Best Greek Restaurant - 2001
If Helen had a face that could launch a thousand ships, then Greekfest serves entrees that can launch a thousand tips. Greekfest has been our favorite for too many years to count, and somehow, it keeps getting better. Owners Susan and Tony Makridis have built an empire of the senses, with stunning flavors, a Grecian palace setting, and personality so charming we can't help but shout "Opa!" when our saganaki arrives. How could we restrain, as the mild kefalograviera cheese is soaked with brandy, then dramatically flambéed at our table? If we want exotica, we slurp oktapodi skaras (grilled octopus in cabernet sauce). When we're feeling a little more traditional, we go for the moussakas (slices of baked eggplant and ground lamb with béchamel and cheese), or roasted rack of baby lamb dressed with pine nuts. Greekfest is a festival of flavors we're happy to attend all year long.