dining out
LAMB CHOPS
SPANAKOPITA
CHEF SIGNATURE SALAD
A Modern Spin on Classics
Mediterranean is on the menu at EVOO & Lemon
WRITTEN BY JOYCE VENEZIA SUSS PHOTOGRAPHY BY ANNE-MARIE CARUSO
EVOO
& Lemon’s
AT A GLANCE small dish of olives. It’s a
• Most entrée $20
name refers
nice touch, but don’t let it
or over
to extra virgin olive oil and
stop you from ordering the
• Closed Mondays
fresh lemon, two fundamental
outstanding appetizers.
• Alfresco dining
elements of Mediterranean
For instance, the Ahi Tuna
• Delivery
• Family friendly
cuisine. The ingredients are
Tower is an appetizer both
• Handicapped
at the core of Chef Hektor
visually lovely and delec-
accessible
Dajo’s modern interpretation
table. Small cubes of fresh
• Take out
of Greek specialties, and
tuna and Asian pear are
his notable skill with fresh
lightly tossed with a sweet-
seafood.
tart ponzu dressing and arranged into
Upon arrival, guests receive a bowl
a small pyramid, accented with a
of creamy house-made hummus
cooling avocado puree and spicy chili
enhanced with smoked paprika, and
sesame oil with a touch of mint.
served with warm grilled pita and a
There are green salads, and then
52
HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE
Millburn
EVOO & LEMON
45 MAIN ST., (973) 564-6075
EVOOANDLEMON.COM
there are amazing green medleys like
the chef’s Signature Salad, which
combines baby spinach and arugula
with beets, cubed apples, almonds,
bits of dried figs, and dollops of soft
goat cheese with a tangy honey lime
vinaigrette.
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