Gardens of Salonica
New Greek Cafe and Deli
Tues - Thu : 11am - 9am
Fri - Sat : 11am - 10pm
Sun - Mon : closed
The Gardens closes for all major holidays
19 Fifth St NE
Minneapolis, MN 55413
tel (612) 378 - 0611
Over the last 15 years, Chef d’Cuisine Scott Pampuch has been in the forefront of moving the MSP cuisine-scape forward: we are no longer a fly-over country. Having worked in such diverse areas as farm-to-table supply chain efficiency, sustainable farming and restaurant practices, education and nutrition, menu design and delivery, and emcee of extravaganzas, diners have seen the many sides of Pampuch.
natural pork shoulder rubbed w/IN HOUSE seasoning NO MSG; roasted on vertical spit, sliced per order, served open face on pita with pile of Greek fries, side of TZATZIKI
Enjoy with Greek beer, Hillas, or a glass of Kleoni Rose, Nemea, Lafkioti
A smokey white; a full-bodied, fruit forward red, and a big bold, forest fruit red, Mega Oenos! ½ off bottle all month long!
Bring on the colors!
3 X #oz pours $8
MEDIUM BODIED, CRISP ROSE
GREEK WINE CELLARS, ATIKI
BLACK OF KALAVRYTA, TETRAMYTHOS
medium-LIGHT bodied DRY, CRISP RED
NORTH WEST PELOPONNESOS
Fuller bodied, 18 mos FRENCH OAK, 100% AGIORGITIKO
ARCHAIES KLEONES, NORTH EAST PELOPONNESOS
Or you can always make up your own! $11
SAT, SEPT 26 @ 2:30. RSVP, please appetizers and beverages served!
JUNE TOUR JUNE 13-30
SEPT TOUR AUG 31-SEP 17
Third year world premier, the Gardens' Ouzo Flo! Share a bottle with two scoops of Anna's Organic Ouzo Ice Cream in a frosted glass or treat yourself to the light, not-too-sweet flavor of licorice soda and a single scoop that quenches any thirst! Never cloying!
Full bodied, fruit forward with dry finish. Effervescent on the tongue.
Enjoy this one with Pitsa Soutzoukakia, Leek Lemon Garlic Boughatsa, Pastitsio, Mousaka, Lemon Cream Boughatsa
New label, new vintage, new taste! Sauvignon Blanc and Assyrtiko blended to bring a burst of sunny minerality to your palate! Enjoy with Dolmades, Spinach Feta Boughatsa, Pitsa, Skordalia!
Jamie's Grad Bash was even more spectacular with the Gyro Carving Station manned by Lazaros! #howtoimpress
Why does the Gardens sponsor monthly a four-course, family-style, chef-driven, wine-paired dinner with a GuestPresenter?
Call it, Kitchen Lab. Call it, forced creativity. Call it, a stressy mind-bender that makes the kitchen staff think and solve in new ways, aerates our sluggished brains, and provides new dishes for the Gardens that, over the past three years, have become Gardens' faves.