Zorba’s Taverna
2230 Fairmount Avenue
Philadelphia, Pennsylvania
(215) 978-5990
If you happen to be paying a call at the Philadelphia Museum of Art and are in search of a good, reasonably priced restaurant in the immediate area, Zorba’s Taverna should fill the bill quite nicely. First reviewed in July 2014, this father-son BYOB is located in the shadow of Eastern Penitentiary with a handy paid parking facility just across the street. The diminutive eatery boasts two colorful dining rooms, an open kitchen, and some very, very good Greek cuisine.
As I mentioned in the first review, when it comes to the appetizers, all the usual suspects – stuffed grape leaves, potato purée, batter-dipped fried squid, baked feta and tomatoes – are present and accounted for. The so-called Greek Salad, however, is the acid test; and it was spectacular… as was the dressing, just the right combination of vinegar, herbs, and other seasonings. More recently, however, my dining partner and I decided to share the Spring Salad (pictured), a combo of romaine lettuce, tomatoes, cucumbers, onions, olives, and feta cheese – which we actually preferred to the traditional Greek salad. But, once again, it was the addictive Greek vinaigrette dressing that stole the show.
The first time around, my dining partner opted for the Shrimp Poseidon, crustaceans grilled over charcoal simply adorned with olive oil & lemon and garnished with wilted greens, tomato & cucumber. I, on the other hand, took the vegetarian route with a dish I have always enjoyed, the Imam Baldi. The presentation consists of eggplant stuffed with sautéed onions and tomatoes cooked in olive oil and topped with tomato sauce, herbs, and feta cheese.
In actuality, these were our second choices… The first choice for both of us was the Fisherman’s Feast for two (pictured), which just happened to be unavailable on that particular evening. However, we did finally manage to order it during our most recent visit… and it was certainly worth waiting for. This extraordinary dish contains salmon, tilapia, rainbow trout filets, and two shrimps roasted over charcoal, as well as potatoes, rice, and a delicious array of slow-roasted vegetables teamed with tomatoes, garlic, oregano, lemon, and olive oil. A feast, indeed. An absolute must for seafood lovers.
Dessert-wise, Baklava (pictured) is still the name of the game. I have sampled many renditions of this iconic Greek sweet ending over the years, and Zorba’s version is benchmark in every respect.
Bon Appétit!
TAD
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