![]() “Our business has been absolutely crazy,” he said. He has been stunned by the initial public reaction to his menu. Rico and I were astounded by the small but impressive wine list with selections from Paso Robles, Willamette Valley, Dunnigan Hills and New Zealand.Īs we pointed out James Augustine is the chef/restaurateur of Zizikis and the coming J Restaurant. A substantial side salad completed my feast. The Pita bread is cooked with a special secret blend of house spices the family’s been using for over 30 years. Sides for both included Hummus and Pita with the Hummus made totally from artichoke hearts (yummy). The stunning flavor brought out the fisherman in me and I couldn’t get enough. A menu option and the most impressive taste for me was the deepwater Faroe Island Scottish Sushi-grade Salmon kabob. ![]() Number one on the Pita side of the menu that always includes a warm Pitabase with Arugula, onion, tomato and Tzatziki are hefty pieces of grass-fed, free-range Lamb leg imported from New Zealand. The premier position on the Zizikis menu is the Lamb plate on warm Pita, with Arugula, onion, tomato and Tzatziki. This successful pioneer Mediterranean establishment was sold in order to come to San Diego to develop a next-generation Zizikis with classic Greek food. In Zizikis, Augustine has curated an original menu based on family recipes offered at their first Zizikis in Dallas.
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