HUNGRY GERALD

In HG’s young (and financially limited) days as a New York journalist in the 1950’s, Greek restaurants served savory food at modest prices. These eateries nourished a youthful HG. The Pantheon on 8th Avenue was a favorite. Some of the treats: Moussaka, Avgolemono soup (or seafood sauce); Grilled eggplant with olive oil and lemon juice; Skordalia (sauce of potatoes and walnuts plus garlic); Gyro meats; Feta cheese; Shawarma; Cold vegetables covered in Tzatziki sauce; Grilled Halloumi cheese. All were eaten with many glasses of Retsina wine (an odd but agreeable taste). All began to change in the 1960’s with the opening of Seafood of the Agean on the upper east side. This was followed by more expensive Greek fish restaurants. Fish was very fresh and cooked with precise Greek expertise. Prices soared and have kept rising. These modest eateries, including the once ubiquitous Greek owned diners, have vanished. Time marches on.