Helen Greek Food and Wine is revamping its menu and taking guests on a journey to Greece’s largest island, Crete. Check it out at the wildly popular, intimate Rice Village location at 2429 Rice Boulevard, under the culinary direction of rising star Executive Chef William Wright.
The exploration of the Mediterranean Sea comes with a completely new menu featuring grilled octopus with red wine and grape molasses reduction, wilted greens, garlic chips and oregano vinegar; Cretan wedding rice with risotto-style rice cooked with meat broth, braised lamb shank, goat butter, shaved mizithra cheese and grilled lemon; and fried cheese pie (YES!) – flakey biscuit dough fried in olive oil with housemade goat ricotta, halloumi, raw local honey and thyme.
Save room because there’s more. Other new dishes include pan fried snails with house made trahana, rosemary, garlic roasted tomatoes, hen of the woods mushrooms and stewed parsley; rabbit “porchetta” with shaved artichoke and celery heart salad and caramelized fennel lemon vinaigrette; herb-smoked pork chop with smashed white beans, charred eggplant and mustard sauce; and the Cretan-style omelette featuring free range eggs, baby artichokes, asparagus, green beans, manouri cheese and purslane.
The summer switch has become an annual tradition. “This is something that has become an ongoing trend at the restaurant; we did a complete overhaul of the menu last summer, and it makes sense to institute another new menu as Helen heads into its third year,” says Wright. “We want to keep the regulars on their toes and give them a new culinary region to explore over the next few months. This menu is as much about the experience as it is about the food; we plan to execute an immersive journey to the island of Crete this summer at Helen.”
Visit www.helengreek.com for details and reservations.