dining out
SCALLOPS
CHEF HEKTOR DAJO (WITH FRESH HALIBUT)
54
HOLIDAY 2017 MILLBURN & SHORT HILLS MAGAZINE
I’m typically not a big fan of the
Greek classic spanakopita because
many versions are too heavy on filling
and too light on the delicate phyllo
crust. But Dajo’s version is so
delicious that I ended up eating half
of my husband’s appetizer. The
savory blend of spinach, leeks, dill
and feta cheese is wrapped in a
triangle of house-made phyllo dough,
and I appreciated the higher ratio
of crispy pastry to rich filling.
Our entrees were quite good. A
generous serving of perfectly cooked
lamb chops was accompanied by
wedges of Greek-style lemon roasted
potatoes, and fresh asparagus.
Scallops were pan-seared until
golden and artfully arranged around
a mound of creamy risotto enriched
with asparagus, then topped with
chunks of crab meat and bits of
crispy prosciutto. The multi-layered
medley was scrumptious. EVOO &
Lemon’s menu features a section
devoted to charcoal-grilled whole
fish, expertly filleted, deboned,
and served with a lemon saffron
emulsion.
Our servers were attentive and
friendly, and the atmosphere was
relaxed and comfortable. When
our waiter sadly noted that the
homemade baklava had run out
before we ordered dessert, Dajo sent
out a complimentary bowl of thick
Greek yogurt topped with honeyed
walnuts and served with fresh fruit.
My sweet tooth was skeptical, but I
ate a polite spoonful…and then
another and another…and, ultimately,
realized that simplicity can be
sdeliciously satisfying, too. ■
AHI TUNA Q=]H