In this week’s INDY, I write about Kipos Greek Taverna:
I had the pleasure of knowing both of my grandmothers, who hailed from different regions of Greece. Yiayia Koula lived her entire life in a tiny, land-locked village high in the central mountains, while Yiayia Eleni grew up on a windy, arid island in the Aegean Sea. These environments influenced two very distinct cuisines.
When the families joined, so did all the food traditions. One common thread was the source for many flavors—the kipos, a garden in the yard.
At Kipos Greek Taverna, the new Chapel Hill restaurant by prolific local restaurateur Giorgios Bakatsias, both yiayias would have found a dish reminiscent of their respective village kitchens. After 13 years in the Triangle, I’ve found a local Greek spot that comes closer to my yiayias’ cooking.
Read the full story here. And when you go, definitely order the spanakopita (I’m rolling out the dough for that in the gratuitous baby photo above).