A must-try dish from Parizade that isn't on the menu
One of restaurateur Giorgios Bakatsias' long-standing restaurants, Parizade, has welcomed guests through its doors for more than two decades, treating every customer like family knowing likes and dislikes, seating regulars at preferred tables and preparing dishes to specifically fit to the diner's desire.
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In all this time, one classic Mediterranean meal remains a restaurant staple, though you won’t find it on the menu.
"The waiters explain this dish every day,”says General Manager Igor Gacina. He paints an idyllic picture of sheep along the rocky Mediterranean coastline before shifting back to the restaurant: "To see a rack of lamb on the line, it’s a good, beautiful thing.”
Prepared on the grill and cooked to temperature (chef Robert Adams recommends medium-rare), it’s served with a mint gastrique and seasonal vegetables, in this case steamed cauliflower, sautéed spinach, roasted tomatoes and lemon-roasted potatoes.A robust meal, indeed, but if you’ve saved some room for dessert, Igor insists on the banana-rum napoleon: “People just crave it.”
