Bacon-wrapped quail breast at Acropolis. (Photo by Mark Gilliland)ACROPOLIS
Address: 2213 Hamilton Place Blvd.Hours: Sunday-Thursday from 11 a.m. to 10 p.m. and Friday-Saturday from 11 a.m. to 11 p.m.Phone: 423-899-5341
Save the date
Between Feb. 10 and 14, Acropolis will feature its special Valentine’s Day menu. In addition to small plates and entrées, the menu will highlight raspberry white chocolate cheesecake and dark chocolate flourless cake.
According to Nick Kyriakidis, co-owner of Acropolis, the difference between Greek and Mediterranean cuisines is that Greek cuisine is a specific genre, whereas Mediterranean is more of a flavor profile within that genre.
That being said, Acropolis doesn't like to "typecast" its food. While many of the restaurant's dishes feature traditional ingredients, such as eggplant or lamb, its recipes are out of the ordinary.
Eggplant, for example, is commonly baked into classic Greek dishes such as melitzanosalata (eggplant dip) or moussaka (eggplant lasagna). However, Acropolis serves the nightshade fruit crispy - topped with fresh mozzarella, garlic confit, spinach, mushrooms, sun-dried tomatoes, herb pesto and tomato sauce - as showcased in its vegetarian "eggplant stack."
The eggplant stack is currently offered on Acropolis' dinner specials menu. But the dish has been such a big hit, Nick plans to add it to the everyday menu. The same goes for its "lamb lollipop," a hearty, flavor-packed appetizer made with three lamb chops served over Greek fries.
"Greek fries, french fries, pommes frites - whatever you call them, everybody knows about fried potatoes," Nick admitted.
But what makes Acropolis' fries different is how they mix with the juice of the well-seasoned lamb, providing a slight stew-like experience.
Another dish currently on offer as a dinner special is the bacon-wrapped quail breast, served with apple-sausage stuffing and Parmesan risotto.
"Quail is great cold-weather game, and that risotto makes it a rich dish," Nick said.
After all, he added, it's January, when people want to be indoors enjoying a hot, hearty meal. As the weather warms, Nick said he will likely keep quail on the menu, but lighten up the recipe.
Perhaps the dish will then be served with fresh greens or grilled veggies. One thing is certain: The recipe will be one of a kind.
"We are more than just a mall restaurant; we're family-owned and we've been in Hamilton Place for over 20 years," said Nick, who may have been raised in Greek family, but after a lifetime in the Scenic City, his dishes know no bounds.