by Shontell Crawford

Regardless of what anyone says, first impressions always make a difference and can sometimes make or break a relationship. Does this hold true when trying a new restaurant? Absolutely!
Fortunately, my first experience at the Boardwalk’s newest restaurant, Kouzzina by Cat Cora, was wonderful.

Assuming you saw the video this week, you met my good friends and previous clients; Linda Cobb and the Lesserts, Jay and Sandi. All are “foodies” by most standards and it was Sandi, in fact, who made the reservation that allowed us to get in for the soft opening unbeknownst to me. What a treat!

Upon entering the restaurant we were greeted by the sounds and flavors from the kitchen. The searing caused by the rising flames, pans clinking and then out of now where the kitchen yells, “Opa!” I knew this was going to be a fun evening.

The Kitchen

We were seated at a table a good distance from the kitchen but everything is open and it’s easy to observe from almost any spot throughout the restaurant. Daniel greeted us and soon became one of our best friends. He knew the menu inside and out, answered every question with ease and intricate detail and made recommendations based on our questions and preferences. If you remember, ask for him when you visit and be sure to tell him Shontell sends her regards! If all the servers are as prepared as he was, you can’t go wrong.

Let’s get this experience moving…I was impressed by the menu of Specialty Drinks, Beer & Wine choices without excluding the traditional beverages. Notable from our experience was the Sparkling Pointsettia: a combination of Greek Sparkling Wine and Pomegranate Liqueur. The other ladies each enjoyed one and said it was the perfect beginning, not too sweet as one might fear. Ouzo, the national drink of Greece, is used to make up a few of the other drinks and of course, available straight up for your toasting pleasure. I’ll admit I’m not a big fan of this anise flavored spirit because it reminds me of black licorice….the jelly bean flavor I always traded at Halloween. When I go back, however, I won’t let it keep me from trying one of the unique cocktails that have obviously taken a lot of time and experimentation to put together based on the list of ingredients in each: the Sun-Kissed cocktail has agave nectar in it, the Kouzzina-rita includes the nectar and organic tequila, and the Greek Island Iced tea includes the Metaxa Ouzo as opposed to the traditional tequila. If you try any of these I would love to hear your feedback before my next visit!

Sandi (left) and Linda (right) enjoy a toast!

On to the Mezze, or appetizers: After much debate we opted for the Kouzzina Sampler and the Saganaki, the signature item that is topped with ouzo and generates the loud “opa!” from the chefs when it is fired. Daniel delivered our fresh bread and black sea salt covered butter to whet our appetites until our treats arrived. The sampler included pita with two sauces for dipping; hummus and Tzatzki, marinated olives, spiced cashews, Doldmades and a choice of meats, which for us was the sesame lamb meatballs. Everyone at the table thoroughly enjoyed the Saganaki – sheeps milk cheese, flash seared with lemon and oregano. Expecting it to be similar to goat cheese, I was surprised to find it milder yet equally delicious. The meatballs were a hit along with the dolmades. In fact, nothing on the sampler was worth skipping so I wouldn’t hesitate to recommend it for a group wanting a little taste of everything. Chef Dee stopped by and shared a story with us from her childhood when she watched her grandmother pick the grape leaves and freeze them every year so she could prepare fresh dolmades in every season. The heritage involved with the preparation has been preserved and passed along for our benefit, thankfully!

The Kouzzina Appetizer Sampler

We shared a Greek salad and a house salad and let me tell you…neither were “ordinary”. I’ve tried many a greek salad but this one somehow was a step above the norm. The house salad included spiced cashews, herbs and a lemon vinaigrette. I overheard Jay say, “…this is the best house salad I think I’ve ever had…”

Ordering the main meal was fun because we all agreed to order something different and share with the table – my favorite way to dine, I’ll add! Linda enjoyed the Cinnamon Stewed Chicken, Sandi ordered the Wood-grilled Flank Steak, Jay took Daniel’s recommendation of the Traditional Whole Fish and I went with the Pastitsio, greek-style lasagna with bucatini pasta, cinnamon-stewed meat sauce and bechamel. While all the entrees were good…the fish was hands down, the table favorite. Linda enjoyed her chicken as it was just what she expected, and while I appreciated the Pastitsio and Sandi enjoyed her steak we just couldn’t get past the amazing flavors of the fish. If you are looking for hearty, comfort food I think the Pastitsio or stewed chicken would suit you well. There were certainly many other choices we didn’t get to try, including a Pork t-bone, slow cooked Lamb Shank and charbroiled Lamb burger, Fisherman’s Stew and vegetarian Spiced Briami. I would encourage you to check out the whole menu and be adventurous. You won’t find these flavors presented so well in very many places in the United States, for certain.

The Whole Fish (They filet it right in front of you)

Finally, it was time for dessert and while the options were plentiful, our bellies were too full to order more than two. We chose the Baklava; traditional walnut and cinnamon pastry along with the Loukoumades; greek doughnuts with warm honey. Maybe it was because we were so full but I can’t say any of us were overwhelmingly impressed with the desserts. The baklava was rolled instead of layered which may have made the difference and possibly not mattered if we weren’t experienced baklava eaters. The Loukoumades were good, but again, not what we expected. The consistency seemed thicker than our American version of the same. I would have powdered them with cinnamon or vanilla had it been available to enhance what seemed to be lacking. Other options on the menu were the Chocolate Budino Cake – likely my option on the next visit – Glaktoboureko, Greek Style Sorbet and Greek cookies.

The Baklava with a nice cup of coffee.

The experience was an exceptional one for me, for a few of reasons: 1. The service! Without question, Daniel was on top of everything and spoiled us rotten. In any dining experience the server is the first impression and he excelled for his restaurant. 2. The uniqueness of the food! As already declared, you won’t find this menu nor these items readily available throughout the US. Since I can’t afford to jet set to Europe on a regular basis yet, I’m happy to have an alternative nearby. 3. The atmosphere! This is a place to be loud, have fun and enjoy your friends and family. While I’m sure couples will still enjoy this dining experience, it’s not the quiet romantic evening spot. Be prepared to let loose!

I am already excited to go back for a couple of reasons: The Calamari, and the Spanakopita Daniel said both were the other appetizers to try when we returned. In fact, Whole Fish aside, I’ll probably stick to the appetizer menu and let the rest of my group order the entrees. The portions are plentiful and I’m always convincing my guests to share!

Shontell, Jay, Sandi, and Linda

If you haven’t checked out the video this week, please do so and as always, know that we graciously welcome your feedback. Until next week, “OPA!”

To view more photos of our evening at Kouzzina’s, be sure to check out our Facebook page.

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