Cuisine:

• Greek
• Sea food

En Plo Estiatorio Description:
En Plo, which means Set Sail, specializes in unstintingly fresh seafood treated with respect by owners Katerina Kampouroglou and Peter Spyropoulos. Downstairs, there is a bar/lounge called an ouzerie, where you can eat mezes and sip ouzos by the dozen. For appetizers, the octapodi, charcoal-grilled octopus with onions and wine vinegar, are wonderfully pliant, soaking up flavor from the grill and onions and tangy from the vinegar. Whole fish are sold by the pound, and you either want one all your own, or, if it's very large, to share. Choices may include tsipoúra(gilt head bream, called dorade elsewhere), lithrini (pandora), barbounia (red mullet), and fagri (sea bream), all char-grilled to a turn. There are also fish cooked in a clay pot and some marinated seafood too. The side dishes vary from roasted lemon-scented potatoes to steamed wild greens. Desserts--baklava, karidopita, galaktabouriko--are predictable but not too overly sweet. The list of Greek wines is a good, solid indication of modern Hellenic viniculture.


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