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Taverna Kyma
6298 N. Federal Highway,
Boca Raton
561/994-2828
Tavernakyma.com
Boca Raton and the Gold Coast are not suffering from a lack of Greek restaurants, but there’s now one more to consider when you hunger for some souvlaki, a bit of grilled octopus or a mass of mousaka.
It’s called Taverna Kyma.
Lively and loud with enthusiastic staff bustling through a sometimes restricted space, with a multitalented kitchen producing a non-stop array of all the good ol’ Greek standbys for lunch and dinner. At noontime that means a dozen starters ($4 to $10); half as many salads ($6 to $15); four $7 souvlaki, Greek wraps in pita featuring chicken, pork or gyros layered with lettuce, tomato, onions and potato salad bound with tzatziki sauce; seven “Elektes Nostimies,” defined as sauteed shrimp with tomato, capers, feta and garlic; grilled pork loin with veggies and potatoes; sauteed crab legs with lemon garlic butter; beef filet tips seared with garlic; and roast leg of lamb with rosemary and thyme, garlic, oregano and lemon ($11 to $19) plus seven other selections, which the menu advises puts Greek on your plate — mousaka and pastitsio, the Greek lasagna, lamb chops and lamb shank served with orzo ($9 to $19).
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The dinner selections range the full gamut of everything and anything, from starters of fried smelts and squid to sardines and octopus, crab legs and scallops, lamb and Greek country sausage, stuffed grape leaves and pan-seared quails, and spinach pie ($4 to $11).
Wood and spit-fired specialties include roast lamb and lamb chops, prime sirloin and medallion of pork loin, chicken, beef and shrimp kebobs ($11 to $23), and with five days’ notice they can prepare a whole spit-fired lamb or hog!
Taverna Kyma is quite a production. Opa!
For a considerably calmer and certainly more sophisticated setting when you want to go Greek in Boca, there’s still the Aegean Isles (297 E. Palmetto Park Road, 561/368-7788), a real favorite of mine ever since it opened in 1999. Beautifully blue and white immaculate, it’s the proud personal creation of owner-host Nick Tsiavos. He’s the quintessential Greek, a born debater and dialectician, immensely and justifiably proud of his restaurant, his cuisine, his country and civilization.
