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It's Greek to Me: My Dinner At Pathos Organic Greek Kitchen

BERKELEY (CBS SF) - What I knew about Greek food could be summed up in three words: gyros, baklava, and ouzo. Of course I am also familiar with Aristole's "Ethos, Pathos, and Logos." I have been to a few Greek Festivals but I am a creature of habit and hadn't been adventurous with Greek food until dining at Pathos Organic Greek Kitchen in Berkeley. An esthetically beautiful, warm and homey place we were welcomed by General Manager Fred Burrell and met the owner/Chef Niko.

Cat Coombs Brewer, my dining companion noted that our waitress looked like CBS' The Good Wife's Julianna Margulies and she said she gets that all the time.

I did not realize the prominence of octopus in Greek culture and food.  It was pictured on the menu and on a vase in the women's bathroom. I had never had octopus before, it was sublime. I was advised that I might not like octopus elsewhere, so I will heed that advice and only have octopus at Pathos.  I cannot wait to return and enjoy it again.  We also had spanakopita, domaldes, and triada with the most delicious pita bread and spreads. Carbs be damned.

We did have room for dessert and had the baklava and bougasta, the latter was made by chef's grandmother and I am a big fan.

More Foodie Experiences with Elizabeth Ann Thompson:

The GM introduced us to a wonderful local wine from Bolinas, Sean Thackery Wines.

Thanks to Pathos Organic Greek Kitchen and Ellipses Public Relations for the complimentary meal.

 

Dolmades
Dolmades (credit: Kristen Loken)
Pita
Pita (credit: Elizabeth Ann Thompson CBS/Local)
Octopus
Octopus (credit: Elizabeth Ann Thompson CBS/Local)
Baklava
Baklava (credit: Elizabeth Ann Thompson CBS/Local)
Bougasta
Bougasta (credit: Elizabeth Ann Thompson CBS/Local)

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