The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/836118
"The goal of the restaurant is to bring a piece of Greece to Weehawken," Eliana said. "We have over 40 wines from all over Greece including an assortment from where we are from in Cephalonia. We want people to appreciate the culture like we do. Fresh fish is part of the Mediterranean diet, which we were brought up eating… it has to be authentic to portray a true Mediterranean lifestyle. We're passionate about serving the freshest ingredients possible, much like they do off the docks of the Mediterranean." Playing off their efforts to cook and create like they do in Greece, some of Molos' signature dishes include multiple options of whole fish, which are displayed in their fresh fish market, and saganaki, a cheese lit on fire and served tableside. Chef Gregory Zapantis helms the Molos kitchen, and after a successful career leading kitchens and partnerships throughout New York, including Kellari Taverna in Midtown and Thalassa in Tribeca, he has become widely-known as a fish aficionado. He was also honored as the first culinary ambassador to Greece in North America by the Chef's Club of Greece. Chef Zapantis is consistently creating new plates, and for the summer season, is introducing a shrimp and sweet pea risotto as a featured main course, as well as new side dishes including fresh artichokes and a lobster risotto. VUE ON DINING V U E N J . C O M 112