Ballantyne Magazine

SPRING 2018

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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This is a vibrant blend of tomatoes, red onions, cucumbers, mild green peppers, Kalamata olives, feta cheese and plenty of oregano, dressed with a simple vinaigrette. The salad contains no lettuce. (There's an American-style menu option for those who do like lettuce.) Several other salads are also intriguing. They include a zesty lahano salad made from thinly-sliced cabbage, peppery arugula, dill, and tossed with lemon juice and olive oil. Revithosalata adds cumin and garlic to chickpeas and red onions. Tangy lemon oregano fries are the perfect accompaniment to crowd- pleasers such as traditional gyros wrapped in fresh pita. Platters can be creatively combined to include an array of appetizers with house-made tzatziki and one of the rotating hummus flavors, such as rosemary lemon, roasted red pepper with feta, chipotle and others. Lots of vegetarian and vegan selections are available along with several that can be made gluten-free. Iced-coffee aficionados may not realize that the sweet, frothy drink known as a frappé originated in Greece. It's true. And when you sip that cool and creamy drink, and nibble on Irene Pathountis' homemade walnut and cinnamon baklava, you come a little closer to understanding what philoxenia is all about. That spirit of hospitality is all the more reason to say "yes" anytime there's an opportunity to enjoy Greco Fresh Grille. Irene and Bill Pahountis enjoy serving baklava and frappés (top left), gyro sandwiches and much more at their restaurant. BALLANTYNE SPRING 2018 50 Fab Fare Our International Curricula is the gateway to University and the roadmap to academic excellence. ed r A NORD ANGLIA EDUCATION SCHOOL THE BRITISH INTERNATIONAL SCHOOL OF CHARLOTTE www.bischarlotte.org g y gned IB pla Progr

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