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Contemporary Greek Flavors

By Erik Cosselmon and Janet Fletcher Photographs by Sara Remington

Traditional family recipes and the ancient Hellenic custom
of welcoming the stranger as a friend—known in Greece as
philoxenia—have inspired the uniquely welcoming ambience
of Kokkari restaurant in San Francisco. A whole spring lamb
spit-roasting over an open fire greets diners, and the menu
offers familiar dishes like dolmades, avgolemono soup, and lamb
moussaka along with more unusual Greek dishes such as deep fried
smelt, watermelon and feta salad, and grilled octopus.
Through its use of fresh seasonal ingredients, Kokkari brings
a refined, cosmopolitan sensibility to a beloved Mediterranean
culinary tradition. Its owners and chefs are proud to have
ushered in a new era of appreciation for vibrant Greek flavors.
Now they invite you to try some of their favorite dishes at home,
and wish you a Greek bon appetit: kali orexi!

More Details

Size: 9 x 10-3/4 in;
Pages: 224 pp;
Format: Hardcover
Publication: August 2011
ISBN: 9780811875745
ISBN10: 811875741
Chef Erik Cosselmon’s brand of casual taverna cuisine has attracted a devoted following, earning Kokkari a place in the San Francisco Chronicle’s “Top 100 Restaurants” every year since it opened.

Author Janet Fletcher is an award-winning journalist whose articles on food, wine, and travel have appeared in many national publications. She lives in the Napa Valley.

Photographer Sara Remington shoots for editorial, advertising, and book publishing firms worldwide. She is based in the San Francisco Bay Area.