DAZEDISH: Nammos Estiatorio

By Jessica Mackin

My friends and I stopped by Nammos Estiatorio on Friday evening for dinner. Award Winning, Executive Chef Emmanouil Aslanoglou has created a menu that offers his innovative creations utilizing Mediterranean ingredients, all of which are grown and caught locally. We started with an array of appetizers. The tuna tataki, briefly seared Long Island yellow fin tuna, was served with a crispy cracked potato, tzatziki wasabi and green olives. The dish was excellent. Another favorite was the eggplant cannelloni with heirloom tomatoes, feta cheese, and roasted sesame balsamic glaze. A great dish to share with the table was the Nammos special, crisp, paper thin zucchini and eggplant chips with tzatziki dip. For our entrees an absolute favorite was the fresh and delicious Chilean sea bass prepared with caramelized in sweet miso, tender Chinese eggplant, granny smith apple and honey citrus vinaigrette. The scallops were also magnificent, made with Greek yoghurt gnocchi, tomato, chive, scallions, and white truffle creme. The tuna fillet, grilled local tuna with broccolini, horseradish, pickled ginger, crispy matzo balls was also a fantastic choice. Nammos Estiatorio delivers a luxurious atmosphere, while preserving the authentic Greek aesthetic. The staff was friendly and helpful creating a very enjoyable dining experience. We finished with dessert and coffee. The ice cream sundae was a definite highlight and a spectacular way to end our night. Nammos Estiatorio 136 Main Street Southampton

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