Pappous Greek Kitchen Is Yorktown’s 'Friendly' New Neighborhood Spot

Old family recipes and a familiar location make this old world eatery a sight for sore eyes.



Photos by Dave Zucker

After a recent foray into one of Westchester’s newest gyms, a few members of our editorial team decided to continue the night by thoroughly undoing any health gains we’d just made by gorging ourselves at a new restaurant we’d heard about.

Occupying the site of the former Friendly’s in Yorktown, Pappous Greek Kitchen’s Instagram has been teasing us for weeks with unreasonably photogenic lamb, grape leaves, hummus, and enough baklava to make our eyes swim. Clearly we had to try it for ourselves, and it did not disappoint.

Before we even ordered water we were presented with a basket of delicious, warm pita with olive oil and black olives. For an appetizer, we selected the dip trio: more pita served with bowls of creamy hummus, cool tzatziki, and sweet melitzanosalata — a roasted eggplant dip (pictured above).

Two of us opted for lamb souvlaki platters: tender cubes of lamb cooked over volcanic coals with just a hint of char, served with a Greek salad, roasted veggies — plus more pita and tzatziki, of course — and a choice of rice, fries, or sautéed spinach.

I opted to get my fries “Pappous style,” which includes a squeeze of fresh lemon juice, crumbled goat cheese, and a pinch of oregano. It was by far the best decision I made all night.

Another of our party ordered a true Greek comfort dish. Mousaka consists of eggplant, potatoes, and ground beef sprinkeled with delicious spices and topped with a rich and creamy Bechamel sauce and served with a choice of vegetable.

Though thoroughly stuffed, we still chose to split a triangle of baklava before we scurried home. Delicate but incredibly dense, the flaky filo dough, crunchy nuts, and sweet absorbed honey were the perfect ending to our evening.

The restaurant itself was cozy but not cramped, and while renovated still brought back hazy memories of sitting in booths chowing down on banana splits twenty-odd years ago. It’s warm, inviting, and just a touch nostalgic. It should also be noted that when we arrived, multiple guests were waiting on their pickup orders and the dining room was packed — at around 8 p.m. on a Tuesday. Friday and Saturdays nights are an easy full house, but when we see a new eatery doing such high volume on a weekday night an hour before close, well, that gets our attention.

Suffice it to say we will be going back to Pappous Greek Kitchen. And next time, we’re trying Pappous’ brandy-buffed sangria.

 

 

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