Minneapolis location, with a white and bright courtyard feel, has a nice wine list with some interesting Greek wines, including the traditional resin-flavored Retsina; the St. Paul location has that, and a full bar.
The food was spectacular! I'm a sucker for Greek as it is, but everything was truly delicious. I again, got my usual Gyro, and the cucumber sauce was unlike any other I've had; creamy, cool and refreshing, with hint of something that I couldn't pick out. The best part is the Apple dessert we ordered was made to order!
Saganaki, the Greek kasseri cheese dish that comes complete with a waiter ready to light a flame and melt it tableside, is the show pony of any Greek restaurant. Conversely, the avgolemono soup--a creamy egg-and-lemon concoction that is just as pervasive as saganaki--is the workhorse, the dish that comes with almost everything you order. And at Christos Greek Restaurant, both the flashy and the faithful offer strong, traditional flavors to Mediterranean devotees. A hearty lunch of... More »
Who knew one kitchen could do so much with so little? Just as an orchestra takes seven notes and produces an infinitely varied stream of poetry, in the narrow kitchen at the back of Christos's Agean blue-and-white Minneapolis dining room, a bevy of cooks tease olive oil, lemon, oregano, rosemary, and garlic into many, many rich and boldly flavored concertos. (In St. Paul the regal dining room manages to be even more operatic.) There are dolmas, of course, redolent with lamb and cinnamon and... More »
No dark paneling or red leather booths, no heavy oregano or cigar smoke, this place glows with Mediterranean light. An open kitchen, white walls, and elegant black-and-white photos of the Greek isles welcome you in. The menu is traditional Greek/Cypriot turned out with a light hand and careful attention to seasoning. Longtime favorite shrimp Mykonos tosses seasonal fresh vegetables with salty feta, while the pork souvlaki is tender and lovingly charred. The lamb tavas, in onions, tomatoes,... More »
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