This outpost of the original Long Island restaurant is cozy, unpretentious, and exceedingly cheerful, full of Greeks eating the kind of food they remember from the old country. Dishes here are simply prepared: crunchy fried zucchini strips drizzled with pomegranate sauce and falafel rounds dipped in tahini that seem to melt on contact with your tongue; spicy, wine-braised Greek sausage flecked with orange rind; tiny and tender baby lamb chops, lightly charred and perfectly grilled, that outshine the same dish at many upscale restaurants. Dinner entrees come with a small, tart Greek salad loaded with crumbled feta and ripe olives, rice pilaf, soup, a vegetable, and homemade butter cookies - Nick Goussis and his family won't let you walk away hungry.
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It's unclear how you take the owners of one mediocre Greek restaurant, combine them with the chef from another similarly unremarkable taverna, and come up with something as wonderful as Ouzo Blue. You could have knocked me over with...
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