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wholesome American fare, but It also satisfies the appetites of Greek cuisine lovers.
Acknowledging his homeland, owner and chef Spiro Chakalos explains stifado is a wholesome Greek stew made with beef, small whole onions, and a special blend of spices.
Mousaka, a Greek dish gaining popularity in the United States, is made with green peppers, onions, tomatoes and beef. Shishkabob, usually made abroad with chunks of lamb, is made with beef at Town and Country. “People don’t seem to like lamb here,” Mr. Chakalos says. |
Town and Country lunch prices vary between 62.75 and 64 while dinner entrees begin at 64 and go up to 613.
Like Karen Dorbayan at The Depot, Sixty-Seven Waterloo chef Robert Chiovoloni tries new ideas constantly. He’s not a trent follower, he says, he’s a trend setter.
While the aroma of a simmering crab bisque wafts out of the Warrenton restaurant's kitchen, Chef Chiovoloni says he uses French cooking techniques on fresh ingredients.
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