Sam and Costa Waez tweaked their Ybor City Acropolis formula for suburban sensibilities, opening at the site of the defunct Tampa Brickyard. The kitchen serves until 3 a.m. on the weekends, midnight during the week. The staff is young, attractive and prone to launching into fits of grapevine dan …
Look for a frenetic bouzouki band and the stirring Greek song stylings of Babi Lavidas, plus belly dancers on Fridays, Saturdays and Sundays. Then add in people leaping up to gyrate through a quick zeibekiko or sousta, punctuated by the occasional sound of breaking plates, and you have yourself …
A neighborhood staple for Greek appetites, light and heavy. Greek salads come with everything from beets to potato salad, but the biggest attraction is the sweet spectrum of phyllo, nuts, honey and cream, from kataifi to pudding.
Hana Lakkis has been making Lebanese pastries for decades in Pennsylvania, and is now filling a bakery display case here with baklawa, maamoul and nammoura. But before dessert, her husband, Fisal Houssein, offers up shawarma, kabobs and falafel for lunch and dinner. Try the stuffed cabbage with …
The most unusual touches here are from the Middle East ... hummus, tabbouleh, baklava ... but the menu covers traditional deli sandwiches and salads and all-American takeout entrees, too. All are fixed with freshness, spice and style.
The local rebirth of Middle Eastern cuisine gets its most stylish display thanks to smart Lebanese entrepreneurs. Yogurt, grape leaves and kibbe are deliciously fresh. Stay late and finish with intoxicating bellydancing or a dreamy draw on the water pipe (hookah).
The newest restaurant in Tarpon is a bit off the beaten path, near the Tarpon Springs Golf Course. After opening the place in May, owners Sophia and John Pappas recently received an award from City Hall, the city clearly pleased to have seasoned pros inhabit a space that has hosted a number of f …
Not on the main drag, it's two stories with a few tables out front, boasting a clean and pretty interior. This is a good choice for the rookie, not because the food is training-wheels Greek, but because all the dishes get snapshots out front, so you can tell a moussaka from a pastitsio.Go grille …
Hours: 11 a.m.-11 p.m. daily.
This may be the most gastronomically ambitious restaurant in all of Tarpon, a recent entry that has set up in the old Santorini location (one of only two restaurants downtown that are directly on the water). Right across the street from Mykonos, it is presided over by Andy Salivaras' son, Dimitr …