Télémaque Argyriou to launch Greek concept Kalimera as permanent restaurant in Crouch End
Having first been established by Argyriou as a gourmet street food concept back in 2015, the opening follows several pop ups in the capital.
Serving 'modern interpretations' of Greek and Mediterranean dishes, the dinner menu features dishes including basil tzatziki with smacked cucumbers, toasted walnuts and dill oil; pistachio pan-fried feta in crispy filo with chilli honey and baba ghanoush; monkfish skewers with grilled courgette, fennel, skordalia and salsa verde; and house moussaka.
A more casual lunch menu will include street food dishes such souvlaki wraps, pies, and soups served with side dishes; as well as boxes with chicken, lamb or halloumi and a selection of salads, vegetables, pita bread, hummus and tzatziki.
Argyriou, who was born in Athens, originally operated Kalimera out of a food truck at lunchtime food markets including Hoxton Street Market, Broadgate Circle, and Kerb King’s Cross; as well as private events and festivals such as Latitude, Goodwood, and BST Hyde Park.
This was soon followed by stands in Camden Market, and at Mercato Metropolitano Elephant & Castle.
He's also had a stall at the Ground Control arts and food hub in Paris, and is set to launch another at Grand Scène in Lille early next month.
The restaurant's concise drinks list will showcase numerous Greek wines from small producers, including sssyrtiko from Santorini, and a liatiko from Crete.
Cocktails, made using Greek and Mediterranean spirits, will include a baklava sour with spiced rum, Rakomelo infused with toasted walnuts, and apple; and a 'very dirty' Kalimera martini with caper vodka, pink peppercorn gin, aquavit, vermouth and olive brine.
