From the Editors
Posted by estiator at 10 March, at 16 : 21 PM Print
Here Comes the Sun
Αs this issue goes to press, winter is winding down. And by the time it arrives in your mailbox, spring will be in the air. To escort in the season, Estiator took a trip down to the Sunshine state in the hopes that its yearlong fair weather brings good tidings.
In this month’s cover story, “Greetings from Tarpon Springs,” senior contributor Michael Kaminer brings readers to Florida’s Gulf Coast, offering a guided tour of the state’s Greekdom, where Greek food is just called “food” and Greek music is just called “music.” He introduces us to the city’s Greek mayor, its Greek distillery, the newest addition to its upscale Greek dining scene, and a national Greek bakery wholesaler (and its café and restaurant cousins).
And while in Florida, we feasted on grouper, perhaps the state’s most identifiable fish. Read about it in this month’s “Catch of the Day.” Grouper is a fish that is prepared in dozens of delicious ways throughout Florida, and is exported to just about every state in the nation, so don’t wait to serve some up soon!
In the meantime, up north in Boston, restaurateur Dimitris Tsolakis is bringing some Greek sunshine in the way of amazing regional Greek fare at Krasi, which opened mid-pandemic to rave reviews. Our Greek correspondent, Gina Kallitsi, writes about it in the issue’s Greek pages.
In this month’s Pizza section, Estiator brings on the heat, giving insight into the pluses and minuses that different styles of pizza ovens offer for existing pizzerias as well as to operators looking to start up their own pizza restaurants.
Finally, our resident restaurant guru, Constantine Kolitsas, waxes philosophical about food movements and food fads in “Today’s Trend is Tomorrow’s…,” his March installment for his Managing for Success column.
Read, enjoy, and go make money!
The Editorial and Publishing Staff
