DINING OUT: Elia Restaurant

To highlight the growing popularity of Greek wine, Long’s Wine and Liquors teamed up with Elia Restaurant to host a special dinner and wine tasting.

“Greece is emerging as an international market and this is a way to expose people to Greek wine that they may have never heard of before,” explained Heather Hamilton, owner of Long’s. “There are so many Greeks in the neighborhood. Young people think Greek wine is what their grandparent drink. So we are introducing people of their own heritage to Greek wine.”

Peter Ioannou, general manager of Nestor Imports, who distributed the wine, added. “There is no better way to showcase this wine, but with our cuisine,” he said.

And what better place to eat than Elia, which is known for its delicious authentic Greek eats. Pete and Christina Lekkas have owned the charming Third Avenue space since 1998 and presented a feast of flavors that evening. Although many of the dishes were made especially for the event, some menu staples were featured.

First, with the appetizers, we enjoyed “Greece’s answer to pinot grigio,” Kouros Roditis, a fruity, light wine made from pink-skinned grapes. The slightly dry wine paired well the Spanakopita ($12) consisting of divinely light layers of phyllo dough, wrapped over tender spinach, leeks, fresh herbs and feta. It did not taste bitter, as some spanakopita does, and the flavors melded deliciously.

With a Costa Lazzari Rose, which was light with a hint of berries, we thoroughly enjoyed Pan Seared Day Scallops (a menu staple at market price), served with fava bean puree, pickled red onions and caper berries drizzled with a black olive vinaigrette. The scallops, which are completely fresh (no chemical-infused seafood here!), were roasted perfectly and melted in the mouth like butter.

Next up was a bolder Assyrtiko from Santorini made from grapes grown in volcanic soil. Although it was a white wine, it was paired with Seared Steak (specially made), served with an aged kefalotyri cheese soup and grilled onions in a balsamic reduction. The steak was tender and juicy and went well with the hearty cheese, without being overpowering.

This dish was also paired with Kouros Nemea Red, an easy-drinking wine that goes with most dishes. It has a good flavor, bold but smooth and slightly sweet.

We then enjoyed an Australian Sea Bass (specially made) served with a braised mix of capers, onion, tomato, scallions and a touch of orzo. The fish had the consistency of steak, yet melted in the mouth like butter. The vegetable mix was very light and fragrant.

Last but not least was a Grilled Australian Lamb Chop (specially made) served with braised carrots, fresh fava beans, caramelized onion and cauliflower puree. The lamb was just fabulous, hearty and not grainy at all, with a bold flavor.

This dish was paired with Amethystos, a robust, ultra-premium, 100 percent cabernet. It was fermented for four years, giving it a smooth and fruity flavor without being too dry.

For dessert, we had Chocolate Mousse and Cake served with Ouzo flavored ice cream (specially made). What a mix of sweet and tangy! That was served with super-sweet Kasamos Muscat dessert wine.

Elia does have most of these dishes on the menu, just paired differently, such as the Arni Youvetsi ($25), slow-braised lamb shank baked in a clay pot with orzo, tomato and kefalotyri cheese.

We can’t wait to try out the many other flavors that Elia has to offer, can you?

Elia Restaurant

8611 Third Avenue

718-748-9891

Monday, closed

Tuesday through Thursday, 5 p.m. to 10 p.m.

Friday and Saturday, 5 p.m. to 11 p.m.

Sunday, 4 p.m. to 9 p.m.