By: Mark Kent
Authentic dishes include 8 cold appetizers as Tzatziki (yogurt with cucumber, dill and garlic with Greek olive oil), Taramosalata (a fish roe spread), hummus and Tirokafteri (feta cheese with hot peppers and olive oil), dolmades (grapes leaves stuffed with rice and herbs), and black olives.
There are 15 hot appetizers – we had a very nice fried calamari – quite tender. We then sampled tiny fried smelts for seafood starters. The taste of their mussels and scallops was over powered by the strong tomato, basil, garlic and feta cheese sauce.
While we liked the cold dolmades we loved the hot version with ground beef, rice and herbs topped with a fine egg lemon sauce. We tried the giant baked beans – nothing here like the usual – the tomato and onion sauce added to the beans sweet flavor. Do try it.
We sampled the tasty green salad with its fine dressing but found the red beet salad, though tasty as well, had very little of the beet taste.
Listed are 5 (rustic Greek originals) and we had to try the traditional mousakas. This was a huge portion containing layers of eggplant, potatoes, ground beef and homemade bechamel sauce… a perfect dish.
Lamb chops, scallops and shrimp with lemon potatoes and vegetable make up the Estia’s signature platter. The chops had a lemony flavor as well as the potatoes, the scallops had a deep sea flavor, the shrimps sweet and tender. The meat sampler offers lamb chops, biftekia (ground beef patty), deep flavored Greek sausage chicken souvlaki (marinated chicken breasts). And a lamb/beef gyro. Each of these individual components can be the focus of full plates.
Meat listings also offer rib eye steak, pork chops, and various souvlakis.
Fish and seafood offerings include shrimp sautéed or grilled, swordfish, salmon or yellow tail snapper or bronzino. Scallops, mussels, and shrimp are available over pasta in chefs’ signature red wine sauce.
We sampled a delicious egg lemon chicken soup – a superior choice. The soup of the day was a full bodied lentil soup…if it’s on your menu, try it.
Carlene, Steve and this reviewer ordered bougatsa… a desert of phyllo dough with custard cream having hints of vanilla and topped with powdered sugar and cinnamon. We then tasted the traditional blaklava, honey soaked phyllo with almonds and walnuts. Both desserts were wonderful and a sweet ending to a fine Greek meal. Other desserts offered include rice pudding and yogurts. From a list of 10 coffees, we had a delicious decaf cappuccino, hot and sweet.
There is as modified luncheon menu as well as 3 items on a kids menu.
Located at 507 SE Mizner in Boca Raton (561-245-8885), Estia seats 80 inside and 50 on patio. Open seven days, luncheon from 11:30am – 3:30 pm, Diners 3:30pm – 10:30pm from Sunday through Thursday. On Friday and Saturday hours extend to 3:30pm to 11:00pm.
A full bar is available for your pleasure. Opened only one year, Estia Greek Taverna and Bar offers excellent fare…we suggest you… go and enjoy!
