With Labor Day in the books, fall unofficially begins. It can be a confusing time of year. The days are still long and hot, but my heart cries for corduroys and thicker socks. I reflected upon this transitory time during my most recent trip to Acropolis, located in Hamilton Place for over 20 years.
Outside, the afternoon was bright; songbirds flocked to the feeder with a sense of urgency. Inside, two plates sat before me: a summer dish and a cool-weather recipe – because at Acropolis, your appetite doesn’t have to choose between the seasons.
For those craving a lighter, zestier entrée, Acropolis’ lemon garden pasta features fresh asparagus, mushrooms, zucchini, sun-dried tomatoes and olives. Then, it is tossed with lemon, olive oil and garlic.
“It’s a good contrast to the traditional tomato sauce pasta,” said Nick Kyriakidis, who co-owns Acropolis with his family.
It also offers contrast to Acropolis’ recently added grilled pork special. Channeling all the flavor of fall, the grilled chops are served with a side of asparagus and on a creamy bed of whipped sweet potatoes.