My big fat Greek experience in L.A.

At the suggestion of the Food Librarian who has an intimate knowledge of L.A. eateries, foodie hangouts, (and has library savvy to boot), I decided to go to Papa Cristos on Pico, and see what Greek looks like in Los Angeles. What I found was a really great little shop with many familiar products, and also some new ones that I had never seen before.

I looked and looked for ouzo, but couldn't seem to find it anywhere. After looking through all of the products on the shelves, including their wines, I was about to give up when I happened up to the counter. There I spotted a packet of chewing gum that used mastic gum from Chios for flavoring, (and they had it in sugarfree, too), when a woman who worked there greeted me from behind the counter. I looked up -- and saw that behind her was the best selection of ouzos I had ever seen! I couldn't see any of the typical ouzos like Metaxa, Cambas, or Thrace 7... their stock of bottles all seemed to have the aura of "artisan still" eminating from them. Jackpot!

I knew I only could put so much weight in my luggage, so I didn't want a large bottle; I asked what they carried in 375ml bottles instead. She offered me two, one an ouzo, and the other a tsipouro. They both cost the same, and they both looked equally appealing to the eye. I asked which was better--she said it depended on what one liked... The only thing I could think at the moment is that I don't like really sweet anise flavor. I asked which one would be less sweet, she asked a man in Greek who seemed to know about these things as he was passing by; his answer was quick and certain--the tsipouro. Voila! my choice was made, and I got to taste something I'd never had before, Tsantalis Tsipouro.



Next, I looked over the baked goods at the end of the counter. They had all of the classics: baklava, galactoboureko, kataifi (I think), cookies, etc. But, what caught my eye this time was a large humble-looking square of brown cake. It turned out to be the syrup laden walnut spice cake they called "Karidopita" I ate half of it later that evening, it was very rich, and I only managed to get through half; the rest I left for in the morning, and had it with my coffee.

The last thing I did was pop over to the restaurant portion of the place and order a lamb souvlaki pita to go. So, that was my dinner; when I got back to the place I was staying, I finished up with a couple shots of tsipouro and half a piece of the walnut cake. All in all, pretty satisfying.