Sign up to save your podcasts
Or
Share 44. Greek Week
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
44. Greek Week
Like with many things in life, I often let house cleaning go until I hate myself. This sucks because I despise dust and dander and clutter, but obviously not enough to avoid them completely.
Can one digress before one begins? If so, I did.
Apparently, someone opened a Mediterranean restaurant right next to Christos. Christos, by the way, is the tiny, hole-in-the-wall, very Mediterranean-feeling spot where Jen and I had a super romantic and delicious meal quite early in our relationship. Christos, the owner, dragged us in, explained to us how he catered for the Onassis family on one of their yachts, served us homemade wine, and finished the experience with a piece of Onassis dessert. We connected with Christo and his spot, Greek photos, paraphernalia, and other curios crammed into the small space. To get to the bathroom, one must travel through the kitchen and down enough steps to make one believe the final destination point is under the damn river.
The new restaurant, Alihan’s, is Turkish. They serve Kebabs, not Souvlaki. Alihan’s is HUGE, pristine, elegant, new. It’s a stark contrast to the homey (and homely) visage of Christos. I remember, many years ago while in Greece with my University choir, being firmly but politely asked by a street vendor to refer to his meat on a stick as “souvlaki” and not “kebab,” because the latter is a Turkish term. Beyond the obvious problems that a much smaller though well-established Mediterranean restaurant owner might have with a brand new, extra shiny and super flashy Mediterranean restaurant opening RIGHT NEXT DOOR, I wonder if any additional Turkish-Greek abrasion exists?
In any case, in honor of Christo, and the fact that we got a sweet deal on Groupon for “Wine Insiders,” we consume California reds.
The core recording here is from May 17th, 2015, which reminded us that there was no Spring in Pittsburgh this year. Snow on Easter, then cold, cold rain, then highs in the 90’s. Fun.
The lovely music at the end is a piece called “Shish Kebab” by Ralph Marterie.
We present to you, “Greek Week.”
View all episodes
By Driven 2 DrinkLike with many things in life, I often let house cleaning go until I hate myself. This sucks because I despise dust and dander and clutter, but obviously not enough to avoid them completely.
Can one digress before one begins? If so, I did.
Apparently, someone opened a Mediterranean restaurant right next to Christos. Christos, by the way, is the tiny, hole-in-the-wall, very Mediterranean-feeling spot where Jen and I had a super romantic and delicious meal quite early in our relationship. Christos, the owner, dragged us in, explained to us how he catered for the Onassis family on one of their yachts, served us homemade wine, and finished the experience with a piece of Onassis dessert. We connected with Christo and his spot, Greek photos, paraphernalia, and other curios crammed into the small space. To get to the bathroom, one must travel through the kitchen and down enough steps to make one believe the final destination point is under the damn river.
The new restaurant, Alihan’s, is Turkish. They serve Kebabs, not Souvlaki. Alihan’s is HUGE, pristine, elegant, new. It’s a stark contrast to the homey (and homely) visage of Christos. I remember, many years ago while in Greece with my University choir, being firmly but politely asked by a street vendor to refer to his meat on a stick as “souvlaki” and not “kebab,” because the latter is a Turkish term. Beyond the obvious problems that a much smaller though well-established Mediterranean restaurant owner might have with a brand new, extra shiny and super flashy Mediterranean restaurant opening RIGHT NEXT DOOR, I wonder if any additional Turkish-Greek abrasion exists?
In any case, in honor of Christo, and the fact that we got a sweet deal on Groupon for “Wine Insiders,” we consume California reds.
The core recording here is from May 17th, 2015, which reminded us that there was no Spring in Pittsburgh this year. Snow on Easter, then cold, cold rain, then highs in the 90’s. Fun.
The lovely music at the end is a piece called “Shish Kebab” by Ralph Marterie.
We present to you, “Greek Week.”