Having been brought up on Greek food by an Anatolian Greek mother, I still hunt for the match or equivalent to Boston's wonderful Athens Olympia of many years ago. Can anybody give me a lead?
Also, I am intrigued with an entry in May-June 2000 issue of Harvard Magazine(p. 36p):"ASPACIA(864-4745)about a mile north of the Square off Concord Avenue...Chef Christos Tsardounis makes a marvelous beef wellington and a fine rack of lamb with pistachio mousaka and pomegranates. . " Can any chowhound comment before I try it out?