Vegans (vegetarians who eat no animal or dairy products at all) find plenty of delicious tastes on the menu, from roast pepper-chickpea soup to smashed garlic friend potatoes, sautéed brussel sprouts with capers and lemon and salt-roasted beets with skordalia (garlicky mashed potatoes served cold). You don’t even have to ask for Chef Dee Foundoukis to make something special, it’s all right on the menu.
But let’s back up to what we love at Kouzzina. We daydream about the Fisherman’s Stew with crunchy fennel, shrimp, mussels, clams, firm white fish and a light tomato broth. And when it’s hard to choose from the Mediterranean-inspired menu we go for the new “Kouzzina Trio” with a lamb slider and ample portions of the cinnamon-stewed chicken and pastitsio (a classic Greek creation with pasta, ground beef and béchamel sauce).
Sometimes we just make a meal of the starters, like the grape leaf filled with goat cheese and grilled, crisp calamari and lemon, spanakopita (spinach pie), and a trio of spreads – harissa yogurt, kalamta fig and chickpea hummus – with grilled pita.
Whatever we decide, we always end with the decadent loukoumades, hot Greek donuts drizzled with honey. Chocoaholics will want the chocolate budino cake with a warm chocolate center and sweet whipped cream.
By the way, the restaurant is the only place outside of California where you can sip Coranation wines, celebrity chef Cat Cora’s own label.