To walk into Yiasou is to be transported thousands of miles from Sheepshead Bay to the shores of the Aegean Sea.
The elegant eatery, right on the Emmons Avenue waterfront, beckons hungry diners with the promise of freshly grilled fish, steaks and chops, as well as a bevy of mouth-watering Greek specialties — all served up in an idyllic setting that is relaxed yet refined.
Every course on the menu tempts with palate-pleasers.
“Everything is cooked to order,” said Peter Katsichtis, who opened this gleaming estiatorio five years ago with sons Michael and George.
“Only in Manhattan can you find someplace that serves what we serve here in terms of freshness and quality,” stressed Katsichtis.
Specialties include simple, yet spectacular seafood preparations — whole fish such as branzino and pompano lusciously flavored with lemon and extra virgin olive oil, as well as lobster, Alaskan crab legs and langoustines, Shrimp Scampi rich with garlic and wine, and Filet of Sole on a bed of spinach and mushrooms.
The meat menu is equally appealing, including such show-stopper presentations as Rack of Lamb for two, as well as grilled veal chops, grilled lamb chops and hearty sirloin steaks, brought to the table by the welcoming and attentive wait staff.
Appetizers range from the savory purées for which Greek cuisine is known such as Taramosalata, a rich spread made with caviar, and Skordalia, a fragrant spread combining garlic and potatoes, to grilled octopus, stuffed grape leaves and buttery Spanakopita, spinach pie encased in crisp filo dough.
And, of course, there’s Saganaki, the famous flambéed cheese appetizer, which is one of Yiasou’s signature dishes, and creamy Avgolemono, a classic Greek soup studded with chicken and orzo, and enriched with egg and lemon.
Yiasou [2003 Emmons Ave. in Sheepshead Bay (718) 332-6064]. Open Sunday through Thursday, 12-11 pm; and on Friday and Saturday, 12 pm-midnight.
