200 South Halsted Street, Chicago, IL - (312) 782-9855
Even if you don't have a taste for cheese, this appetizer might still be worth an order for the little show. After deep frying this imported Greek cheese in the kitchen, the server will come out and flambé the cheese tableside and shout "OPAA!" Apparently, that practice originated at the restaurant next door to Greek Island so it's more of a Chicago touch than it is a Greek custom.
As for the cheese itself, instead of consuming it while it's soft and gooey, I liked it better when it cooled to a slight firmness which also made it easier for cutting too. To give you an idea of what it was like, I'd say it's similar to a very lightly battered & fried mozzarella.
3 comments:
Fried mozarella sucked when it's cooled.
i don't mean COMPLETELY cool... but cool enough to the point where it's a bit stiff. and if you don't enjoy that, well, to that i respond, "to each his own."
I don't recall fresh-fried mozarella. I only remember cold ones from having left it on the table for 30 minutes recently.
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