Quality and consistency play a key role in the development and success of any great restaurant. What is considered the golden child in culinary circles today can quickly become yesterday’s news when a lack of attention is paid to these key elements.
Stamford is home to many restaurants. Some are mediocre, others are above average, and still others are well above the norm and worthy of praise and acclaim. One such restaurant, which has proven that quality and consistency is the cornerstone of their establishment, is .
Eos is a small, chic and cozy space that even when filled to capacity, does not give one that claustrophobic feeling of being over-crowded or stuffed the way other small spots can. Eos speaks to comfort and elegance with crisp white walls, minimalist accouterments and traditional Greek music playing softly in the background. One wall evokes the undulating waters of the Mediterranean, albeit painted white, but hinting at the natural and calming flow of the sea nonetheless.
Eos is about more than welcoming aesthetics and indigenous melodies of the Mediterranean. It is also about the alluring aromas, freshness and olive oil-infused flavors of wonderful Greek cuisine. And in Stamford, no one does it better than Eos.
The Greek mezedes, or small plates, are themselves appetizing and filling. A favorite on the menu, and one which never fails to cause a domino order effect, is the Saganaki ($9) cheese flambé. Kefalograviera, a hard and salty sheep milk cheese, arrives at the table resting atop a cast iron skillet. With a flick of the wrist, the waitress sets the triangle of cheese aflame, and then douses it with the juice of a lemon wedge. The tanginess of the lemon juice and saltiness from the cheese combine to form an appealing flavor profile that lingers on the tongue longer after the last bite.
There are many other traditional Greek mezedes to choose from, including Loukaniko ($8), grilled citrus infused pork sausage; Spanakopita ($8), baked spinach and feta cheese phyllo pie; and, of course, Hummus ($6).
Souvlaki Sticks—Pork, Lamb and Chicken—are priced per stick ($5, $8, and $6, respectively). The Chicken Souvlaki was tender marinated chicken served off the skewer with a side of tzatziki.
A first for my palate was the Imam Bayaldi ($9). Eos’ version of the extremely popular Turkish dish, Imam Bayildi—which, when translated, means “the Imam fainted,” reputedly because the dish is so good—is baby eggplant stuffed with tomatoes, onions, peppers and herbs. The crowning glory is the thin layer of melted kefalograviera cheese on top. This dish was an eye opener and a palate pleaser. If all of my vegetable dishes were half as delicious, I would have no problem converting to vegetarianism.
Eos offers a small selection of soups and salads ranging from the uncomplicated Avgolemono ($6) soup which is similar to Asian egg drop soup to Horiatiki Salata ($10) filled with tomatoes, cucumbers, onions, feta cheese and green peppers garnished with olive oil and red wine vinegar dressing.
The standard entrées at Eos, although small in portion-size, more than make up for that lack in volume with an abundance of flavors. The Char-Grilled Fresh Fish Catch of the Day and the Grilled Lamb Chops are market priced and come with a choice of two sides. Sides range from Greek style Lemon Potatoes ($5) marinated in lemon juice and oregano, to Sautéed Spinach ($5) with roasted peppers and onions, to Fasolakia ($6), braised green beans in a light tomato sauce. The fish is served whole with olive oil, oregano and sea salt, while the lamb chops are char-grilled and marinated.
Some connoisseurs of fine dining say they would never order chicken when dining out because it is such a common food item that they could procure anywhere. However, the Kotopoulo me Prassa ($24) could stand up to scrutiny and come out a winner in practically anyone’s book. It is a seemingly simple, straightforward poultry dish that tastes anything but ordinary. The tender chicken breasts are sautéed to a golden honey hue with leeks in a zesty sweet lemon butter sauce that complement the wonderful array of herbs that coat the chicken. The rice pilaf served on the side, although appetizing in its own right, seemed almost an afterthought offered only to round out the meal.
After you’ve indulged in savory fare, the next logical step in your dining repertoire is to satisfy your sweet tooth. With offerings such as Kataifi ($6), shredded phyllo with almonds, walnuts, honey and cinnamon, its ever popular cousin Baklava ($6), or the intensely decadent Baklava Sundae ($8) with vanilla ice cream, baklava pieces, chocolate syrup and whipped cream, you’ll definitely want to have more than a cursory look at the dessert menu.
There is more than just one singular element that makes Eos an excellent destination for an afternoon or evening of dining. It’s not just about the food, the atmosphere, the courteous and attentive staff, the consistency and quality, or the excellent value. It is the combination of all of the above that make Eos a Stamford standout.
Eos is open for lunch and dinner Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday from 11:30 a.m. to 11 p.m.; and Sunday from 12 to 9 p.m.
Dinner price ranges: Mezedes $5-$17; Soup & Salads $6-$10; Sides $5-$6; Main Course $12-$32.
All prices above are from the dinner menu offerings.
490 Summer Street