The Restaurant That Proved Everything Tastes Better On A Stick

Maria A. Pardalis

STIX Mediterranean Grill is the newest family style restaurant to open in Gramercy that has the metro New York area and beyond buzzing. As the name suggests, the theme is “good food on a stick” and nearly everything is served on “stix”. Emphasizing a farm to table concept, all meat and produce are local, sustainable and organic. The food is simple and fresh, yet is served with a modern spin providing for a unique and memorable dining experience.

Before you go running to get your fill of souvlakia, homemade pita bread, succulent spreads and sinfully healthy salads, you must leave room to indulge in their artisanal coffee and authentic Greek yogurt bar. Greek Barista Champion Stefanos Domatiotis designed the coffee menu that impressively features over 15 organically grown coffee variations. Award winning Domatiotis will personally serve you what is said to be Manhattan’s finest cup of java. As for the Greek yogurt bar, there are no words. With over 20 toppings ranging from tsoureki croutons and whole fruit marmalades to exotic pairings such as spiced carrot butternut squash and cumquat mandarin, where does one begin?

STIX

STIX beautifully transitions from a casual food and coffee bar by day, to an intimate and cozy chic food mecca by night. Owner Stathis Antonakopoulos wished to create the quintessential European gastronomic experience that finely caters to all types of people at any time of the day. Antonakopoulos shared a recipe for one of STIX’s most popular menu items, an organic kale and baby spinach salad topped with figs, roasted beets, homemade herbed pita croutons and blue cheese served with a grilled lime-hazelnut vinaigrette.

STIX SIGNATURE FARMER’S BLUE SALAD

[sws_green_box box_size=”630″] Prep time: 15-20 minutes
Bake time: 20-25 minutes
Serves: 1 [/sws_green_box]

STIX SIGNATURE FARMER’S BLUE SALAD

For the Dressing

[sws_yellow_box box_size=”665″] Ingredients: [/sws_yellow_box]

• 1 small lime
• Juice of ½ a small lemon
• 1 teaspoon mustard
• 1 teaspoon honey
• ½ cup extra virgin olive oil
• 1 tablespoon vinegar
• 1 teaspoon salt
• 3 ice cubes

[sws_yellow_box box_size=”665″] Preparation: [/sws_yellow_box]

1. Take the zest from the lime, and peel it. Grill the flesh for 10 minutes on a hot grill.
2. Slowly add the olive oil and blend all the ingredients together.
3. Generously pour over salad and toss.

For the Salad

[sws_yellow_box box_size=”665″] Ingredients: [/sws_yellow_box]

• 3 ounces kale
• 3 ounces baby spinach
• 1 tablespoon hazelnuts, toasted
• 1 large red beet
• 1 tablespoon blue cheese, crumbled
• 1 large dried fig, cut into 4 pieces
• 2 ounces white bread, toasted and cut into cubes
• 1 wooden skewer stick

[sws_yellow_box box_size=”665″] Preparation: [/sws_yellow_box]

1. Preheat oven to 320 degrees. Wash beet and spread onto a lightly greased baking dish. Place dish in oven and roast for about 20 to 25 minutes. Remove from oven, peel and cut into thin wedges.
2. While the beets are roasting, immerse the sliced fig pieces in warm water for 20 minutes. Once ready, thread fig pieces on skewer stick.
3. Cut the kale and the spinach in big pieces, mix all salad ingredients together, top with fig “stix” and dressing. Serve with your favorite bread or with STIX’s homemade pita rounds.

[sws_green_box box_size=”630″] Kali Orexi![/sws_green_box]

For more information about STIX, visit: www.stixny.com