Symeon’s Greek Restaurant

 

 

Symeons Restaurant (15)Symeon’s has been a staple on Commercial Drive in Yorkville since 1988 with its authentic Greek cuisine. As soon as walk into the door you feel like you are on a mini vacation in Greece with its soothing blues, paintings of Greece surrounding you as sit enjoy your dinner/lunch to their classic Greek food. We didn’t have a hard time deciding what to have for lunch thanks to the friendly and knowledgeable staff that helped steer us in the right direction. There menu is easy to navigate with one cool feature – some of the menu items are written in Greek and English. They also offer some of their famous blend of spices, dressings and dessert for everyone to take home and enjoy in their own home. Our local grocery store Chanatry’s also carries their products in their store. While we are talking local they have teamed up with Roc-Star Ice Cream in Waterville to create the most delicious ice cream ever – Baklava! A creamy creation that will have your taste buds dancing. So, make sure you save room for dessert. Now let’s get to the food which is why we are all here, right?

We wish were able to sample all of the items because everything looked so good but we had to refrain ourselves. Here is a breakdown of all delicious items that were sampled:

Appetizers:

Chicken Avegolemono – a traditional chicken soup with a broth blended with lemon, egg, chicken and pasta. It’s their take on chicken noodle soup which will now be my new tradition.

Symeons Feta Fries – a plate filled with crispy fries that are generously covered in their perfect blend of spices that is sprinkled with Feta cheese. Normally, I would cover the fries in ketchup but they were so tasty it didn’t need it.

Lunch:

Thracian Chicken Luncheon Plate – Chicken that has been marinated in their blend of spices – I know – I keep talking about it. Well, it’s that good that I have to keep telling you. The chicken was so moist that you don’t even need a knife to cut into it. You taste the seasoning in every bite. The chicken is served with rice pilaf. The fluffy rice has peas throughout the blends of rice. I am a lemon fanatic so I asked for extra lemon to squeeze all over my dish. I also had a side salad that comes with their famous dressing.

Pasticho – The best way to describe this dish is – Mac & Cheese Greek style. The pasta is so light and airy that is layered with seasoned beef that is topped with béchamel and a puff pastry. Every bite is loaded with flavor.

Psari Sto Filo – A fresh Haddock fillet with a creamy white wine, mushroom and cream cheese sauce that is wrapped in a filo pastry. This flaky fish is combined with an amazing cream sauce that will melt in your mouth. I strongly suggest you try this dish!

Dessert:

Rice Pudding – A creamy blend of perfectly cooked rice, cream and cinnamon that is topped with whipped cream. The pudding is light and airy. A perfect way to end your meal.

Baklava Ice Cream with a Chocolate Shell – Now, I already mentioned this heavenly ice cream above but let’s get down and dirty. The ice cream has everything you would want – a creamy texture that is light and sweet with pieces of baklava throughout. The ice cream is covered in a hard chocolate shell that you will need a knife to cut through. A perfect pairing to the ice cream. If it couldn’t get any better it does with the drizzle of honey, walnuts, mini chocolate chips and whipped cream.

 

We hope we tantalized your tasted buds! Check out Symeon’s on your next restaurant adventure.

 

 

[symple_box color=”blue” text_align=”center” width=”” float=”none”]
Symeon’s Greek Restaurant
Located: 4941 Commercial Drive, Yorkville
Hours: 11 a.m. to 10 p.m. Monday through Thursday; 11 a.m. to 11 p.m. Friday and Saturday; and Noon to 9 p.m. Sundays
Phone: 315-736-4074
Web site: http://www.symeons.com/
Facebook: https://www.facebook.com/Symeons[/symple_box]

 

Fun Fact:

Symeon’s was originally located on Oneida Street in Utica in 1973, then moved to Genesee Street in New Hartford in 1976 to its current location.

 

 

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Rachael Hall
The Fuze Magazine

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