Tapas / Mezethes Specialty Cocktail Beer

Seared Scallops | wrapped in imported
prosciutto, served with arugula 9.95
Saganaki | Greek kefalograviera cheese
flambéed with brandy, served warm with
lemon and assorted breads 8.95
Keftedes | lamb meatballs with harissa
(North African hot-pepper paste) and
cucumber salad 6.95
Eggplant with Garlic and Tomatoes
“Imam Baldi” | a classic meze of eggplant, garlic
and tomatoes sautéed in olive oil; served hot
(The name of this Turkish dish translates to
“the imam fainted.”) 8.50
Oysters à la León | sautéed simply
with Parmesan breadcrumbs,
served with focaccia 9.95
Spicy Portuguese Beef Tips | seared
beef tips with jalapeño peppers, brandy and
cilantro, served with pita chips 8.50
Dodiyós Mezethes | classic Greek spreads Dinner Starter | Pama and Cava 8. Bud | Bud Light
served with spiced pita chips Bud Select | Bud Select 55
(for two people; you also may order Dodiyós Iced Tea | Jeremiah Weed Coors Light
any of these separately) 9 Sweet Tea Vodka, Pama, fresh squeezed
Miller Lite
O.J. and pineapple juice 8. Michelob Ultra
“Tapenade” | olives, oranges, fennel
and thyme Sam Adams Seasonal
 Lemon & Basil Martini | Absolut
SweetWater IPA
Tzatziki | Greek yogurt with garlic, Citron, house-made sweet and sour mix,
cucumbers and fresh dill and fresh basil 9. Blue Moon
Corona | Corona Light
Tyrokafteri | spicy peppers and feta Signature Salty Dog | Belvedere Pink Heineken | Heineken Light
cheese Grapefruit and grapefruit juice w/ salted rim 9. Amstel Light
Skordalia | mashed potatoes, garlic and Stella Artois
 Sweet Melissa | strawberry infused
olive oil Peroni
vodka, white chocolate liqueur, and Hillas
Dodiyós Hummus | chickpeas, tahini, chocolate ganache 9.
Hoegaarden
garlic, lemon, cayenne pepper and olive
oil  The DB | Mandarin Vodka, Triple-Sec, Bass
Newcastle
simple syrup, and fresh squeezed O.J. 10.
Shrimp Saganaki | Greek feta and fresh Guinness
shrimp with tomatoes, dill and kalamata olives Blood Orange Martini | Absolute Spaten Optimator (H/G)
8.95 Mandarin, simple syrup and freshly Delirium (H/G)
squeezed blood orange juice 9. Kaliber (N/A)
Tuna Sliders | with Dodiyós house made
slaw 9. Vanilla Bean Manhattan | Vanilla bean
infused Maker’s Mark and sweet vermouth
9.

*Ginger Martini | Ginger infused vodka

shaken and served up with candied ginger
9.

*Cheesecake Martini | Strawberry

infused vodka, Stoli Vanilla and a splash of
cranberry 9.

*Connie’s Coffee | Grand Marnier,

Kahlua and Frangelico garnished with
whipped cream 9.

* sweet/dessert drinks * 11-10-10

 do
my mother made the best
chicken with orzo when I was growing up
in my small Greek village. First, she cut the
chicken into eight pieces, making sure to keep
some breast meat on the wings. She gathered
fresh onions and garlic from the garden; she
took olive oil from an urn in our kitchen. With
these ingredients and some salt and black pep-
per, she braised the chicken until it was brown
and the house smelled wonderful. Next, she
addedÞvechoppedtomatoestothepot,along
withÞvetablespoonsoftomatopaste;enough
water to cover the chicken; two bay leaves;
and fresh thyme, mint and oregano. She slow-
cooked everything for an hour; then she took
the chicken out and added more water to the
pot to cook the orzo. Once the orzo was done,
she put the chicken back in the pot and told
us to wait because the food needed “to rest a
bit.ÓButshewasnÕtÞnishedjustyet.Sheput
a piece of chicken and some orzo into a bowl.
She placed the bowl under her apron to cover
it, and she took it to a very old man who didn’t
have family. He was the poorest among us
poor in our village. I asked her once why she
tookfoodtosomeoneelsewhenshehadÞve
kids, two grandparents, and herself and my
father to feed. Her answer: “It means more to
give something when you don’t have enough
for yourself.” When she came back from the
old man’s house, she spooned the remaining
meal onto our plates, adding little shavings of
homemade mizithra cheese.
I still make chicken with orzo exactly like my
mother did—she makes sure I do it correctly.
My mother is 84. Her name is Theodoroula; in
English this translates to Dorothy. So we start
with “do.”
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.
Hepreferssimpledishesusingjust-picked
ingredients from his garden. His specialty is
an easy dish that can be a side, a salad or a
maincourse,whichishowweenjoyeditin
our village when I was growing up. This is how
he made it back then: He started with a large
potato. He rubbed the potato with olive oil and
sprinkled it with salt that was coarsely ground
on our village’s communal grinding stone. He
then cooked the potato in the ashes and coals
ofourÞreplaceforabout40minutes.Next,
he took the potato out of the coals and rinsed
itoȔabit.Thenhecutitintopieces,drizzled
it with olive oil, and sprinkled it with salt and
freshly ground black pepper. Finally, depending
upon the time of year, he sliced a green, red or
white onion into the mixture and tossed it a
little. I promise you, there is no better-tasting
potato on this earth.
Today, my father still helps out in my
restaurants—yes, with the potatoes!
He is 88. His Greek name is Konstadinos;
English-speaking friends call him Dinos.
Hence, the “di.”
my grandfather
passedawayonJanuary30thof1958.Itwas
very cold and snowing in our mountain village
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-
happier memory: his delicious Greek salad. ents and grandparents. I have a daughter
During wheat-harvesting time, my grand- named Dorothy; I have a son named Dinos and
father was always the one to make it. After another named Yorgos. I hope they continue
cuttingthewheatfromtheirÞelds,people to live up to these names we’ve given them
brought it to a central location for threshing. — names that, to me, symbolize perseverance,
They used threshing boards—long, wooden a hard-work ethic, kindness and love.
planks studded with small stones from the
ÞeldsÑthatwerepulledbehinddonkeysor I guess I chose the name dodiyós for this
horses. Always, we children liked to ride the restaurant because I want it to be a true family
threshing boards around and around over the place. But also, I saw this as an opportunity to
wheat. Meanwhile, my grandfather was under honor the people who made me who
a nearby mulberry tree making his salad. First, I am today and my children who enrich my
he cut fresh tomatoes into a large bowl. (I still life every day.
remember his hands and his knife.) Before
slicing the cucumbers, he took part of the peel dodiyós is much more than simply a name.
oȔÑleavingdarkgreenstripsinplace.Hecut It represents generations of taste.
an onion into medium slices and added these
to the bowl. Then he sprinkled the salad with George Sarris
coarse salt and black pepper. Next—and this October2009
was my favorite part—he took a sprig of dry
oregano and rubbed it between his hands over
the salad. Finally, he drizzled olive oil (harvest-
ed from our own trees) over it all and told us
towait30minutesuntilthetomatoesreleased
alltheirjuices,andwecoulddipourbreadinto
it as we ate.
I miss my grandfather very much, and I still
make Greek salad like he did. My beloved
grandfather’s name was Yorgos; it’s how we
Greeks say George. That is where “yós” comes
from.