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The next exotic stop on our ongoing dining adventure was Greece by way of Mykonos Kuzina of Naples.

Things got off to an appetizing start with not one but two fantastic starters – saganaki ($12) which is kefalograviera cheese flambé. Opa!

Not to brag, but we ordered the first one of the night; which was set aflame tableside. What an exciting start to the night. With this appetizer, time is of the essence; it goes from a flame of beauty to a hot oily mess quickly, so grab the pita bread (included) and dig in.

We also order the keftedakia ($9), Greek-style fried meatballs, which is simple and straightforward (a mix of beef and pork, onion, garlic, salt, pepper, oregano and mint) until you add the ouzo sauce into the mix. This turns the ordinary into the extraordinary.

For my main entrée, pastitso ($16), also known as Greek lasagna. There are a few important differences from this dish and its Italian cousin; tubular pasta is used; instead of marinara, you have a delectable béchamel sauce, and in this case beef. The trick to a perfect pastitso is the slightest hints of cinnamon and nutmeg; but not too much. This pastitso was a winner.

My partner in dine had the shrimp Mykonos ($21), large shrimp baked into a casserole in a clay pot with vegetables, orzo and feta cheese. A beauty to behold and it tasted at good as it looked. The was the perfect blend of tomato sauce, pasta and cheese.

As if all that wasn’t enough, we shared a kataifi ($6) for dessert – shredded fillo and cinnamon.

The desserts are in a case at the front of the restaurant; as is a small microwave; where are dessert was heated (a little bit). Unfortunately, the microwave failed to revive the fillo. It was an unfortunate end to an otherwise perfect dinner. But we’ll give them a pass on this one.

Visit Mykonos Kuzina for a quick trip to Greece; reservations are suggested.

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If you go

Mykonos Kuzina

  • 13510 Tamiami Trail N. #1, Naples
  • 239-325-8502
  • www.mykonoskuzina.com
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