Greek cuisine at Snack EOS in Hell's Kitchen

As we were walking on the low part of Hell's Kitchen, we noticed this restaurant with this heavy oak door and floor to ceiling windows that looked like a wine bar, modern and at the same time rustic. We looked at the menu and decided to try it for dinner. We just discovered Snack Eos, a Greek Taverna that opened in November 2013. 

It is not a big place, but it has sufficient space to accommodate large groups as it was the case when we went there. The menu is Greek, but refined and we were thrilled to try some of their small dishes to get a good feel of the place. 

First they brought us an amuse that was made with chickpea and olive oil, a nice way to start:

We then started with a dip sampler. 

It was composed of tzatziki (made of cucumber, goat and cow milk yogurt, garlic and dill):

Melitzanosalata (roasted eggplant, red peppers, garlic, tahini and parsley):

Muhammara (roasted red pepper, pomegranate, walnut, harissa):

These dips were served with grilled pita that I think was homemade. 

Overall, it was very good and a nice way to start our dinner. Besides the Muhammara, these are fairly classic, that one being interesting with its texture slightly dry and the kick given by the Harissa. 

Then, we got saganaki, but, instead of being flambé, it was served with a tomato jam, pistachio, sumac and some balsamic vinegar for some acid. 

It came very hot in a skillet, the dish still bubbling. We ate it on a pice of pita and altogether, it was similar to a pizza. I should add the they put lots of cheese and if you are a fan of it, this dish is for you. 

After that, we got pork and lamb meatballs. 

They were served with a tomato sauce, feta yogurt and pepperoncini. It was a miss for me, the texture of the meatball identical to what you get when ground meat is undercooked (we checked and it was not). 

The last dish we tried were the braised lamb sliders. 

They were served between a toasted brioche bread, tzatziki slaw and pickles. Although good, I was a bit disappointed as I was expecting more flavors from the lamb. They use the shank and, even if not dry, it did not have that bold flavor that one would expect from a lamb burger, making it different from a regular burger or even short ribs. 

Even if we did not like all the dishes, I liked our dinner at Snack Eos and would not mind going back to try their grilled whole branzino or their crispy chicken skin "under brick". 

Enjoy (I did)!

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And Remember: I Just Want To Eat!