Thalassa – It’s All Greek to Me

I went to dinner at Thalassa, recently. It is an upscale Greek seafood restaurant that incorporates some of my favorite things:
1)Fresh fish
2)Excellent Staff
3)HUGE portions
Do you feel a photo essay coming on?
If you didn’t understand that that was a rhetorical question…well, I just don’t know how to help you.
Nothing makes me hungrier than a gorgeous display of fresh fish…or the smell of Krispy Kreme donuts. 
Another story for another time.
Olive oil with capers, fresh and juicy olives, and fava bean-feta dill tip. This dip put hummus to SHAME. Creamy, salty, fragrant with dill and hearty with beans…it was just to DIE for.

House baked focaccia. Simply outstanding. Some might call it greasy, but let me tell you – it didn’t taste that way. It tasted rich, flavorful and just perfect. I mean, I don’t mind a little extra fat. Remember the lardo love affair?

Olive bread that was not baked in  house. Not as good as the foccacia – lacked that fresh-baked pliant texture and perfectly salty crunch.

Crabcake amuse bouche. All crab, no filler. With a lemon remoulade, it was just a burst of briny, sweet freshness. Definitely whetted the appetite.

Maine Diver Scallops wrapped in kataifi with sheep’s milk butter and Kalamata balsamic reduction.
A bit rich, even for me. The sheep’s milk butter was WAY richer and more creamy than cow’s milk butter – now, usually this is a GOOD thing. But it sank into the kataifi (like shredded phyllo dough) and made it soggy and a bit tough. It tasted cloying with those fatty, rich, sweet scallops…and the scallops were a little soft for my taste. I prefer a crispy sear on my scallops, and this was more of a velvety taste. I did love the raw scallions and tomatoes surrounding the dish, and the sweet, tangy balsamic was a great addition to the dish. 

Greek salad. So simple but so delicious. PEELED tomatoes. Have I told you how much I hate tomato peels? Wretched, vile things that have no taste and the weirdest texture…I just hate them. Peeled tomatoes are something I rarely do for myself, and it was a total luxury to have them peeled for me. That perfectly sharp feta with those sweet tomatoes, biting onions and crunchy peppers, with a simple olive oil and vinegar dressing…perfection.      

Head on African Shrimp. Thalassa has a HUGE menu of fresh seafood, delivered a few times a week. These were perfect – lemony, tender as lobster but with that unmistakable sweet-salty taste of shrimp. I just love to gnaw on those heads-love the creamy, rich, slightly funky taste of the brains.

And did I mention that they were humongous? The sauteed greens on the side were a perfect accompaniment.

Any time they make ice cream in house, you should get it. 
That was my wisdom for the day.
Especially baklava ice cream. Creamy vanilla ice cream with crunchy bits of honey soaked and nutty baklava. Yes. Oh yes.

A small plate of that delicious baklava and some house made dark chocolates finished off the evening well.
This is a wonderful place for fresh, well prepared seafood. Simple, delicious, and although it is not cheap, it is fairly priced. 
The service was great, the ambiance was lovely and serene and the food was delightful.
And in that case…all Greek is all right by me! 
*Note: My meal was paid for by the restaurant.  I was not paid or required to write a review, and my opinions are my own and, I feel, impartial.*

Comments

  1. JustinM says:

    Definitely a few things off that menu I want… crabcake, grape leaves, bakalao….

  2. Hungry says:

    I've been here years ago. Good to see that it still lives up to good food.

  3. Sarah says:

    I want giant shrimp!!!

  4. Fritos and Foie Gras says:

    @Justin-yeah the crabcake was great!
    @Hungry-it really did! I wish we had a few more GREAT fish places in our neck of the woods!
    @Sarah-haha oh at exactly the time that you wrote that, i know you soooo did – heheheh!

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